The world of spices is diverse and colourful. There is a herb for every taste. But in the kitchen, herbs are exposed to a number of influences that impair their flavor. Proper storage is therefore of great importance.
Spices should be stored in a dark and dry place
Influencing Factors
The spice rack above the stove offers an easily accessible solution, but the spices are not optimally protected here. The environmental conditions can adversely affect the quality and taste of the spice powders. Storage in the refrigerator is also not recommended
humidity
Avoid storing herbs in humid areas or where water vapor forms. Herbs absorb liquid even when stored in tightly sealed containers. Powders tend to clump and the risk of mold growth increases.
light
The sun's UV radiation 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 bright light.
tips
In general, you should refrain from buying the 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 dissipate as soon as the powder comes into contact with air. As a result, the dishes taste bland because the seasoning power is no longer sufficient. With spice powder, it is important that you ensure airtight storage.
The optimal storage
Spices retain their color and aroma in light-tight containers equipped with an aroma seal. The products are usually sold in transparent jars with a plastic lid. Ideally, you 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:
- closable 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 kept whole and only ground up before use. Spices such as cloves, saffron, cumin and black cumin or coriander can be kept for about a year. Cardamom seeds, pepper or allspice, cinnamon sticks and nutmeg can be stored for up to three years without loss of aroma.