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1. Make sure that you purchase your spices from a well-established company that has an excellent reputation in the spice market.
2. A good quality spice can be identified by its characteristic flavor and aroma. For instance, crushed black pepper should have a slightly gray color. If it is black instead, then it is of a lower quality and will not be spicy. To give another example, sweet paprika should not be oily. If it is, then oil has probably been added to enhance its appearance. Pure sweet paprika is slightly bitter, and reddish in color.
3. A high quality spice that is properly ground by modern, state-of-the-art machines should be smooth and even in its appearance.
4. High quality spices have a dominant aroma. When opening the packaging, you should experience an intense, distinctive scent. Spices that have a particularly powerful aroma include cinnamon, nutmeg, cloves, and cardamom.
5. It is recommended to purchase spices in tightly-sealed packaging – a container or bag that preserves the spice's aroma and its active ingredients, and prevents moisture or other contaminants from damaging the spice. |
How can I tell if a spice I've purchased is of good quality? |
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Here are a few tips to prolong the shelf life of your spices:
1. Keep spices away from sources of heat and moisture.
2. Make sure that your spice container is always hermetically sealed.
3. When purchasing your spices in a bag, make sure that you transfer the contents of the bag to a sealed container.
4. When seasoning hot dishes, do not season the food directly from the spice container. Instead, use a spoon to prevent the spice from coming into contact with heat and moisture.
5. Store spices in a cool, dry place, away from sunlight.
6. Please note that every spice has an expiration date printed on the packaging. |
How can I prolong the shelf life of my spices? |
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It is recommended to store spices in a cool place away from sunlight, and as far away from sources of heat and moisture as possible. The best possible option is to store spices in a sealed jar in a dark, cool, and dry area. |
Where and how should I store spices in my kitchen? |
