The four enemies
- Light: fades colour and aroma. Use opaque jars or keep jars in a cupboard.
- Heat: keep spices away from the stove, even though that is where you want them.
- Air: close lids tightly; buy small amounts you will use within a few months.
- Moisture: never sprinkle spices straight from the jar over a steaming pan. Use a dry spoon.
How long they keep
| Spice | Whole | Ground |
|---|---|---|
| Cumin, coriander, fennel | about a year | 3 to 4 months |
| Cardamom, cloves, cinnamon | a year or more | about 3 months |
| Turmeric, chilli powder | n/a | 6 months to a year |
| Blends like garam masala | n/a | 2 to 3 months |
| Dried herbs like kasuri methi | about 6 months | n/a |
The sniff test
Rub a pinch between your fingers. If you smell little or nothing, it will add little to your food. Use it up quickly or replace it.
The masala dabba
The round steel spice box, the masala dabba, keeps seven everyday spices in one place. It is designed for speed, not storage: refill it from airtight jars every few weeks. See what to put in a masala dabba.
