How to store loose tea and spices so they stay fragrant
Teas, herbal infusions and spices lose their aroma long before they expire. Four things spoil them: light, air, heat and moisture. With a few habits they stay good for months.
The container
Use a jar that closes tightly and keeps out the light: tin, ceramic or dark glass. Clear glass only works inside a closed cupboard.
The right spot
- Away from the hob, the oven and the dishwasher, which give off heat and steam.
- Not in the fridge: opening and closing it creates condensation and the leaves take up moisture.
- Tea and spices kept apart. Tea absorbs smells, so keep it away from coffee and cleaning products too.
How long they keep
- Green and white tea: at their best within 6 to 12 months.
- Black tea and oolong: up to two years if stored well.
- Herbal infusions: about a year. Flowers such as chamomile lose aroma sooner than roots.
- Whole spices: one to two years. Ground spices: 6 to 12 months, because far more of the surface is exposed to air.
Buy a little, often
The easiest way to always have fragrant tea and spices is to buy small amounts. In our shop everything is weighed to order, in the quantity you need, even just a few grams to try.
How to tell if it is still good
Open the jar and smell it. If the aroma is faint or dusty, the product has lost its best. It is not harmful, but it will give little in the cup or in the pan.
Bags and jars
The bags you take home from the shop are fine for a few weeks if you close them well. To keep tea and spices longer, move them into a jar. Fill it as much as possible: the less air inside, the better the aroma keeps.
Write the name and purchase date on the jar. It sounds like a detail, but after a few months it helps you remember what to use first.
Common mistakes
- Keeping spices in a rack above the hob: it is the hottest, most humid spot in the kitchen.
- Putting a wet spoon into the jar: moisture spoils the whole contents.
- Buying large packs to save money and then using them for years.