The world of spices is diverse and colorful. There is an herb for every taste. But in the kitchen the herbs are exposed to certain influences that affect their flavor. Therefore, correct storage is of great importance.
How do I store spices correctly to preserve quality and taste?
Spices should be stored in light-tight, airtight containers such as tinted jars or ceramic jars to preserve their flavor and seasoning. Dry, dark places such as kitchen cupboards, away from moisture, direct sunlight and heat sources are ideal.
Influencing factors
The spice rack above the stove offers an easily accessible solution, but the spices are not optimally protected here. The environmental conditions can negatively affect the quality and taste of the spice powders. Storing it in the refrigerator is also not recommended
Moisture
You should not store herbs in humid environments or where water vapor forms. Herbs absorb liquid, even when stored in well-sealed containers. Powders tend to clump together and the risk of mold formation increases.
Light
The UV radiation from the sun and indirect daylight have undesirable effects on the quality of the spices, because aromas decompose more quickly when exposed to light. Chemical decomposition processes take place here at an accelerated rate. The vitamin content also reduces quickly when stored in a light place.
Tip
In general, you should stay away from buying spice jars. It is not certain how long the herbs have been exposed to light.
Air
Essential oils are responsible for the taste-improving effects. They gradually evaporate as soon as the powder comes into contact with air. As a result, the dishes taste bland because the seasoning is no longer sufficient. When storing spice powder, it is important to ensure that it is stored in an airtight manner.
The optimal storage
Spices retain their color and aroma in light-tight containers equipped with an aroma seal. The products are usually sold in transparent jars with plastic lids. Ideally, you should keep both versions in the kitchen cupboard so that you have the herbs to hand when cooking. Dry and dark conditions are guaranteed here.
Suitable containers:
- sealable cans with rubber
- tinted glasses with screw cap
- Ceramic vessels with lead-free glaze
Durability
Since ground plant parts lose their flavor more quickly, they are stored whole and only ground into small pieces before use. Spices such as cloves, saffron, cumin, black cumin or coriander have a shelf life of around a year. Cardamom seeds, pepper or allspice, cinnamon sticks and nutmeg can be stored for up to three years without loss of aroma.
