Cumin, turmeric, chilli, garam masala, za’atar, sumac, cardamom… most UAE kitchens hold a lot of spices – often in torn packets and mixed jars that are hard to find when you’re cooking. Here’s a simple system that saves space and keeps spices fresher for longer.
Step 1: Empty and sort
Take everything out. Throw away spices that have lost their colour and smell – ground spices are best within about a year, whole spices last longer.
Step 2: Choose matching, airtight jars
Heat and humidity are the enemies of spices. Glass jars with tight seals protect flavour and don’t absorb smells or stains the way plastic can. Square jars fit together without gaps, so you store more in the same drawer or shelf.
Step 3: Label everything
Write the name on the lid or front – and the date you filled it. Labels on the lid are perfect for drawers; front labels work for racks.
Step 4: Group by how you cook
- Daily basics: salt, black pepper, chilli, turmeric, cumin
- Blends: garam masala, biryani masala, baharat, za’atar
- Baking: cinnamon, cardamom, nutmeg, vanilla
- Herbs: oregano, thyme, mint, parsley
Step 5: Store away from heat
Never keep spices above the hob or next to the oven. A drawer or cupboard away from heat and sunlight is ideal.
REZUZA Glass Spice Jars with Bamboo Lids – square 128 ml glass jars with airtight bamboo lids, shaker inserts, labels and funnel – in sets of 12 or 24.
View REZUZA Glass Spice Jars with Bamboo Lids →
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Bonus tips
- Use a small funnel to refill without mess.
- Buy whole spices and grind small amounts for maximum flavour.
- Keep a list on the inside of the cupboard door of what needs refilling.