spices

Whether you're partial to Indian curries, homemade chili, warmly spiced granola, or all three, chances are you've accrued quite the spice collection, but do you know how best to store your flavorful bounty? Protect your investment by keeping a few simple guidelines in mind:

• Store spices in airtight containers away from direct heat and sunlight, preferably in a cupboard, pantry, or drawer, so as to avoid damage to their essential oils. If storing spices in a drawer, stock up on a brand whose lid is labeled on top, like Morton & Basset, for easy identification of the contents within, or label the lids yourself. If housing spices in a cupboard or pantry, try a tiered shelf or lazy Susan for the best access.
• When you first crack open a spice jar, make certain to label it somewhere — we typically mark the bottom of the jar — with the date using a permanent marker. This way you'll know when the contents' potency has dulled, avoiding bland, disappointing dishes ahead. Whole spices are typically good for up to three years, while preground should be discarded after one year.

Keep reading for two more indispensable spice storage tips.

While we're always excited about the newest Hershey's candy or next Cheetos flavor, we adore trying handmade, artisanal products from smaller vendors. In our new series Artisanal Pick, we're highlighting small-batch products that we've tried, tested, and devoured.

Today, we're talking dukkah — more specifically, two blends from Gary & Kit's Napa Valley, an offshoot of local favorite Clif Family Winery. Dukkah, a versatile Egyptian spice, nut, and sesame seed seasoning, can be sprinkled on roasted vegetables, swirled into soup, or used as a spice-nut crust for meat. But our favorite way to enjoy this new product is also the most traditional: employed as a dip for pita and breads when mixed with olive oil (the company also makes an excellent extra-virgin bottling for $20).

The dukkah line comes in several flavors. Green-tea fanatics will spring for the grassy Gary & Kit's Toasted Sesame & Pistachio ($7), which, with its anise-licorice flavor and piney aftertaste, is reminiscent of the warming beverage. We loved it swirled with fruity olive oil as an accompaniment to pita and imagine that it would also be at home sprinkled on steamed vegetables like green beans for a light, vegan-friendly side as well.

See our favorite when you read more.

Adding spice to your meals has a seemingly endless list of nutritional benefits. Speeding up metabolism, combating hunger, and increasing the taste of your meals are just a few of the miracles these dry powders offer, and even more benefits can rise from spicing your food in the colder months. Read on to learn why you should lend a heavy hand to spicing this season, and reap the rewards.

Spices create fullness: Tastier food is more satisfying, and if you're not satisfied, then you're more likely to overeat. Try adding spices to recipes that you already make. If you want to veer away from the icky green hue of lentil soup, then add turmeric to opt for a slightly more yellow one. If you want to add a kick to your bland chicken recipe, then do it with cayenne pepper. This spice is equal parts healthy and spicy.

Less is more: Spicing your food adds natural flavor, which decreases the amount of fat and sodium you need to make meals feel hearty and heartwarming. In fact, a recent study found that antioxidant-rich spices like cinnamon, paprika, and cloves can actually reduce the negative effects of meals high in fat.

It curbs cravings: According to Kate Geagan, MS, RD, author of Go Green, Get Lean, herbs and spices can play tricks on your sweet tooth. "Using herbs and spices expands your palette without extra calories and may decrease the amount of salt, fat, and sugar you use without sacrificing flavor," Geagan told WebMD. Try swapping cinnamon for sugar in your next cup of joe, and see if your candy cravings start to diminish.

Are you a spice lover? Well if you are, we've rounded up some of our favorite recipes filled with sugar, spice, and everything nice. Cold weather is perfect for indulging in some exotic and flavorful meals. We've included breakfast dishes like cinnamon rolls as well as sweet, seasonal gingerbread cookies!

Cranberry Gingerbread Cake	Cinnamon Rolls	Gingerbread Cookies
Matcha Shortbread Cookies	Cardamom Granola	Salted Chai Caramels

So you went out and bought a dedicated coffee grinder to blitz up custom spice blends at a moment's notice (or even just grind pepper en masse), but now what? Sure, the prep work itself was easy (a mere push of a button) and your meal is undeniably more flavorful, but the residual scuzzy bits of spices aren't exactly the most intuitive to clean up as few grinders are dishwasher safe. Thankfully, only about a tablespoon of uncooked rice and 15 seconds separate you from cleaning bliss.

To clean your spice grinder:

• Tap out any loose bits of spices still in the grinder, then add about 1 tablespoon uncooked rice to the grinder and process until powdery. The ground rice is abrasive and will loosen up the stuck-on spices and absorb undesirable odors.
• Put the lid in the dishwasher (if dishwasher safe) and tap out the rice powder from the grinder body, then wipe out anything left over with a damp paper towel.

That's it! Do you have a dedicated grinder for spices?

If you love shore food like I do, then chances are, you're familiar with Old Bay seasoning. But what exactly is it, and how did it attain the cult status that it has today?

Old Bay Seasoning is a proprietary spice mix that's become a seafood staple. The blend, which was named after the Chesapeake Bay, was first created in the 1940s by a Baltimore spice merchant, and soon became a popular accoutrement among East Coasters for steamed, hard shell crabs. In the 1990s, spice company McCormick purchased the brand, preserving its distinctive yellow box and logo, but bringing Old Bay to supermarket spice aisles across America.

The recipe of the mix is a closely-guarded secret, but there have been many attempts to recreate the exact blend of cinnamon, ginger, mustard, bay leaves, celery seed, laurel, and black and red pepper. Old Bay is often used in fish and shellfish dishes, corn on the cob, and French fries — although modern-day recipes call for the seasoning in everything from eggs to stir-fries. How do you use Old Bay?