Spice pairings and storage tips

Spice Pairings and Storage Tips How to keep your spice collection fresh plus food pairing ideas.

If your spice collection sits neatly beside and/or on top of your stove, you've committed spice manslaughter. Storage tips and spicy food pairings coming up! If you read my last missive about The Spice Trader, you�ll know that Allison and Neil- the shop�s owners and spice experts, have a few tricks up their sleeves for making food sing. And because some of you asked, when the shop refers to the �natural� spices they carry (apart from the many organic varieties), they refer to wild harvested spices that are cultivated without pesticides. This week, the spicy duo share a few key tips in order to help your cupboard brim with fresh, aromatic spices and herbs that will keep their promise of fantastic flavour every time. The Do�s and Don�ts of Spice Storage and Usage:

Do keep your spices out of direct sunlight, hot air and humidity. These factors can alter the flavour of your spices and shorten their effectiveness.

Don�t store your collection above or right near your stove range- it�s the #1 worst spot for spices precisely because it�s hot and humid (think boiling pots of water, soup etc�).

Do keep your jars air tight- you lose depth when spices are exposed to air- or as Allison says, �you lose the top and bottom notes.� Ideally, you�ll keep your spices in tins like the ones the Spice Trader uses.

Do keep your pre-ground spices for approximately 6 months to 1 year. They don�t go bad per se, they just lose their flavour profile and adding more won�t give you back the flavour you�ve lost to time (sounds like new age advice, but I can vouch for its accuracy in my less experienced culinary days).

Do keep whole spices for up to 3 years. If you purchase a mortar and pestle, you can easily and quickly grind your own and fresh is always best. You�ll know when you bought the spices and when you ground them each and every time.

Don�t buy in bulk unless you�re a commercial outfit with a high spice turnover. You won�t use what you buy before you�re left with tasteless powder.

Do keep your herbs for 1-1.5 years- with good quality dried herbs a little goes a long way.

Don�t shake your shaker top spices into a pot or a sauce pan. It�s one of the worst things you can do to your spices (see above for hot air and humidity).

Do set aside a small dish and shake/grind/ pour what you need into it before heading over to a hot pot with it.

Contributed by:

 * Indiancuisineandculture Y-Group