PRESERVING SPICES

The aromas that make up spices are damaged by
OXYGEN IN THE AIR, LIGHT, HUMIDITY and HEAT.

As a result, spices should be stored in a dry, temperate and dark place, in airtight containers, completely opaque to light, which you should close immediately after use. Everyone agrees that a shelf filled with glass jars with multi-colored contents looks very pretty, but be aware that spices will be better stored inside a cupboard or drawer. 

Use a spoon to sprinkle your dishes instead of shaking the bottle over the pan, otherwise the rising vapors will impregnate your spices and reduce their shelf life.

Powders with a large surface area in contact with air do not keep as long as whole seeds, which is why we offer you a maximum of whole seeds. The effort you will have to make to grind them will be largely rewarded by a clearly superior aroma.

The legal recommended period for the use of spices is two years from the packaging date. (DDM: Minimum Durability Date). This is a limit to respect for powders if you do not want to be disappointed by the aromas; on the other hand, in practice, whole seeds can often be used well beyond the expiration dates.
For example, know that pepper and nutmeg kept in good conditions at your grandmother’s house still had all their aroma 30 years later!