In order to maintain the taste, aroma and color of spices and herbs over several years, correct storage is crucial. The so-called essential oils are responsible for taste and aroma. These are volatile ingredients that the plant forms to protect against pests and diseases and can evaporate quickly if stored incorrectly. Natural colors are responsible for the color intensity of the raw materials, which degrade over time and cause the spices and herbs to fade. Volatile substances from the environment can also be absorbed in poorly sealed vessels.
Spices and herbs should be stored cool and dry, otherwise there is a risk of mold formation and clumping. The optimal storage temperature is 20 ° C. Higher temperatures accelerate the decomposition processes and the evaporation of volatile ingredients (essential oils). An air and light protected material is best suited for packaging. This way you get the aroma and the taste and at the same time the color is protected from fading.
For a longer aroma freshness, preferably uncrushed, i.e. whole spices and herbs should be stored. By destroying the whole product, its surface area increases. The loss of volatile aromas is promoted and the penetration of oxygen into the raw material also leads to oxidative changes.
Another good tip for storage in the kitchen: spices should not be kept over the stove, even if it looks nice and is practical. Seasoning over the cooking dishes is also not ideal. The product absorbs unwanted moisture through the water vapor, which can lead to mold formation, loss of aroma and clumping. With a spreader, sprinkle a desired amount in your hand and into the pot. This process also has the advantage that you can better oversee and control the amount that gets into the food.
