Good spices can transform the simplest ingredients, but they need a little care to stay fragrant, colourful and full of flavour. Heat, light, air and moisture can all gradually dull your spices, so where and how you store them really does make a difference. Keep them cool, dark and dry, close their containers properly and trust your senses when checking their freshness.

Spices may look beautiful displayed in rows beside the hob, but this is one of the worst places to keep them. The heat and steam produced while you cook can quickly affect their colour, aroma and flavour.

Instead, store your spices in a cool, dry cupboard or drawer, away from:

• Direct sunlight
• The hob and oven
• Kettles and other sources of steam
• Radiators and warm appliances
• Damp or humid areas

Clear glass jars are perfectly suitable when kept inside a dark cupboard or drawer. If your spices are displayed on an open shelf, metal tins or opaque containers will give them better protection from the light.

Even a small amount of moisture can cause ground spices and blends to clump, harden or deteriorate. Always use a clean, completely dry spoon and replace the lid as soon as you have taken what you need.

Try not to shake a spice jar or packet directly over a bubbling pan. The rising steam can enter the container and introduce moisture. Spoon the amount you need into your hand, a small dish or your spice spoon before adding it to the pan.

If you are refilling a tin or jar, make sure the container has been thoroughly cleaned and is completely dry first. Avoid continually tipping new spices on top of very old ones. Use what remains, clean the container and then refill it.

A little dry clumping does not necessarily mean a spice needs to be discarded, but dampness, visible mould, an unusual musty smell or signs of insects mean it is time to let it go.

Spices are best stored in clean containers with tightly fitting lids. Metal tins – like those you will find our spice blends in – both work well, and refill pouches should be properly resealed after opening.

Whatever you choose, the most important things are that the container:

• Closes securely
• Is completely clean and dry
• Protects the contents from moisture and air
• Is stored away from heat and direct light
• Is clearly labelled so you know what is inside

It can also help to write the date you opened or refilled a spice on the bottom of the container. This makes it much easier to rotate your collection and use the oldest spices first.

A Masala Dabba is a traditional Indian spice tin, usually made from stainless steel, with several smaller bowls held inside one larger container. It keeps the spices you reach for most often together in one convenient place, ready whenever you begin cooking.

The smaller bowls do not usually have individual lids. Instead, the close-fitting outer lid protects the whole collection.

While rooted in Indian cooking traditions, the idea can be adapted to suit any kitchen. You might fill yours with turmeric, cumin, coriander, garam masala, chilli powder and mustard seeds, or use it for paprika, oregano, cinnamon, chilli flakes, garlic powder and your favourite seasoning blend. There are no rules: choose the spices that make your cooking easier and more joyful.

Keep your Masala Dabba in a cool, dry cupboard or drawer rather than beside the hob. Always use a dry spoon to spoon your spices into your cooking pot.

Spices do not suddenly lose all their flavour on a particular day. Instead, their aromatic oils gradually weaken over time.

When stored correctly, spices can remain at their optimum quality for up to 24 months. Whole spices generally hold on to their aroma for longer than ground spices because their flavour is protected until they are crushed or ground.

Your cooking habits matter too. A frequently opened jar kept beside a steamy hob will fade more quickly than a securely sealed container stored in a cool, dark cupboard.

Buying sensible quantities is often better than filling the cupboard with large packets that may take years to finish. Smaller amounts used regularly will usually give you brighter, fresher flavour.

A best-before date relates primarily to quality rather than being an automatic deadline for throwing something away. It shows the period during which the spice is expected to remain at its best in terms of flavour, colour and aroma when stored according to the instructions.

After that date, a spice may still be usable, but it might not deliver the same fragrance or punch. Check it carefully and use your senses before deciding.

This is different from a use-by date, which relates to food safety.

Your senses are some of the best tools for checking your spices.

Look

Has the colour faded significantly? Vibrant spices such as turmeric, paprika and chilli powder will often become duller as they age.

Smell

Place a small amount in your palm and gently rub it between your fingers. Fresh spices should release a recognisable, fragrant aroma. If you can barely smell anything, the flavour is likely to have faded too.

Check the texture

Make sure the spice is dry and free-flowing. Slight clumping can sometimes be broken apart, but dampness, severe hardening or mould means the spice should be discarded.

Check for contamination

Dispose of anything showing signs of mould, insects, an unusual musty smell or moisture damage. When in doubt, it is always sensible to replace it.

A spice that is simply a little old and less aromatic may still have some life in it. You may need to use a little more than usual, or gently toast whole spices in a dry pan to help release their remaining aroma. Stay close, though: spices can catch quickly.

Every six months or so, take ten minutes to look through your spice collection.

• Check colour, aroma and texture
• Bring older spices to the front
• Wipe down the cupboard or drawer
• Clean any sticky jars or tins
• Replace unclear labels
• Discard anything damp, mouldy or contaminated
• Make a note of spices that need replacing

Organising your spices around the way you actually cook makes them much easier to use. Keep everyday favourites within reach and group others by cuisine, flavour or purpose. The best system is simply the one that helps you find what you need before the garlic burns.

Treat your spices well and they will return the favour, bringing colour, fragrance and character to every meal.