Spice Guide: When to Add and How to Store

Spices are ingredients with an expiration date. Fresh spice is fragrant; old spice is colored dust.

When to add: whole spices go in early (they release flavor slowly); ground spices go in with the aromatics and get "bloomed" in oil for 30–60 seconds before liquid joins; delicate herbs (basil, cilantro, parsley) go in at the very end.

Blooming: toasting ground spices in fat wakes them up. If the pan smells amazing, the spices are ready; if it smells burnt, start over.

Spice	Pairs with
Cumin	Mexican, Indian, Middle Eastern dishes; beans, lamb, carrots
Smoked paprika	Potatoes, eggs, chicken, roasted vegetables
Cinnamon	Baking, oats, curries, braised meats
Turmeric	Rice, soups, curries — with black pepper, which boosts absorption
Oregano	Tomato sauces, Greek and Mexican food
Chili flakes	Pasta, pizza, roasted vegetables, eggs

Storage: cool, dark, airtight, away from the stove. Ground spices last 6–12 months; whole spices 2–4 years. If you cannot smell it, replace it.

More guides on the RecipeDelish home page.