One pinch of spices can radically change the taste of the dish, giving it versatility, depth, color, alluring aroma. Not for nothing that many seasonings were originally the destiny of kings, gourmet gold, in the pursuit of spices they opened new countries, intrigued, entered into military and love alliances. Now that spices and aromatic herbs are available to almost everyone, you just need to learn how to use them to create real miracles in the kitchen.
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How to store spices and herbs
Dried herbs and spices should be stored in a dark, cool place. This does not mean that they need a shelf in the refrigerator, but putting beautiful glass vessels with spices on a shelf near the stove is a big mistake. Under the influence of heat and light, spices and herbs quickly lose their taste and aroma, so it is better to store them in a cabinet, away from temperature extremes, and, of course, in containers with tightly lapped lids.
Mark vessels with dry herbs and spices, indicating not only what kind of spice you put in them, but also the date of purchase. It is advisable to use spices during the year after purchase. If you can’t catch the aroma even when you rub the dried herbs between your fingers and warm the dry spices in a dry pan, it’s a pity, but their time is up.
Surprisingly, freshly frozen greens are stored longer than dried. You can freeze chopped greens by folding them in ice containers. Such portioned cubes are then very convenient to defrost.
Fresh greens, which you intend to use for several days, can be stored in the same way that flowers are stored - by placing them in a glass of water and putting them in the refrigerator, in the area for vegetables and fruits.