spice rules

Food & Drink - - TRENDSPOTT­ING -

Still work­ing on that jar of pa­prika bought when Mul­roney was Prime Min­is­ter? Then your spice rack needs a makeover. Here’s how.

BUY­ING:

The gen­eral rule is to buy dried herbs and ground spices in bulk and only what you are go­ing to use within 2 years. Whole spices such as cin­na­mon sticks will stay fresh for about 4 years.

GRIND­ING:

Grind­ing your own spices makes a world of dif­fer­ence in terms of fresh­ness and flavour. Grind spices such as cumin seed, co­rian­der seed and cloves in batches, and for nut­meg, grate as needed on a rasp.

STOR­ING:

Store spices in air­tight con­tain­ers (prefer­ably glass) in a cool, dark place like a cup­board or drawer away from any heat source. In other words, it’s time to re­tire that spice carousel on the counter.

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