Spice Box Bamboo

A book structured bamboo spice box filled with 9 varieties of spices.
The spices includes:-
Malabar Black pepper - Black Pepper is the small, dark, unripe fruit of the pepper plant widely used as a spice as well as medicine.
Cardamom - Cardamom is the aromatic seeds of a plant of the ginger family, commonly known as "Queen of Spices".
Cloves - Clove is the dried flower bud of a tropical tree, used as an aromatic spice.
Nutmeg and Mace - Nutmeg is the hard brown seed from the nutmeg tree produces a warm, spicy sweet flavor. Mace is the dried lacy membrane from around the nutmeg seed.
Green Pepper - Green peppercorns are really unripe black peppercorns.
cinnamon -Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods.
Turmeric - Turmeric is an old Indian spice with a powerful medicinal compound called Curcumin.
Dried Ginger - Dried ginger is nothing but fresh ginger which undergoes a drying process before being used.
vanilla bean - Vanilla is a flavor derived from orchids, and are the second most expensive spice after saffron, because growing the vanillaseed pods is labor-intensive.
How long do spices last?
The good news about spices is that they virtually last forever. It’s rare, if not impossible, for a spice to go “bad.” The
biggest threat of time is that it causes spices to lose potency and flavor. The shelf life of spices depends on how the
spices are stored. Spices alter the taste of foods and in different combination of recipes can be altered to brand new
dishes.
How to tell if a spice is bad, rotten or spoiled?
The main factor effecting the shelf life of spices is moisture. If moisture has entered the container, the spice will
become sticky or clump together and not be too good to use. For this reason, it is not good to shake your spice bottle over
your pot of steaming dish – instead pour it into a cup or use a dry spoon to retrieve your spice from the jar. If spices
seemed to be infected or spoiled, you can wash it and sundry it for furthur use. Better to keep it in an airtight glass
containers in a cool dry place to avoid bacterial infection.
Test to see if your spices have gone bad, by rubbing a bit of spice into the palm of your hand. Take a sniff – nice spices
have a nice aroma, so if you don’t smell anything you won’t get much flavor from using the spice. If you have run out of
the spice you need in a recipe, check our substitution page.
How to store spices to extend their shelf life?
The best way to store spices is in their original container or a similar airtight glass container in the pantry. For the
shelf life of spices it makes little difference whether spices are opened or unopened, what is important is that they are
tightly re-sealed immediately after each use.
Freezing is not recommended for spices. But spices that belong in the red pepper family (including paprika) will enjoy an
extended shelf life (remain fresher and retain their red color longer) if stored in the refrigerator. Proper food storage
is the key to extending the expiration date of food.