How to Store Ground Spices

Keep ground spices in dry jars with tight lids, in a cool, dark cupboard. Pick a drawer away from the stove and sink instead of a rack above the hob. Heat, light, moisture and air can gradually dull aroma and color.

Where should the jars go?

Start by ruling out warm or steamy spots near the kettle, dishwasher and stove. A counter that gets direct sunlight is a poor spot too. Clear jars work in a dark, closed cupboard. If they stay on a shelf, pick one that stays out of the light.

Keep cooking steam out of the jar

Measure spices with a dry spoon instead of shaking the jar over a pot. If dinner is bubbling, portion the spice into a dry bowl first and close the jar. Before refilling, empty and clean the jar, then let it dry completely. Writing the opening date on the lid helps you use older jars first.

Common questions

What does clumping tell you?

Clumps can indicate exposure to moisture. Check the lid, the spoon and where the jar sits. Discard the spice if you see mold. Clumps alone do not tell you how long the jar has been open.

How can I check the aroma?

Put a pinch on a dry plate and smell it. If the aroma is faint, the same amount may come through less clearly in a dish. This is a check for flavor quality.

For a closer look at storing and using one particular spice, see our guide to saffron.

Source for choosing a spot and container: University of Nebraska guide to herbs and spices.