Whole or ground? How to store herbs and spices so they stay fresh

Dried herbs and spices lose flavour slowly, mostly to air, heat, light and moisture. A few simple habits keep them tasting good for much longer.

Whole spices keep longer

Whole spices such as cloves, cinnamon sticks, cardamom pods and fennel seed protect their aromatic oils inside. Ground spices have far more surface area, so they fade faster. As a rough guide, whole spices stay lively for a year or two, ground spices and dried leaves for around six months to a year.

For the best flavour, buy whole and grind small amounts as you need them, using a spice grinder or a mortar and pestle. Toasting whole spices in a dry pan for a minute or two before grinding wakes them up.

Storage habits

• Airtight containers: glass jars with tight lids are ideal.
• Cool and dark: a cupboard away from the stove and sunny windows.
• Keep them dry: use a dry spoon, and never shake spices straight over a steaming pot.
• Label and date: write the purchase date on the lid.

How to tell if it is past its best

Rub a pinch between your fingers and smell it. If the aroma is faint and the colour is dull, the spice is still safe if it has been kept dry, but you will need more to get the same flavour. If you see mould, clumping from damp, or a musty smell, throw it away.