I normally keep spices in their containers, but they quickly clump and lose flavor. How are you keeping your spices good for months?
For the spices that get clumpy keep them in the fridge. Taiwan’s humidity causes the clumping. Also, use them up as soon as you can.
Inside their own container with silica gel.
Restore silica gel by heating to 120°C
The best way to preserve herbs and spices is to freeze dry them.
Can consider electronic dry cabinet. That is where I put out vitamins, camera, hard disks. The wife keeps some herbs there.
I want something small and on kitchen table so easy to access them and open/close them. Leaning toward plastic box with dessicants. But I wanted to hear what others use here. My Taiwanese wife said fridge, but I thought that was bad for them.