Store spices sealed, cool, dark and dry. Whole spices keep their aroma for 2–3 years; ground spices for 6–12 months. Buy sizes you will use within that window and keep pouches away from the stove.
Heat, light, air and moisture are the four enemies of spice aroma. A sealed stand-up pouch or airtight jar in a cabinet away from the range is ideal; the spice rack above the stove is the worst place in the kitchen.
Whole spices protect their volatile oils inside the seed or bark, so they outlast ground spices several times over. Grind what you need, when you need it.
To check freshness, crush a pinch between your fingers: if the aroma is faint, the flavor will be too. Use more, or replace.
Frequently asked questions
Should I refrigerate spices?
No — condensation introduces moisture. Paprika and chili powders can be frozen in airtight containers to hold color longer.