Spices - Hints on Storage
- Store all herbs and spices in airtight containers out of direct light and away from the heat of the stove.
- Red spices (chili powder, cayenne, paprika, crushed red pepper…) are best kept refrigerated.
- Ground spices lose much of their flavour after six months, leafy herbs even sooner. Whole spices may be fine up to a year, but should be replaced when their aroma fades.
- Ground herbs and spices should be added toward the end of lengthy cooking times, as their flavour does not hold up as well as the whole seed or rubbed leaf.
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