When cooking, spices ensure that the dish really gets flavor. Spices should be a fixed component in every household. But how do you store them, since only a very small amount is often used?
Storage of spices
Spices are best stored airtight, cool, and dry. Small jars, which can also be nicely labeled, are suitable for this. They should definitely be protected from light and should therefore be kept in a cupboard or in drawers. Furthermore, spices should not be placed directly above the stove, as they are exposed to increased heat there. Spices should only be bought in small quantities, as they lose quality after some time because the aromatic substances evaporate.
Selection of some common spices
- Cayenne pepper
- Black or white pepper
- Nutmeg
- Juniper berries
- Caraway
- Bay leaves
- Cloves
- Cinnamon
- Vanilla
- Allspice
Remove spices quickly
Spices that need to be cooked with the dish but should be removed afterwards (such as bay leaves, peppercorns, star anise, etc.) can be placed in a Tea infuser (or a stainless steel ball). This can then be easily removed after cooking.
Simply grind pepper
If you don't have a mortar at hand, you can pepper also grind very well with this method: Fill the pepper into a freezer bag, and squeeze the air out. Then roll carefully over it several times with a rolling pin, and the pepper is ground!
Read also: Reducing the heat of chili peppers
Photos by Sabine, meinhaushalt.at
