Storing spices correctly: seven simple tips for the home!
How long spices will last depends on whether they’re fresh, dried or ground. Dry, dark, airtight and cool: this in general describes the optimum conditions for storing spices. The fridge as an optimum place to store spices is only a limited option for these foods. But more about this later.
The key points
- Use containers that can be sealed airtight.
- Store spices in a dark, dry place.
- Do not store near the stove because of the vapours from cooking
- Freeze spices in the form of spice paste
- Aromatic herbs can be stored by drying them or putting them in the freezer
Note these seven points when you store spices
- The best option is to transfer spices into an airtight container after you purchase them and label it with the date by which the spice needs to be used up. That’s because: ground spices can be kept for around three years at room temperature before they lose their flavour and aroma. On the other hand, seeds like coriander and pepper or nutmegs and cinnamon sticks can be kept for up to five years.
- Spices can be transferred into easily sealable transparent glass jars if they’re going to be stored in a dark pantry that is not too warm. Glass jars are suitable because they do not absorb odours, are easy to clean and will seal completely airtight.
- Do not store spices near a stove. Don’t store them directly above the stove either, as the vapours from cooking may penetrate the vessels and the spice may clump together or go mouldy. For the same reason, you should also avoid adding seasoning straight from the jar over a boiling saucepan.
- Storing spices in the fridge only provides limited benefit because, as has already been described, moisture is almost always produced. This may cause spices to clump together or go mouldy. On the other hand, some spices actually keep very well in the fridge, such as ginger wrapped in moist kitchen towel or lemongrass and chillies.
- It’s best to buy small quantities – this will prevent you having too many spices that may be spoiled. It’s also a good idea not to buy ground spices because they quickly lose their aroma and will spoil faster. The following spices will last for much longer: nutmeg, cardamom, coriander seed, caraway, cloves and allspice.
- Spices are not normally suitable for freezing because they lose their quality in the process. However, if they’re prepared in a spice paste, for example for goulash – made from oil, onions and spices, then you can also freeze them without any problems. This is because the oil protects and preserves the aromas.
- Aromatic herbs can be stored well by drying them or placing them in the freezer. But they thrive best as a pot plant on the windowsill (basil, lavender, thyme) or in your garden at home. This will keep them particularly fresh. What’s more, plants can be kept for an almost unlimited time and also have the advantage that they look great as a decorative feature.
