How to store spices so they stay fresh

Heat, light, air and moisture are what make spices lose their colour and smell. A few habits protect them.

Keep them cool, dry and dark

Store spices in a cupboard away from the stove and from direct sunlight. A shelf above the cooker is warm and humid, which is the worst place for them.

Use airtight containers

Transfer spices into tightly closed steel or glass containers once the pouch is opened. Close the lid right after each use.

Use a dry spoon

A wet spoon puts moisture in the jar and leads to clumps and spoilage.

Buy whole when you can

Whole spices such as dried chillies and turmeric fingers keep their aroma longer than ground ones. Grind small amounts when you need them.

Buy smaller packs more often

Ground spices lose strength faster, so buy only what you will use in a few months. Write the date you opened a pack on the lid.

Trust your nose

If a spice smells faint or musty, it is past its best. If you see moisture or mould, throw it away.

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