- Store nuts and dry fruits in the refrigerator to increase their shelf life. I also store my masalas in the refrigerator. In room temperature, it gets hard due to the humidity in the air.
- Keep coriander leaves in a air tight plastic box with a paper napkin inside to keep them fresh in the refrigerator for a long time (almost a month).
- Remove the stem of the green Indian chilly peppers while storing them whole. Another method is to make chilly paste and store it (I personally do not find this easier to grab and throw in the dishes I am making but some of you may!) .
- Soak beans in bulk and freeze it. That way you can make quick curries and side dishes quickly. Also, you can sprout the beans and freeze it.
- For storing ginger garlic paste longer, add some oil and salt while grinding.
- Store onions, garlic, potatoes and tubers in open space with good air circulation to prevent it from rotting. Also, do not store onions and potatoes together in the same container.
- Always keep the bananas separated from the other fruits to avoid quick ripening of fruits.
- Store spices away from sunlight in a closed dark place to retain their freshness and aroma longer.