Store spices in tightly closed glass or heavy-duty plastic containers in a cool, dry place. Avoid storing them in direct sunlight, over the stove or near other heat sources.
For best flavor, keep ground spices for up to 6 months. They can be used if they are older, but the flavors may not be as intense. Whole spices can be stored for 1 to 2 years. The following spices are commonly used in baked goods:
Allspice. Available as whole, dried berries or ground. Blend of cinnamon, cloves and nutmeg.
Aniseed. Available as oval, greenish-brown seeds. Licorice-like flavor.
Cardamom. Available as green pods, brownish-black seeds or ground. Sweet, spicy flavor and slightly pungent.
Cinnamon. Available as sticks or ground. Sweet and pungent flavor.
Cloves. Available whole or ground. Pungent, medicinal, sweet flavor.
Ginger. Available as fresh root, crystallized or ground. Pungent, sweet, spicy, hot flavor.
Mace. Available ground. Nutmeg-like flavor.
Nutmeg. Available whole or ground. Sweet, spicy flavor.