How to store spices in the kitchen ideas. How to properly store spices and herbs in the kitchen. Secret sliding panel

Spices play an important role in cooking: they help turn ordinary and ordinary food into a feast of taste. But this is subject to three rules: choose correctly, use correctly and store correctly.

I'll tell you how I do it. Perhaps some of my experience will be useful to you too.

How to choose

I use spices a lot and often, but I never buy them for future use. This is a product whose quality suffers over time. When buying spices in bags, you need to pay attention to the packaging date and shelf life, but, unfortunately, our stores often sin by selling obviously low-quality or expired goods. Sometimes you can feel through the bag that the spices have already clumped into clumps. Such spices will be of no use, and the taste of the dish may deteriorate.

In the store I buy both individual spices, such as oregano, basil, etc., and mixtures of spices for fish, salads, and other things. But more often I still choose spices at the market, where you can look and smell, and make up the mixture yourself, and ask the seller to do it.

How to store

Spices like: darkness, dry and cool air.

They don't like spices: humidity, sunlight, temperature changes and heat.

I allocated one wall cabinet for my spices. Even at the stage of designing the cabinet, I divided it not into two traditional, but into four shelves. Most of my spices are in identical jars that were sold in the tea section. They have a cork lid, they close tightly, the aroma does not erode, but the spices breathe. I put spice stickers on each jar so I knew where everything was. I have jars on 4 shelves in the foreground, behind them there is everything that I use much less often. So, all the spices are in front of my eyes, they are easy to get, and I don’t forget about the presence of this or that spice, as it was before, when I had to look for them on all the shelves.

Why don't I use jars specifically for spices? They just didn't suit me. I originally purchased this set.

Some people may find it convenient, but for me these jars are too small in size. The inscriptions were erased during use, so I had to sign with a marker. And besides, such a shelf is supposed to be hung in a visible and accessible place, and spices, as you know, do not like light. Being on the wall near the stove, the spices were heated, and after a while they lost their color and quality. I decided to abandon this idea, poured the spices that I use least often into jars and hid them in a closed cabinet.

As I already said, I don’t buy spices in advance. I only do this if I see that something will end soon. I store the spice packets that I haven't opened yet in these two baskets.

In one I have sealed spices, which I will pour into jars as needed, and in the other - spices for sweet dishes and baking (vanilla, spices for gingerbread, for mulled wine, baking mixes), as well as bags of icing and gelatin. Even though all the bags are sealed, I store them in different baskets because Even through paper, spices are saturated with each other's smells. I never store opened paper bags of spices. In addition to the fact that spices do not like access to light, they also do not like access to air. For this reason, they should not be stored in wooden or plastic boxes.

How to use

Spices suffer just as much from heat and humidity. They crumple and lose all their qualities. That is why Never pour spices or salt directly into a pan or in a frying pan in which food is cooked. The steam will saturate the spices, the holes will become clogged and it will be problematic to use such a jar in the future.

It's better to sprinkle a little spice on your hand and then add it to the dish. Or use a clean, dry spoon. This way you not only extend the shelf life of the spices, but also see how much you are pouring.

Secrets

In fact, I keep all my spices covered. In the public domain, I only have fine salt in a salt shaker with holes (I use it for salads), an open salt shaker with regular salt and vegetable seasoning for first courses. It is granular and is consumed quickly, so it does not have time to deteriorate during such storage.

Note the open salt shaker. I've tried a bunch different options and stopped right there. In fact, this is a bowl or a portioned salad bowl with a beveled top. This model is incredibly convenient for taking salt from wherever it is, I highly recommend it.

It is better to store spices in their in its original form, namely peppercorns, cinnamon sticks, vanilla pods, whole nutmeg, etc., and chop before use. In a mortar, mill or on a grater - it doesn’t really matter. It is important that ground spices cannot be compared in quality and aroma with freshly crushed spices. Whole spices last longer, about 2-3 years, ground ones about 6-18 months, and leaf ones 6-12 months.

Another way to store spices is in grinders. Now you can buy empty grinders or ready-made spice grinders. They can be disposable or reusable, I try to buy the latter. Grinders can be used to store different types of salt with additives, such as Himalayan pink salt or Italian herb salt. I pour them from bags, and thus save money by not buying a new grinder with seasoning every time. I also store spices for coffee and desserts in grinders, which are very convenient to use when time is short.

