Very few cooks store their spices in the correct way. Dried spices are usually displayed in clear glass jar on the kitchen shelf or in wall-mounted spice racks, and fresh spices, such as root Ginger or lemon grass, are often just kept on a kitchen shelf or in a vegetable rack. Here are some tips on how to preserve the flavor and aroma of your spices.
Storing fresh spicesUnless you are going to use fresh spices on the day they are bought, they should be chilled rather than stored at room temperature. Lemon grass, kaffir lime leaves and curry leaves are best wrapped in a piece of kitchen paper and stored in the salad drawer of a fridge for up to 2 weeks. Fresh galangal, root Ginger and chillies will keep for up to 3 weeks in a sealed container, lined with kitchen paper, in the fridge. If you would like to keep them longer, fresh spices can be pounded to a paste, then put in small sealed containers and frozen for up to 6 months.
Storing dried spices
Storing other spices