Proper Storage and Handling of Herbs and Spices
Spices are aromatic natural products which keep for a long time but not indefinitely. Ground spices especially can lose their aroma and seasoning property depending on air and light.- Buy in small amounts. Over a period of time, large amounts can lose their seasoning property before they have been used up.
- Whole spices last the longest. Ginger, cardamom, nutmeg and mace, peppercorns and cinnamon bark keep for up to four years. Anise, dill seeds, coriander seeds and cloves can be kept for up to five years.
- Ground spices e.g. ground nutmeg lose their original seasoning property after only a few months unless they are kept in dark airtight containers. When spices are ground they lose essential oils – one of the most important properties for flavour and aroma.
- Dried herbs should not be stored for longer than a year.
- Ground products should be regularly checked for shelf life together with the printed expiry date on unopened packages.
Optimal storage of whole spices, spice mixes and dried herbs is essential:
- Spices should be stored individually, cool and dry and if possible away from light.
- Spice tins and glass containers with airtight tops are recommended.
As nice as it may look, don’t hang your spice rack over the cooking area or near the dishwasher. Heat, smells and moisture harm the spices.