I also have bottles of flavorings in my arsenal of spices and seasonings - vanilla extract, rose water and various flavors for baking and desserts. I keep them in their “original” bottles in the closet. You're probably familiar with these little bottles of flavors. They constantly fell, turned over, and I caught them all over the shelf. Haven't bought a small one yet tin can for tea. It’s very tiny, but a lot of flavors fit in there, and I can see which is which by the color of the caps. Very comfortably.

Vanilla

Vanilla... The aroma of this spice makes baked goods incredibly cozy, but keeping vanilla beans fresh is not so easy. I store them in a stoppered test tube. Vanilla, which is sold in paper bags, I don't buy at all. Most often it is dry before opening the package. I also have a large jar of vanilla sugar in the pantry, or rather vanilla powder.

Cutting a vanilla pod sharp knife, I clean the seeds into sugar, and put the pod itself there. I shake the jar periodically. I pour some ready-made aromatic sugar into a small jar, which I keep with other spices, and a large jar in the pantry. If necessary, the dried pod can be used to flavor some desserts, for example, by heating it in milk.

How to label spice jars

As I said above, I put stickers with the name of the spices on all the spice jars. Such stickers appear in culinary magazines as an appendix, and that’s where I got mine from. But on the Internet you can find ready-made sets of pictures that you just need to print on a color printer. If possible, it is better to do this on self-adhesive paper; if not, then on regular paper. PVA glue will perfectly glue a paper picture to a jar.

If the jars are on shelves at eye level, then it is better to stick the stickers on the side of the jar, but if in a drawer of the nightstand, then on the lid. This way, you don't have to pull all the jars out of your drawer to find what you need.

Spices “to go”

In addition to the basic spices, every housewife has “camping spices.” She takes them to nature, to a picnic, to barbecues or to the country house. Previously, I just took spices and salt in paper bags, matchboxes or ziplock bags, but they still managed to spill out or get lost in the bag. I don’t like to take the main jars out of the house. So I found a way out.

And finally, I’ll show you my shelf above the stove. It is not very deep for me, since the hood is hidden behind it. It is generally not recommended to store spices above the stove, even with a hood, but I store jars there with tight-fitting lids with breadcrumbs, bay leaves, starch, soda, citric acid and baking powder.

By the way, I also like to keep baking powder and dry yeast in jars. Firstly, buying them in large bags saves money. Secondly, storage in jars extends the shelf life of the same yeast significantly. In a bag they erode and lose their properties very quickly; in a jar they are stored for months. But as for baking powder for dough, in many recipes baking powder is measured using measuring spoons.

It is completely inconvenient to pour it from a bag into a spoon, so I pour all the purchased bags into a jar at once, and then use it, measuring with a spoon. If the recipe says “add a sachet of baking powder,” then I add 1.5 tsp, because the sachets come in sizes from 6 to 18 grams. Agree, the spread is big.

This is how I organize the storage of my fragrant jars. I do not claim to be the ultimate truth, but this method is closest to me. It's beautiful, convenient and practical.

How do you store your spices?

Organizing the storage of spices in the kitchen is not as simple as it seems. You can use purchased containers or create a storage system with your own hands.

In this case, it will be possible to take into account all the features and frequency of use.

Options for ensuring convenient and proper storage, depend only on the size of the kitchen and the amount of spices used.

This option for storing spices in the kitchen is also original decor modern interior

Spices can be stored in tins where they will be hidden from light

Storage rules

Spices have a pleasant aroma, but in order to preserve it, you need to soak it certain rules, which include several key points:

Place and storage conditions.
Duration of storage.

Place and conditions

Since food preparation takes place in the kitchen, it must also be stored in the kitchen. This way the seasonings will be at hand, and where exactly to place them depends largely on convenience. You can pour aromatic mixtures and herbs into different containers:

packages;
jars;
plastic containers.

Small glass jars with a lid on a clip are a convenient and popular option.

Plastic spice jars don't last long

But at the same time, it is worth considering how “convenient” the spice is in the allotted place and whether it will lose its taste and aroma properties. Here are some aspects:

Most spices do not tolerate ultraviolet radiation, that is, under direct Sun rays There is no point in displaying them. The optimal place is in a kitchen cabinet where the door closes.
Heat and temperature changes cause spices to lose their flavor and beneficial features, so the option near the stove or radiator is also not the best.
Humidity is also destructive. The spices will become damp, clump, and the only thing you can do is throw them away. Put spices on long-term storage cannot be placed in perforated containers that are used for convenience.

