How to... Store spices
Spices should be stored in a jar (preferably of tinted glass) with an air-tight lid. Keep the jars in a closed cupboard well out of sunlight and away from direct heat. Spice racks mounted on kitchen walls are usually the worst place to keep your spices as sunlight drains them of colour and flavour.
Also, check the sell-by dates. Even though it may give a year, most spices are best used with three to four months. If possible, buy spices in small quantities more often, rather than buying in bulk. It may also help to buy spices whole and grind them as and when you need them. Use a pestle and mortar or a coffee grinder, washing well after each use.
Cook’s tip: Always buy whole peppercorns and use freshly ground. Small tubs of ground pepper quickly lose their flavour.
Got a question about using spices or how to cook? Email it to the Cooking Coach.
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