Choosing and Storing Spices

In contrast to herbs, most spices travel well and deteriorate slowly. Whenever possible, the cook should buy whole spices and grind them as needed. Buying spices in bulk is rarely economic, as once their color or aroma has faded the expense is wasted. Aroma is the best indicator of quality. Avoid packages that contain any stem or leaf; both dust and debris indicate careless handling or old age. Spices should be kept in sealed containers at room temperature, away from direct sunlight. Properly stored, most whole spices will keep at least a year and ground spices about six months.