Spices and herbs will lose their color, taste and aroma over time, to preserve the best flavor and color, store spices and herbs in a cool, dry place, away from exposure to bright light, heat, moisture and oxygen.


If possible, avoid storing herbs and spices very close to the stove, oven, dishwasher or refrigerator, where steam or heat can come into contact with them.

Heat depreciates the taste; moisture can cause dust products to cake.

Store herbs and spices in sealed containers, such as glass jars, plastic containers or cans, to protect from moisture and preserve oils that give spices a strong aroma and flavor.

Be sure to close the container tightly after each use.




  • In whole spices such as nutmeg or allspice, its outer protective layer that helps prevent exposure to oxygen and therefore extends its freshness.

  • Refrigerate red spices, such as chili powder, cayenne pepper and paprika to prevent loss of color and flavor. This is especially recommended in hot climates.

  • Refrigerate or freeze seeds rich in oils such as poppy seed and sesame seeds to prevent them from becoming rancid.

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