How to Keep Indian Dried Herbs Fresh

Indian herbs are a melange of fragrances and colors that are integral to the vibrant flavors of Indian cuisine. Typically, one could find herbs like golden tumeric, cumin seeds, coriander seeds, ginger, garam masala, chilis, dried fennel seed and fenugreek in the cupboards of an Indian kitchen. Complex combinations of these herbs create such popular dishes like korma, saag, masala and curry. In order to replicate these traditional dishes, it is critical to keep these spices fresh. This article will help you keep these spices fresh.

Difficulty: Easy

Instructions

Things You'll Need:

• Vacuum machine Vacuum bags Indian spices Spice organizer Labels Permanent pen

h

1. Organize your Indian herbs into a spice organizer. These can be found at stores like Bed, Bath and Beyond or specialty shops like Williams Sonoma.

2. Label your spices by the date you purchase them. Typically, spices last about one year and will taste fresher before this date. After a year, the herbs may lose their essential oils and fragrance. Mark the labels with a permanent pen, either on the cap or elsewhere where the date can be easily read.

3. Store the spices in a dark, cool cabinet. A hot cabinet by the oven my cause the herbs to age quickly and lose their freshness.

4. Choose to vacuum seal and freeze your herbs in a vacuum bag if you don't use them often. Mark the date you have frozen your herbs on each package with a permanent pen.

5. Toss the herbs from the freezer after a year.

Tips & Warnings

• Purchase the seeds of the herb rather than the ground powder form. You can grind the seeds custom to the recipe or curry. This action causes the seeds to release their essential oils and the fragrance is intensified. Only grind what you need.
• Do not freeze the Indian herbs in plain plastic bags. The excess air in the bags may encourage freezer burn.

Resources

• A source for spice organizers