Common wisdom regarding spice storage (whether whole or ground) seems to tend towards cool, dark, dry places. However, I'm somewhat limited on kitchen cupboard space, and obviously the various spice rack options available don't do a great job on the "dark" front, and in my kitchen not on the "cool" front either.
Is it OK (both taste-wise and food safety-wise) for me to keep my spices in the fridge? I typically keep them either in the small glass jar I buy them in, or (when bought in a packet) in resealable tupperware-style containers, all in one of the crisper drawers (mainly because I don't typically fill both).
Whatever the answer, does it apply to dried herbs also?
To clarify: my kitchen doesn't get any natural light (sadly).
Best Answer
Most fresh herbs do quite well in the fridge, so long as they're prepared appropriately.
I would not put dried herbs and spices into the fridge, especially if they're in a hard-sided container. (unless maybe if you were in a really arid area)
There problem is that if you're in a warm, humid environment, you'll be trapping a little bit of moist air in there each time you use some ... which will condense in the fridge, which could result in rot for the herbs ... and I'm not sure what for the spices.
If you really wanted to pack them in the fridge, I would put them in a bag (vacuum bagged, if you can), and leave them there, with another container outside the fridge with enough for a month or two. In this way there's less moisture trapped in there, and you're not opening it frequently.