Spices, seasoning blends and salt can make a pantry far more useful—but their storage needs a little planning. In an Australian kitchen, heat, light, steam and summer humidity can all affect how easy a product is to use and how well its aroma and texture are maintained.

This practical guide explains how to store spices and seasonings without turning your pantry into a complicated labelling project. The aim is simple: keep each product dry, easy to identify and close enough to your cooking zone that you will actually use it.

The short answer: cool, dark, dry and well sealed

For most dried spices and seasoning blends, the best everyday location is a closed cupboard or drawer away from the oven, cooktop, kettle and direct sun. Keep lids or seals firmly closed, use a clean dry spoon, and follow any storage instructions printed on the current pack.

That last point matters because “seasonings” is a broad category. A fine salt, a smoked salt, a flake salt and a blend containing onion, garlic or citrus are not identical products. The label and best-before information on the pack should take priority over general pantry advice.

What affects spices and seasonings in storage?

Heat

A shelf beside the oven may be convenient, but repeated warmth is not ideal for long-term pantry storage. Choose a cupboard with a fairly stable room temperature. If your kitchen receives strong afternoon sun, an internal cupboard is usually more suitable than an exposed shelf.

Light

Clear jars look attractive, yet direct light can gradually dull the appearance and aroma of dried herbs and spices. If you prefer glass containers, place them inside a drawer or closed cupboard rather than along a sunny splashback.

Moisture and steam

Humidity encourages clumping, particularly in fine powders and salts. Do not shake a jar directly over a steaming saucepan: steam can enter the container. Spoon out the amount you need away from the pot, then close the pack promptly.

Air and repeated opening

A wide container that is half empty holds more air than a correctly sized jar. For frequently used products this may not matter much, but occasional-use spices are easier to manage in smaller, well-sealed containers. Avoid constantly decanting between vessels, which can make dates and ingredient information harder to track.

A practical pantry system that works

1. Keep the original label. If you decant a product, transfer its name, best-before date and any allergen information to the new container.
2. Date the opening. A small removable label helps you use older packs first without relying on memory.
3. Group by cooking use. Keep everyday salt and pepper together; baking spices together; and barbecue or savoury blends in another section.
4. Use a dry spoon. This is especially useful for bulk packs and fine blends that can clump.
5. Check before topping up. Clean and fully dry a jar before adding a new batch. Do not bury an older product under a fresh refill.

Jar, pouch, box or refill pack?

The best format depends on how quickly you use the product and how you cook.

• Small jars are convenient for regular use and make labels easy to read.
• Refill pouches or bags suit larger quantities, but should be resealed carefully after opening.
• Boxes with an inner sealed bag can protect the contents while providing a compact pantry shape; keep the inner bag closed between uses.
• Decorative canisters can work well on a bench only when the product instructions allow it and the spot is away from heat, sun and steam.

Buying the biggest pack is not automatically the most economical choice. A size you can finish while the product still suits your cooking routine usually creates less pantry clutter.

Four current seasonings and how their formats differ

These examples are all active in the Artisanal Australia catalogue and show why storage should match the pack and product format.

Fine salt for everyday measuring

Redmond Real Salt – Ancient Sea Salt Fine is listed with ancient sea salt as its ingredient. Its fine texture makes a dry, well-sealed container particularly practical for spooning and measuring. Follow the current pack for storage and use directions.

Smoked salt in several pack styles

Olsson’s Red Gum Smoked Salt is described as a red-gum-smoked sea salt made in collaboration with Pialligo Estate Smokehouse in Canberra. The product listing shows multiple formats, including canister and bag images. Keep the chosen pack securely closed so the smoked seasoning remains separate from moisture and strong pantry odours.

Salt flakes in a sealed inner bag

Murray River Pink Salt 250g is listed as salt flakes supplied in a sealed bag inside a cardboard box. After opening, close the inner bag carefully and keep the box in a dry cupboard. This product also supplies the lifestyle image used in this guide.

A jarred chilli and lime blend

Mingle Chilli & Lime Seasoned Salts 110g comes in a jar and its current ingredient list includes Australian sea salt, onion, garlic, chilli powder and lime powder, among other listed ingredients. Because it is a multi-ingredient blend, retain the full label and check the current ingredient and allergen panel before use.

How to organise spices without buying new containers

You can improve storage using the packaging you already have. Place shorter jars in a shallow tray so they can be lifted out together. Stand pouches upright in a small box and write the product name near the top edge. Put rarely used blends at the back, then review them when you change seasons or reorganise the pantry.

A simple “use first” basket is useful for opened packets and products approaching their best-before date. It keeps the focus on using what you own rather than adding more duplicates.

When should you replace a spice or seasoning?

Start with the printed best-before date and the manufacturer’s directions. Before use, check that the pack is intact and that the product looks and smells as expected for that item. If moisture, pests, damaged packaging or an unusual odour is present, do not rely on a general storage timeline—follow the label and discard the product if appropriate.

Best-before dates are about quality, while use-by dates relate to safety. Do not treat them as interchangeable. When in doubt, use the date and wording shown on the specific pack.

Frequently asked questions

Should spices be stored in the fridge?

Most dried pantry spices are designed for cupboard storage unless their pack says otherwise. Refrigeration can introduce condensation when a container is repeatedly opened. Follow the current label for any product-specific requirement.

Can I store spices above the cooktop?

It is better to choose a cupboard or drawer away from direct heat and steam. A nearby but separate preparation-zone drawer often gives similar convenience without the same exposure.

Are clear spice jars a problem?

Clear jars are practical when kept in a dark drawer or closed cupboard. The issue is prolonged light exposure, not the glass itself.

Can I mix a new refill with an old batch?

Use the older batch first where practical. Before refilling, wash the container if needed and let it dry completely. Keep the new product’s label, date and allergen information rather than relying on an old label.

How should I store salt in humid weather?

Close the pack promptly, use dry utensils and keep it away from steam. If the original pack is not resealable, transfer it to a clean, fully dry container and retain the original product information.

Build a practical seasoning shelf

Good storage is less about matching jars and more about knowing what you have, protecting it from heat and moisture, and using it regularly. Explore the Salt & Seasonings collection for current formats, or read the related seasoned salt selection and use guide if you are comparing flavours. Always check the current product label before purchasing or using a seasoning.