There are spices in every home and of course these spices can be different depending on the lifestyle of each family.
You should keep in mind that spices also have an expiration date and their flavor decreases over time.
The shelf life of chopped spices, whole spices and dried herbs varies.
The shelf life of chopped spices such as cinnamon, nutmeg and dried herbs is about 3 years.
Whole spices that dry properly can last up to 5 years, as long as you know the best way to store spices.
The best place to store spices is to place them in a cool, dry place away from direct sunlight.
Spices lose their properties in very hot and humid environments, so avoid placing spices next to the stove.
A suitable container for storing spices is metal containers that close well. You can also use opaque glass containers to store spices.
Dark dishes are the best option for storing spices and should be placed in a dark cabinet.
To preserve the flavor better and more, prepare the spices properly and grind and store them yourself as desired. If you try this once, you will notice the difference between its fragrance and the prepared spice.
Powdered spices, if stored properly and in the conditions mentioned above, can be used for 12 to 18 months without any worries.
After placing the spices in the dark dishes, be sure to use the label on them so that you do not have problems when choosing and do not have to open all the jars.
With each opening in the spice, moisture enters it and with the entry of moisture into the spice, its aroma and taste are reduced.
When using dry spices, put a special spoon in them so that food moisture does not enter the spices.
The drier the spices, the better they retain their flavor.
To increase the shelf life and durability of spices, prepare them in the amount you need.
If you have a large amount of a spice, pour it all into a large can and pour some of it into a small can and use.
When it is finished, you can refill it.
It is better to prepare the spice in such a way that it will be finished within a year.
Spices that stay longer and are not consumed will no longer have their original properties and are just food flavors.
Ground spices can be stored for up to 6 months and whole grains for up to one year.
Because most spices are of soil origin, it is best to use packaged and hygienic spices because otherwise they are contaminated with a variety of soil microbes.
1- Vegetables and spices such as cinnamon and turmeric, if dried well, have a shelf life of about two to three years.
2- Spices that no longer have flavor, have no properties and should be discarded.
3- Spices such as black pepper or cinnamon double their shelf life if they are not dried.
4- To identify healthy and usable spices, pour some spices in the palm of your hand and rub it with your fingers, then smell. If you notice the scent, you can still use it, but if the smell does not come out, the spice can no longer be used.
5. Detecting fraud or contamination in products such as powdered spices is not the job of ordinary people outside the laboratory.
6- You can use the spice hanger for easy use of spices so that it is close to you during cooking and fill it when it is finished.
7- From the shop where you want to buy spices, be more careful that the spices are not outside the shop environment and are not exposed to heat, sunlight, air pollution or other environmental pollutants. Because spices are not washed before consumption and are used directly.
8- Spices are often boiled in food and their germs are killed, but if you want to use spices in raw form, make sure that it is healthy.
9. Provide easy access to your favorite spices. You can use a spice on the wall or a narrow ledge so that the spices are in front of your eyes and you can easily access them when needed.