FREQUENTLY ASKED QUESTIONS
HOW DO I PREVENT MY SPICES FROM GETTING SPOILED?
You should always store your spices in an airtight container. Also, as a precaution, keep it in a cool, dry place to keep them preserved for at least 1 year. If you live in a region with a humid environment, add the precaution of storing the spices in the refrigerator. This will keep the flavors and aroma of the spices intact and keep it safe.
HOW LONG DO HOMEMADE SPICES LAST IN THE PANTRY?
Ground spices should be used within six months for the best quality. You can also make your masalas instead of buying from the store as they are fresh. If you want them to last longer, you can keep them without grinding until you are ready to use them. This will help the whole spices to keep their essential oils and they will taste fresh and more pungent. You can also store masalas in the refrigerator. This will keep the flavors and aroma of the spices intact.
HOW CAN I MAKE FOOD SPICIER?
Using certain types of spices like black peppercorns can increase the heat of your food. There are many spicier versions of peppercorns in Southern India. You can also add other spices like dry red chilis to make it spicier and hot. You can also regulate the quantity of these spices to increase or decrease the hotness
HOW MANY SPICES SHOULD I ADD TO FOOD?
People add spices during the regular cooking process, but they can also be added once the cooking is done. You can add the amount as per the recipe and as per your taste. The spice blend is much stronger in garam masala so you should always go by the “less is more” principle. You should avoid adding more spices to your dishes as the flavors may canabalise. Adding a little amount will work wonders and harmonise the flavor and fragrance of your meal.
WHAT KIND OF SPICES CAN BE ADDED TO MEAT PREPARATIONS?
If you are making a dish with poultry, lamb, beef, and pork, you should add aromatic spices. These spices curb the smell of the meat and help to bring out their flavor in the best way. These include cardamom, cloves, mace, cinnamon, and cloves.