Spices and seasonings should be stored in a cool, dry, dark place like a pantry. They should be stored in airtight containers or jars. Ideally, they should be kept at a steady temperature below 21°C (70°F). Avoid keeping them in direct sunlight or near stoves, ovens and dishwashers to prevent essential oils from evaporating or degrading. To prevent humidity and condensation, do not use wet measuring spoons directly in your spice jar.

Spices do not expire in a way that can make you sick. However, they can lose their flavour, colour and potency over long periods of time. To check if your spices are past their prime, crush a small pinch between your fingers. If the scent is faint or absent, the spice will not add flavour to your food. Also, if your spices are hard, lumpy or caked, it means that moisture has gotten inside and your spices are not good. If you see mould or bugs, throw the container in a garbage bin immediately.

To toast whole spices in your oven or toaster oven, spread them in a single layer on a rimmed baking sheet. Heat the oven to 325°F to 350°F for 5 to 8 minutes. Stir or shake them halfway through so they can toast evenly. Look for the spices to develop a slightly deeper colour and a rich aroma. When you’re finished toasting your spices, place them on a plate or in a bowl and let them cool completely before grinding or storing.

Seasonings can contain a small number of calories. The amount is usually so low in regular cooking that you do not need to count the calories. Dried herbs, like parsley or oregano, and pure ground spices, like cumin or cinnamon, have around 3 to 10 calories per teaspoon. Seasoning blends and mixes may contain things like added sugar, cheese powder, flour or cooking oil and can have more calories. These can have 15 to 50 calories per tablespoon.