How to store spices properly

Simple storage rules that keep aroma and flavor fresh for longer.

The biggest enemies of spices are light, heat and moisture, so don't store them next to the stove.

Tightly sealed glass or ceramic jars are better than plastic — they preserve aroma better.

Whole spices (like whole peppercorns) last longer than ground ones — grind them right before use if you can.

Label each spice with its purchase date — this makes it easy to track what needs replacing.

How to tell quality spice from a fake or stale one — simple rules.

Fluffy rice, an aromatic zirvak — the small details that take pilaf to restaurant level.

The difference between sweet, hot and smoked paprika — and where to use each one.

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