Advice! You should put no more than a couple of teaspoons of spices into the pepper shaker; the rest should be stored in an airtight container. This way you can prevent an increase in humidity during use.

The storage option in the refrigerator is not the best, of course: the aroma will be preserved, but there is moisture, and the cold, in addition, weakens the taste.

Advice! Only the red pepper family, including paprika and chili, keep well in the refrigerator. Fresh spices You can freeze them instead of drying them; such storage will be optimal for them.

Little ones glass jars with cork lid

Large convenient jars for spices and bulk products in a drawer

Large cabinet with lighting and many shelves for storing spices, bulk products and various kitchen utensils

Storage duration

Spices in whole(not ground) can be stored for years under proper conditions. Ground and crushed quickly lose their properties, so it is better to grind them immediately before use.

In addition to the fact that when ground they quickly become exhausted, they also become a “delicacy” for insects.

As for fresh herbs, they can be stored in the refrigerator for up to 5 days. Dried leaves and stems - about 2 years, provided normal humidity. The roots and seeds will delight you with freshness and aroma for 4 years. And nut fruits, such as nutmeg, last up to 3 years.

Note! If spices are scooped up with a spoon, it should be clean and dry. But you cannot pour the seasoning directly from the jar where it is stored into a boiling dish. Firstly, you can overdo it, and secondly, the spice will absorb moisture and spoil.

This storage option is convenient for deep cabinets

Small pantry in the kitchen with spices mounted on the door

Solid storage options

To say that there are many ideas for storing spices in the kitchen is an understatement. It all depends on the volume of spices, the space available in the kitchen and the frequency of their use. If they are used very often, and there are always a lot of spices in stock, it is worth taking care of a thorough, spacious storage. You will have to spend time and not a lot of money to create it, but you will be able to create a system for storing spices in the kitchen with your own hands.

Niche in the wall

To create it, you can use a wall near the stove, but not too close, so that the spices do not overheat. The depth of the niche corresponds to the size of the jars used for storage. The height is a multiple of the height of the cans plus 4-5 cm on each shelf to make it convenient to reach.

Jars for storing spices in the kitchen using this method should be chosen from tinted glass or plastic, since there will be no doors in the niche. Those spices that are used most often can be stored in any jars, since they simply will not have time to spoil.

Arranging storage if you already have a niche is not difficult. To do this, you need to install the shelves at the correct height. If the depth of the niche is slightly less than the diameter of the can, then you can stretch a rope, an elastic band, or nail thin strips of wood with a small indentation (up to 2 cm). If this option does not fit into the style of the kitchen, then metal strips will do. You can buy them in the store.

If the depth matches the size of the cans, then no limiters need to be installed.

A niche in the wall with shelves for storage is an option - for those who do not use spices so often

Boxes

Equip comfortable spot Storage can be done using drawers and baskets. Moreover, both horizontal and vertical ones are suitable.

The first option is horizontal, that is, ordinary boxes kitchen set. In order for spices to be conveniently placed in them, the drawers must be deep enough. Storage options:

In order for the jars to be placed comfortably “lying down”, you need to make steps for them, but not at a right angle, but at a sharp angle. This way the contents of the jars will be easy to see.
Use special plastic boxes with handles that fit into the kitchen drawer.
If the jars are small, then they can be placed in a box. And for easy identification of the seasoning, stick a sticker with a signature on the lid.

Vertical drawers often come included modern kitchens, it is convenient to store spices in them. Such a box looks like a long, deep storage without side walls. Sides or metal strips prevent cans from falling. This box moves along guides located at the bottom, so there is no need to overload it.

One drawer can store spices in jars and open ones.

The same type of box, although it will most likely be a retractable wall, can be made behind the refrigerator, if between the wall and household appliance there is a distance of 15-20 cm. It will have certain modifications:

One wall is covered with fiberboard and plywood.
It is necessary to have low sides, approximately 1/3 of the height of the shelf.
Pulls out on wheels.

Advice! In this spacious storage you can store not only spices, but also canned goods, sauces, and useful kitchen utensils.

