Seasoning Blend

Store in an airtight container away from heat, light, and moisture. Most dry seasoning blends keep 12–18 months when stored properly. Glass jars with tight lids or small tins work well. Discard if aroma fades noticeably.

Toast whole spices before blending for deeper flavor (if making your own).

Add near the end of cooking for fresh herb blends; add earlier for dried spice blends to let flavors meld.

Make your own blends to control salt content and customize to taste.

Label homemade blends with the date so you know when to replace them.

Using old seasoning blends with faded aroma—they've lost potency.

Storing near stove heat or in direct sunlight, which speeds degradation.

Not adjusting salt in a recipe if your blend is heavily salted.

Assuming all blends work the same way—Italian seasoning and garam masala serve very different cuisines.