Spice and Herb Storage Advice Needed

[officerripley]

When researching this online, I keep seeing articles that give different answers; so I figured I'd better come here to SF to get the definitive answer, lol.

Ok, I buy a lot of spices (coarse-ground black pepper, for ex.) and dried herbs (chives, parsley, chopped onion bits, for ex.) in bulk since I use them a lot. And like I said, I keep seeing different advice about how to store them: room temperature; the refrigerator; the freezer. (Since we live in a hot, dry climate, I figure the storing at room temp. would be a no-no?) Anyway, what say experts here at SF?

 

[Devi]

I'm no expert, but we keep our spices and herbs in their original containers (glass jars, etc.) in the kitchen, and not refrigerated. So far, we haven't keeled over dead from them. LOL!

Added: we don't seem to have gotten food poisoning from them, either.

 

[hearlady]

The coolest place possible. In a dark cabinet. If you use a lot you'll use them up. You may not need to worry about long term storage.

My spices are in a cabinet next to the microwave vent. The vent cover was never replaced (long story) so the cabinet is cold in the winter, hot in the summer. Needless to say, not ideal.
I finally insulated the walls next to the vent so its much better and easier than rearranging cabinets.

Spices are tougher than you think.
I remember I was always told to use them up in 6 months. A woman I know worked at McCormick in Maryland (?) for 30+ years. She told me spices would last for years. She said you may have to use a little more but they'll be fine.

 

[Jace]

Heard..NOT over the stove..or anywhere too hot.

 

[Devi]

Good info, @hearlady. And you reminded me that I didn't mention that we keep our spices in a cabinet in the kitchen.

 

[Gaer]

Jelly jars, 36 of them, stacked up next to the refrigerator with cute little labels.
It's a tiny kitchen and I use them a lot.

 

[Knight]

The popularity of spice racks should be a clue about storage at room temp. <---- that isn't meant to be sarcastic. Larger quantities usually come in containers that are good for storage at room temp. And like has been posted not near heat.

We buy items like Onion flakes in the larger containers simply because dried onions can be used in so many ways & ground for fresh ground onion powder when needed. Same with black pepper corns & cinnamon. We have 3 Black & Decker small coffee grinders just for doing that.

 

[Jules]

She told me spices would last for years. She said you may have to use a little more but they'll be fine.

Right.

The worst place for spices is on the stove, above the controls. That used to be recommended as fashionable.

 

[perplexed]

My spices are in a cabinet to the left of my cook top, I have never had any issues either. I do check exp dates from time to time if I think I have had them too long.

I have seen on cooking shows that fresh spices should be wrapped in a moist paper towel and placed in a fridge drawer.

 

[bingo]

no refrigerator or freezer...moisture...
dry..dark...room temperature is fine

 

[Lilac]

My spices are in glass jars with plastic lids that I bought from a whole-sale meat market they use for their mustard & horseradish products. Perfect size for my cupboard. I also buy in bulk the ones I use most, put them in pint-size canning jars & remove the air with my seal-a-meal. These jars I store in the basement.

Spices & herbs will last a long time. They don't really spoil, but just loose their flavor. When they're on the older side, you may need to use more for flavor.

 

[Jules]

I file my spices alphabetically.

When I remember to do it, I write down the date I opened it. Sometimes it’s shocking.