Storing spice powders: how to keep stock in good condition
Good storage keeps spice powders and masalas in good condition from the day they arrive until the day they are sold or used. These are the habits that matter most.
In the godown or store room
- Keep it dry. Moisture is the biggest risk to spice powders. Store cartons off the floor, on racks or pallets, away from walls that get damp.
- Keep it cool and out of sunlight. Avoid rooms that heat up in the afternoon or racks in direct sun.
- Keep packs sealed until you need them.
- Keep spices apart from strong-smelling or wet goods, such as cleaning products, onions or fish.
Sell or use the oldest stock first
- Every pack has its batch number and expiry date printed. Check them when stock arrives.
- Put new stock behind old stock on the shelf, so the older packs go first.
- Check dates once a week, and move packs that are closer to expiry to the front.
Once a pack is opened (kitchens)
- Transfer the powder to a clean, dry, airtight container, or close the pack tightly.
- Always use a dry spoon. A wet spoon brings moisture into the whole pack.
- Keep containers away from the stove, where heat and steam are highest.
- Open kitchen packs in a size you will use up reasonably quickly.
In the monsoon
- Check the store room for leaks and damp corners before the rains.
- Keep cartons sealed and raised off the floor.
- Avoid opening cartons in humid weather until you need them.
Follow the pack
Storage instructions and dates are printed on every pack. Where they differ from this guide, follow the pack.
When stock arrives from us
Every parcel is sealed, weighed and photographed before it leaves. Check the cartons when they arrive, and note any damage on the LR before signing. How door delivery, transport and LR numbers work →
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