Spices have the longest shelf life of anything in the kitchen. Spices are dry in nature and can be stored for an extended period of time because there is no set expiry date. They do, however, get spoiled from time to time. Masalas can be destroyed far before they are meant to go bad, whether owing to the weather or the manner the spices are stored. Here are a few things to know about keeping spices to guarantee that they stay fresh for a longer amount of time.
The packaged masalas we buy at the grocery have an expiration date. Although it is common knowledge that herbs and spices do not have an expiry date, the "use by" date is very important. After that date, the masala begins to lose its flavours and the quality degrades over time. It doesn’t taste the same and isn’t as effective as it used to be previously. The texture begins to deteriorate, the powerful flavours begin to fade, and the colour begins to fade over time.
When’s The Time To Discard Spices?
One can keep using the spices even after the ‘use by date' is crossed. This is because other than deteriorating its quality, there isn't much harm that the spice may do to your health. But you'll know it's time to say goodbye to your spices when they begin to smell strange and insects begin to inhabit the masala box. There are times when the spices become cakey and, no matter how much water you add to dilute them, they just don't seem to blend well into the curry- this is a warning that it needs to be discarded! Caked-up spices indicate that the spice has deteriorated owing to exposure to moisture and insects.
Storage Tips
To keep the masala's original quality, keep it in the package or carton it came in from the store. If you buy spices in quantity, you will run into storage problems. Purchasing spices in tiny quantities ensures that they are consumed while they are still fresh. If you end up throwing away the original masala box, try to store it in airtight jars and avoid exposing the spices to air or moisture, as it will spoil long before the 'use by date.' Spice jars should be stored in a cool, dry place to avoid light from losing the colour of the masala.