Spices and spices should be stored in a cool, dry and dark place. Heat, light and moisture can lead to a reduction in the quality of the herbs or spices, moisture can also cause lumps and mold formation. Heat and light are bad for the quality, this causes the herbs or spices to dry out and lose their smell, color and taste.
If the points below are observed, the herbs and spices will retain their color, aroma and taste.
Light:
Light and UV rays quickly deteriorate the quality of your herbs. If you want to store your herbs, it is best to do this in a dark environment.
Temperature:
The quality of herbs remains best at a constant temperature (between 12 – 18° C). It is therefore wise to prevent herbs from coming close to heat sources, such as sunlight, stoves or kitchen utensils.
Moisture:
Herbs have a longer shelf life because they are a dry product. However, absorbing moisture from the air is not preferred. It is therefore advisable to use the herb climate cabinet.
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