Collection: Grinder
Frequently asked questions
Spices should be stored in airtight containers away from heat, light, and moisture. Whole spices last longer than ground spices, but both should be stored in a cool, dry place to maintain their flavor and potency.
Whole spices can last 2-4 years, while ground spices typically stay fresh for 1-3 years. However, spices don't "expire" in the traditional sense—they simply lose their flavor and potency over time.
Spice blends like Garam Masala, Taco Mix, and Italian Seasoning add depth to dishes without the need for a lot of spices. They can be used as seasonings for meats and vegetables, or added to soups and stews for extra flavor.
Spices don't usually mold unless they're exposed to moisture. If a spice has a faint odor or is lumpy, it may have absorbed moisture and should be replaced.
Spices like cinnamon, cayenne pepper, turmeric, and black pepper can aid metabolism, digestion, and fat burning.
Dried herbs like oregano, thyme, and rosemary should be added at the beginning of the cooking process so they have time to release their flavors. Fresh herbs, on the other hand, should be added at the end for the best flavor.
Add dairy (yogurt, cream, milk) to balance the heat. Add a little sugar or honey to balance the spiciness. Add more of the main ingredients (such as broth, tomatoes, or potatoes) to tone down the spiciness.
Basic spices include: For everyday cooking: Black pepper, salt, cumin, coriander, paprika, garlic powder. For baking: Cinnamon, nutmeg, allspice. For spicy dishes: Chili powder, cayenne, mustard seed. For Mediterranean and Italian dishes: Oregano, basil, rosemary, thyme.