Spices, pastes, tea and dried fruit are some of the longest-lasting foods in a pantry, but they do not last forever. Heat, light, air and moisture slowly take away aroma, color and texture, and poor storage can invite pantry pests. The good news is that a few simple habits keep them at their best, whether you are storing a handful of jars at home or pallets of product in a store backroom.
The four enemies: heat, light, air and moisture
- Heat speeds up the loss of volatile oils that give spices their aroma and can make nuts go rancid.
- Light, especially sunlight, fades colorful spices such as chili powder, paprika and turmeric.
- Air lets aromas escape and oxidizes fats in nuts.
- Moisture causes clumping, mold and attracts insects.
Almost every storage rule below comes back to limiting these four things.
Storing spices
Whole vs. ground
Whole spices, such as cumin seed, coriander seed, cardamom pods and black peppercorns, keep their flavor much longer than ground spices because the oils stay protected inside. If you cook a dish often, buy whole and grind small amounts as needed. Ground spices are convenient but lose aroma faster, so buy a size you will use within a reasonable time.
Home tips
- Keep spices in airtight jars or tightly resealed pouches.
- Store them in a cupboard or drawer away from the stove, oven, dishwasher and sunny windows.
- Use a dry spoon; never shake a spice jar directly over a steaming pot.
- Decant large bulk packs, such as a 1kg cumin powder pack, into a small jar for daily use and keep the rest sealed.
- Do a sniff test: if a ground spice smells faint, it will taste faint too.
Recipe spice mixes
Packaged mixes, such as Malka recipe spice mixes, are sealed for freshness. Once opened, fold the packet tightly and clip it, or transfer leftovers to a small airtight container. Always check the best-by date printed on the pack.
Storing pastes
Ginger, garlic and ginger garlic pastes are huge time savers. Follow the storage directions on the label. As a general rule:
- Unopened jars can be kept in a cool, dry pantry until the best-by date.
- After opening, refrigerate unless the label says otherwise, and keep the lid clean and tightly closed.
- Always use a clean, dry spoon to avoid introducing water or food particles.
- Large jars, such as Malka ginger garlic paste 750g, can be portioned into ice cube trays and frozen for longer use.
Discard any paste with an off smell, mold or a bulging lid.
Storing dried fruits and nuts
Dried fruit and nuts are more delicate than they look, because nuts contain oils that can turn rancid and dried fruit can absorb moisture and become sticky or moldy.
- Store them in airtight containers or heavy zip-top bags with the air pressed out.
- Keep them cool. For large quantities, such as a bulk box of dried figs or raisins, refrigerate or freeze portions you will not use within a few weeks, especially in hot weather.
- Let frozen or refrigerated fruit and nuts come to room temperature before opening the container to prevent condensation.
- In-shell nuts keep longer than shelled nuts.
- Check periodically for signs of pantry moths or other insects.
Storing tea and rice
- Tea absorbs odors easily. Keep it in an opaque, airtight container away from spices, coffee and cleaning products.
- Rice should be kept in a sealed container in a cool, dry place. Food-safe bins with tight lids work well for large bags. See our guide to sella basmati rice for cooking tips.
For stores and warehouses
Commercial storage follows the same principles on a larger scale, with a few added practices.
Receiving
- Inspect deliveries for damaged, wet or crushed cases before accepting. For pallet freight, note any damage on the Bill of Lading. Our pallet LTL freight guide explains how.
- Check best-by dates on arrival and record them.
Rotation: first in, first out
- Use FIFO (first in, first out): place new stock behind older stock on shelves and in the backroom.
- Mark the receiving date clearly on each case.
- Review dates regularly and move short-dated items to a promotion before they expire.
Storage conditions
- Keep pallets and cases off the floor and away from walls to allow airflow and cleaning.
- Store food away from chemicals, detergents and strong-smelling household goods.
- Avoid areas near loading doors, heaters or skylights where temperature swings are greatest.
- Maintain a regular pest-control routine and keep storage areas clean and dry.
On the sales floor
- Keep spice displays out of direct sunlight to protect color.
- Do not over-order perishable-sensitive items like nuts in hot months; order more often in smaller quantities if needed.
FAQ
How can I tell if a spice is still good?
Rub a little between your fingers and smell it. If the aroma is weak and the color has faded, it has lost much of its flavor. Also check for clumping, moisture or insects.
Should I refrigerate ginger garlic paste?
Follow the label. Most opened pastes should be refrigerated and used with a clean, dry spoon. You can also freeze portions for longer storage.
Can I freeze dried fruit and nuts?
Yes. Freezing in airtight containers helps nuts and dried fruit stay fresh longer, especially in warm climates. Let them reach room temperature before opening to avoid moisture.
Stock up with confidence: shop spices, pastes and dried fruits and nuts, with local delivery around Sacramento and the SF Bay Area and pallet freight beyond. Businesses can apply for wholesale pricing.