Store Your Spice Like No Other

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How to store spices and how long they will last are most frequent questions being asked in our cooking classes.

Most of our spices are imported, shipped and shelved before we get them. Our recommendation is store them in a cool and dark place. So do not store above your stove as you might think of a perfectly access for your cooking. Heat, humidity and light will cause the spices loose their beautiful oil and flavour.

Be a great cook to use your spices within six months or 12 months. They will loose their flavour over the time but you still can use them. 

Store Your Spice Like No Other

Q: How should I store my spices?

A: Store spices in a cool, dry, and dark place—such as a closed cupboard, drawer, or pantry. Avoid placing them above the stove or near sources of heat and steam. Heat and humidity degrade the oils in spices, which are what give them their bold aromas and flavours.


Q: Can I store spices above the stove for convenience?

A: It might seem like a convenient spot, but storing spices above the stove exposes them to heat and moisture, which will weaken their flavour much faster. Keep them away from any heat source or direct sunlight.


Q: How long do spices last?

A: For best flavour, use spices within 6 to 12 months of purchase. While they don’t spoil like perishable food, they do lose their aroma, colour, and taste over time. If your spices smell weak or bland, it’s time to replace them.


Q: What are some common spices that lose their punch over time?

Here are some essentials found in most kitchens, with a brief note on how they're used:

  • Cinnamon – Warm and sweet, used in baking, desserts, curries, and spice blends like garam masala.

  • Cumin – Earthy and slightly smoky, found in Mexican, Indian, and Middle Eastern dishes.

  • Coriander – Citrusy and slightly sweet, used in curries, marinades, and pickling.

  • Cardamom – Aromatic and floral, used in chai, rice dishes, and baking.

  • Black beans – Often used dried and ground for sauces or whole in Latin American dishes.

  • Red chilli flakes – Adds heat and colour to pasta, stir-fries, and grilled meats.

  • Nutmeg – Warm and nutty, ideal for desserts, creamy sauces, and spice mixes.

  • Allspice – Tastes like a mix of cinnamon, cloves, and nutmeg; used in Caribbean cooking and baking.

  • Black pepper – A universal spice for heat and depth in both savoury and sweet dishes.

  • Ginger – Pungent and zesty, used in stir-fries, marinades, soups, and sweets.


Q: How can I organise my spice collection more effectively?

A: Try these practical tips for a neater, more functional kitchen:

  • Use uniform glass jars with airtight lids to keep moisture out.

  • Label each jar with the purchase date for freshness tracking.

  • Keep your most-used spices in the front, and store the others in the back or in containers.

  • Consider using a spice drawer insert, tiered rack, or lazy Susan for easy access.

  • Store bulk or rarely used spices in a sealed box or pantry bin.


Q: Why does proper spice storage matter?

A: Proper storage ensures your spices retain their aroma, colour, and flavour, which means better tasting meals. Dull spices can make even the best recipes fall flat—freshness makes a difference!


Q: How do you store your spices at home?

A: That’s the fun part—we want to hear from you! Do you organise them by cuisine, by colour, or in a rotating rack? Share your tips in the comments or tell us during your next cooking class at Otao Kitchen.

Indian Cooking Masterclass

Indian Cooking Masterclass

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