Hi, dreamscaters, I have a question for you - do you like using spicery when cooking? I am sure the most of you would give affirmative answer! By the way, for those who are not fully aware what is spicery, I want to explain - it's herbs or parts of herbs, that possess plenty of aromatic matters, essential oils, mineral salts and vitamins. To use spices in a right way you need keen feeling for tastes.

So, since the main value of spices is their taste and aroma, they need proper keeping. And in my turn, I want to share some tips about this aspect with you.
First of all, you should know that bright sun light is harmful for spices, as well as high temperature and moisture. Don't keep different herbs together. A shelf, where you keep spices shouldn't be situated near gas-stove, to avoid influencing spices by warm and vapors.
Keep spices in tightly closed, non-transparent jars - ceramic, china, or from dark glass ones.
Grain spices - caraway, anise, fennel and black pepper -