How should you store spices correctly?

Spices should be stored in a dry, dark, cool, and airtight place. This is the only way to ensure they remain shelf-stable for a long time and retain their aromas. We will show you which mistakes you should avoid when storing spices.

Do not store spices together

To protect the unique aromas of individual spices, it is important that they are always stored separately from one another. If stored together in one container, they will very quickly absorb the aromas of the other spices—this leads to unwanted flavor notes when cooking.

The right storage location

The optimal place to store spices is in the kitchen, ideally within reach of the stove. However, spices should not be exposed to heat, steam, or cooking odors. In the worst-case scenario, they may absorb moisture, clump together, or begin to mold. Furthermore, the smells of the prepared dishes can significantly alter the spice's aroma over time.

Therefore, you should not store spices directly next to or on the stove. Ideally, spices should be stored in a closed kitchen cabinet or a spice drawer next to or under the stove. This keeps them protected from light, moisture, and heat while remaining in close proximity.

By the way: The refrigerator is also not a good place—the humidity there is too high, which can lead to clumping and loss of aroma.

The right packaging

Store spices in airtight, lightproof containers. Glass jars with screw lids, ceramic jars, or special spice jars are ideal. Plastic packaging is less recommended, as it can absorb aromas.

Label your spice jars with the name and date of purchase—this helps you keep track.

Shelf life

Whole spices (peppercorns, star anise, cinnamon sticks) can last for up to two years. Ground spices lose their aromas much faster—the flavor fades noticeably after 6–12 months. Tip: It is better to buy small quantities and restock regularly.