Time to get your spices in order.
. "No matter what your organizational method is — alphabetical, cuisine, or most used — having a system in place will save prep time. Additionally, seeing your spices displayed prominently will help make sure you always have enough of the spices you need for every dish. Prioritize what you use most on your top row and make sure it's not expired. Refresh after a year.""Freshness depends on the spice, the quality, and the source, but regulations are too lax in our eyes.
"Commercial kitchens also love plastic as a function of durability for these intense environments. You're going to need larger quantities of spices to achieve your flavor if they're not freshly ground or have been sitting on a hot shelf for a while. The longer they sit, the more volatile oils dissipate. You don't see too many kitchens opting to spend more on that particular line item in their overhead.
This piece was also updated by Stacey Ballis, a freelance writer, recipe developer, and product reviewer. Stacey has been published on Food & Wine, Eating Well, Allrecipes, MyRecipes, Delish, and more.
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