Collection: Chef's collection

Spices should be stored in airtight containers, protected from heat, light, and moisture. Whole spices last longer than ground spices, but both should be stored in a cool, dry place to maintain their aroma and potency.

Unground spices can stay fresh for 2-4 years, while ground spices typically stay fresh for 1-3 years. However, spices don't have an expiration date in the traditional sense - they simply lose their flavor and potency over time.

Spice blends like Garam Masala, Taco Mix, and Italian seasoning add depth to dishes without the need for a lot of seasoning. They can be used to rub meat, season vegetables, or added to soups and stews for extra flavor.

Spices generally don't grow mold unless they're exposed to moisture. If your spices have a faint odor or are clumpy, they may have absorbed moisture and should be replaced.

Spices like cinnamon, cayenne pepper, turmeric, and black pepper can help speed up your metabolism, aid digestion, and promote fat burning.

Dried herbs, such as oregano, thyme, and rosemary, should be added at the beginning of the cooking process to allow them to develop, while fresh herbs should be added at the end for the best flavor.

Add dairy (yogurt, cream, milk) to balance the heat. Stir in a little sugar or honey to tone down the spiciness. Add more main ingredients (like broth, tomatoes, or potatoes) to tone down the spice.

Basic spices: For everyday cooking: Black pepper, salt, cumin, coriander, paprika, garlic powder. For baking: For baking: cinnamon, nutmeg, allspice. For spicy dishes: spices: chili powder, cayenne pepper, mustard seeds.