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All ground, dry spices should be stored in a dark place as they tend to lose their flavour in the light.

Before storing spices like coriander, cumin, chilli powder, keep them in the strong sun for few hours or lightly roast them in a frying pan.

When storing cheese in the fridge remove from tin, wrap in cellophane or foil and place in covered container to prevent it from hardening.

If fish is to be stored for more than a day, clean it thoroughly, rub it with salt and turmeric powder before freezing. You can also use vinegar if you like its flavour.
Mix in fifteen to twenty cloves with every kilogram of dal while storing to prevent it from being attacked by insects. The same cloves can be reused.
When chilling puddings in the refrigerator, cover the containers with cling film or plastic sheet to protect from water and crystal formation in the dish.

Always store aamras and other mango desserts in non-metal containers, because when stored in metal containers they may get discoloured.

Cut off the roots and pack fresh coriander leaves in two to three sheets of newspaper and refrigerate. In this way they remain fresh upto a week or two.

If instant coffee kept in a bottle hardens due to humidity, pour some hot water to dissolve it. Cool and refrigerate. Use as desired but not keep for too many weeks, as it may ferment.

To prevent insects from forming in plain flour store it in clean zip lock bags in a refrigerator. This way the flour will stay fresh much longer.