Whole, or unground, spices have the longest shelf life, as less of their surface area is exposed to air, light, and moisture. This allows them to retain their aromatic oils and flavor compounds longer than their ground counterparts. Salt is the exception to the rule, as it can be used indefinitely regardless of its size and shape without spoiling or losing flavor. When a spice is said to have gone bad, it simply means that it has lost most of its flavor, potency, and color.
Fortunately, consuming a spice that has gone bad is unlikely to make you sick. Crush or rub a small amount in the palm of your hand. 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. 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.
This can make them more difficult to clean if you want to reuse them. Similarly, storing seasonings that contain oil, such as sesame and poppy seeds, in the fridge can prevent them from becoming rancid. Also, keep in mind that moisture can quickly degrade the flavor and texture of your spices, potentially causing them to cake or mold.
If you notice mold in any of your spice containers, discard the product in question. You can keep your spices dry by using a spoon to get them out of the container before adding them to steaming hot food rather than sprinkling them straight from their containers.
Dried herbs and spices will last the longest when stored away from air, light, heat, and moisture. Always store your spices away from heat, light, air, and moisture to maximize their shelf life, reduce waste, and stretch your food budget further. The spice itself should be bright and fragrant. If it doesn't have any smell, it likely isn't strong enough to flavor your food. If stored in a cool, dark place, a spice should be OK to use as long as it holds its vibrant color, too.
However, a spice stored in an area that gets a lot of light will show discoloration much more quickly and lose its flavoring power. To grind or not to grind? Pre-ground spices might be more convenient but whole spices last the longest because the essential oils are kept inside and that's where the majority of the flavor is.
According to Briscione, those whole spices can last three to four years, which will ultimately save you money. Once spices are ground, however, there is more surface area and they will quickly lose their "chemical compounds" that make them such great flavoring agents. In general, ground spices may last one to two years maximum, while dried herbs can last up to three years. IE 11 is not supported. For an optimal experience visit our site on another browser.
Share this —. Follow today. More Brands. According to a report by Taste of Home, ground spices lose flavour quicker than whole spices. The site added whole spices can last four years, ground spice three years, dried herbs three years, spice blends two years and fresh spices not surprisingly one week. But the more spices you have to choose from, the less likely they are to get used up during their prime. Experts at Bon Appetit added ground spices should only be used within a three-month period , while whole spices can last eight to 10 months.
Not only are spices a good way to infuse flavour to your foods, but they can also be seen as a healthier choice, Allidina said. Coriander may even have anti-inflammatory, antibacterial, anti-allergic, and antioxidant properties, she noted. Storage is everything: Seal your spices in an airtight jar. Oxygen dilutes the flavour of your spices, she added.
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