How to Keep Your Spices Fresh

Spices and seasonings, What are the essentials for storing and taking care of those flavors that you love?

Ensuring the longevity and quality of your favorite spices and seasonings is crucial for enhancing the flavors in your cooking. At Lane's, we've observed that many households overlook the care of their spice racks, often resulting in outdated and clumped-up seasonings. In this article, we provide updated guidance on storing and preserving your spices to maintain their rich flavor.

Addressing Clumping Issues

Spices clump when exposed to moisture, causing carbohydrates and proteins to break down and create sticky granules. Unlike some companies that use preservatives to prevent clumping, Lane's prioritizes all-natural ingredients. To address this issue without resorting to harmful chemicals, it's essential to understand the impact of factors like humidity, heat, and light on spices.

Best Practices for Storing your Rubs, Seasoning & Spices

1. Storage Containers

   The most common storage container is a glass bottle. Amber-colored bottles help keep light out and it is imperative that you have an air-tight lid. There is moisture in the air that those proteins love causing clumping or hardness. The low-budget option is always using a resealable sandwich bag.

2. Store at a Consistent Temperature

   Keep your rubs, seasonings, and spices away from heat sources like stoves, ovens, microwaves, and dishwashers. Fluctuations in temperature can lead to humidity changes inside the bottle, causing the spices to break down. Yes, there is convenience by keeping them close to where you cook, but just be aware of the heat. Even now a popular choice is to have a drawer next to the oven/stove; it’s convenient, but it is probably not the best for the spices.

3. Store away from direct Light

   Direct light exposure can alter the color and dry out the spice. Store your seasonings in a cool, dry place—consider using an over-the-door spice rack in the pantry to save shelf space.. It will give you space without taking up your shelf space. Some racks even come with glass bottles and lids.

4. Never season over a HOT pot.

   Most of us probably never think about this simple tip. Avoid seasoning directly over a hot pot to prevent steam from causing clumping. Measure out spices separately, preferably in small glass bowls, to avoid unwanted moisture. The point is not to get unwanted moisture in your seasonings/spices.

Do some spices need to be refrigerated?

While some spices like paprika, red pepper, and chili powder can be refrigerated, be cautious of temperature fluctuations. Return the bottles to the fridge immediately after use to minimize humidity exposure. Again, a cool dry place is an ideal place to store spices and seasonings.

When should you throw out spices/seasonings? 

Most spices these days have an expiration date. But let’s say you have something that you cannot find a date on. Most ground spices/seasonings last for 2-3 years. The whole spices that you grind yourself will last 4 years. Both of these time periods are if you follow the described tips above. If you can't find a date, check the color and smell. Off-color or off-smelling spices should be discarded. To maintain freshness, consider purchasing smaller quantities more frequently, if you are not able to store the spice properly or run through the spices in a timely fashion. Bad seasoning/spices can ruin the taste of a good meal you worked hard to prepare.

We care about Rubs & Seasonings

At Lane's, we understand the integral role spices and seasonings have in our backyard grilling adventures and kitchen creations. We enjoy the process from start to finish. Creating a flavor profile, seeing it come to life, being produced, bottled, being distributed to you, and giving you the opportunity to cook with our seasonings makes our hearts happy. So, the next time you pick up that bottle of your favorite Lane’s seasoning, by following these updated tips, you'll be able to savor the full potential of your favorite rubs and seasonings in every dish.