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Hot and Spicy: How To Store Household Spices

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By mia bolaris-forget

Besides really enjoying the “art” of cooking, I’m a big fan of at home entertaining with homemade meals (though I’m not necessarily so big on the cleanup), and foods from all over the world made with lots of different and exotic flavours and spices. In fact, when dh and I went to Disney, we were thrilled at the range of palatable pleasures in Epcot. Not to mention that one of our most memorable meals was at the African restaurant in the Wild Kingdom resort. It even inspired me to look up and attempt some of the dishes at home.

Needless to say we have A LOT of seasonings at home, especially since we make everything from scratch. And, while most people don’t use their spice rack, it’s probably one of the busiest places in our kitchen. And, now the experts are finding that these fantastic flavour enhancers have a whole host of health benefits as well.

But, believe it or not, the “secret” is in the “safekeeping” of these spices. Here are a few expert suggestions.

· Stove-top spices are a HUGE “no-no” since heat and warmer temps cause seasonings to prematurely let go of their essential oils and flavours.

· Keep them in a dark cabinet. Believe it or not the fridge is NOT a good place for spices since light fades them and moisture can lead to deterioration and mold.

· Check expiration dates frequently and get rid of spices that a year old or older, they have less flavour and punch.

· Opt for bottled rather than loose or otherwise packaged spies. Bottles offering a limited exposure to light or air can help keep the spice’s flavour and punch

· Grind your own such as peppercorns, nutmeg and cumin. Process a small amount of white rice or bread in a grinder both before and after to soak up the remnants of oils and flavours.

Long Island Home & Lifestyle Articles > Hot and Spicy: How To Store Household Spices

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