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Spices cannot be spoiled until you keep them fresh, and it does not make anyone sick, but along with the time store your spices, they lose their taste and force. (Salt is the only exception; in this case, salt lasts a lifetime).
The freshness of the spices and herbs can be judged by rubbing them in the palm of the opposite hand. Fresh spices have a strong smell and bright color. If their color is pale and they do not smell strong anymore, you should avoid using them in your food.
Spices are the essence and inspiration of the kitchen. From the plain black pepper to the exotic saffron, each has its requirements for remaining taut. In this blog, we will guide you on the ways of storing spices and maintaining their quality.
General Instructions to Store Your Spices
There is a general rule of thumb for keeping the spices fresh: change the dried herbs and spices after every year. If you want to keep the spices fresh and more powdered, follow these instructions.
The length of time depends on how the spices are processed, what kind of seasoning you use, and how you store them. Following are some tips to store them for a duration of time:
Dried herbs can be kept for one to three years.
Powdered and grounded spices can be kept for two to three years.
Whole and ungrounded spices can last for almost four years.
Use a pepper grinder, coffee grinder, mortar and pestle, or spice mill to process those long-lasting whole spices right before using them. (Alternatively, some recipes, such as those mulled wine and pickles, ask for whole spice exactly as is.)
Airtight Containers
Spices should be stored in airtight containers. This prevents them from moisture, air, and other contaminants. Glass jars, especially with tight-fitting lids, are preferred; however, plastic containers that have sealable lids may pass if they are of good quality and not reactive or not leaching chemicals.
Dark Locations
Store your spices in a cool, dark location, away from direct light and stoves/ovens. A pantry or one of the kitchen cupboards is often best. Do not place them above the stove or near the sink, where they are subject to steam and temperature changes.
Label and Date
Label each vessel with the name of the spice and the date purchased or expired to track how fresh they are. That way, you will use the older spices first to have them consumed before they lose potency, and the ones in your rack will be much more organized.
Avoid Moisture
Keep spices dry by using a clean, dry spoon each time you scoop them out. Avoid shaking spices directly over a pot of simmering liquid to prevent moisture from the steam from getting into the container.
Whole Spices vs. Ground Spices
Whole spices such as cinnamon sticks, cloves, and nutmeg will hold flavor longer compared to ground spices. Purchase whole spices and grind when needed. Ground spices hold their flavor for a maximum of six months to a year.
Specific Storage Tips for Different Types of Spices
Every spice has a different nature, color, fragrance and smell. There are specific storage tips for different types of spices.
Dried Herbs
Dried herbs like basil, oregano, and thyme should be stored like the spices: in a sealed container or airtight container in a cool, dark and dry place. Storage periods of these tend to be on the short end, generally from 1 to 3 years. Purchase dried wholesale organic herbs in smaller quantities to make them last longer and be replaced more often.
Black Pepper
Whole or ground black pepper should be stored in an airtight container away from both light and heat. Whole peppercorns should keep well within 3 to 4 years, and ground pepper should ideally be used in 6 months to 1 year. It's best to grind peppers when they are needed so that you can get their full flavor.
Cinnamon Sticks
Cinnamon sticks and cloves should be stored airtight in a container and protected from heat and light. In this condition, they will keep up to 4 years. On the other hand, ground cinnamon and cloves only keep up to 6 months to one year. If this bothers you, try buying the whole sticks and grind them fresh.
Turmeric
Turmeric is the yellow spice that imparts color and enhances the flavor. It must be preserved in an airtight container in a cool, dry, and dark place. Powdered turmeric can last for 2-3 years; some people suggest using it within a year for a whole piece.
Chili Powder
Chili powder and paprika are sensitive to both light and heat. Store your spices tightly, airtight, and out of direct light. They generally last for 1-2 years. The best way to do this: keep them in small amounts and refill them whenever necessary.
Special Considerations – Saffron
Saffron is the most expensive spice in the world, and because of its high cost, meticulous care is needed to save its delicate flavor and color.
Why Saffron Needs Special Attention?
Saffron is made up of small threads acquired from the undeveloped stigmas of the crocus flower. A highly hygroscopic product that can easily deteriorate quality from light and heat, saffron needs proper storage for its unique flavor, aroma, and deep color.
Store your saffron in a dry container in an airtight environment. You can store it in glass jars, metal tins, or sealed plastic containers. Do not use plastic containers; sometimes, they react to saffron, changing its flavor quality.
Conclusion
Spices have a delicate flavor, aroma, and, consequently, quality. Observing storage regimes using containers that have to be sealed or storing spices where there is no heat, light, or moisture contact and following personal recommendations for saffron ensures that spices retain their juice and taste.
Devise the care needed to confer special qualities and long life to such costly and unique spices as saffron. Follow these storage tips and you will store your spices and their flavors at their best. Now go and sort your spice-rack and be sure to enjoy the full flavors fresh spices bring to your cooking.
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