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ताम्रTamraSpice & Copper

The Long Life

How to live with copper.
How to keep spice alive.

A short guide. Treat both kindly and they will outlast the kitchen they live in.

Copper & Brass

Daily
Rinse with warm water after each use. Dry with a soft cloth.
Weekly
Polish with a slice of lemon dipped in salt; rub gently, rinse, dry.
Never
No dishwashers, no steel wool, no harsh chemicals.
Patina
A darker patina is natural. Some prefer to keep it; some prefer to polish back to a glow. Both are correct.

Spice

Store
In the airtight jar we ship them in, away from heat and direct sunlight.
Use
Within six months of opening for full aroma; safe for twelve.
Bloom
For ground spice, warm briefly in ghee or oil before adding wet ingredients.
Refrigerate?
Only for whole green cardamom and curry leaves. Not for ground spice.