Among kitchen ingredients with the longest shelf lives are spices; for maximum flavour and quality Traditional Somali Spice Blends typically have a lifespan of several months to years.
The African continent is becoming more and more prominent in the world economy. Africa's cuisines, from Morocco to South Africa, are being explored in the kitchens of cosmopolitan restaurants by a new generation of chefs as the continent enters the limelight of world foods. The culinary journey of African cuisine incorporates spices of great quality such as Somali Spice Blends.
- Purchase whole spices
Nutmeg and other whole spices keep their freshness longer than ground ones. If possible, get one or two whole nutmegs and only grate what one uses for the recipe.
- Remain calm
Keep herbs and spices away from heat sources and bright light. The stove should never be used with any plant, not even dried spice leaves.
- Purchase small quantities
Avoid purchasing huge quantities of spices from large box stores because one will likely run out of them before they can be utilised. However, when dried herbs and spices are stored correctly, they can last a very long time. Whole spices have a four-year shelf life.
- Spices lose their potency.
Spices and herbs lose their potency over time. Seasonings that are weak or old won't taste as good as they should when freshly served. Give the cloves the nose test before using them if you don’t want to your meals to taste bland and under seasoned.
- Examine the strength
To determine whether spices are fresh, you don’t need any special equipment. You can simply use your senses. The flavour of the spices has probably also deteriorated if their colour has. Taste and smell both the spices and herbs and possibly swap out a potent spice like garam masala if you aren’t satisfied.
- Keep them dry
Avoid sprinkling herbs and spices over a hot pot straight from the bottle as it may burn them. Steam can infiltrate the spice bottle and weaken the potency of the herbs. Steam may be to blame if one is wondering why grinded spices like allspice become caked and hard in the bottle.
- Take the proper measurements
When dipping the measuring spoon into the bottle, be sure it is entirely dry. Cinnamon is a fragrant spice whose flavour can be swiftly ruined by moisture. And once scooped, do level off.
Reorganizing and evaluating the spice and herb collection doesn't have to take the entire day, despite the initial perception that it could be a little intimidating.