How we preserve spices –

Keep spices and herbs away from heat and direct sunlight. Even a commonly used herb like dried bay leaves should be kept away from the stove.

1. Buy just what you need

Try to resist buying giant quantities of spices at a big box store; they’ll probably go stale before you can use them all up. That said, some spices and herbs will keep for a long time if you store them properly. Whole spices can last four years. Ground spices like mustard can last for two to three years and contribute to hundreds of tasty homemade salad dressings. Herbs last anywhere from one to three years, depending on the herb.

2. Spices don’t last forever

They don’t spoil, but spices and herbs do lose their strength. Old and weak seasonings will not deliver the taste that they should. If you don’t want to end up with flavorless ham just because your cloves lost their power, give them the sniff test before you use them.

3. Test for strength

You don’t need any special instrument to test whether spices are fresh. Just use your senses. If the color of the spices has faded, their flavor probably has too. Taste and smell your spices and herbs: If a strong spice like garam masala doesn’t tickle your nose and tantalize your tongue, replace it.

4. Keep dry

Don’t sprinkle spices and herbs directly from the bottle over a steaming pot. Steam can sneak into the spice bottle and sap your spices’ power. If you’re wondering why ground spices like allspice get hard and caked in the bottle, steam may be the culprit.

5. Measure correctly

Make sure your measuring spoon is completely dry when you dip it into the bottle. The moisture can quickly ruin the flavor of an aromatic spice like cinnamon. And do level off after you scoop.

6. Some like to chill

Members of the red pepper family, including paprika and chili powder, keep their color and stay fresher when stored in the refrigerator.