Influencing factors
The spice rack above the stove offers an easily accessible solution, but the spices are not optimally protected here. The ambient conditions can negatively affect the quality and taste of the spice powder. Storage in the refrigerator is also not recommended
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humidity
Herbs should not be stored in damp environments or where water vapor forms. Herbs soak up liquid even when kept in tightly closed containers. Powders tend to clump and the risk of mold formation increases.
light
The UV radiation from the sun and indirect daylight have undesirable effects on the quality of the spices, because aromas decompose more quickly when exposed to light. Here chemical decomposition processes take place at an accelerated rate. The vitamin content is also reduced quickly when stored in a light color.
Tips
In general, you should keep your distance from buying spice jars. It is not certain how long the herbs have been exposed to light.
air
Essential oils are responsible for the taste-improving effects. They gradually evaporate as soon as the powder comes into contact with air. As a result, the dishes taste bland, because the seasoning is no longer sufficient. When it comes to spice powder, it is important that you ensure that it is stored airtight.
The optimal storage
In light-tight containers equipped with an aroma seal, spices retain their color and aroma. Most of the time, the products are sold in transparent jars with a plastic lid. You should ideally keep both variants in the kitchen cupboard so that you have the herbs to hand when cooking. Dry and dark conditions are guaranteed here.
Suitable containers:
- sealable cans with rubber
- tinted glasses with screw cap
- Ceramic vessels with lead-free glaze
durability
Since ground parts of the plant lose their taste more quickly, they are stored whole and only ground into small pieces before use. Spices like Cloves, Saffron, cumin and black cumin or coriander can be kept for around a year. Cardamom seeds, pepper or allspice, cinnamon sticks and nutmegs can be stored for up to three years without any loss of flavor.