Wall storage

You can buy special shelves - storage systems for the kitchen that hang on the wall. Most often they are made of stainless steel. Such shelves consist of several tiers of rods with sides that are connected to each other.

Advice! The same shelves can be mounted with inside doors kitchen cabinet, but first you need to cut off an area inside corresponding to the size of the spice rack.

On such open shelves, spices should be stored either in dark jars or only those that are used very often to prevent spoilage.

Convenient small spice jars mounted on the wall

Spices are an attribute of healthy and tasty food. They are present in any kitchen. Many housewives are interested in the question: how to store spices in the kitchen?

When storing seasonings, rules are used. It is worth considering that exposure to direct sunlight and humidity is harmful to spices.

The interior of the kitchen should be holistic and thought out to the smallest detail. Ideas for storing kitchen utensils will help complement the decor and complete it harmoniously. kitchen design. Designers offer interesting solutions for storage kitchen items, for example, frying pans - .

Spices should not be stored near the stove. Because of this, they may lose their properties and aroma. Rules for storing spices appeared in those distant times when they were valued higher than gold.

Recommended to use spice jars during storage. They are ceramic or made of glass or tin. Do not store seasonings in the bags in which they were sold. Such containers lose their seal after opening.
Ground spices have a shorter shelf life.
Spices do not tolerate the sun's rays well. They are stored in the dark, in opaque containers.
Some types of seasonings should be stored in the refrigerator. This refers to red pepper based spices.
Liquid nutritional supplements stored in glass bottles with tightly closed lids.

It is not recommended to store bulk products V plastic bags. But if the problem arises: how to store spices in bags, then you can store the bags in a closed place. For this purpose, use a special container or shelf in the closet.

Linen bags are used. Just before storage they are boiled in saline solution.

You can give a second life to coffee jars. They are upholstered with fabric to create original containers for spices.

You can decorate empty cream jars. Or even drinking yoghurt jars, liqueur bottles or beautiful jam jars.

To avoid storing spices in bags, you can pour them into sewn canvas bags.

To create order in the kitchen long time, it is necessary to properly organize the storage of food and kitchen utensils. To save space in the kitchen and to optimize the cooking process, use following methods spice storage:

If the kitchen is small and not a large number of cabinets, then you can use a multi-level stand on one of the shelves.
The mobile tray with small holes can be stored anywhere. At the same time, free access to each container is ensured. It is recommended to use special stickers on the lids of containers.
Convenient solution is a spice tray that can be moved anywhere.
Wall-mounted seasoning storage will free up space in your cabinets. For this purpose, a multi-level rack is used, which is mounted to work surface. In this case, spices are stored in test tubes.
An interesting option A chrome rail with spice containers is considered. It is placed on the wall working area. It is practical and looks stylish.
Ideal for storage drawers. They help keep spices at hand and at the same time hide them when not needed. Labels are placed on the lids if the containers are located in a vertical position or on the sides if they are tilted.
The shelves look narrow and long. They are placed under wall cabinets and close to the stove.
Small containers with seasonings are mounted on a special holder. Parts are stored in a visible place, and supplies can be placed inside cabinets. And refill empty containers as needed.
Spice jars are magnetically attached to the wall of the refrigerator.
A wooden or metal shelf is attached to the cabinet door. At the same time, special pockets made of cardboard or fabric are attached to the door, where seasonings in bags are placed.

Some manufacturers offer interesting devices for storing seasonings. There are stands in the form of a carousel or rotating devices in the form of a Ferris wheel. This design does not take up much space and holds 20 jars.

You can make a separate vertical rack for spices. The original solution is considered to be a niche in the wall, which is finished with plasterboard. It will comfortably accommodate all the jars.

Storing spices has its own peculiarities. If you follow the storage rules, the seasonings will stylishly and organically fit into any interior.

Don't like to cook? Then you're on your way out. The rest are welcome. After all, you are the one who regularly visits culinary sites. And it is your collection of magical supplements that is growing every day. And at a certain point the question arises: how to store seasonings and spices? That's what we'll talk about today.

Many articles on the Internet provide beautiful photographs of storage options upon request. No doubt, spectacular design solutions and charming jars are a delight to the eye. But no one ever asked the seasonings what they themselves wanted. It is clear that we cannot wait for an answer. But the change appearance, smell, taste, the appearance of mold - this is also a kind of answer.

