How to Store Cinnamon and Spices in Singapore's Humidity

Spices lose aroma to air, light, heat and moisture. In a humid Singapore kitchen, moisture is the one that bites first: powders clump, and flavour fades faster than it should.

Five habits that help

• Use airtight containers with a good seal. Glass jars or tins with tight lids work well.
• Keep them in a cool, dark cupboard, away from the stove, the kettle and sunlight.
• Always scoop with a completely dry spoon. One wet spoon is enough to cause clumping.
• Decant small amounts into a kitchen jar and keep the rest of the pack sealed.
• Buy sizes you will finish in a reasonable time, especially for ground spices.

Sticks keep better than powder

Whole cinnamon quills have less exposed surface than ground cinnamon, so they hold their aroma longer. If you use cinnamon only occasionally, sticks are the more forgiving choice, and you can grind a quill when you need powder.

A note on the fridge

Cold jars opened in a warm, humid kitchen collect condensation, which is the moisture you are trying to avoid. For everyday spices, a cool cupboard is usually the better place.

If a powder has clumped hard, smells flat, or shows any sign of mould or damp, replace it rather than cooking with it.