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8 ways to get the most out of your herbs and spices

01 October 2015

Have you ever done a search through your cabinets and found a dusty jar of spices, somewhere near the back, out of scent and looking vaguely like crumbly dirt? Err, us too. Here’s 8 ways to rescue your herbs and spices and help them bring big flavours and herby savouriness to your dishes.

Never cook with lacklustre flavours again! With some storage and cooking tips it’s easy to get big taste from your herbs and spices. Never cook with lacklustre flavours again! With some storage and cooking tips it’s easy to get big taste from your herbs and spices. Never cook with lacklustre flavours again! With some storage and cooking tips it’s easy to get big taste from your herbs and spices. Never cook with lacklustre flavours again! With some storage and cooking tips it’s easy to get big taste from your herbs and spices. Never cook with lacklustre flavours again! With some storage and cooking tips it’s easy to get big taste from your herbs and spices. Never cook with lacklustre flavours again! With some storage and cooking tips it’s easy to get big taste from your herbs and spices. Never cook with lacklustre flavours again! With some storage and cooking tips it’s easy to get big taste from your herbs and spices. Never cook with lacklustre flavours again! With some storage and cooking tips it’s easy to get big taste from your herbs and spices. Never cook with lacklustre flavours again! With some storage and cooking tips it’s easy to get big taste from your herbs and spices. Never cook with lacklustre flavours again! With some storage and cooking tips it’s easy to get big taste from your herbs and spices. Never cook with lacklustre flavours again! With some storage and cooking tips it’s easy to get big taste from your herbs and spices. Never cook with lacklustre flavours again! With some storage and cooking tips it’s easy to get big taste from your herbs and spices.
Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices

1. Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavour) longer than ground up spices

2. Bulbs like onions and garlic, store better in the dark. Just make sure they’re away from heat and moisture.

3. Herbs can be kept longer (while keeping their flavour) by drying them out. Just hang them in bundles upside down somewhere warm and dry.

4. Spices hate moisture, so keep them airtight and dry in sealable jars.

5. Herbs and spices with a high water content (like chilli’s, lemongrass, and lime leaves) store best in the freezer.

6. Spices give lots more flavour if your grind up whole ones right when you want to use them.

7. Wrap aromatic herbs like parsley, rosemary and thyme with some cooking string and toss in in a pot when making soups, stews and curries.

8. Heating up herbs before grinding them helps release their oils. Alternatively fry ground spices in a little oil for more flavour.