It is best to store spices in a dark, dry, cool, and airtight place—in an opaque container rather than an open bag, and not directly above the stove. Whole spices retain their aroma significantly longer than ground spices. And: keeping any spice properly sealed will make it last longer.
A spice’s flavor comes largely from its essential oils. These are volatile and delicate. This guide explains what damages them, how long spices retain their aroma, how to store them in everyday life, and how to tell if a spice is still good.
Light, air, heat, moisture: What damages spices
- Light bleaches colors and degrades aromas. Paprika, chili, turmeric, and dried herbs are particularly sensitive.
- Air: Ground spices in particular react with oxygen in the air, causing the essential oils to evaporate.
- Heat accelerates the evaporation of aromas. Temperatures below approximately 20°C (68°F) are ideal.
- Moisture causes spices to clump and can reduce their quality. Steam from a cooking pot is therefore particularly detrimental.
The right place in the kitchen
A cabinet, drawer, or pantry is best, away from the stove, oven, and dishwasher. The worst possible place is directly above the stove: it is warm and humid there. If you want to display your spices, use opaque containers, such as our hanging rack for 6 containers or the rotating rack for 10 containers.
Container or glass?
Clear glass jars look attractive but allow light to pass through. Dark glass or metal containers offer better protection. We therefore fill our spices into tin containers with aroma-protecting lids, which are manufactured in Austria. You can read more about why containers are advantageous for storage in the post Why containers offer more protection and on the page Our screw-top container.
How long do spices last?
Dry spices rarely spoil in the traditional sense, but they lose aroma, flavor, and color over time. How long a spice lasts is indicated by the best-before date on the label and varies depending on the product. This date applies to the unopened original packaging. General rule: the finer a spice is ground, the faster it loses its aroma—whole spices last longer, and keeping everything properly sealed makes it last longer.
| Type | Examples | Estimated aroma retention after opening |
|---|---|---|
| Whole spices | Peppercorns, cinnamon sticks, cloves, nutmeg, caraway | long, often two to three years |
| Ground spices | Paprika, curry, turmeric, ground pepper | significantly shorter; the aroma noticeably fades after about one year |
| Dried herbs | Marjoram, oregano, thyme | around one year |
| Spice blends | Rubs, curries, dip mixes | like ground spices; use promptly |
Tip: It is better to buy smaller quantities more often than to store large packages for years. Grind or crush whole spices just before cooking.
Refrigerator or freezer?
The refrigerator is not a good place for most dry spices. Taking them out causes condensation to form, and moisture does more harm than cold helps. An exception is vanilla beans: you can freeze them well if they are vacuum-sealed. Fresh herbs can be frozen in portions.
Storing ginger and turmeric
Ground ginger and ground turmeric are particularly sensitive to light and moisture. They belong in an airtight, opaque container. Turmeric visibly loses color when exposed to light—a good indication of how important light protection is.
How can you tell if a spice is still good?
Rub a pinch between your fingers and smell it. If the spice barely has any scent or smells musty, its potency will also be weak. Faded color is another sign. Once a year, it is worth doing a quick inventory of your spice cabinet.
Questions & answers about storing spices
How should spices be stored?
In a dark, dry, cool, and airtight place, preferably in opaque containers in a cabinet or drawer, not above the stove.
How should I best store a dip spice blend?
Like any ground spice: in a properly sealed container, kept dry and in the dark. Remove the blend with a dry spoon and never sprinkle it directly over steaming food.
Are spice jars or spice containers better?
Opaque containers or dark glass jars offer better protection than clear glass jars because light damages the aromas and colors.
Can spices be stored in the refrigerator?
It is better not to. Condensation can make spices damp and cause them to clump. Exception: freeze vacuum-sealed vanilla beans.
Why do my spices clump?
Ground spices and salt absorb moisture, especially without flow aids. Always close the container immediately, do not open it above a cooking pot, and loosen clumps with a fork.
Can expired spices still be used?
The best-before date is not an expiration date. If they still smell and taste good and are dry and show no noticeable changes, you can usually still use them—only the aroma will be weaker. A musty smell or moisture is a sign to discard them.
