Summary
Light, especially UV rays, can have a significant impact on spices, herbs and oils. It accelerates their degradation, affecting their flavour, color and nutritional properties. In this article, find out how light affects these ingredients and the best ways to preserve their quality.

1. Effect of light on spices

  • Color degradation: Light causes a loss of natural pigments in spices such as turmeric, paprika or saffron, reducing their visual intensity and appeal in dishes.
  • Loss of flavor: the volatile compounds responsible for aromas, such as essential oils, evaporate or degrade under the effect of light, making spices bland.
  • Alteration of properties: the antioxidants present in some spices (curcumin in turmeric, capsaicin in chillies) degrade more rapidly when exposed to light, reducing their health benefits.

Storage instructions:

  • Store spices in opaque or tinted glass jars.
  • Store them in a dark, dry, cool place, such as a closed cupboard or drawer.

2. Effect of light on herbs (fresh and dried)

  • Fresh herbs: Fresh herbs such as basil, parsley and coriander wither and lose their chlorophyll under prolonged exposure to light. This reduces their aromatic intensity and visual quality.
  • Dried herbs: Dried herbs such as thyme and rosemary also lose flavor and color, as light oxidizes their essential oils.

Storage instructions:

  • For fresh herbs, wrap in damp paper towels and place in an airtight container in the fridge.
  • For dried herbs, store in airtight, opaque containers, away from light.

3. Effect of light on oils

  • Accelerated oxidation: Light promotes lipid oxidation, leading to rancidity of oils. This applies particularly to oils rich in unsaturated fatty acids, such as olive oil, linseed oil or sesame oil.
  • Loss of nutrients: Light-sensitive vitamins, such as vitamin E, degrade rapidly, reducing health benefits.
  • Alteration of flavors: Prolonged exposure to light alters the subtle flavors of oils, sometimes making them unpalatable.

Storage instructions:

  • Choose tinted glass bottles or opaque containers for your oils.
  • Store them in a cool, dark cupboard. For sensitive oils such as linseed oil, keep refrigerated.

4. The combined effect of light and heat

Light is often accompanied by heat, which aggravates the degradation of spices, herbs and oils:

  • Heat enhances the evaporation of volatile compounds in spices.
  • It accelerates the rancidity of oils and the wilting of fresh herbs.

Tip: Avoid storing these products near heat sources, such as a stove or a sunny window.

Conclusion: appropriate storage for quality ingredients

Light is an invisible but powerful enemy of spices, herbs and oils. Proper storage, away from light and in appropriate conditions, can extend their shelf life while preserving their flavors, colors and nutritional properties. By following these simple tips, you can make the most of your favorite ingredients while reducing waste.