Storage tips - how to keep your spices fresh and flavourful

Store correctly

Seal airtight:

Store spices in well-sealed containers to protect them from moisture and air.

Store in the dark:

Light can fade the flavours and colours of your spices. Use dark glass jars or store the containers in cupboards.

Cool and dry:

Heat and moisture are the enemies of spices. Avoid storing them above the hob or near dishwashers.

Note shelf life

Ground spices:

They usually last 1 to 2 years, but lose intensity over time.

Whole spices:

Unground spices such as cinnamon sticks or peppercorns often retain their flavour for several years.

Tip:

Try old spices before using them - if they smell or taste weak, it's time to replace them.

Keep spices fresh

Grind as required:

Grind spices such as pepper or nutmeg just before use to develop their full flavour

Use dry spoons:

Damp utensils can cause the spices to clump together and shorten their shelf life.

Buy small quantities:

Buy only as much as you can use in a few months so that you always have fresh spices

Special tips for frequently used spices

Cinnamon:

Whole cinnamon sticks stay fresh longer than ground cinnamon

Turmeric:

Store turmeric in airtight, dark containers to preserve its bright colour.

Vanilla:

Store vanilla pods in a glass tube or vacuum-sealed to protect them from drying out.

Pepper:

Whole peppercorns retain their flavour much longer than ground pepper.