The monsoon season feels all nice and pleasing, until you notice the spice rack in your kitchen. The masala that once smelled warm and aromatic suddenly seems to feel flat. From cumin and coriander to the garam masala and chilli powder, spices tend to lose their freshness during the rainy season due to the heavy moisture in the air. Humidity can make powdered spices cluster, whereas repeated exposure to steam and damp spoons can add even more moisture into the jar.
Whole spices are not totally resistant either. Their natural oils, which give them much of their distinctive aroma, can slowly lose their freshness if not stored properly. However, that does not mean you need to throw out your whole spice box every monsoon. A few simple changes in how you buy the spices, store and handle them can help them remain dry, fragrant and ready to use every meal.
Why Do Spices Lose Their Aroma During Monsoon?
Spices have volatile oils that are responsible for much of their typical aroma and flavour. During the monsoon, due to high humidity, powdered spices tend to absorb moisture from the surrounding atmosphere. This can lead to clumping and a stale or damp aroma over time.
Frequent opening of spice jars, storing them near the stove or using wet spoons can make the problem even worse. Moisture can also promote microbial growth, especially if a spice remains damp for a long period of time. Keeping spices away from heat, light and moisture is very important and matters just as much as keeping them in airtight containers. If you have also been facing the same issue, here are some of the tips that might help:
Move Spices Away From The Stove
The space beside the stove may seem suitable for everyday cooking, but it is one of the most inadequate places to store them during the monsoon season. Every time the steam rises from a boiling pot or curry, the air in the surrounding area becomes more humid. Not only that, but heat can also impact the quality of spices over time. If at all that's the only place you can store the spices, make sure to do so in airtight boxes.
Keep your spice jars in a cool, dry kitchen cabinet, preferably away from the sink, dishwasher and areas where cooking steam accumulates. Store often used spices in smaller jars, so you are not constantly exposing a large quantity to the humid air.
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Use Thoroughly Dry Spoons Every Time
A tiny portion of water can make trouble inside a spice jar. During the monsoon, always use a totally dry spoon to take out cumin powder, turmeric, chilli powder or garam masala. Avoid dipping a spoon straight into a steaming curry and then using it in the jar.
Even a little entrapped moisture can make the powdered spices form hard clumps and may also get spoiled. If you keep a masala box on the countertop, wipe the spoon and box on a regular basis and make sure both are completely dry before putting them away.
Store Spices In Airtight Containers
Loose paper packets and boxes that have loose-fitting lids provide little protection against the humid monsoon air. Transfer the spices into clean, thoroughly dry airtight boxes or food-safe containers that have tight lids. This is especially useful for powdered spices, which have a larger surface area and can soak moisture more readily. It is also important to keep in mind not to fill a new batch on top of an old one.
Empty, clean and dry the boxes thoroughly before refilling them. Labelling jars with the purchase date can also help you use the older spices first rather than letting old forgotten packets sit in the cupboard for months.
Buy Smaller Quantities During The Rains
It is a common human tendency to think that buying spices in bulk may save money, but it is not always the best idea when the weather is humid. The longer a spice sits in your kitchen after the packet has been opened, the more chances it has to face moisture, heat and air. It is best to buy in smaller quantities of the ground spices and refill them more often.
Whole spices like cloves, cardamom, cinnamon and cumin seeds typically maintain their character better when they are stored properly and can be crushed in smaller batches whenever needed. This also means that the masala feels fresher when it hits the hot pan.
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Dry-Roast Only When You Need To
If whole spices have begun to feel a bit dull, gently roast them before use to bring out their natural oils and make their fragrance more evident.
In a dry pan, on a low flame, toast cumin, coriander seeds, fennel or other appropriate whole spices briefly until they turn aromatic. Do not roast them until it turns dark or smoky, as too much heat can burn light flavour compounds.
Let the roasted spices cool down thoroughly before grinding or storing them. For the best taste, make small batches rather than roasting in a big quantity and keeping it for weeks.
The Monsoon Spice Rule
Your masala box does not need complex treatment during the monsoon. Keep spices dry, cool, in an airtight box and away from the steam. Avoid buying more than you can use while they are at their freshest.
If a spice has visible mould, an unusual odour or clear signs of spoilage, discard it rather than trying to revive it. A little awareness of storage can make a discernible difference to the fragrance of everyday cooking, even on the moistest monsoon days.