this post was submitted on 28 Aug 2023
704 points (99.0% liked)
Asklemmy
43970 readers
863 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Can you give some advice on how to keep spices fresh? I also wouldn’t mind some links. Thank you!
I have little labels on each jar of spices that I write the “bought” date on. In general ground spices I’ll give 9 months to a year, herbs I’ll typically give about a year, and whole spices I’ll give two years. As I’m using them, I’ll check the date on the jar to see if I need to add it to my shopping list. Every once in a blue moon when I remember, I’ll also just audit my spice rack.
Anything that you can grind yourself buy whole.
It really doesn't take long to grind a tsp of cumin, and the seeds stay fresh so much longer than the powder. And if the seeds start to lose their punch just toast 'em.
Get a bigger mortar then you think too. You'll read about making pesto, or guac, or lots of Thai dishes, and wonder if it real does taste better. Sadly it does and you'll regret your small mortar every time you make guacamole.