Keep spices stored in their original non-reactive, airtight glass bottles. Avoid direct sunlight, high heat, and humidity. Keep your spice jars in a cool, dark cupboard or pantry to prevent the evaporation of natural volatile oils like cineole and eugenol.

Whole green cardamom pods, Tellicherry peppercorns, and clove buds hold their volatile flavor compounds inside their sealed natural structure for up to two years. For an intense culinary explosion, crush or grind whole pods right before adding them to your dish.

Always use a completely dry spoon when scooping ground cardamom or spice seeds. Never hold the open bottle directly over a boiling, steaming pot, as rising steam enters the jar and causes clumping or moisture buildup.

For our handcrafted wooden gift boxes, wipe gently with a soft dry cloth. Keep the wooden box in a dry, room-temperature environment away from direct damp or sink splashes to preserve the natural grain of the wood.