How To Store Spices During Monsoon ?

 

What makes Indian cuisine a lip-smacking affair is undeniably the smattering of spices and masalas that we so lovingly put into our food. From garam masalas to panch phuran, our repertoire of wholespices and spice mixes has only broadened over the years. No food tastes the same, if it tasted the same then the love for food and the cravings would not be there. The magic to making every food unique and taste awesome on every bite is created by the spices we use in the Kitchen. Indian spices are inseparable from Indian cuisine, which enhances the taste and flavor of Indian food. Indianspices are hand grounded and then used. Sometimes these are grounded in very large quantity and stored for a longer period, the oils (natural oils) present in the spices enables them to stay fresh and ready to use even after prolonged storage.

In the monsoon season there is excess humidity in the air, consequently ground masalas, and whole spices tend to get soggy or lose their flavor if not stored properly.

To extend the shelf life of the food products kept in our kitchen, we need to follow some tips and tricks to store food in the right way in monsoon. Here are a few ways in which we can save our food from getting wasted because of moisture and bugs.

 

 

·         Sun dry or dry roast spices before storing :

While working with whole spices like bay leaf, black pepper, cumin seed, fennel seed, cinnamon, cloves, and cardamom first dry roast them in a pan or sun dry them this will free them from growing fungal and retain their freshness. finally cooled and stored in an airtight bottle.

 

·        Store spices in an airtight container:

The most important rule when it comes to storing any food product in the kitchen is to store them in clean and airtight containers. Storing spices in containers will prevent spoiling the masalas, making their flavors, aroma, and color intact. The best and preferred option is glass jars and wooden jars. You can use plastic jars as well.

 

·        Keep spices away from heat:

Just like oil, spices are also volatile if it exposes to heat. While you may want to have all the ingredients handy when you are cooking, it is not advisable to store the spices right next to the gas stove. This can build up the humidity in the spice jars making the spices lose out on flavor.

Always store them in an air-tight container or a dark-colored jar to avoid easy penetration of heat and place them inside a cupboard, away from direct sunlight.

·        Keep Away from Light

We all love places where natural light peeps in ample amount, but it is not ideal when it comes to storing our precious spices. Light can tamper with the flavor of the spices, and as such, it is always better to store the jars in a cool and dark place. So no, arranging them on the kitchen windowsill for aesthetic appeal is not a good idea. Store them in closed cupboards. Another smart thing to do would be to use colored containers to reduce the penetration of light.

 

 

·        Do Not Chill

There are many people who tend to store masalas and spices in the refrigerator in the hope that they will stay fresh, but this is far from the truth. While wet masala mixes stay fine in the fridge for a couple of days, the dry ones acquire moisture and as such lose their spellbinding aroma. Vacuum-packing them and storing them in the freezer is still better if you really must. The best option, however, is to buy or grind them in smaller quantities. If a friend has bought you some exotic masala from a foreign country, which is not available in India, and you want to preserve it for a longer time, then the freezing method would be your best bet. If it is in the form of powder, just store it in airtight containers in a cool and dark place.