They add the finishing touch to our dishes: salt and pepper, nutmeg, curry, cinnamon ... To ensure that they retain their aroma for as long as possible, there are a few things you should bear in mind when storing them.
The right way to store spices
Generally speaking, unground spices stay fresh for longer than ground spices. Apart from fresh spices such as garlic or ginger, you should buy cinnamon, pepper, cloves or juniper berries fresh and grind them just before cooking. With ground spices, it is all the more important to store them in a dark, dry and cool place or at room temperature. However, cool does not mean in the fridge - spices have no place there.
What do containers need to be able to do?
Storage containers for spices with essential oils should be airtight, as the spices spoil more quickly if they come into contact with oxygen. Aluminum spice jars are recommended.
Beware of moisture
Spice racks or spice carousels should not hang directly above the stove or stand right next to the sink: Here they are exposed to a lot of moisture, which can cause the spices to spoil and clump together. Drawers are more suitable. Tip: If you like to cook and bake a lot, you should arrange your spices in the way you need them most. Well-sorted and well-labeled, you will always have them to hand and won't have to search for them for long.
Expiry date
Spices also have an expiry date - so don't buy too much in stock and use the contents within the prescribed time or while they are still aromatic. Although spices hardly ever go moldy, they can certainly become rancid. If your spices are always no longer aromatic before the expiry date and you have to use too much pepper & co. for a spicy meal, then you should buy really good storage containers.