Spices lose colour and aroma to light, heat and air. Here is how to slow that down.
Away from the stove
The shelf above the cooker is the worst place for spices. Keep them in a cool cupboard.
Airtight and dark
Glass jars with tight lids, kept out of the sun, or our resealable pouches inside a closed box.
Whole lasts longer
Whole spices keep for a year or more. Grind small amounts as you need them.
Dry spoon, always
A wet spoon lets in moisture and the spice clumps and spoils.
