Old and stale spices do little good to your food. Keep your spices fresh and flavourful by having a clear out once in a while. This shelf life of spices chart will help you keep your spice drawer in check.
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Do you wonder if you should throw away old and expired spices even they do not look bad and you have hardly ever used them?
The short answer is Yes, you should.
There is an optimal shelf life of spices, and they are best used before that. See the chart to see the recommended shelf life of spices.
Do Spices Go Bad?
Once opened, spices tend to gradually loose their flavour, if not stored or used within a certain time.
This is because spices are made of aromatic volatile oils that is released when it comes in contact with air or heat.
The interesting point is that spices do not go bad or show visual signs of deterioration such as mold, rotten, or bad smell like regular fresh/stored food products.
However some spices can grow salmonella or minuscule white insects over time. Apart from this there is an optimal flavour life and hence there is an expiration date of spices on packs.
So in short spices do go bad and need to be used or thrown away if too old.
This post shares tips on how to store spices properly and reuse old or stale spices.
How Long Can You Keep Spices?
Now that we know that spices do not last forever , the question is:
When do you throw away spices?
Most people, blogs and chefs will recommend using spices withing 6 months from the date of opening.
But lets get real. How many of us homecooks actually do that?!
Baring a few OCD’s I believe most of us continue to use spices.
Not only do we NOT throw the spices but few also choose to ignore the expiration date and continue to use spices.
Now, there are health repercussions as you can get sick from eating old spices so I would be careful when using expired spices.
The spice shelf life chart below is a rough guide on the optimal flavour life of spices. I would highly recommend to take into account any visual, smell or flavour deterioration even if the chart recommends a certain shelf life period.
Here is the recommended time frame on how long you can keep spices for:
Shelf Life of Spices Chart Of Most Used Spices
This ultimate list of spices shelf life chart can be followed as a recommendation as long as the spices are properly stored.
Please do check the pack/jars for signs of contamination and the expiration date before using.
The chart includes the most popularly used spices, herbs and seasonings. So if I am missing a few, follow the suggested shelf shelf of spices and herbs above.
Click on the name of spices/herbs in orange to know more about the spice.
|All spice||2-3 year||2 – 3 years|
|Amchoor (Dry mango powder)||3-4 years||3-4 years|
|Aniseed||2-3 years||2-3 years|
|Apple pie spice||1-2 years||2-3 years|
|Asafoetida||2-3 years||1-2 years|
|Baharat Seasoning||2-3 years|
|Basil||4 – 5 days||1-2 years|
|Bayleaves||2-3 years||1 week|
|Black cardamom||2-3 years||1-2 years|
|Black pepper||2-3 years||6 months|
|Cajun spice||1- 2 years|
|Caraway seeds||2-3 years|
|Cardamom (Black)||2-3 years||1-2 years|
|Cardamom (Green)||2-3 years||1-2 years|
|Coriander||2-3 years||6 -12 months||5 days||6 -12 months|
|Cinnamon||2-3 years||1-2 years|
|Cloves||2-3 years||1-2 years|
|Cumin||2-3 years||6 -12 months|
|Curry powder||6 -12 months|
|Dill||6 -12 months||5 days|
|Fennel||2-3 years||6 -12 months|
|Fenugreek||3-4 years||1- 2 years||2-3 years||7 days|
|Five spice (Chinese)||1- 2 years|
|Garlic||1- 2 years||2-3 years||1 month|
|Ginger||1- 2 years||1 month|
|Garam Masala||6 -12 months|
|Harissa Spice blend||6 -12 months|
|Herbes de Provence||6 -12 months|
|Italian Herb Seasoning||6 -12 months|
|Jerk Seasoning||6 -12 months|
|Kaffir Lime Leaves||6 -12 months||7 days (frozen 12 months)||6 -12 months|
|Mace||2-3 years||1-2 years|
|Mint||6 months||7 days (frozen 3 months)||6 months|
|Mustard||3-4 years||1-2 years|
|Marjoram||2 weeks||6 -12 months|
|Nigella Seeds||2-3 years|
|Nutmeg||2-3 years||1-2 years|
|Onion Powder||1-2 years|
|Parsley||1 week||6 months|
|Poppy seeds||2-3 years|
|Panch Phoron||2-3 years|
|Ras El Hanout||6 -12 months|
|Rosemary||2 weeks||6-12 months|
|Saffron||1-2 years||6 months|
|Sage||1 week||6-12 months|
|Sesame Seeds||2- 3 years|
|Star Anise||2-3 years||1-2 years|
|Sumac Spice||2-3 years||1-2 years|
|Taco Seasoning||6-12 months|
|Tandoori Spice||6-12 months|
|Thyme||1-2 years||2-3 years||1-2 weeks|
|Turmeric||4-5 years||1-2 years||1 month||4-5 years|
|Zaatar Spice||6-12 months|
|Wasabi||1-2 years||1 month||1-2 years|
We have a tendency to hoard spices and enjoy looking at our collection regardless of whether we use them or not.
Sadly, these little pride and joy of the kitchen called spices do become old and stale and loose their liveliness if left for too long.
It is a good idea to take stock and clean up your spice cupboard once in a while. Spices are known to be health and flavour boosters. It is perhaps not doing much if they have been lying around for too long just watching you.
They will be fresh and happy if you get through them in a timely regular way.
If you are looking to buy fresh organic spices my recommended store is The Spice House. Click here to discover the world of flavors at TheSpiceHouse.com.