1. When using only part of a bell pepper, cut it from the bottom or the sides, leave the seeds attached because they hold the moisture. You can put the rest in a resalable plastic bag and use it up to 4 days later. It won't be mushy.
2. Store potatoes away from sun light to avoid changing its color to green.
3. Do not store dry herbs and spices near stoves and microwaves, on countertops, or next to any humid source, such as sinks, dishwashers, kettles, coffeemakers.
4. If stored properly, dried herbs and ground spices will retain their flavours for a year. While whole spices may last for 3 to 5 years.
5. Soaking potatoes in cold water for a prolonged period is not recommended as it can result in some vitamin loss.
6. Peeled potatoes turn dark if not cooked right away. To keep them looking white, toss them with a little lemon juice.
7. Store spices in a cool, dark place. Heat, humidity and excessive light will result in the dry herbs and spices losing their flavour more quickly.
8. To keep large quantities of herbs and spices fresh, store them in tightly sealed containers in the freezer. But avoid storing dry herbs and spices in the refrigerator due to its humid environment.
9. Freezing does not affect the nutritional value of food as long as it is stored, handled and cooked correctly.
10. Freeze only very fresh bread as freezing does not improve the quality of baked products, it merely arrests staling.
11. To speed up the ripening process, store bananas and avocados in brown paper bags.
12. Rub lemon on avocados and fresh mushrooms when storing in refrigerator to preserve freshness and colour.
13. To preserve deep-frying oil for up to 6 months: cool, strain through a coffee filter paper lined funnel, pour into a container, tighten lid firmly and store in a refrigerator.
14. Store olive oil away from light, in an opaque container, to preserve its nutrients better.

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