- Spices and herbs will lose their color, taste and aroma over time.
- To preserve peak flavor and color, store spices and herbs in a cool, dry place, away from exposure to bright light, heat, moisture or oxygen.
- If possible, avoid storing spices and herbs too close to the stove, oven, dishwasher or refrigerator, where rising steam or heat can come into contact with them. Heat depreciates flavor; dampness may cause caking or clumping in the ground products.
- Store herbs and spices in airtight containers, such as glass jars, plastic containers or tins, to protect against moisture and preserve oils that give spices rich flavor and aroma.
- Be sure to close containers tightly after each use.
According to Type
- The type of spice or herbs and their storage conditions determine their shelf life.
- Whole herbs and spices last longer than their ground counterparts. For spices, such as nutmeg or allspice, the protective outer shell helps to prevent exposure to oxygen, thereby extending its freshness.
- Refrigerate red-colored spices, such as chili powder, cayenne pepper and paprika to prevent loss of color and flavor. This is especially recommended in hot climates to guard against infestation.
- Refrigerate or freeze oil-rich seeds, such as poppy and sesame to prevent them from getting rancid.