Spices: not above the stove, not forever

Light, heat and air rob spices of their aroma. The shelf above the stove is the worst spot in the whole kitchen.

Whole spices (caraway, peppercorns, cloves, cinnamon sticks, nutmeg) keep for years. Ground ones lose their aroma after 6–12 months — they do not go bad, they just become nothing. The test: a spoonful rubbed in your palm must smell clearly. If not, throw it out and buy small.

Paprika and chilli are the exception in the other direction: they turn brown and bitter after a year. Cool and dark, in the fridge if need be.