STORAGE GUIDELINES

WHOLE SPICES

Use the following guidelines for storing your spices in order to maintain maximum quality.

• To prevent flavour and colour loss, avoid moisture, light, heat and air.
  
  
• Store your spices in tightly packed containers.
  
  
• Store all your spices in a dark place away from sunlight, such as inside a cupboard or drawer.
  
  
• Avoid storing your spices above the dishwasher, microwave, stove or refrigerator, or near a sink or moisture source.
  
  
• If storing in an open spice rack, keep the rack away from heat, direct sunlight light and moisture.
  
  
• Avoid sprinkling dried spices and herbs directly from container into a steaming pot to prevent moisture from entering the container.
  
  
• Use a dry spoon to measure spices and herbs from a container

Keep these points in mind regarding refrigerator/ freezer storage:

• Refrigerate chili powder and red pepper for best color retention, especially in summer or hotter climates.
  
  
• Spices can get wet if condensation forms when a cold container from a refrigerator or freezer is left open in a humid kitchen.
  

POWDERED & BLENDED SPICES

As general rule, keep:

1 year ground spices.
2 years for whole spices.

• Buy a smaller container until you determine how fast you will use a particular spice or herb.
  
  
• If a spice or herb smells strong and flavourful, it is probably still potent.
  
  
• Check ground spices by rubbing a small amount in your hand. If the aroma is fresh, rich and immediate, it can still flavour foods.
  
  
• Check a whole spices such as a cloves or cinnamon sticks by breaking, crushing or scraping it before smelling it.
  
  
• Avoid smelling pepper or chili powder as they can irritate your nose.
  
  
• Initial quality of purchase will influence shelf life.
  
  
• Date of purchase is very important to note in case of whole spices. Packed ground spices and blended spices come with date of manufacture and expiry.