Key to delicious dishes: Store spices properly so they don't lose their flavor

How to store spices properly

To preserve the aromas and flavors of spices for as long as possible, you need to follow a few simple rules.

Choose a dry and dark place

Many people store spices in a cupboard near the stove, but this is not the best option. Instead, a cool, dry, and dark place, such as a pantry, drawer, or cupboard away from the stove or oven, is a great place to store your spice collection.

Air temperature plays a key role in preserving the flavor of spices. The ideal temperature for storing spices ranges from 15 to 20 degrees.

Store in an airtight container

Spices lose their flavor when exposed to air, so it's important to store them in airtight glass or ceramic containers, not in open packaging or in bags.

Plastic containers are also a popular choice, but they tend not to be as airtight and can absorb colors and odors from different spices. This can make them difficult to clean if you want to reuse them.

Stainless steel or tin containers are other acceptable options, but since metal is thermally conductive, it's even more important to keep them away from heat sources like your stove.

Do not mix with other spices

Do not pour different types of spices into the same container, unless you are making a homemade seasoning mix. Otherwise, due to the exchange of flavors, each spice loses its distinctiveness.

Mixing spices reduces the expressiveness of each of them (illustrative photo: Freepik).

Don't pour directly into the dish from the container

Moisture is one of the biggest enemies of the aroma and freshness of spices, as it can lead to mold growth. If you pour spices into a dish without using a spoon, steam from the dish can get into the packaging or container.

However, you can keep the spices dry by spooning them out of the container before adding them to hot food, rather than sprinkling them directly from the container.

How long can spices be stored

When determining the shelf life of dried herbs and spices, factors such as their type, processing, and storage should be taken into account.

For example, the more unprocessed seasonings in a mixture, the longer their shelf life. Most dried herbs are usually stored for 1-3 years:

• basil
• oregano
• thyme
• rosemary
• bay leaves
• dill
• parsley
• cilantro
• mint
• marjoram
• sage

Ground or powdered spices usually have a shelf life of 2-3 years. Among them are the following:

• ground ginger
• garlic powder
• ground cinnamon
• chili powder
• ground turmeric
• ground allspice
• ground cardamom
• ground paprika
• crushed red pepper flakes
• seasoning mixtures

Whole or unground spices have the longest shelf life because they have a smaller surface area exposed to air, light and moisture.

This allows them to retain their aromatic oils and flavor components longer than their ground counterparts.

Whole spices can retain their flavor for up to 4 years (illustrative photo: Freepik)

If stored properly, whole spices can last up to 4 years:

• whole peppercorns
• coriander
• mustard seeds
• dill seeds
• caraway seeds
• cumin seeds
• whole nutmeg
• cloves
• cinnamon sticks
• whole dried chili peppers

How to tell if spices have gone bad

Dried herbs and spices do not have an expiration date and hardly ever go bad in the usual sense. Usually, "spoiled" spices simply lose most of their flavor, effectiveness, and color.

Many store-bought spices have an expiration date on them, which indicates how long they will retain their strongest flavor and quality.

In general, it is safe to use dried herbs and spices that have expired, although they will not add as much flavor to a dish as their fresh counterparts. However, if there are visible signs of spoilage, such as mold, discoloration, and insects, you should throw them away.

If you don't know how long you've been storing your spices, you can tell if they're ready for a refresh by checking their smell and taste. To do this, crush or rub a small amount of spices in the palm of your hand. If the aroma is weak and the flavor is lackluster, it may be time to replace them.

Sources: Healthline, The Spruce Eats, Serious Eats.