Why freshly ground spices taste better
Anyone who has ever brewed fresh coffee next to a cup of instant coffee instinctively knows: fresh is better. The same principle applies to herbs and spices. But why exactly? And what does that mean for your BBQ?
What are essential oils?
The taste and aroma of herbs and spices come from essential oils: volatile chemical compounds produced by the plant. In cumin, these are terpenes; in cinnamon, cinnamaldehyde; in ginger, gingerols and shogaols.
These oils are volatile, meaning they evaporate when exposed to air, light, and heat. A spice that has been ground once has a larger surface area and therefore loses its essential oils more quickly. After grinding, it becomes a race against time.
Freshly ground cumin smells of lemon, earth, and warmth. Cumin that has been in a jar for 18 months smells of almost nothing. On the BBQ, freshly ground cumin adds depth and complexity. Old powder provides color but little flavor.
How quickly do essential oils evaporate?
Here is the timeline of a typical spice after grinding:
Immediately after grinding
100% of essential oils present. Maximum taste and aroma. This is when your spices are at their strongest.
1 to 3 months
70 to 80% of essential oils present if stored well. Noticeable but limited quality decline.
6 to 12 months
40 to 60% remaining with good storage. The taste differences become clearly noticeable. This is when most supermarket spices are on the shelves.
1 to 2 years
Less than 30% present. The spices look the same, but smell and taste of little. Most people only throw away spices when the jar is empty, not when they are old.
Supermarket spices in reality
From harvest to production to storage to distribution to shelves to home storage: most spices in supermarket jars are already 6 to 18 months old when purchased.
Why India?
Freshly ground, right before our eyes
The Rub Kitchen sources most of its spices directly from India, the world's largest producer of spices. India has an ancient tradition of cultivating, drying, and processing spices. The soil and climate produce cumin, coriander, ginger, and turmeric of a quality that is hard to find in Europe.
We work with suppliers who freshly grind our spices before shipment. This means that the essential oils are still fully intact when they arrive with us. And then they are freshly mixed to order for you.
No middlemen, no long warehouse storage, no artificial additives. The shortest path from the spices to your BBQ.
How to best store spices?
If you buy quality spices, you want to store them well. These are the five rules for optimal storage.
Dark
UV light accelerates the breakdown of essential oils. Store spices in a dark cupboard, not on the counter next to the window.
Dry
Moisture is the enemy of dry spices. Never stick a damp spoon into a spice jar. The packaging from The Rub Kitchen is resealable and moisture-resistant.
Cool
Heat accelerates evaporation. Do not store directly next to the oven or hob, even if it is convenient.
Airtight
Oxygen oxidizes the essential oils. Always seal the packaging tightly after use.
The expiration date on spices is a safety date, not a quality date. Spices are safe to eat long after the date, but the flavor has often disappeared long before that. Trust your nose over the date.
Taste the difference
Freshly mixed to order. Spices ground in India. No fillers.
Starter Pack · 3 flavors View all rubs