How to store spices so they stay fragrant

Spices don’t go “off” the way milk does, but they fade. A two-year-old jar of haldi still colours your daal; it just adds very little flavour. Storing spices well is mostly about keeping four things away from them: heat, light, air and moisture.

Buy whole, grind small

Whole spices such as cumin, coriander seeds, cloves, cardamom and black pepper keep their aroma for up to two years. Once ground, the oils that carry the flavour escape much faster, and most ground spices are at their best for about six months.

• Buy whole spices where you can, and grind a week or two’s worth at a time in a spice grinder or a clean coffee grinder.
• Dry-roast whole spices lightly before grinding for garam masala; cool them fully first so the powder doesn’t clump.
• Buy ground spices in small packets rather than large tubs, unless you cook with them daily.

Keep them away from the stove

The shelf right above the cooker is the worst place for spices. Heat and steam from cooking pull out the aroma and let moisture in, which causes clumping and, eventually, mould.

Use airtight, dry containers

Glass jars with tight lids or steel containers work best. Plastic bags let air in and absorb smells. Always use a dry spoon; one wet spoon in the chili powder is enough to make it clump.

Label and rotate

Write the month you bought or ground each spice on the jar. When you open a new packet, pour it into the back of the jar or use up the old one first.

How to tell if a spice is past its best

Rub a pinch between your fingers and smell it. If you have to search for the aroma, it has faded. Faded spices are safe to use, but you will need more of them, and the dish will taste flatter. Replace them.

A well-kept dabba makes a real difference in slow-cooked dishes like Beef Nihari and pantry dishes like Chana Masala.