Keeping spices fresh: light, air, heat and moisture
Sumac, turmeric, paprika and black cumin lose aroma over time. Four enemies — light, air, heat and moisture — speed it up.
Spices get their aroma from volatile oils that fade with time. Light, air, heat and moisture all speed that up, so storage matters as much as the spice itself.
Keep spices in closed containers — tins, dark glass or resealable pouches — away from the stove, the oven and sunny windows. A cupboard or a drawer is better than a shelf above the hob.
Use a dry spoon, and don't shake spices straight from the jar over a steaming pot: the steam carries moisture in and makes them clump.
Whole spices keep their aroma longer than ground ones. Where you can, grind or crush what you need just before cooking, and buy ground spices in amounts you'll use within a few months.
To check a spice, rub a little between your fingers and smell it. If the colour has faded and the aroma is faint, it will add little to the dish.
This note is general and educational; for exact LUXSPRING product specifications, contact the sales team.
