Pinterest-worthy organization is the goal in many kitchens these days, and it’s easy to understand why. Photos of perfectly arranged pantries, matching containers, and clutter-free countertops are undeniably satisfying. But when it comes to spices, prioritizing looks over function could actually work against freshness.
Chef Bhavin Chhatwani, a 2025 James Beard Award semifinalist in the Emerging Chef category and chef at Tamasha Modern Indian in Raleigh, cautions that decanting spices into matching containers may not be the best practice if you want to keep them fresh for as long as possible.
“The material itself is less important than the vessel’s ability to create a good seal and protect the spice from its biggest enemies: air, light, heat, and moisture,” he tells us. Once spices leave their original packaging, these enemies come into play and can quickly diminish quality. “In a professional kitchen, we think about spices a little differently than simply asking whether they are ‘fresh’, Chhatwani tells us. “Spices are ingredients with volatile aromatic compounds, and once those compounds begin to dissipate, you’re losing the very qualities that give a spice its character, complexity, and intensity.” With that said, he says the goal of proper storage is to slow that process as much as possible.
Rethink How You Store Spices
Decanting spices may improve organization and ease of use, but it won’t make them fresher. In fact, if the new container doesn’t provide a proper seal, the transfer can actually shorten their shelf life.
While your storage vessel matters, the storage environment matters even more. “I generally favor airtight vessels that limit exposure to light,” Chhatwani explains. “Clear glass can be beautiful and makes it easy to identify your spices, but if those containers are exposed to sunlight or strong kitchen lighting, the aesthetics can come at the expense of longevity.” He recommends using opaque vessels, or at least storing clear ones inside a dark cabinet.
“”There is also a misconception that spices suddenly “go bad” on a particular date,” Chhatwani explains. “Most dried spices don’t necessarily become unsafe after their best-by date; rather, they gradually lose their aroma, color, and potency.””
Follow These Storage Tips
“People often store spices next to the stove because that’s where they use them,” he notes. But exposure to cooking heat and steam can accelerate quality loss. The solution: always keep spices in a cool, dry, dark cabinet.
“Another small but important practice is not shaking spices directly over a steaming pot or pan,” Chhatwani explains. Why? Steam can travel back into the container and introduce moisture. “In a professional kitchen, we typically portion or measure spices before they go near the heat. That same habit works very well at home.”
If you have to decant your spices for organization’s sake, Chhatwani recommends transferring the spice once into a clean, completely dry, airtight vessel, rather than repeatedly moving it between containers. “It is also helpful to label the vessel with the spice name and the date it was purchased or opened, particularly for spices that aren’t used frequently.”
Chhatwani emphasizes that the best spice organization prioritizes ingredient protection over aesthetics. “A cool, dark, dry environment and a reliable airtight seal will do far more for the life of a spice than an attractive jar ever will.”
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Dining and Cooking