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's a race against time.
Freshly ground cumin smells of citrus, 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 for a typical spice after grinding:
Immediately after grinding
100% of essential oils present. Maximum taste and aroma.
1 to 3 months
70 to 80% of essential oils present if stored properly. Noticeable but limited quality degradation.
6 to 12 months
40 to 60% remaining with proper storage. 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.
Supermarket spices in reality
From harvest to production to storage to distribution: most spices in supermarket jars are already 6 to 18 months old when purchased. Read what else is in supermarket spice blends.
Why India?
Freshly ground, before our eyes
The Rub Kitchen sources most of its spices directly from India, the world's largest producer of spices. India has an age-old tradition in cultivating, drying, and processing spices. The soil and climate produce cumin, coriander, ginger, and turmeric of a quality 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 blended to order for you.
No intermediaries, 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 four 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 put a damp spoon into a spice jar. The Rub Kitchen's packaging is resealable and moisture-resistant.
Cool
Heat accelerates evaporation. Do not store directly next to the oven or stovetop, even if it's convenient.
Airtight
Oxygen oxidizes essential oils. Always close 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 is often long gone by then. Trust your nose over the date.
- → What's in supermarket spice blends? Fillers, E-numbers and what you're really consuming
- → Product Knowledge All the herbs and spices we use
- → Our ingredients Origin and story behind each ingredient
- → BBQ Guide for Beginners The complete overview for those just starting out
Taste the difference
Freshly blended to order. Spices ground in India. No fillers.
Starter Pack · 3 flavors View all rubs