Whole spice storage
Keep whole spices cool, dark and dry, in sealed jars, away from the stove.
Also: storing whole spices, pantry storage, spice cupboard
Four things damage spices: air, light, heat and moisture. Whole spices should be kept in sealed containers of glass, metal or ceramic, in a cupboard away from the stove and sunlight. A rack above the cooker is convenient but harms them, since steam and warmth speed ageing. Separate strong spices such as asafoetida, which can scent others, in their own tight tin. Large stocks can be frozen in sealed bags, chillies and red spices especially, to preserve colour, taking care to bring them to room temperature before opening so moisture does not condense. Cooks often keep a small working jar and a large reserve.