Spices lose their flavour if not stored correctly. Follow these quick tips to keep your masalay fresh for months.
Spices are best when fresh – and how you store them makes all the difference. Here’s how to do it right:
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Use air-tight containers: Glass jars are better than plastic.
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Avoid sunlight: Keep masalay in dark cabinets, not near the stove.
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Don’t use wet spoons: Always use dry hands/spoons to avoid moisture.
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Label & rotate: Use older batches first – don’t forget to label dates!
With proper storage, your haldi, zeera, mirch, and garam masala will stay aromatic for longer – giving your meals that authentic Desi touch every time.