What is the best way to store curry powder? (2024)

FAQs

What is the best way to store curry powder? ›

Curry powder, like most spices, should be stored in a cool, dry, dark place in airtight containers. Glass jars with tight-sealing lids are a great choice. Avoid storing spices near heat, light, or moisture, as these can all decrease the potency of the spices over time.

Curry powder, as with all spices, should be kept in a tight container in a cool, dark cupboard, away from direct heat, moisture or sunlight.

Dried herbs and spices don't truly expire or “go bad” in the traditional sense. When a spice is said to have gone bad, it simply means that it has lost most of its flavor, potency, and color. Fortunately, consuming a spice that has gone bad is unlikely to make you sick.

Curry powder

Curry is a dish that typically freezes very well and can be made in large batches to save and then eat later. However, the spice blend of curry powder doesn't take kindly to being frozen.

Indian masala powders should be stored in a cool, dark, and dry place, away from direct sunlight, heat, and moisture.

Eating curry kept for long hours after cooking may cause food poisoning due to bacterium called Welch bacillus. In addition to curry, food cooked using a large pan, such as stew and nikujaga (stewed meat and potatoes), may cause food poisoning in many cases.

If you reheat food that was forgotten on the counter overnight or was left out all day, will it be safe to eat? TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher).

By eating a curry the next day and using leftovers, you're going to get the most flavour and value from your dish. So if you want to improve the taste of your homemade curry, adopt the 'leftover' wisdom of Jordaan, Achuta and Liaw. Let your cooked curry marinate in the fridge overnight and re-purpose the leftovers.

When should I throw out my spices? As mentioned before, do the smell test and check the expiration dates first to determine if you need a new batch of spices. If you know you've had the spices for five years or more, then you should definitely toss them and treat your pantry to some fresh ones.

How do I know if curry has gone bad? ›

Mold growth: Visible mold spores, which can be white, green, or black, indicate spoilage. Change in texture: If the sauce separates or ingredients become overly mushy, it's time to discard the curry. Taste alteration: If you're unsure, a small taste can help. However, if the flavor is off, do not consume any more.

Storage: McCormick Culinary® Curry Powder has a shelf life of 1,080 days when tightly closed and stored in a cool, dry place to protect against flavor loss and moisture. Avoid exposure to heat, humidity, direct sunlight and fluorescent light to maintain flavor and color.

Curry powder, like most spices, should be stored in a cool, dry, dark place in airtight containers. Glass jars with tight-sealing lids are a great choice. Avoid storing spices near heat, light, or moisture, as these can all decrease the potency of the spices over time.

Aluminium trays can go in the freezer to maintain quality of the food, reduce food waste and allow you to eat meal prepared later. Besides, remember that you if you use lacquered aluminium containers, you can freeze all kinds of food.

​​Cooked meat curries​

Cooked meat, poultry, and fish curries can be stored in the refrigerator for 3-4 days. However, it is important to heat and cool the meat dishes properly before refrigerating them and make sure you store them in airtight containers.

​​Keep them in airtight containers​

The first thing to store spices properly is by using airtight containers as they can prevent air and moisture from entering the containers and can keep them fresh for a long time.

Using the refrigerator and freezer can significantly extend a curry's shelf life, while airtight containers protect against contamination and preserve flavor.

Use silica gel packs

Silica gel packs are another way to absorb excess moisture in spice containers. Like uncooked rice kernels, silica gel packets consume moisture, preventing the spices from clumping or becoming damp.