#spice-storage

#spice-storage

Ground turmeric is simple. They need three things to survive: darkness, dryness, and a very tightly sealed container. That's it, really - after you've got it home, put it in an airtight jar or tin, then stuff it in a drawer far away from your cooking zone where temperature can fluctuate wildly throughout the day. Just doing this, and the spice will maintain its brilliant sunset hue for one to two years instead of fading to a depressing beige just weeks after.

When hunger kicks in but fridge contents are low, a packed pantry can really turn things around. The right spices and seasonings can jazz up a boring bowl of rice or frozen vegetables, but only if the spices are fresh. The joy of shelf-stable items is their longevity. Canned and jarred goods will have a stamped "Best By" date, but it means just that - best by that date, not rotten the moment that day passes.

"The biggest culprit in the kitchen is moisture, and it can sneak in faster than you think," Smith says. "Never measure spices directly over a steaming pot or pan. Steam will enter the container, create condensation, and cause clumping, mold risk, or flavor loss. Instead, spoon the amount you need onto a plate or into your hand, then add it to your dish. Also, make sure your measuring spoons are completely dry before dipping into any jar."