They say variety is the spice of life, but where would we be without spices? Even a little table salt and pepper makes our food more palatable and tasty. Garlic is another common seasoning that adds a lot of oomph to our dishes. Without spices, food tastes bland and uninteresting. Add a little spice, and it becomes delectable.

With more opportunities to try the foods of other cultures, we are getting more familiar with new spices or spice combinations. Today, it is almost common to eat Chinese on one night and Italian the next. You may try Indian food for lunch and then have Japanese for dinner. Regional spices can be found on the supermarket shelves more than they were ten years ago. As we become more familiar with them, we begin to use them in our own cooking.

The Care and Storage of Spices

How long has it been since you last bought spices? Contrary to popular belief, they do not last forever. Spices lose color, flavor, and aroma as time passes. To preserve your spices as much as possible, store them away from bright light, moisture, heat, and oxygen. As convenient as it is, try to keep them away from the stove, oven, refrigerator, or dishwasher. Steam from these appliances may cause dampness, molding, and decay. Use airtight containers such as tin or glass to keep moisture out and preserve the spice’s oils. These oils are what give them their flavor and aroma.

Each spice has its own shelf life. Go through your cupboards routinely to weed out old bottles. Look for color and aroma. Has either one faded? Whole spices have a longer shelf life than those that are ground to a powder. Different parts of the plant may make a difference in shelf life, also.

For whole spices, remember that leaves and flowers may last up to a year. Roots, seeds, and barks can retain their goodness for over two years. Ground spices have a shorter life span. Leaves, seeds and barks will be good for about six months, while roots will remain fresh for up to a year.

Ethnic Cooking

Many ethnic recipes require special spices that you may not already have on hand. For example, say you wanted to make an orange chicken recipe. You may need some ginger and dried red chilies for an authentic flavor.

Likewise, for a Moroccan dish, you may require spices such as cinnamon, allspice, coriander, and cumin. For a Cajun dish, you would want to keep sweet paprika, hot paprika (yes, they are different), and both black and white pepper on hand. Japanese spices may include shiso, chili flakes, and mustard seeds.

Exploring the world of spices can be fun and you may find new spices that you truly enjoy. Keep your mind and your mouth open for new tasty flavors. You may find that Greek cuisine is your cup of tea, while Afghani is not. You will never know unless you try.