4 mistakes not to make with spices

Mistake #1: Not storing spices properly

Spices have three main enemies: light, heat and moisture, which change their flavor and reduce their shelf life. In order to store them optimally, it is necessary to use perfectly airtight containers that protect them. Ideally, it’s best to store them in a cool, dry place (such as a cupboard) rather than on a work surface. Spices should not be placed in the refrigerator or freezer, as this can spoil them.

It is important to use a clean, dry spoon to pick up the spices. Do not pour the spices directly into the preparation, because the steam coming out of the latter can moisten them. Finally, it is recommended to label the containers of spices so that we can remember their expiration dates and thus avoid using expired spices.

Mistake #2: Using spices that have passed their expiration date

The shelf life of spices in the European market is usually 36 months. Beyond that, their use is not recommended. Indeed, even if, especially in small quantities, it does not pose a health risk, expired spices lose their flavor or even change their flavor and therefore can affect the quality of the taste of the dishes. Therefore, it is recommended to check the appearance, smell and taste of spices before using them. If in doubt, it is better to throw them away and replace them with fresh spices. It is better to buy spices in small quantities so that you will definitely use them and thus avoid food waste.

Mistake #3: Not adjusting the amount of seasoning

When a recipe contains spices, it is important to respect the specified amounts. Indeed, adding too much or too little spice can ruin the whole dish. However, if this is a new recipe, it would be wise to add a little less than called for so that the result is not too spicy. It is a measure of caution that is best used, especially if children and/or people unfamiliar with this type of cuisine are brought to the meal. It is better to add a little spice later than to realize that the dish is too spicy. If, however, the damage is done, a little lemon juice can be added to counteract the overly spicy side of the preparation. It can also work with honey or even yogurt.

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Mistake #4: Not adding the spices in the correct order

The order of adding spices may vary depending on the dish, but in general it is recommended to follow the following rules:

• Start pouring all the spices (cumin seeds, cardamom, cloves, cinnamon sticks…). It is possible to fry them briefly in a pan, then it is possible to grind them before incorporating them into the preparation.
• Continue with powdered spices (coriander, turmeric, paprika, ginger, cinnamon…), which should be fried in oil to release their aromas.
• Finish by adding fresh aromatic herbs (parsley, basil, thyme, mint, chives…). Dried herbs can be added early in the cooking process, but fresh herbs should be added to the end to retain their flavor and not wilt.

Adding the spices in any other order, unless clearly stated in the recipe, can ruin the dish. Indeed, spices, if they are poorly cooked, lose their aromas and therefore do not have the desired effect.