A spice is a dried seed, fruit, root, bark or vegetative substance used as a food additive for the purpose of flavoring. I’m sure you all know that. But I’m sure many of you have spices on your shelf that you rarely use. Then a recipe comes along and you question if the spices are still good. I’ve provided some information on the shelf life of spices and herbs below.<\/p>\n

Ingredient Shelf Life<\/p>\n

Ground Spices 2-3 years<\/p>\n

Whole Spices 3-4 years<\/p>\n

Seasoning Blends 1-2 years<\/p>\n

Herbs 1-3 years<\/p>\n

Extracts 4 years, except pure vanilla, which lasts forever<\/p>\n

Still not sure, then use these guidelines:<\/p>\n

Check to see that the color of your spices and herbs is vibrant. If the color has faded, chances are so has the flavor.<\/p>\n

Rub or crush the spice or herb in your hand. If the aroma is weak and flavor is not apparent, it’s time to replace it.<\/p>\n

Store herbs and spices in a tightly capped container, and keep away from heat, moisture, and direct sunlight. Replace bottle lids tightly immediately after use.<\/p>\n

To minimize moisture and caking, use a dry measuring spoon and avoid sprinkling directly into a steaming pot.<\/p>\n

Check the freshness date on the container.
\n