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Air, light, moisture and heat speed flavor and color loss of herbs and spices. Follow these guidelines to help preserve their quality:
- Store in a tightly covered container.
- Store in a dark place away from sunlight.
- Store away from moisture and prevent moisture from entering the container during use.
- Avoid storing near a dishwasher or sink.
- Remove from container with a dry spoon.
- Avoid sprinkling directly from container into a steaming pot to prevent steam moisture from entering the container.
- DO NOT store above the stove, dishwasher, microwave or refrigerator, or near a sink or heating vent.
- DO store inside a cupboard or drawer.
- For open spice rack storage, choose a site away from heat, light and moisture.
- Refrigerate paprika, chili powder and red pepper for best color retention, especially in summer or hotter climates.
- Herbs and spices can get wet if condensation forms when a cold container from your refrigerator or freezer is left open in a humid kitchen.
- Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.
- As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years. Proper storage should result in longer freshness times.
- When possible, grind whole spices in a grinder or mortar & pestle just prior to using. Toasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. Be careful not to burn them!
- Because the refrigerator is a rather humid environment, storing herbs and spices there is not recommended. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.
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