Keeping It Fresh

My parents followed a few rules: Buy as much as you need, and no more. Don’t store most of your spices for more than four to six months. When using a ground spice, if possible, grind it yourself in small quantities so that it’s fresh. They made an exception for Garam Masala and Chaat Masala, which they used frequently and made in large quantities, which would last a month. They stored their fresh herbs and chiles in the refrigerator. The herbs were usually wrapped in a damp paper towel and slipped into a loosely closed plastic bag. This arrangement allowed the herbs to breathe, while the paper towel wicked away the moisture. I noticed these simple habits when I was a kid, and they have helped me in my adult life to become a better cook.