Nuts and Seeds Belong in the Freezer
Nuts and seeds are high in unsaturated fats, which oxidize readily when exposed to warmth, light, and air, turning rancid with a sharp, bitter, "paint-like" edge well before they look any different. A pantry shelf near the stove can shorten a nut's good flavor window to just weeks; an airtight container in the freezer slows that oxidation dramatically and keeps most nuts and seeds tasting fresh for many months.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.