How to store spices in a kitchen:
How to Store Spices and Herbs
Most of us have a collection of dried spices (like cinnamon, paprika, cayenne, nutmeg, turmeric) and dried herbs (like oregano, basil, sage, cilantro) sitting in containers in our kitchen—and we’ve usually got bunches of fresh herbs we’ve acquired from the market or in a meal kit.
It’s important to take stock of all those spices and herbs, so you know what you’ve got and when it’s time to toss out the old stuff. Dried spices and herbs don’t necessarily “spoil,” but they do lose their flavor over time. To keep the flavor going as long as possible, store dried spices and herbs in a cool, dry place out of direct light—not over the stove, since all that heat will make them turn bland more quickly. Keep the containers closed when not in use.
Fresh herbs need to be stored properly too. You can keep them in the fridge in a jar filled with about an inch of water
How to Revive the Flavor of Aging Spices
If you’re planning to use a spice that you suspect has been sitting there a little too long, try reviving the flavor by heating it up a little. Just warm up your skillet over medium heat, and toss in as much of the spice as you’re going to use that day. Toast the spice in the skillet for one to three minutes, shaking the pan now and then, until the spice gives off its signature aroma. Ground spices like cumin, cinnamon and cloves are the easiest to revive, but be sure not to burn them, since that will leave a bitter taste.