Spices are at the center of cooking, bringing richness, aroma, and flavor depth to recipes. To maintain their potency and shelf life, they need proper spice storage. Below are the 7 most critical tips for proper storage of spices.
1) Keep Spices Away from Heat
Heat is one of the most damaging factors in the storage of spices. When spices are exposed to heat, their vital oils—the oils that give them their fragrant character—evaporate. This leads to a great loss in flavor and potency. Over time, constant exposure to heat can lead to spices becoming stale, their flavor dull and less pungent.
Heat sources such as stoves, ovens, dishwashers, and even direct sun all have the capability to suck the freshness from spices. Not only do the hot temperatures disintegrate the quality of the spice, but also accelerate the natural process of deterioration. In order to keep this from occurring, spices should be stored in cool places with a constant moderate temperature. Heat also creates moisture in the air, which creates clumps of spices or makes them deteriorate even faster.
For example, putting cinnamon on the shelf next to the stove means you’re exposing it to steam and heat during every meal. A better strategy is to put your cinnamon away in a pantry, not on a line facing direct heat sources. This way, its aromatic smell will last much longer and ensure that when you use it, it won’t be too weak.
2) Store Spices in Airtight Containers
Possibly, the most critical aspect of storing spices is keeping them away from air. Oxidation, brought about by oxygen, is a major spice spoiler. The potency and flavor of the spice break down when exposed to the said element for too long. An adequate protection from air means losing volatile oils, which may cause visible destruction in the aroma and flavor. This is why keeping the spices in an airtight container is very important.
Some containers, when not airtight, can allow air to enter, which hastens oxidation. Glass, acrylic, and stainless steel are the ideal materials as they can be sealed entirely, with the spice not being troubled by air. Dark or opaque containers are also beneficial, as they do not allow light to enter and continue to degrade the spice. The seal of the container has to be checked every now and then to ensure that it is still there and airtight.
For instance, when you purchase paprika, you can keep it in an airtight jar with a tight-fitting lid. When you hold the paprika in an airtight container, you ensure that moisture, air, and light cannot penetrate it and, thus, preserve the rich, smoky flavor of the paprika for months.
3) Protect Spices from Light
Frankly, light, particularly ultraviolet (UV) light, breaks down the essential oils in spices, meaning they lose their flavor and aroma. Certain spices, like saffron, cumin, and oregano, are most hurt when light strikes them. In most instances, chemical reactions induced by ultraviolet rays are the prime cause for degrading the potency of spices, thereby fading their overall color over time. The lengths of exposure differ, but the longer the exposure, the faster the spices will lose essential oils, hence becoming less potent for culinary uses.
Whereas sunlight has an obvious effect, artificial light can do real damage, too. Even though artificial light is not as strong as UV rays, it contributes to degrading spices with time, putting them at risk, especially if they are stored on open shelves near lighting fixtures. Each spice should be stored in a dark, cool place insulated from all sources of light.
For example, saffron is one of the delicate spices, hence it is to be put into a small dark container inside the pantry to keep it away from unreachable light and hence maintain or more precisely prolong the vibrancy in color and potency of flavor with which it was endowed, therefore ensuring the spice stays fresh when it is really needed.
4) Avoid Moisture Contamination
Moisture is one of the biggest causes of spice spoilage, as it causes clumping, mold, and loss of flavor. Spices keep best dry because moisture can cause them to lose their texture and allow bacteria or mold in that can render them unusable. High humidity in your kitchen, particularly close to steam outlets such as the sink or dishwasher, can further damage your spices, so it’s best to opt for a dry location to store them away from these sources.
As soon as moisture enters the spice container, it becomes a haven for spoilage. This is mainly true with ground spices, which are more susceptible to moisture absorption as they have more surface area than whole spices. A little bit of moisture will cause them to clump together or grow mold, thus ruining them. So it is very important to ensure the containers are really dry before filling them and that the scooping utensils are free from moisture.
For instance, you could keep your cinnamon in a very dry cupboard, but ensure it is tightly sealed to accommodate that. You might also like to put silica gel packets in the drawer for drawing out any moisture, so that your spices are kept in their prime and do not suffer from the effects of moisture.
5) Label and Rotate Spices Regularly
Putting a label on your spices to indicate when they were purchased or when they expire lets you know when they were last bought, thus making their use more manageable. Some spices don’t last long as they age inside their container even when well preserved. Thus, keeping track of their age is vital. Rotating your spices regularly and using the older ones first will help to avoid wastage issues, while also ensuring that you have always used fresh spices in a meal.
Some sort of organization for the spices makes it that much easier to see which spices need replacing. You can either place your spices in order of expire dates or just have the older jars in front of your spice rack or drawer. This makes it a cinch to use up old spices before they lose their taste. A regular check on the spice collection means that any expired and stale spices can be thrown out.
For example, when you buy a new batch of dried oregano, you should always put it in the back of the spice rack. This guarantees that the older jar is always first in line, and you have a generous supply of oregano on hand to cook with. Labeling and rotating spices helps keep your collection organized and fresh.
6) Buy Spices in Small Quantities
Buying spices is a good way to save money, but in most cases, it leads to waste instead. Spices can lose potency before they have been used for long, especially those not used within a few months. This makes the smaller quantity more suitable, for spices will remain fresh and will be used before they lose flavor. Ground spices, though, deteriorate more quickly than whole spices, making it advisable to buy spices in smaller quantities that can be used up fast.
Since whole spices, such as peppercorns, cloves, or cinnamon sticks, remain in good condition far longer than ground ones, they can be ground as needed, maximizing their flavor and aroma. Whole spices maintain their essential oils much longer and can be ground freshly whenever needed. This way, you can be sure to always have fresh spices at hand and not risk having them getting stale.
For instance, rather than buying a big jar of ground-up nutmeg, it would be better to get whole nutmeg seeds and grind that as you need it. That way, every dish gets the maximum flavor since the nutmeg is freshly ground and still has all its essential oils intact.
7) Store Whole Spices for Longer Freshness
Whole spices are more durable than ground spices since they preserve their oils, which are responsible for their intense flavor. Ground spices, having been exposed, spoil quickly since the oils evaporate. Whole spices are less prone to oxidation and moisture and can be kept for many more years without losing their flavor. To be stored in the best condition, whole spices should be placed in air-tight containers in a cool place, away from heat, light, and moisture.
The benefit of buying whole spices is that you can grind them to order, which gives your foods a much stronger flavor. A mortar and pestle or a simple spice grinder is the only equipment you need in order to realize the full potential of a whole spice. This way, you always have the freshest and most potent spices to cook with.
For example, store your whole black peppercorns in an airtight container in a dark, cool cupboard. Grind only what you need when you are ready to use pepper, having it as fresh as possible and adding maximum pepper flavor to your foods.
Conclusion
Keep your spices fresh and aromatic with these simple storage tips! A little extra effort goes a long way in keeping their aroma and potency intact. Try these methods in your kitchen, and feel the difference in every recipe.
How do you store your spices? Share your go-to tips in the comments!
