Storing Every Day Spices

Storing every day spices properly in the right container is as important as keeping the spice rack or pantry tidy. While every spice has an expiry date, if properly stored and sealed, they can have a significantly longer shelf life than if it is not. Spices in airtight glass jars are safe because the glass is non-porous, non-reactive. Glass jars won’t contaminate the spices, leach harmful chemicals, or absorb odors. This non-porous material prevents moisture from ruining flavor and texture, and proper airtight storage protects spices from air and humidity.

Spices should be stored in airtight glass jars to prevent moisture from getting mixed in with the spices. Wet, lumpy spices lose their texture and flavor. Heat also destroys the flavor of stored spices. The good news is that your spices won’t go bad and make you sick. You may want to throw out spices when they lose their flavor and aroma. This is indicated by a dull color and a weak or musty smell, even if they are before their “best by” date. Whole spices are best within 3-4 years, ground spices within 2-4 years, and whole or ground herbs within 1-3 years.

Refrigeration can diminish the potency and flavor of whole spices over time. – Spices can absorb moisture in the fridge, potentially leading to clumping and loss of flavor. To maintain the flavor and potency of your spices, avoid storing them near or above the stove. Heat and direct sunlight degrade the essential oils and chemicals in spices, reducing their taste. Instead, store your spices in a cool, dry, and dark location.

Glass for Storing Every Day Spices

By its very nature, glass creates a better seal. Storing spices in their original containers with a seal will increase the longevity of the spices and ensure that they have the best flavor possible. This covers spices for all of your cooking needs. It’s not in our best interest to say this, but when reusing glass jars, you should wash spice jars before filling them. This is especially true if you are reusing jars or have handled raw food. Studies have shown that spice jars are highly susceptible to contamination from bacteria like Salmonella and E. coli.

Wipe or wash jars with warm, soapy water, rinse them thoroughly, and allow them to dry completely before re-using them for spices. Running them through dishwashers helps but don’t forget to include the tops or anything that may contact the spices. To keep spices from caking, store them in airtight containers in a cool, dry, and dark place. This will assist in preventing moisture and heat exposure. You can also place a grain of rice or a dried bean in the container to absorb moisture. Avoid shaking spices over steaming pots where they can ingest moisture. This is recommended to reduce clotting and extending the shelf life.

We have 64 individual spices in our store. They range from common to uncommon, to difficult to find in small quantities.

About Author