— Andrea Fletcher

So if you're going to take some things camping and you have little You know containers that that you already have to take with you. I might suggest sort of portioning spices out and then just putting them in the freezer, you know in small little blocks. Well something that's kind of ridiculous about putting spices into the freezer is that if you take them right out of the freezer and open them up basically expose them to air you're gonna condensate. even on the micro level and so you kind of moistening them before you try and use them and they can gum up a little bit in the flavor can kind of get muted in a way so It's kind of this weird thing the need to let them come up to room temperature. Before you open them exposing the air so little tiny vials little tiny bags their airlocked, you know sandwich snack bags. It's there. I hate to introduce more plastic to the world but little snack bags that you can divide up your allspice into kind of usable sections. The freezer is going to keep them the longest because it's out of light and it says cold as possible. So as long as you I don't have any air going through them, I think you're fine things like cloves which are very high. Like that's the most potent of all spices if you put it in there. Guess what? Your fish sticks are going to taste like cloves your ice cream. It's gonna taste like clothes. Your frozen peas, we're gonna taste like cloves which kind of sounds delicious doesn't it? Yeah, but maybe not in the uncontrolled way that that would entail. So anyway, that's my best advice for you. I I also hesitate to say to buy just the smallest packs possible a just because it's convenient to well the plastic that's creating. But also it is the very most expensive way to buy them. But if you really determined on quality, if you're really determined on that freshness, then those extra few dollars might be worth it to you.