How to store spices properly so that they do not spoil and retain their beneficial properties: tips and life hacks

A variety of spices not only add color and flavor to dishes, but also extend their shelf life. And cloves, turmeric, rosemary, sage, and cinnamon also have powerful antioxidant and anti-inflammatory properties.

But all of these qualities can be easily lost if stored in the wrong place. Find out how to store spices so that they don't spoil and lose their properties on FoodOboz.ua.

Whole or ground

Spices are aromatic plant substances used for seasoning. Basically, spices are dried roots, bark, or stems of plants. There are also spices made from herbs, or rather from their leaves and stems.

The shelf life of herbs or spices directly depends on the type of processing and storage method. Usually, processed or whole spices are stored and retain their freshness much longer than ground ones.

Exposure to air

If properly stored, peppercorns, cloves, mustard seeds, fennel seeds, etc. can stay fresh for up to four years. This is due to the fact that the reduced surface area minimizes the effect of airborne moisture on the spice. Thus, its aromatic oils and flavor compounds are preserved better than in ground varieties.

The only exception is salt. Sodium chloride inhibits the growth of bacteria, which makes salt have an unlimited shelf life.

Aromatic oils

Whole spices contain aromatic oils that play a crucial role in their shelf life. When spices are crushed, the oils are exposed to air, light, and moisture, which leads to oxidation and volatilization, which can degrade their quality over time.

Loss of flavor

In the usual sense, spices cannot go bad. Usually, a spice is considered spoiled when it has lost most of its flavor, color, and strength.

Dried herbs can be used even if the expiration date on the package has long since passed. But, in this case, they may be less flavorful than fresh ones.

Storage

To extend the shelf life of your herbs and spices and save money on replacement, it is important to minimize exposure to air, heat, light, and moisture.

The best place to store spices is in a dark, dry, and cool place away from heat sources. A closet or pantry is ideal.

Do not use opaque, tightly closed containers. The best material for containers is glass or ceramic.