Pages1 2

Author Topic: Storage of spices  (read 11,993 times)

AI Summary
The discussion focuses on various methods for storing spices after opening to maintain their freshness. Participants share their preferred storage solutions, including using airtight containers, resealable bags, and even coffee jars, while emphasizing the importance of keeping spices in a cool, dark place. A consensus emerges that spices should ideally be replaced every 6-8 weeks for optimal flavor, with many agreeing on the benefits of buying whole spices and grinding them as needed.

0 Members and 1 Guest are viewing this topic

Offline Panpot

  • Spice Master Chef
  • CONTRIBUTING MEMBER
  • *****
  • Posts: 557
Storage of spices
« on: August 28, 2006, 02:16 PM »
Further to the ending of another thread here regarding getting rid of old spices and replacing with a fresh batch does anyone have any good ideas for storing spices once the packet is opened?

I realise they deteriorate fairly quickly and where possible we should freshly grind them and so on but I cant imagine the BIRs do this but you never know.
Logged

Offline laynebritton

  • Indian Master Chef
  • CONTRIBUTING MEMBER
  • ****
  • Posts: 264
  • Location: S.Wales I Love Sheep
Re: Storage of spices
« Reply #1 on: August 28, 2006, 05:27 PM »
Panpot
I always try and buy Whole spices if possible and grind them when needed in small amounts (dry fry 1st)

Spices such as Haldi,chilli,Paprika etc try and buy the smallest bags usually 100g they don't cost a lot once opened keep them in a cool dark place I keep them in in a airtight plastic as shown below then top up your spice tin when needed.

I would never keep spices once opened longer than 6-8 weeks sling em in the bin and get fresh.
Layne  ;)
Logged

Offline woodpecker21

  • Senior Chef
  • **
  • Posts: 93
Re: Storage of spices
« Reply #2 on: August 28, 2006, 07:29 PM »
hi panpot/layne
i use microwaveable tubs like you get from the chinese nowadays but i get them from wilkinsons 89p for 5 i think they are fabulous. i have never had problems with the amount of spices that i have in storage. my chilli powder i keep in a 1ltr tub ;) and they are great for preparing i use them for mushrooms, precooked potatoes, reheating rice storing curries etc etc . as for tomato paste( you can get it in small tins from asda for 19p ) mix it with them same quantity of water and store in the fridge for upto a week not that it lasts that long as most evening i have a curry ;D.

regards
gary
Logged

Offline bart09

  • Senior Chef
  • **
  • Posts: 87
Re: Storage of spices
« Reply #3 on: August 29, 2006, 12:05 PM »
i use kenco coffee jars to keep my spices in and store them in a dark cool place.
Logged

Offline Yousef

  • Elite Curry Master
  • Curry Recipes Site Owner
  • Administrator
  • *****
  • Posts: 1,262
  • Location: Jerusalem, Palestine
Re: Storage of spices
« Reply #4 on: August 29, 2006, 10:02 PM »
laynebritton,

That is a serious storage pot for the spices, very professional.
I need to get myself one of those immediately.

At the moment mine are just in bags in the cupboard, not very good really

Stew
Logged

Offline Graeme

  • Spice Master Chef
  • CONTRIBUTING MEMBER
  • *****
  • Posts: 559
Re: Storage of spices
« Reply #5 on: August 30, 2006, 10:07 PM »
I fold the bag then use a peg to keep it closed.

I have a second fridge in the garage and store
my spice there, nice and dark and cold.

However i am no sure if its very
cost effective and plan to down size
my spices soon.
Logged

Offline DARTHPHALL

  • Elite Curry Master
  • CONTRIBUTING MEMBER
  • *******
  • Posts: 1,451
  • Location: DARKSIDE,HELL.
Re: Storage of spices
« Reply #6 on: August 31, 2006, 10:14 AM »
I use large "Alta Rica" Coffee Jars  :)
Logged

Offline Cory Ander

  • Genius Curry Master
  • **********
  • Posts: 3,656
Re: Storage of spices
« Reply #7 on: August 31, 2006, 11:50 AM »
I keep the spices in their original packaging, but put these inside a resealable plastic sandwich bag (e.g. "snaplock") and squeeze the air out of them before sealing them.

I then put these inside a sealable plastic box (e.g. "Tupperware").  Then store in a cool cupboard.  Works fine for me.  I reckon powders are good for several months stored this way and whole spices even longer.

Of course, you can't beat a nice stainless steel "Dabba" like Layne has!   8)

I'm sure BIRs do not freshly roast and grind their spices as well Panpot....time = money after all!  ;)
Logged

Offline Panpot

  • Spice Master Chef
  • CONTRIBUTING MEMBER
  • *****
  • Posts: 557
Re: Storage of spices
« Reply #8 on: August 31, 2006, 01:44 PM »
Thanks, everyone, no end of methods and as for the photograph what can I say,fantastic

Keep up the good work

Panpot
Logged

Offline Mark J

  • Elite Curry Master
  • *******
  • Posts: 1,016
Re: Storage of spices
« Reply #9 on: September 03, 2006, 10:33 AM »
Ive recently had a cleanout and lobbed out all of my spices and bought fresh.

They cost pennies from an asian grocer so its madness not to really.
Logged
Pages1 2