How to properly store spices and in which places, the best places for seasonings
Aromatic herbs, spicy additives have long been an integral part of modern cuisine. With their help, the hostess is able to change the taste of even boring dishes. If a woman loves and knows how to cook, then several seasonings are bound to be present in her kitchen. Naturally, you need to know how to properly store spices. Only then will they retain all their taste and useful properties.
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General rules for storing spices
Since food is prepared in the kitchen, aromatic products should be stored there so that they are always at hand. But the specific location of their location is determined by the culinary specialist, based on his own taste. The conditions for better preservation of spices have been known for many centuries.
Modern housewives should know and observe them.
- The storage area should be dark and cool. Remember that spices can be stored in the pantry. After all, it's cool, dry, dark there. The main thing is that the room is equipped with forced ventilation.
- It's best to buy spices whole and grind them as needed.The ground product retains its specific taste much less than the whole samples.
- Each spice supplement should be stored where it feels comfortable. For example, sesame seeds last longer in the freezer, while red peppers and paprika stay on the fridge door.
- Even low humidity leads to dampness of the product, loss of taste. Therefore, spices are taken out of containers only with a dry spoon and do not hold the container above the steam from the baking dish.
- The bay leaf does not allow bedbugs to reproduce; small bay leaves are placed in all containers.
- Containers are not placed above the stove, since aromatic products immediately absorb extraneous odors and moisture.
- Each bulk product is stored separately so odors do not mix.
Once every 4-5 months, it is worth organizing an audit of all stocks. Leave only those that have retained their natural color and aroma. And copies that have lost their visual appeal should be discarded.
Where can we store in the kitchen
After the purchase, the hostess should immediately open the bag from the store and transfer the fragrant products to the containers. There are many ways to organize your condiment storage. This takes into account:
- the peculiarity of each spicy additive;
- the frequency of its use;
- the size of the kitchen;
- the amount of spices that are used more often.
Each woman can choose the storage option that is most suitable. You can buy a ready-made container or create it yourself.
On the closet door
If the kitchen is equipped with hanging cabinets, the jars are placed on the doors. Plastic or wooden shelves are attached to it.For parcels, glue pockets made of thick cardboard or thick material.
Under the lockers
The lids of the containers are glued to the lower horizontal surface of the kitchen cabinet. Or thin magnets are attached to it and to the lids.
In a drawer
The drawers of the tables are divided into small compartments in which containers with spices are placed. Moreover, they can be put on their side.
On the fridge
A thin magnet is glued to the top of the lids. The container is placed upside down on the refrigerator.
On the wall
If possible, they make small cabinets with narrow doors or shelves. Moreover, products can be created not only rectangular, but also of an original shape.
The main thing is that the size of the shelves should correspond to the size of the containers with spices.
On the table
The container is also stored on the table. For this, pyramid racks are purchased. But in this case, it is worth considering that if the kitchen is located on the south side, then the table will be constantly exposed to the sun. Constant light and high temperatures quickly deteriorate the flavor product.
Balustrade
The containers are placed on metal tubes attached to the wall (called rails). They buy containers with hooks, then hang them next to ladles and oven racks. Such an original combination will be a good decoration for your kitchen.
Bags on clothespins
It happens that the hostess does not want to move the bulk product because it is eaten too quickly or there is no suitable place for jars. Then the open bags are attached with decorative mini clothespins to a stretched synthetic rope in a convenient place.This unconventional way will appeal to creative people. And bright designer clothespins will delight the eye.
Suitable storage containers
To ensure proper storage of seasonings, you need to choose the right container for them. It can be glass, plastic, metal. Specialty stores offer a wide range of containers in different sizes and configurations. When choosing, they are guided by the following rules:
- Opaque specimens are considered the best, since aromatic products rather lose their taste and aroma when exposed to light;
- the lid should be airtight;
- wooden containers are perfect for all scented products;
- it is better to put metal containers in a cool place so that they do not overheat;
- strips of paper with the name of the spicy additive and the estimated shelf life are glued to the lids or the containers themselves;
- if a woman uses few spices for cooking, then a decorative basket is used to store them, it is placed on a table or windowsill;
- it is best to keep the roots, leaves and stems of aromatic herbs in cloth bags.
Whatever the containers, they must be placed as far as possible from any source of heat.
Can I store inside the refrigerator
You can store flavored foods in the refrigerator, but not all of them. Spicy weed will retain its freshness there longer. In addition, it can be placed in the freezer. Greens are cut, packed in small bags, put in the freezer. And then, without defrosting, they are added to the first or second dish being prepared.
It's more difficult with dry seasonings. First you need to read in the instructions what temperature is suitable for storing the spice. Then place it in an airtight container.And only after that put it on the door of an electrical appliance.
Spice additives should not be stored near strong and pungent odor sources. Therefore, "smelly" products are placed in the refrigerator in a tight, sealed package.
Common Mistakes
Bulk products are expensive. In order for them to be kept as long as possible, the hostess must know and respect certain rules:
- Large PET jars (intended for catering) are not used. Due to the fact that it is constantly opened and closed, the aromatic product evaporates very quickly.
- Containers with poorly closed lids will let air through, moisture will saturate the bulk product. Lumps form in it, which do not dissolve well in liquid.
- Placing containers next to a stove, stove or in a sunny place is unacceptable.
- Recently fashionable test tubes filled with multi-colored bulk products are best used as a stylish decoration of the kitchen interior.But the use of such a container is very inconvenient. The tube slips in your hands and may fall out of your hand.
- Ceramic containers are not refrigerated.
- Transparent pots are placed in a dark cabinet or drawers.
- You need to get the product loose with a dry spoon. For this purpose, it is better to allocate a separate teaspoon.
- The top edge of opened pouches is not left intact. It is wrapped and secured with clothespins.
- Almost all bulk products retain their properties for about two years. During this time, they should be used for their intended purpose.
An experienced chef always has dozens of spices at hand. Especially if he likes to cook dishes of different national cuisines. After all, each nation prefers its own supplements.The French absolutely need rosemary and marjoram, the Italians - oregano, the Russian people - mustard and horseradish.
Some herbs are grown in the garden, while others are simply purchased. Some spices are eaten fresh, others dried. Seasoning, put as the first or second course, will give it a special aroma and improve its taste. But this will happen only when the spicy additive has been properly stored, that is, it will have an original taste and aroma.