Rather than herbs, flavors are almost constantly dried and are for the most part ground before utilizing. Pre-ground flavors lose their power rapidly, so they ought to be put away in sealed shut compartments in a cool, dull place and be supplanted around like clockwork. Entire flavors hold their flavor longer (for up to five years) and can be utilized as is or rapidly ground with a mortar and pestle or a modest espresso processor (save one for flavors to stay away from espresso enhance).
To get the best flavor from your flavors, "toast" them in a dry skillet over low warmth, mixing every now and again, until they begin to discharge their smells. Indeed, even ground flavors can liven up somewhat after a speedy toast in a skillet, yet ones that are excessively old and blurred are for the most part destroyed.
Pretty much as it bodes well to "season" sustenances with salt and pepper at various phases of cooking, it might bode well to add zest at various times to exploit the exceptional qualities. A little experimentation and you'll rapidly figure out how to get the outcomes you want.