Masala Dabba

[Lindacakes]

I'd like to know if a masala dabba translates out of Indian spices . . .

I have two kitchens, and in one I have an old ironing board closet (about two inches deep, one foot wide, and tall as a regular closet) that I've converted into a spice rack. This stays dark, and inside I have a large set of spice jars, clear glass, that I keep spices in. For the second kitchen, I had a small spice rack on the counter with glass jars. I found that the exposure to light weakened the spices and I wanted to try a masala dabba, since I can bring it to the stove and change what I have in the box as the seasons change.

I put a combination of Indian and non-Indian spices in there, for the most part -- mustard powder, chili powder, turmeric, cumin, basil, oregano, thyme. I realize this is a risk, and because the spices aren't individually covered, may weaken and blend. I am assuming the blending is a good thing for Indian cooking with it's spice mixtures, but maybe a bad thing for the thyme . . .

I've just started it, and overall the aroma is intoxicating, but I haven't tried cooking with the individual spices yet to find out if my spaghetti sauce is going to taste like mustard.

Can anyone who is using a masala dabba advise?

Thank you!