How To Store Spices

June 27, 2014

 

How to store spices? It’s not an art, nor a science. Everyone has a method to the madness of a cupboard bursting with Indian spices. Here is mine.

I binned the metal container years ago in favour of dishwasher-friendly jars that hold more substantial quantities.

But beware of sacks of ultra large spice bags. Unless you are inviting my extending family around for lunch regularly, they will quickly lose punch. Not too mention hog precious cabinet space.

How do you keep yours?

Comments

2 Responses to “How to make garam masala”

  1. Laurie MacBride Says:

    September 2nd, 2014 at 2:23 pm

    Thanks for this, Mallika – it sounds SO easy that I will have to try making some! I have a spare coffee grinder that I use for spices so I’ll give it a whirl.

  2. Dragonlady Says:

    December 21st, 2014 at 10:56 pm

    I use more or less the same amounts, but no bay leaves. I like to have the taste of cinnamon and geera predominant, and maybe less cloves. But I am a bit old-fashioned I have this idea that a metal grinder will alter the taste.

    So, I use a ceramic pepper grinder and grind everything by hand, doesn’t take that long and I finish it off in the mortar to get it really fine. I actually love using the mortar and pestle I find it relaxing. I smash the cinnamon with the pestle before putting it in the grinder so it gets through. Might take a little longer but I like to take the time, nothing beats freshly ground spices.

    I might blog about my version next time I make some.

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