This can make them more difficult to clean if you want to reuse them. Plastic containers are also a popular choice, but they aren’t typically as airtight and can absorb the colors and odors of different spices. Glass or ceramic containers are among the best options, as they’re easy to clean and do a great job of keeping air and moisture out.
You’ll also want to ensure your spices are stored in tightly sealed, non-porous containers. Instead, a cool, dry, and dark environment like a pantry, drawer, or cupboard positioned away from the stove or oven is a great spot to house your spice collection. Minimizing their exposure to air, heat, light, and moisture is key to maximizing the shelf life of your herbs and spices, which can help you reduce waste and save money on buying new products.Īlthough storing spices in clear containers next to your stove may be convenient and aesthetically pleasing, it’s not a great way to preserve their potency. SummaryĮxpired dried spices likely won’t make you sick, but they will lose most of their aroma and flavor over time. If the scent is weak and the flavor is lackluster, it’s probably a good time to replace them. Crush or rub a small amount in the palm of your hand. If you’re unsure how long you’ve had your spices, you can tell whether they’re ready for a refresh by inspecting their scent and flavor. It’s still generally safe to consume dried herbs and spices that are past their prime, although they won’t add nearly as much flavor as their fresh counterparts. Many store-bought spices list best-by dates, which indicate the time frame over which they’ll retain the most potent flavor and quality ( 4). Fortunately, consuming a spice that has gone bad is unlikely to make you sick.
When a spice is said to have gone bad, it simply means that it has lost most of its flavor, potency, and color.
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How to tell whether your spices have gone badĭried herbs and spices don’t truly expire or “go bad” in the traditional sense. Summaryĭried herbs and spices last 1–4 years, depending on the type, level of processing, and storage. That said, if you’re using a seasoned salt, any accessory seasonings may lose their potency over time. Salt is the exception to the rule, as it can be used indefinitely regardless of its size and shape without spoiling or losing flavor. If stored properly, whole spices can last up to 4 years. This allows them to retain their aromatic oils and flavor compounds longer than their ground counterparts. Whole, or unground, spices have the longest shelf life, as less of their surface area is exposed to air, light, and moisture. Ground, or powdered, spices typically have a shelf life of 2–3 years. For example, dried spices tend to last longer than dried herbs, and the more whole - or less processed - seasoning is, the longer its shelf life.ĭried herbs typically last 1–3 years. When determining the shelf life of dried herbs and spices, variables to consider include their type, processing, and storage. In the culinary world, spices are seasonings made from a plant’s dried roots, bark, or stem, whereas herbs are the plant’s dried or fresh leaves. The Food and Drug Administration (FDA) defines spices as “aromatic vegetable substances, in the whole, broken, or ground form, whose significant function in food is seasoning rather than nutrition ( 3).”
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