2 Removed tasteless introductory joke
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I like my spices like I like my women: ground up and in the freezer. :-D

In all seriousness, myMy spices are too numerous to conveniently store in one spot. I usually buy bulk spices at Whole Foods, and refill my own shaker jars. When practical, I buy whole spices for maximum flavor retention, and grind them myself with a coffee grinder. Extra bulk spices and whole spices are stored in my freezer for longevity.

Once ground (or in leaf form), spices go on a rotating carousel, sorted by category (green herbs, peppers and pungent spices, etc). Ones that receive rarer use (turmeric, garam masala) or came in their own shaker containers (garlic powder, onion powder) go in the cupboard.

ALL of my spices have labels for when they were purchased. I've learned the hard way that it's the only way to make sure you're rotating spices before they lose the subtler flavors. Green herbs and ground spices lose their flavor especially fast, especially if they are stored in plastic bags or jars that do not seal well.

I like my spices like I like my women: ground up and in the freezer. :-D

In all seriousness, my spices are too numerous to conveniently store in one spot. I usually buy bulk spices at Whole Foods, and refill my own shaker jars. When practical, I buy whole spices for maximum flavor retention, and grind them myself with a coffee grinder. Extra bulk spices and whole spices are stored in my freezer for longevity.

Once ground (or in leaf form), spices go on a rotating carousel, sorted by category (green herbs, peppers and pungent spices, etc). Ones that receive rarer use (turmeric, garam masala) or came in their own shaker containers (garlic powder, onion powder) go in the cupboard.

ALL of my spices have labels for when they were purchased. I've learned the hard way that it's the only way to make sure you're rotating spices before they lose the subtler flavors. Green herbs and ground spices lose their flavor especially fast, especially if they are stored in plastic bags or jars that do not seal well.

My spices are too numerous to conveniently store in one spot. I usually buy bulk spices at Whole Foods, and refill my own shaker jars. When practical, I buy whole spices for maximum flavor retention, and grind them myself with a coffee grinder. Extra bulk spices and whole spices are stored in my freezer for longevity.

Once ground (or in leaf form), spices go on a rotating carousel, sorted by category (green herbs, peppers and pungent spices, etc). Ones that receive rarer use (turmeric, garam masala) or came in their own shaker containers (garlic powder, onion powder) go in the cupboard.

ALL of my spices have labels for when they were purchased. I've learned the hard way that it's the only way to make sure you're rotating spices before they lose the subtler flavors. Green herbs and ground spices lose their flavor especially fast, especially if they are stored in plastic bags or jars that do not seal well.

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I like my spices like I like my women: ground up and in the freezer. :-D

In all seriousness, my spices are too numerous to conveniently store in one spot. I usually buy bulk spices at Whole Foods, and refill my own shaker jars. When practical, I buy whole spices for maximum flavor retention, and grind them myself with a coffee grinder. Extra bulk spices and whole spices are stored in my freezer for longevity.

Once ground (or in leaf form), spices go on a rotating carousel, sorted by category (green herbs, peppers and pungent spices, etc). Ones that receive rarer use (turmeric, garam masala) or came in their own shaker containers (garlic powder, onion powder) go in the cupboard.

ALL of my spices have labels for when they were purchased. I've learned the hard way that it's the only way to make sure you're rotating spices before they lose the subtler flavors. Green herbs and ground spices lose their flavor especially fast, especially if they are stored in plastic bags or jars that do not seal well.