Manage your spices well

Manage your spices well

It is well known, spices are there to spice up the small dishes that we like to cook. The good news is that they don't expire. You will find a best before date (DLUO) which indicates the optimal date of consumption, but this date exceeded, you do not take any risk as for the consumption of these spices, even if from a year, you will go towards a loss of properties. The way you store them will also have the benefit of extending or not the flavors and benefits of the spices. And that is not negligible for these essential products in the kitchen, and real gold mines whose properties we are discovering more and more.

Dry spices…

In airtight glass or tin cans, leak moisture to preserve your spices. We opt for a very dry place, see sheltered from heat. And if you want to absorb the humidity, use the same trick as for salt and put a few grains of rice in your jars.

… And in the dark!

Like oils, spices require a specific environment to optimize their conservation. If it is aesthetic to put them forward in the kitchen, permanent contact with light and the sun is very likely to reduce the taste of spices! Nothing beats keeping in a closet away from natural light.

How long to keep spices?

It is indeed optimal conservation. It varies depending on the spices. Allow between 1 and 3 years for dried herbs. From 1 to 2 years, for seasoning mixes, from 2 to 3 years for ground spices and up to 4 years for seeds and whole spices such as cloves or cinnamon sticks. So, if you can, buy the spices in their raw form rather than ground in order to keep the flavors at best during use.