How to store garam masala
Best place: the pantry. Garam masala is shelf stable and keeps for 1 year in a cool, dry cupboard.
1 year
from purchase
No guideline
No guideline
How garam masala compares with other baked goods: baking and cooking
USDA FoodKeeper gives garam masala one time: 1 year in the pantry from purchase, and no figure for the other places. A blank usually means the food is not stored that way, not that the data is missing. The foods USDA lists next to garam masala in baked goods: baking and cooking show the range for the group:
| Food | Pantry | Fridge | Freezer |
|---|---|---|---|
| Cornstarch | 18 to 24 months | no guideline | no guideline |
| Farro(first of 2 kinds) | 6 months | no guideline | 12 months |
| Flavored or herb mixes | 6 months | no guideline | no guideline |
| Flour(first of 2 kinds) | 6 to 12 months | no guideline | no guideline |
| Frosting or icing | 10 to 12 months | no guideline | no guideline |
| Garlic(first of 2 kinds) | 8 to 12 months | no guideline | no guideline |
| Gelatin(first of 2 kinds) | 10 to 12 months | no guideline | no guideline |
| Herbs(first of 2 kinds) | 1 to 2 years | no guideline | no guideline |
| Lemon extract | 2 years | no guideline | no guideline |
| Millet(first of 2 kinds) | 2 months | no guideline | 4 months |
About baked goods: baking and cooking. Dry baking staples like flour and sugar last a long time if kept dry and sealed, but they can pick up pantry pests or absorb moisture and odours from nearby food. Oils slowly turn rancid over time, even unopened, especially once exposed to heat or light. All baked goods: baking and cooking.
How to tell garam masala has gone bad
General signs for baked goods: baking and cooking, the group USDA lists garam masala under.
- Small moths, beetles or larvae in the flour or grains
- Clumping or hardening from moisture getting into the bag
- Sharp, crayon-like or paint-like smell from oil
- Baking powder that no longer fizzes when mixed with water
- Chocolate chips with a dull grey bloom or waxy smell
More on baked goods: baking and cooking. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.
Storage habits that make the difference
Store flour, sugar and baking powder in airtight containers in a cool, dry cupboard away from the stove. Keep oils away from direct sunlight and heat, and refrigerate nut oils and opened specialty oils to slow rancidity. Label containers with the purchase date so older stock gets used first.
How to store other baked goods: baking and cooking
Source: USDA FSIS FoodKeeper dataset (public domain). How we decode the data.