How to store spices?

All spices should be stored in dark cool and dry place in tightly sealed containers Exposure to light and air can degrade the colors and aroma.
Dried whole-spices can be stored for many years.
Ground spices (powders) can be stored for six months up to a year.
For daily usage, make sure that the containers are dark color (Brown or Blue Glass jars, Ceramic jars, canisters, Frosted and colored plastic containers), with tight lids.

Store in a Cool place

Store in a cool place. Do not store near heater, kitchen stove. Do not store on the top shelf of the cupboard in the kitchen.

Spices where volatile oils and fixed oils are important should be stored in cool place. This is specially true about red chili peppers and Degi Mirch. Degi Mirch will lose 1% of its color every 10 days at 70ºF to 80ºF. If stored at 32ºF to 45ºF, the color loss will be about ½% every 10 days. The low temperature also protects against rancidity in the fixed oils (Sesame and poppy seeds)

Store in a Dry place

Store in a dry place where the relative humidity will not exceed 60%

Do not store near kitchen sink or dishwasher where they may get wet or exposed to high humidity

Store in a Dark place

Red Chili peppers, Degi Mirch, Saffron, Green herbs (Kari-patta, Bay leaf, Kasoori Methi) should be protected against direct sunlight or florescent lights

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