Pro tips on how to store spices properly

“Treat your spices right — cool, dry, and sealed tight.”

• 1.  Keep Spices away from heat and sunlight — Always store spices in a cool, dark place. Avoid keeping them near the stove or windows.
• 2.  Use airtight containers — Glass or stainless-steel jars with tight lids preserve aroma better than plastic.
• 3.  Avoid moisture — Never use a wet spoon. Even a little moisture can cause clumping and spoilage.
• 4.  Don’t refrigerate powdered spices — It can cause condensation; whole spices, however, can be stored in airtight packs if needed.
• 5. Do the Smell Test: Spices don't really spoil (in a harmful sense), but they lose their potency. Before using a spice you've had for a long time, rub a small amount between your fingers and smell it. If the aroma is weak or flat, it's time to replace it. A good spice should always be vibrant and fragrant.
• 6.  Label with dates: Label jars with the purchase or opening date. Replace ground spices every 6–8 months, and whole spices every 12–18 months for best results.
• 7.  Keep them separate: Store strong spices (like Cloves, Cinnamon, and Pepper) away from delicate ones (like Saffron or Cardamom) to prevent aroma mixing.