Whole spices will keep their flavor indefinitely as long as they are kept in tightly closed containers away from heat and light.

Herbs in leaf form will keep longer than herbs in ground form.

Ground spices and herbs will keep their flavor for up to a year after purchase (whether opened or unopened), as long as they were fresh when purchased and kept in tightly closed containers in a cool place. If kept at room temperature, in a pantry for example, herbs and spices will keep for only 6 months. Never store herbs and spices next to or above the stove (this will shorten their life).

Never store your spices near a heat or humidity source, such as on top of the stove, dishwasher, refrigerator, or microwave, or near the sink or a heating vent. You also want to avoid light sources, and the best way to do this is to put the spices inside a cupboard or a drawer. If an open spice rack is being used, be sure to place it out of direct sunlight.

Spices such as turmeric, curry powders, ground cloves and paprikas should be kept in glass or tin: they will "melt" plastic over time.

While it is all right to store some spices in the refrigerator, extreme temperatures (in either direction) are not advisable. Vanilla beans and extract, however, should NEVER be refrigerated.

To tell if a herb or a spice has lost its flavor, smell it - if it has no aroma, it should be discarded. It's a good idea to date your spices and renew them at least ever 12 months.