FAQ's

You can store spices in airtight containers in a cool, dry place away from direct sunlight and moisture. Proper storage helps maintain the flavor and potency of spices. “The Masalewala” pouch comes with a zip lock. They offer airtight protection that keeps your spices fresh, aromatic, and full of flavor. No more worrying about your spices losing their potency due to exposure to air or moisture.

Yes, you can substitute ground spices for whole spices, but keep in mind that ground spices have a more intense flavor and aroma. You'll need less ground spice than whole spice in a recipe. 

Use a mortar and pestle or an electric spice grinder to grind whole spices. Toasting the spices lightly before grinding can enhance their flavor. 

The ideal time to add spices varies. Ground spices are often added early in the cooking process, while whole spices can be toasted or added later for a burst of flavor. 

To reduce spiciness, add dairy products like yogurt or coconut milk, or sweet elements like sugar or honey. Serve with cooling accompaniments like cucumber or mint.

Yes, spices like cinnamon, nutmeg, and cloves are commonly used in baking to add warmth and flavor to desserts and pastries. 

Many spices have potential health benefits due to their antioxidant and therapeutic properties. For example, turmeric is known for its anti-inflammatory effects.

Spices do not necessarily expire but can lose their potency over time. It's best to use spices within 1-3 years for optimal flavor. You can check their freshness by smelling and tasting a small amount. 

Dried herbs are more concentrated than fresh ones. Use dried herbs sparingly and add them early in cooking, whereas fresh herbs are usually added at the end for a burst of freshness.