7 Condiments You Don’t Need to Keep in the Fridge

Fridge space is a hot commodity. I have a counter-depth refrigerator, which means that every inch of icebox real estate needs to be maximized, and fridge organization is key. Because I love cooking a variety of dishes and cuisines, I have a lot of ingredients filling up the shelves and door. I want to keep all my favorite sauces and condiments on hand, but I also need dedicated space for some ice-cold Diet Cokes. So, what’s a girl to do?

Since I’m constantly playing a game of Tetris, it made me wonder whether I’m wasting fridge space with condiments that don’t actually need to be in there. It turns out that there are seven condiments that can be stored outside the fridge. Cool, dry places like pantries and cabinets work best, but countertops are fine too, as long as the condiments are away from the stovetop. There’s also a bonus item that you can store in the cupboard, depending on what kind you buy.

And remember: All condiments have a shelf-life, so double-check the USDA food safety recommendations and trust your nose when opening older jars and bottles.

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Honey

Honey never expires, and it’s actually best to store it outside of the fridge. Refrigerating honey can cause crystallization. Of course, there is always a risk of it crystallizing if you keep it for too long, but there’s no need to speed up the process by putting it in the fridge. (If you have crystallized honey, don’t throw it out! Use this method to save it).

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Soy Sauce

Soy sauce is both naturally fermented and high in sodium, so it doesn’t need to stay in the fridge. It will maintain its freshness and flavor longer if you keep it in there. But unless you prefer your soy sauce cold, you can leave this one out.

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Tahini

This smooth and nutty sesame paste doesn’t need refrigeration—especially if you use it frequently, according to Mighty Sesame Company. Whether you have tahini in a jar or in a squeeze bottle, you can keep it in the pantry. The oil and solids may separate a bit, but you can easily stir or shake it up to re-incorporate them. Keeping tahini at room temperature helps it blend more easily into sauces, too.

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Chili Crisp

Unless the label specifies that it needs to be stored in the fridge, you don’t have to refrigerate chili crisp. Since it’s a combination of dried chilies, onions, garlic and oil, it’s best left at room temperature. And this serves as a friendly reminder to always keep cooking oils at room temperature—and away from the heat of the stove.

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Worcestershire Sauce

Like soy sauce, Worcestershire sauce is a highly concentrated and fermented sauce that can be stored at room temperature for months without spoiling. In some cases the color may lighten over time, but it shouldn’t affect the taste of the sauce.

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Fish Sauce

Like Worcestershire sauce, fish sauce is another fermented condiment that doesn’t require refrigeration. Recipes generally only call for a small amount of this highly concentrated sauce, so it might take you a while to finish off a bottle. Keeping one on hand in your kitchen is a great way to bring takeout-worthy flavor to your favorite East and Southeast Asian recipes.

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Hot Sauce

Most kinds of hot sauce, from Sriracha to Valentina to Frank’s Red Hot, are fine at room temperature. If you go through bottles quickly, this might even be a better option for you, according to Flying Goose Brand. Discoloration can occur, but it’s still safe to eat.

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Honorable Mention: Nut Butters

I don’t know if there’s a more divisive storage opinion to have—it’s certainly an argument I’ve had with many roommates over the years. The truth is that it depends on the kind of nut butter that you buy. If it contains stabilizers like hydrogenated oils and sugar, it’s fine to keep at room temperature—even Jif says so. But if it’s a natural butter, there’s a higher risk of those oils going rancid if they’re kept out of the fridge. Storing natural nut butters in the fridge can also slow the separation of the oils and solids, so you don’t have to continually re-mix it every time you want to use it.