Further to the ending of another thread here regarding getting rid of old spices and replacing with a fresh batch does anyone have any good ideas for storing spices once the packet is opened?

I realise they deteriorate fairly quickly and where possible we should freshly grind them and so on but I cant imagine the BIRs do this but you never know.

Panpot
I always try and buy Whole spices if possible and grind them when needed in small amounts (dry fry 1st)

Spices such as Haldi,chilli,Paprika etc try and buy the smallest bags usually 100g they don't cost a lot once opened keep them in a cool dark place I keep them in in a airtight plastic as shown below then top up your spice tin when needed.

I would never keep spices once opened longer than 6-8 weeks sling em in the bin and get fresh.
Layne 

hi panpot/layne
i use microwaveable tubs like you get from the chinese nowadays but i get them from wilkinsons 89p for 5 i think they are fabulous. i have never had problems with the amount of spices that i have in storage. my chilli powder i keep in a 1ltr tub and they are great for preparing i use them for mushrooms, precooked potatoes, reheating rice storing curries etc etc . as for tomato paste( you can get it in small tins from asda for 19p ) mix it with them same quantity of water and store in the fridge for upto a week not that it lasts that long as most evening i have a curry ;D.

regards
gary

i use kenco coffee jars to keep my spices in and store them in a dark cool place.

laynebritton,

That is a serious storage pot for the spices, very professional.
I need to get myself one of those immediately.

At the moment mine are just in bags in the cupboard, not very good really

Stew

I fold the bag then use a peg to keep it closed.

I have a second fridge in the garage and store
my spice there, nice and dark and cold.

However i am no sure if its very
cost effective and plan to down size
my spices soon.

I use large "Alta Rica" Coffee Jars 

I keep the spices in their original packaging, but put these inside a resealable plastic sandwich bag (e.g. "snaplock") and squeeze the air out of them before sealing them.

I then put these inside a sealable plastic box (e.g. "Tupperware").  Then store in a cool cupboard.  Works fine for me.  I reckon powders are good for several months stored this way and whole spices even longer.

Of course, you can't beat a nice stainless steel "Dabba" like Layne has!   

I'm sure BIRs do not freshly roast and grind their spices as well Panpot....time = money after all! 

Thanks, everyone, no end of methods and as for the photograph what can I say,fantastic

Keep up the good work

Panpot

Ive recently had a cleanout and lobbed out all of my spices and bought fresh.

They cost pennies from an asian grocer so its madness not to really.