Dried herbs and spices may last 1 to 4 years, but it depends on the type of spice and how it’s processed and stored. Generally, spices will lose their aroma and flavor potency over time.
Spices and herbs are
Many common spices and herbs, such as cloves, turmeric, rosemary, sage, and cinnamon,
If you’ve been collecting herbs and spices for a while, you may be wondering whether they expire and when they should be replaced.
Keep reading to learn more about the shelf life of common dried herbs and spices, including how to determine when they’re ready to be discarded.
When determining the shelf life of dried herbs and spices, it’s essential to consider key variables, including the type, processing method, and storage conditions.
For example, dried spices tend to last longer than dried herbs, and the less processed a seasoning is, the longer its shelf life.
Dried herbs typically last 1 to 3 years. Examples include:
- basil
- oregano
- thyme
- rosemary
- bay leaves
- dill
- parsley
- cilantro
- mint
- marjoram
- sage
Ground or powdered spices typically have a shelf life of 2 to 3 years. Common examples include:
- powdered ginger
- garlic powder
- ground cinnamon
- chili powder
- ground turmeric
- ground allspice
- ground cardamom
- ground paprika
- crushed red pepper flakes
- seasoning blends
Whole (unground) spices have the longest shelf life because a smaller portion 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.
If stored properly, whole spices may last 2 to 4 years. Examples include:
- whole peppercorns
- coriander
- mustard seeds
- fennel seeds
- caraway seeds
- cumin seeds
- whole nutmeg
- cloves
- cinnamon sticks
- whole dried chili peppers
- lemongrass
Salt is the exception to the rule, as it can be used indefinitely, regardless of its size and shape, without losing its flavor or spoiling. But if you’re using a seasoned salt, any accessory seasonings may lose their potency over time.
Dried herbs and spices don’t truly expire or “go bad” in the traditional sense. When a spice has “gone bad,” it means that it has lost most of its flavor, potency, and color.
Many store-bought spices list best-by dates, which indicate the time frame over which they’ll retain the most potent flavor and quality. Dried herbs and spices are typically best used within 6 to 12 months of being dried.
It’s still generally safe to consume dried herbs and spices that are past their prime, but they won’t add as much flavor as their fresh counterparts.
If you’re unsure how long you’ve had your spices, you can determine their quality by inspecting their scent, flavor, and texture. Crush or rub a small amount in the palm of your hand. If the scent is weak and the flavor is lackluster, it’s probably a good time to replace them.
Ground spices that are hard, lumpy, or “caked” together should also be discarded. This indicates that moisture has entered them, which may increase the risk of bacterial growth.
To maximize the shelf life of your herbs and spices, it’s important to limit their exposure to air, heat, light, and moisture.
Type of container to use
Store your spices in tightly sealed, non-porous containers. 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.
Plastic containers are also a popular choice, but they aren’t typically as airtight and can absorb the colors and odors of different spices. This can make them more difficult to clean if you want to reuse them.
Stainless steel or tin containers are other viable options, but because metal is heat conductive, it’s even more important that they’re stored away from heat sources like your stovetop.
Storage location
Storing spices next to the stove may be convenient and aesthetically pleasing, but it’s not a great way to preserve their potency.
Instead, store your spices in a cool, dry, and dark environment, such as a pantry, drawer, or cupboard positioned away from the stove or oven.
Refrigeration isn’t required, but red spices like paprika and cayenne pepper will retain their pigment longer if kept refrigerated. 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 affected product.
Handling spices when cooking
When cooking, 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.
Yes, it’s usually OK to cook with spices after the labelled “best before” date, but they may provide less flavor and color. If the spices are lumped, discard them. This is a sign of moisture retention and possibly bacteria.
Salt and vanilla extract never expire, but they can lose their flavor and quality over time.
You may wish to throw out dried spices if they don’t smell good, are hard or lumpy, or have signs of mold.
Herbs and spices play important roles in flavoring and preserving food.
Dried herbs and spices have relatively long shelf lives, ranging from 1 to 4 years, although the exact duration varies depending on the type of spice, its processing, and storage methods.
Generally, spices that are past their prime aren’t dangerous to consume, but they will lose their aroma and flavor potency over time.
Always store your spices away from heat, light, air, and moisture to maximize their shelf life, reduce waste, and stretch your food budget further.