Proper storage of spices contributes to the long preservation of their taste. Spoiled spices can give food bothering taste. To avoid this, you need to follow several uncomplicated rules.
1
Do not store different spices in the same dish, because They easily absorb other people's smells. It is not recommended to use glass jars, but if there is an opportunity to put them in a dark place, then they are quite suitable. But it is better to give preference to clay or tin tight capacities. In such a dishes it is better to store dry herbs, seeds, buds and cereals.
2
Seasonings sold in jars can be stored in them.
3
In baskets, drawers or cardboard boxes with good air circulation, onions and rhizomes will be saved.
4
The refrigerator is the best place for storing fresh greenery. It should be placed in hermetic packaging or plastic container.
5
Liquid spices, such as balsamic vinegar, soy sauce, should be kept in glass bottles with a well-closing lid.
6
For spices in stores for sale special stands. They are convenient if the seasonings are in opaque containers. Otherwise, the stand is better to put in the closet - away from light and heat. The perfect place for spices is pantry.
7
So that the spices did not lose their fragrance, they should be grinding directly before serving the dish and take them only with a dry spoon, and not by hand.
Do not store a lot of seasoning. The shelf life of the ground spices is about 8 months, and as much as - 2-5 years. Sheet spices are stored for 2 years. Dried vegetables - half a year. Fresh greens can be thrown out in 3-5 days.
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