/ Source: TODAY
Even a plain hamburger can have some kick with the right blend of spices. Chef Daniel Boulud visited “Today” to share some of his tasty dishes.
- Store spices in airtight containers, out of sunlight in a dry place.
- Shelf life and freshness: If the spice has no scent left, it probably has no flavor either.
- Use within two years once opened. Most spices keep longer if completely sealed.
- Purchase small quantities that you will use up quickly, so as not to be left with stale, tasteless spices.
- Avoid using your fingers or wet kitchen tools in the jar; instead shake or pour out the amount you need.