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Contrary to popular belief, freezing spices and herbs is not necessarily beneficial. In fact, it may cause more harm than good due to condensation. When you take a jar or
bag of spices out of the freezer, condensation can form on the surface, leading to the introduction of unwanted moisture. This is why ground spices have a shorter shelf life compared to whole spices or seeds. Therefore, it’s best to avoid freezing spices and herbs altogether. Some individuals prefer to store red spices such as chilli powder, cayenne pepper, and paprika in the refrigerator to preserve their colour and flavour. However, as mentioned above, about storing food in the freezer, storing these spices in the refrigerator can do more harm than good. The moisture in the refrigerator can cause these spices to clump together and lose their potency over time. It’s best to store these spices in a cool, dry place, such as a pantry or spice cabinet, away from direct sunlight and heat sources. This will help to maintain their flavour and texture for a longer period of time.

Common cooking herbs include basil, oregano, marjoram, parsley, rosemary, thyme and dill. Common culinary spices include cinnamon, paprika (another pepper), turmeric, ginger, saffron and cumin. Ginger and garlic are both considered spices as well

Saffron, Grains of Paradise, Sumac, Amchur Powder, Ajwain, Machalepi, Anardana, Juniper Berries, Black Cumin, Nigella Seed, Dried Kaffir Lime Leaves, Pasilla de Oaxaca Chile, Tasmanian Pepperberry, Piment d’Espelette are some of the rare spices available in world market.

In most instances, “red pepper” refers to cayenne pepper or chilli powder (not the spice mix designed for making chilli con carne, but dried, ground chilis). It is usually spicy rather than being red bell pepper.