Spices are so deeply rooted in Indian tradition and culture that one can’t even imagine Indian cuisine without aromatic spices. Indian spices are popular all over the world because they make food healthy and add unique flavours to the food. At the same time, keeping these spices fresh for a longer time requires proper care. If you’re a part of the Indian family, you’d probably know how your mother used to store these Indian spices in a way that they last longer and remain fresh.
Before we dig into the guidelines, one must consider buying only packaged spices as chances of getting adulterated spices are very high in case of loose spices. Moreover, loose spices require extra care because they would have already been exposed to open and unhygienic environment. It is better to buy packaged spices which are pure and blended in hygienic conditions
Here, we’ve listed 4 important things that you must consider to keep your spices fresh for a long time.
1. Buy in smaller quantities:
Usually, Indian people buy spices in bulk assuming that they won’t get quality spices after the season for their cultivation is over. It is not entirely true. Yes, if you are buying loose spices, you’ll have to buy in bulk and then store them but that’s not the case with packaged powder spices. If you’re buying packaged spices from a trusted brand like Nuqi Masala, you’ll not have to worry about the season and all. Nuqi Masala procures best spices and stores them in a hygienic environment so that they can be blended in future according to the production schedules and demand of the consumers.
2. Keep them in air-tight containers:
Make sure that you keep your spices in air-tight containers. Too much contact with air can reduce the quality of the spices and can cause all of your spices to lose their freshness, flavour and aroma. It doesn’t matter whether you’re choosing a metal container or glass container, seal them properly after filling the spices in the same.
3. Keep them away from direct sunlight:
Exposure to direct sunlight can harm your spices. Make sure you keep your spices in a darker place where they do not come directly in contact with excess heat or sunlight. It is best to keep them in a kitchen storeroom and away from the cooking pan. This simple step will maintain the freshness of your spices for a longer period of time.
4. Never try to freeze them:
Usually, people keep the opened pack of spices in the refrigerator assuming that they will stay fresh but that’s not true. Instead of keeping them fresh, freezing can harm the quality of the spices as they get exposed to moisture and lose all essential qualities. It is best to store your spices in the room temperature and in air-tight containers after opening.
In addition to the above, there are few things to consider like every spice has a different shelf life. If you buy whole spices, they have comparatively higher shelf life than powder spices. Secondly, whenever you’re using spices, make sure you’re using a completely dry spoon as even a slightly wet spoon will pass on the moisture to the spices.
If you want to get 100% pure, unadulterated spices from a trusted brand,Nuqi Masala is the place for you. Since our inception in 1970, we’re committed to delivering pure and authentic Indian spices to our customers.
A delicious recipe for lasagna with colourful layers.
- 250 g Tesco fresh free range egg lasagne sheets
- 2 Red peppers de-seeded, diced
- 2 red onions coarsely diced
- 1 courgette trimmed and cut into chunky slices
- 200 g mushrooms quartered
- 300 g spinach cooked
- 150 g green basil pesto
- 125 g mozzarella ball drained and sliced
- 50 g parmigiano reggiano grated
- 500 g passata/sieved tomatoes
- 6 tbsp olive oil
- 40 g butter
- 40 g plain flour
- 375 ml Milk.
Pre-heat oven to 200°C.
Place the peppers, onions, mushrooms and courgette into a large baking tray, coating with oil and seasoning. Roast for 25 minutes.
Mix the passata in a bowl with 2/3 of pesto.
Make the white sauce by melting the butter in a saucepan with flour, and cooking for 2 minutes. Gradually add and boil while stirring continuously. Lower heat and allow sauce to thicken before removing from flame.
Take a large oven dish and layer with the lasagna sheets. Add a layer of vegetables and pesto mixture. Add another layer of lasagna and then white sauce with cooked spinach placed on top.
Repeat the same process for multiple layers and then add remaining pesto, topped with cheese, and Parmigiano Reggiano.
Bake for 20 minutes and serve.
- 4 cups idli batter
- 1 cup Palak puree
- 1 tsp Ginger paste
- 2-3 green chillies paste
- 1 tbsp Gun powder Idli molagai podi
- 1/2 tsp Everest Kashmirilal Chilli Powder
- 1 small Ginger paste
- 2 tsp cooking oil
- For garnishing
- 4 tbsp Grated coconut
- Freshly chopped Coriander leaves
- For seasoning
- 1 tsp Mustard seeds
- in Few curry leaves brokenbits
- 1 tsp Oil.
- Pour the batter in a big bowl, add salt, and divide into 3 equal parts.
- For orange batter, mix one portion of batter, gun powder and chilli powder.
- Leave aside one part for white batter.
- For green batter, mix the remaining third portion of batter, palak puree, ginger paste, green chilli paste and a pinch of salt.
- Now mix all the ingredients mentioned for a green layer, stirring well.
- Keep good amount of water in a big vessel on high heat.
- Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water.
- When done, pour white batter and steam.
- Then add third layer, and steam.
- Dhokla will be done in 15 minutes. Remove from heat and cool.
- Cut into desired shapes and plate.
- Heat oil in a small saucepan and make the tempering of seasoning ingredients.
- Pour the seasoning over Tiranga dhokla and garnish with grated coconut and chopped coriander.