How to store spices
Spices will generally be at their best for up to a month, if stored correctly. Store spices in an airtight container in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly.
Clarified butter (ghee)
To make clarified butter gently melt unsalted butter over low heat. After time the butter will form three distinct layers – the foam on top (which is skimmed off and discarded), the milk solids (which will sink to the bottom) and the clarified butter will be left in the middle.
Whole or ground spices can be toasted. While the toasting process is the same for both, ground spices may toast slightly faster than whole. Simply place a dry skillet over medium heat. When the pan gets hot, pour in the desired amount of spice.