Your spice powder is dying in that cupboard above the stove

The shelf directly above the hob is the most convenient place in any kitchen and the worst possible place to keep ground spice. Every time you cook, that shelf gets a rising column of heat and steam.

Moisture is the immediate problem — it causes clumping and, given a few weeks, mould. Heat is the slower one: it accelerates the loss of the volatile oils that make the powder worth buying.

Move the working jars to a drawer or a cupboard away from the stove, keep them closed, and never shake a spoon that has been in a hot pan straight back into the jar. Steam condenses inside the container the moment you close the lid.

For bulk packs, keep the main pouch sealed and decant a small jar for daily use. It is the same principle as not leaving a bag of coffee open on the counter.