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I have an extensive collection of spices and dried herbs, which I store currently in apothecary bottles with a cork stopper.

Most websites that deal with closure types focus on the differences for beverages, especially wine. Considering the requirements for storing spices and dried herbs (protection from humidity, flavor-retaining, pest control and prevention of contamination by the storage container itself due to industrial binding agents within cork or PVC plasticizers), is a cork stopper the solution with the most benefits?

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    Small mason jars seem to be the ideal container, with a large enough opening to be able to use a spoon to take spice/herb. – Max May 4 '17 at 19:47
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    @Max : You just need better spoons : amazon.com/Depot-Premium-Stainless-Measuring-Spoons/dp/… . And cork actually sounds like a good idea, as it would help regulate moisture in the container (so long as you didn't leave stuff in there for so long that it went stale) – Joe May 4 '17 at 20:41
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The only truly, definitely airtight seals widely available are either plastic snap locks with a gasket, or bail-lock type glass containers.

Mind that there are a few spices (clove powder and mixtures containing it) that can be surprisingly aggressive towards plastics.

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