How to store masalas so they keep their aroma all year

Updated: 2026-10-16

Masala is not expensive, but stored carelessly it loses its aroma in three months. Air, light, moisture and heat are the four enemies; keep them away and the same packet stays fresh for a year.

Why an airtight jar matters

The aroma of a masala lives in its oils. Leave the container open and those oils escape into the air, leaving only colour behind. That is why a masala left open for six months still looks right but tastes of nothing.

Glass or steel jars with tight lids work best. If you use plastic, make it thick and food grade - thin plastic absorbs smells.

Keep it away from light

Sunlight fades the colour and breaks down the oils. A shelf by the window or next to the stove is the worst place in the kitchen for masala.

If your jars are clear, keep them inside a closed cupboard. Dark glass is better still.

A wet spoon is the biggest mistake

Put a wet or used spoon into a masala jar and moisture goes in with it. Two or three times is enough for the powder to clump and for mould to start.

Keep a separate dry spoon for each jar. Do not carry the jar to the stove and tip it straight into the pan - steam gets in.

What to do with a large pack

A large pack is cheaper, but not if you open it every day. Decant a small amount into a daily jar and keep the rest sealed in a cool place.

Whole spices - cinnamon, cardamom, cloves - last far longer than powders. Where you can, buy whole and grind as needed.

How to tell a masala has gone off

Rub a little between your palms and smell it. A fresh masala announces itself at once; an old one gives nothing, or smells musty.

If it has clumped, lost most of its colour, or shows spots of mould, throw it away. Such a masala gives no flavour and is not safe either.