How to Store Spices So They Stay Fresh

Spices lose aroma and colour when they are exposed to heat, light, air and moisture. A few simple habits help haldi, lal mirch, dhaniya, jeera and other spices stay fresh for longer.

1. Use Airtight Containers

Air slowly dulls aroma. After opening a pack, reseal it tightly or move the spice to a dry, airtight container with a well-fitting lid.

2. Keep Them Away From Heat and Light

Do not store spices right above the stove or in direct sunlight. Heat and light speed up the loss of aroma and colour. A cupboard or drawer away from the cooking area is better.

3. Keep Moisture Out

Moisture causes clumping and can spoil spices. Always use a clean, dry spoon, never a wet one, and avoid shaking spices straight over a steaming pot.

4. Whole Spices Last Longer Than Ground

Ground spices generally lose aroma faster than whole spices. If you cook with a spice only occasionally, buying a smaller pack is a good idea.

5. Do Not Refrigerate Everyday Spices

Moving a container in and out of the fridge can create condensation inside it. A cool, dry cupboard is usually better for everyday spice powders.

6. Check the Date and the Aroma

Always follow the best-before date on the pack. If a spice has little smell or has clumped, it is time to replace it.

Explore Our Spices

See our full Spices & Masala range: Haldi Powder, Lal Mirch Powder, Dhaniya Powder and Sabut Jeera (whole cumin seeds). You can also read how to choose good quality red chilli powder and the difference between sabut jeera and jeera powder.

Frequently Asked Questions