Out of these 16 spices and seasonings, I use the first 4 (Onion powder, garlic powder, sea salt and pepper) the most. Typically every meal I make uses these 4 spices, sometimes adding in a few others depending on the dish I am making.

: a shelf, cabinet, etc., used to hold small containers of spices.

Wire and Nail Put a fresh twist on the traditional wall-mounted spice rack by hanging your spice bottles directly on the wall. Simply wrap floral wire around the necks of some clear spice jars, and form a loop in the back. Set nails (or even adhesive wall hooks) into the wall in your favorite configuration, and hang.

Refrigerator Spice Rack Keep your counters clear and cabinets clutter-free with a magnetic spice rack shelf. Organize your go-to spices and cooking oils on your magnetic shelf and secure it to the side of your refrigerator closest to the stove for flavorful and stress-free seasoning.

Spices and herbs should always be stored in an area that is out of direct sunlight, away from any type of moisture and, preferably, in a dark area, such as a pantry away from any cooking surfaces.

Spices last for a longer period of time if they are stored in a dry environment. But remember, spices, like a lot of other baking products, usually have a best before date and not an expiration date. Because of this distinction, you may safely use spices after the best before date has lapsed.

Can expired spices make you sick? No, your bad, sad, flavorless spices won’t make you sick. Because spices are dried, there’s no moisture to cause spoilage. They won’t grow mold or attract bacteria, and they won’t make you sick.

In general, ground spices may last one to two years maximum, while dried herbs can last up to three years.

Make potpourri: Heating spices helps express their aroma. Boil a pot of water and add ginger, cardamom, cinnamon, or cloves. You can throw in citrus peels, too. Craft your own bar soap: Spices smell wonderful in DIY soap, and the granular bits will act as a natural exfoliant.

According to a report by Taste of Home, ground spices lose flavour quicker than whole spices. The site added whole spices can last four years, ground spice three years, dried herbs three years, spice blends two years and fresh spices (not surprisingly) one week.

Humidity Control for Food Facilities: Tips for Storing Spices

1. Store spices in an area that’s cool, dark and dry.
2. Minimize light infiltration and slow the oxidation process by storing spices in dark-colored containers and in dark areas.
3. Use glass containers.
4. Keep spices in airtight glass containers.

Ground Rice Hulls is a natural anti-caking agent great for keeping your seasoning blends in free flowing condition. This product is all natural and is used at 2% per weight of seasoning. Rice Hulls are a great alternative to Silicon Dioxide and can help your product achieve a clean label.

When garlic cloves are dehydrated and ground, the resulting powder is an aromatic and flavorful addition to soups, sauces, and other dishes. But if too much moisture makes its way into the storage container, garlic powder often clumps, making it difficult to use effectively.