Dry spices freeze fine, IME. I frreze in the original packaging, inside a ziploc. Common herbs, like herbs de province freeze well too.

Thinking on it—my freezer has a tiptop evaporator, and wire baskets and shelves. Some freezers might be too damp.

Thank you, Pillog! My freezer has wire baskets... not sure about an evaporator. I inherited it when I moved here.

I tend to forget about things in my freezer, so I'm probably better off leaving the spices in my cabinet where I'm reminded of them. If they're weak in a year, I'll just be forced to use twice as much--and problem solved.

Why would the humidity of the freezer affect spices in a sealed container? I’ thinking either there’s humidity in the packaging or there’s not.

I keep sesame seeds in the freezer, to delay their going rancid. Somewhere I read that bay leaves also belong in the freezer, so that’s where they are, too. But this thread has me wondering if all the less used spices belong in the freezer.

I was thinking of bulk buys in plastic bags, where you refill your jars. I was assuming similar from ”flat pack”. It's been so long since I had an old style fridge/freezer, but the damp environment wasn't good, and condensation happened inside bags. That's why I said I didn't know how it would work. Whereas the only moisture in my kitchen freezer is from the air let into it when one opens the door, and that is pulled out by the evaporator. I go through a lot of Ceylon cinnamon, and it's always completely dry, even at the end, after multiple openings and admissions of air.

I do keep my bay leaves in the freezer, and they stay green and pungent. There are often a few in a ziploc in the produce drawer for convenience. Dried spices and herbs, mostly in original glass jars, hold well in my spice pullout. Certainly longer than the year promulated to make you throw out perfectly good spices, or, as Feathers said, ones that just need a little more. I always smell and taste. Sometimes something only a few months old has gone flat, while another several years old is still quite good.

If they're in glass jars, the moisture in a fridge or freezer shouldn't affect them. I put lots of things in glass jars and freeze them.

I'd think the fridge, if they're tightly sealed, would be as good as freezing...

Most of my spices are in the freezer. About 80%. But i buy bulk and make my own spice blends, (without salt). I refill my glass spice jars from bulk flatpack bags.

In this case, a couple un-opened curry blends should be fine for a while...5-6 months? They are ground whole spices so will loose some umph but not so much in nearly a year. Just use a bit more in a recipe.

I picked my freezer ten years ago just for the big door shelves. Top shelf,-- butter, cheeses, pesto cubes, juice shots, etc. Second shelf down, eye level,--herbs, spices, holds about 3-4 dozen as most are half full. Next shelf down,--nuts, seeds, dried fruits. Bottom two shelves are various flours, oats, coffee, granola back-ups, etc.

New un-opened spices have a pantry basket and other whole spices that do not need freezing like peppercorns, mustard seed, nutmeg, clove, star anice, etc.

Any spice blends that have seeds and nuts, especially oily sesame seed should be in the freezer--za'tar, ev bagel, furakaki....

I would think a dozen spices in a gallon zip-lock or two would not get lost in a freezer.

Especially if kept in the door of the kitchen freezer.

I have a photo file of spices and recipes. I order twice a year. This was last Springs order.

I'll place an order in early November once i decide on gifting. Probably a few spice blends that are easy to send in flat-pack bags.

Last weekend i made my winter spice blends, then made a batch of curry and next day a big batch of chili. 6 meals in the freezer.

These blends,--chili powder, curry, furakaki, toasted seeds, --seeds in the fridge door, blends on the top shelf of my kitchen spice rack. Since recently toasted and blended, i'm fine with them out but will probably move to flat-packs and freeze soon.

One more spice blend to go--my dry brine for chicken, beef, pork, lamb.

This next order will be light. Just need sesame, flax, and coriander so far.