Those who actually know how to use spices have long developed several important rules for themselves.

Ground spices dry out much faster. Professionals prefer to buy whole spices and store them only in this form. Grind or crush just before adding to the dish. Of course, unless the recipe suggests otherwise. Because during storage, the magical aromas evaporate from the ground seasonings much more actively.

Absolutely all spices are afraid of light. This is about beautiful photos from the Internet. Bright cabinets, original shelves, stylish roof rails and... absolute accessibility of sunlight to jars and boxes. Even containers made of dark glass cannot save the situation.

In principle, there is a way out of any situation. For example, replacing transparent containers:

wooden
made of dark plastic
opaque glass
made of thick cardboard

Just before storing spices and seasonings, make sure that the jar does not allow light to pass through. Then only beauty will remain, there will be no smell or taste.

Doesn't like any seasoning sharp drop temperatures For example, some housewives manage to store them in the refrigerator, in airtight jars. And for some reason it’s always right at the door. Every time you open it, warm air from the room comes in. Condensation forms inside the jar. This is where the aromatic additives disappear.

The only type of spice that is not afraid of such changes is Bell pepper. It is better not to put all other seasonings in the refrigerator. Ideal place there will be a separate cabinet or drawer for them.

Of course, in most kitchens it is not possible to allocate a separate compartment for spices due to the small space. But remember when everyone used to have a wall-mounted medicine cabinet? It can be very interestingly decorated or used to match the interior of the kitchen. Why not store your supplies in it? It takes up little space, hangs on the wall, and doesn’t bother anyone. The temperature inside is right. Not a bad decision.

Humidity. A terrible scourge of any seasoning. This is especially harmful for those cooks who like to store spices in jars with holes. Moisture gets through and allows mold spores to start working in your supplies. Or even just turns the free-flowing aromatic into a stinking, sticky lump.

Remember! All spices should be stored in airtight jars with sealed lids. Especially if these are very significant reserves. After all, it’s an incredible shame to throw away a precious supplement later.

Advice. Do not pour seasonings directly into the pan or onto your plate from jars with holes. The steam rising from the food will do its insidious work. Take a tablespoon, pour the spice there, and only then into the food. This way you will be sure that moisture has not penetrated into the container. Yes, and it’s easier to dose.

Take a look into the kitchen of the average housewife. What can you see there? That's right, a bag of seasoning packets. Everything is printed, smells are mixed, tastes change. It is clear that our ladies are not all great cooks who will tremble over a cinnamon stick or vanilla pod. But why not do it simpler?

Let's go to the store.
We buy a stack of small ziplock bags.
We are returning home.
Pour all the printed seasonings individually into the bags.
We put it in a general bag.

Alternatively, you can put these bags in beautiful box or plastic container. Convenient, always available and smells do not mix.

By the way, we strongly recommend keeping such an organizer on the table next to the stove or on the windowsill above the radiator. Even unground seasonings begin to release their taste and aroma when exposed to heat. Straight into the air. As a result, after a while, you may be very surprised. The additive was poured into the dish, but there was practically no effect. This is the result of your carelessness.

Place the box of bags in a closet or on a shelf. In a word, to any place, away from heat.

Advice. Be sure to sign each package! Preferably permanent marker. Then you won't have to guess what's inside. And you won’t have to open the clasp once again in search of a solution.

Some sources recommend storing seasonings in cloth bags. This option is acceptable if you are going to use herbs and roots in the very near future. Otherwise, your stocks will face a sad fate: weathering, absorption of moisture from the air and loss of taste and aromatic qualities. It would be a real shame if valuable supplies spoiled.

How often, while walking through a market or bazaar, does your nose smell the wonderful aroma of spices? And so, the legs themselves, not listening to the owner, carry you to the treasured tray with seasonings. Your eyes widen, your hands reach for your wallet... stop! Are you actually going to buy this? And even eat it?

Before you buy, consider how many days the seasonings have been exposed to sunlight. How many winds threw gusts of dust into the containers. It rained a lot and the air around was humid.

Now decide whether to add such spices to your dishes or whether you don’t want to anymore.

How to store herbs and spices? Very carefully. Otherwise, all your valuables will lose their taste and aroma. Of course, as in ancient times, empires will not collapse and a war for pepper will not begin. But without proper attention, your personal culinary ruin is guaranteed.