Collection: Basic collection

Spices should be stored in airtight containers, away from heat, light, and moisture. Whole spices last longer than ground spices, but both spices 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 do not “expiry” in the traditional sense – they simply lose their flavor and potency over time.

Spice blends like Garam Masala, Taco Mix, and Italian seasoning blend add depth to dishes without the need for multiple spices. They can be used to rub on meats, serve with vegetables, or added to soups and stews for extra flavor.

Spices don't usually develop mold unless they're exposed to moisture. If a spice smells off or has mold, it's likely that it's absorbed moisture and needs to be replaced.

Spices like cinnamon, cayenne pepper, turmeric, and black pepper can help boost metabolism, promote digestion, and burn fat.

Dried herbs, such as oregano, thyme, and rosemary, are added at the beginning of the cooking process to allow their flavors to develop, while fresh herbs 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 neutralize the spiciness. Add more main ingredients (like broth, tomatoes, or potatoes) to dilute the spices.

Basic spices: For everyday cooking: Salt, black pepper, cumin, coriander, paprika, garlic powder. For baking: Spices: cinnamon, nutmeg, allspice. For spicy dishes: chili powder, cayenne pepper, mustard seeds. For Mediterranean and Italian dishes: Ingredients: oregano, basil, rosemary, thyme.