How to Store Masala and Spice Powders So They Stay Fresh

Ground spices are full of aroma when they are fresh, and they lose it gradually when they are stored badly. A few simple habits keep your masalas fragrant for longer, and they cost nothing.

1. Use an airtight container

Air slowly dulls the aroma of ground spices. After opening a pouch, move the masala to a clean, dry, airtight container, or seal the pouch tightly after every use.

2. Keep it cool, dry and away from sunlight

Heat, moisture and sunlight are the three enemies of a masala. Store your spices in a cool, dry cupboard, away from direct sunlight and moisture. Avoid keeping them right next to the stove, where steam and heat reach the jar every day.

3. Always use a dry spoon

Even a drop of water can cause clumping and spoil the spice. Use a dry spoon every time, and never sprinkle masala straight from the jar over a steaming pot.

4. Buy in smaller packs

Ground spices taste best soon after they are made. Smaller packs mean you finish them while they are still fresh. Our masalas come in 50g pouches and our powders in 50g and 100g packs, so you use them while the aroma is strong.

5. Label and rotate

Write the date you opened a pack on the container and use the older ones first.

Quick checklist

• Airtight container
• Cool, dry place, away from sunlight and moisture
• A dry spoon every time
• Small packs, used while fresh

Stock your kitchen

Explore our full range of Maharashtrian masalas and spice powders, or start with the Trial Pack to try eight masalas in small 10g packs.