Keeping spices, atta and rice fresh through Japan's humid months

From the start of tsuyu in June until the end of summer, many Japanese homes sit above 70% humidity. Ground spices clump, flour attracts tiny insects, and rice picks up a musty smell. None of this means the food was bad when it arrived; it is just the climate. Here is how we look after our own pantry.

Spices

• Buy whole where you can. Cumin, coriander seed, pepper and cardamom keep their aroma for a year or more; ground spices start to fade after three to six months.
• Decant into glass. Move opened packets into airtight glass jars. Keep a small daily jar in the masala dabba and refill it from the larger stock.
• Keep away from the stove. Heat and steam are as bad as humidity. A cupboard on the far side of the kitchen is better than a rack above the hob.
• Use a dry spoon, never one that has touched a steaming pot.

Atta and besan

• Once opened, store atta and besan in sealed containers in the fridge during the rainy season. Let flour come to room temperature before kneading.
• A couple of bay leaves or dried red chillies in the container is the traditional Indian way to keep insects away.
• Buy pack sizes you will finish in two to three months. A 1 kg bag is usually wiser than 5 kg for a small household.

Rice and dals

• Keep basmati and dals in airtight containers. A Japanese 米びつ (rice bin) works well.
• A food-safe silica gel pack or a few cloves of dried garlic in the container helps in the wettest months.
• Rinse dals well before cooking; it removes dust and any lentil skins.

Ghee, pickles and pastes

• Ghee keeps at room temperature, but always use a dry spoon. Water is what spoils it.
• Refrigerate pickles and pastes like ginger-garlic paste after opening, and keep the oil layer on top of pickles.

A quick check: if a ground spice has lost its smell when you rub a pinch between your fingers, it has lost its flavour too. Replace it rather than adding more.