Spices are an essential component of every recipe. They can provide you with a truly soulful culinary experience, but if you make the wrong spice choices, it can also turn into a nightmare. As a consequence, learning the correct methods for choosing, preserving, and using spices is important.

Selecting the correct spices:

In the market, there are a plethora of spice varieties to pick from. However, you should concentrate entirely on your desires and interests. For eg, Kashmiri Chilli Powder has a mild heat level but a deep red color, while Sannam Chilli has a high heat level. So, for a satisfying experience, choosing the right spice depending on your preferences is important.

Buying the right amount of something:

Since the spices are a natural product, they will go stale at some point. Spices can only be kept on hand for the next 6–12 months. The spices begin to lose their taste after six months. Besides, in a typical household, spices are used in small amounts daily. Rather than stocking vast amounts of spices, purchase fresh spices as needed.

Proper Storage Condition

Spices contain volatile oils that can quickly evaporate, resulting in flavor loss. Heat, direct sunshine, moisture, and children should all be avoided when storing spices. Often keep spices in an airtight container to keep them safe from moisture. You can also store them in opaque jars so that you can see what’s inside while keeping the spices secure. Spices should always be kept out of direct sunlight, away from any type of moisture, and, preferably, in a dark area, such as a pantry away from any cooking surfaces.

Using in the right manner:

If you bought fresh spices, start with a smaller amount because fresh spices are more potent than old spices. If you’re not sure, start with a smaller quantity of spices and then add more as needed.

Some of the spices we need to roast, crushed garlic with onions for proper roasting and aroma. Otherwise, they tend to overcook and lose all the aroma. Few spices available in the market are pre-roasted and can be used directly in dishes once the vegetables are fully cooked. Proper temperature is required to maintain flavors and colors.

When to season dishes?

The majority of spices should be used at the beginning of any cooking process so their effects will be more pronounced. As a result, early in the cooking process, add all the spices that are larger in pieces or roots, such as pepper, ginger, cloves, etc. But be vigilant about the pepper; if you’re going to prepare a meal for a long time, add only a pinch of pepper.