Kitchen hacks · 3 min read · 24 Sep 2026
How to store spices so they stay fresh (even in monsoon)
Steam, sunlight and wet spoons ruin more masala than time does.
Ground spices lose aroma fastest. Here's how to keep them fresh longer.
- Airtight, away from the stove. Steam from the gas is the biggest enemy of masala.
- Dark jars or a cupboard. Sunlight fades colour and flavour, especially of haldi and mirch.
- Always a dry spoon. One wet spoon can bring fungus into a whole jar during monsoon.
- Buy whole, grind small. Whole spices keep for over a year. Powders are best within 9 to 12 months.
- Refill the masala dabba weekly. Keep the big packs sealed and top up the dabba from them.
Dadi's rule: a few cloves in the atta tin and a tej patta in the dal tin keep insects away.
By the Sri Sarayu kitchen team
