How to preserve spices

Introduction: We will choose some spices when cooking food, but if the spices are not stored well, it will directly affect the quality of spices, so how to store spices in the family must choose a sealed pot, which is better to put in a cool and ventilated cabinet, try not to buy too much, so as not to affect their own storage There are many kinds of spices, and most of them are single But if we buy a lot of spices at home, how can we store them? How can we preserve the spices to ensure their original characteristics? It's what every housewife needs to know So today, please pay attention to the safety net I'd like to give you a detailed introduction to the preservation of spices Fresh seasoning: buy now to eat onions, ginger and garlic, commonly known as "spicy ingredients", which belongs to fresh vegetables, it's best to buy now to eat If you need to buy a lot of them at one time, you can keep them according to the preservation method of fresh vegetables, such as wrapping up onions, ginger and garlic in plastic bags Storage place: refrigerator or normal temperature ground Storage time: the stems and leaves of onion and garlic may be slightly dried under normal temperature, but it does not affect the consumption However, rotten and moldy ones are not edible Seasoning powder: dried and sealed thirteen spices, five spices, prickly ash, pepper, etc are all spices processed products They are all processed from stems, roots, fruits, leaves, etc of plants They have strong spicy or aromatic flavor, and contain a lot of volatile oil, which is easy to mildew Therefore, when storing seasoning powder, the bottle cover of seasoning powder should be tightened or the bag mouth should be sealed Pay attention to dry and airtight storage to prevent moisture and mildew Seasoning powder is easy to get damp if not placed properly, but a little damp will not affect eating However, it's better to buy small packages and use them up as soon as possible Storage place: keep away from damp places Storage time: within the shelf life, if moldy, it should be discarded Seasoning for dry goods: keep away from such seasoning for dry goods as pepper, seasoning, fragrant leaves and dried peppers The more moisture, the higher the temperature, the more susceptible to mildew, and the kitchen stove is the "danger zone." Therefore, this kind of seasoning is best not placed near the stove It can be kept dry and airtight, and can be taken out when necessary In addition, before using this kind of seasoning, it is better to wash it with water Mildew is not edible Storage place: away from the stove Storage time: before mildew The above is mainly about "how to preserve spices" Different storage methods of spices are different, because there are many kinds of spices, so we must classify them in the storage process, such as soy sauce, vinegar and chili oil, which are often used by us These are liquid spices, so we must tighten the lid to ensure that they can be used within the shelf life To learn more about food additives and food safety, you can directly log in to Baibai safety net Editor in charge: he xianrob