Do
- Store spices in airtight containers away from stoves, ovens and windows.
- Buy whole spices where you can and grind them in small batches.
- Keep a small working quantity at the line and the bulk in a cool storeroom.
- Use clean, dry spoons to avoid introducing moisture.
- Label containers with the date of purchase or grinding.
- Inspect bulk stock regularly for insects, webbing or caking.
- Dry-roast and cool whole spices completely before grinding and storing; warm spice powder sweats in a sealed jar.
- Store asafoetida, saffron and other strongly aromatic or costly spices in their own tightly sealed containers so they do not taint other stock.
Avoid
- Do not store spices directly above the cooking range.
- Do not use damp hands or wet spoons to scoop spices.
- Do not keep spices in clear jars in direct sunlight.
- Do not move spices in and out of a fridge daily; condensation causes caking and mould.
- Do not store spices in the same cupboard as cleaning chemicals or near gas cylinders.
In Indian conditions
Spices are central to Indian kitchens, and many restaurants buy them in bulk. In the monsoon, high humidity causes ground spices to clump and grow mould, and insects become more active. Keep stock sealed, off the floor and away from damp walls. Large-scale buyers of dried red chilli in India often rely on commercial cold storage to maintain colour and prevent pests over the year. For restaurants, a small, well-sealed, regularly rotated stock is usually more practical than long-term bulk storage.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.