spice rules

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.