Storing spices

Does anyone store spices in the fridge?  We brought back some specific spices from India that I want to store properly as you can't get them over here or in the US, and I'm trying to figure out the best way to keep them as fresh as I can.

I store some spices in the freezer.

I'm not sure about the fridge - I do know that dark is best and airtight is also better. Are they ground? I think I read somewhere that you can freeze that to help preserve it (i.e. keep some out for immediate use and freeze the rest). Ground spices go off faster than whole ones. I've had whole peppercorns from India since 2001 that have lasted really well (I bought a lot!).

I'm curious, what did you get?

It is a ground mixture of spices called goda masala.  It has a particular type of lichen in it so you can't really find it anywhere other than in India.  DH was very excited to get it and bring it back for me to use it.

http://thecookscottage.typepad.com/curry/2005/07/goda_masalamaha.html

Yes, and how the heck are you supposed to store curry leaves, btw?  Cos the fresh bag of them that Steve bought awhile back - I can see that some of them are going moldy.

Curry leaves are difficult, as they really don't stay good for very long.  When we used to get them regularly in India, we would take them off of the branches and keep them in the fridge (when I say 'we', I mean 'the maid').  We used to get fresh ones every four days or so.

Hi, former spice shop manager here.  The general rule for spice storage is cool, dark and low humidity, as I'm sure you know.  Generally speaking, refrigerated storage won't do any harm to spices (except vanilla - never put it in the fridge).  Here's the recommendation from my old employer:

Spices must be stored properly to maintain strong, fresh flavor. Heat, light, moisture and air all speed the loss of flavor and color. Glass or barrier plastic containers (such as those we use at Penzeys) are very good. DO NOT store your spices near a heat source: on top of the stove, dishwasher, refrigerator or microwave, or near the sink or a heating vent. The best way to avoid light is to put the spices inside a cupboard or a drawer. If an open spice rack is being used, place it out of direct sunlight. Some folks say that all spices should be stored in the refrigerator or the freezer. Whole, crushed and ground chili peppers (including paprika) will stay fresh and colorful longer in cool storage, especially in the Summer months. Other than vanilla beans and extract, the flavor of spices will not be damaged by cold. The problem is that spices stored in the fridge tend to be used less. Out of sight, out of mind. The best way to deal with this is to keep smaller quantities of spices out in the cooking area and larger backup supplies in the refrigerator or freezer.

Geeta - if you're planning on keeping your mix for a long time, I'd probably put aside enough for a couple meals in the fridge and put the remainder in the freezer.  As long as you can hide it away from heat or humidity, it should keep for at least a year or so.

Hope that's a bit of help.

Thanks loads FunGirl, that's really helpful.  I made DH get a number of small packets rather than one big one, and so I will keep all but one in the freezer.

Carolyn, my mother freezes curry leaves and they work just fine.