Do Spices Ever Go Bad? Shelf Life and When To Toss Them
Found an old jar of cinnamon or turmeric, and not sure if it’s still any good? Or your dried basil or rosemary is past its date. Do spices ever go bad?
If you have a huge collection of various dried herbs and spices in your spice drawer, there are surely ones that sit there for at least a couple of years.
Are these still okay to use, or should you toss them?
If you’re not sure, this article is here to help. In it, we dive into the basics of dried spices and herbs.
After reading it, you should know what to do with your “expired” spices, no matter what you have on hand.
Jump to the section you’re interested in:
How Long Do Spices Last?
Whole spices (think peppercorns) retain quality for 3 to 4 years, while ground spices for 2 to 3 years.
Dried herbs (think basil or rosemary) keep for 1 to 3 years, while fresh herbs for only a week or two in the fridge.
That’s the gist of it.
The mentioned periods are pretty vague because of a few reasons, such as:
- some people store their spices in more optimal conditions than others
- what’s acceptable quality-wise for me might not be good enough for you, and vice versa
- some spices and herbs keep their potency a bit longer, while others (e.g., bay leaves) not so much
Most dried herbs and spices should retain quality for at least 6 to 12 months after the date on the label.
Besides that, there a couple of exceptions, like salt and vanilla extract, which basically stay fine indefinitely.
Below, I included a table with rough storage periods for various spices so that you know what you might expect from what you have on hand.
But I don’t think memorizing or saving such a list is a good solution.
Instead, I suggest you learn how to tell if your spices are still worth using. This way, you don’t worry about the dates and just give your old spices a quick check before using them.
| Fresh | Dried and/or Ground | |
|---|---|---|
| Bay Leaves | 1 year | |
| Chili Powder | 2 – 3 years | |
| Chives | 1 – 2 weeks | 2 – 3 years |
| Cinnamon, ground | 2 – 3 years | |
| Cinnamon, sticks | 3 – 4 years | |
| Garlic | 4 – 6 months | 2 – 3 years |
| Garlic powder | ||
| Ginger | 1 – 2 weeks | 2 – 3 years |
| Nutmeg, ground | 2 – 3 years | |
| Nutmeg, whole | 4 years | |
| Parsley | 1 – 2 weeks | 2 – 3 years |
| Pepper | 2 – 3 years | |
| Peppercorns | 4 years | |
| Rosemary | up to 2 weeks | 2 – 3 years |
| Saffron | 2 – 3 years | |
| Salt | indefinitely | |
| Thyme | up to 2 weeks | 2 – 3 years |
| Vanilla Extract | indefinitely |
Do Spices Go Bad? When To Toss Your Old Spices?
Spices don’t go bad or expire the way other food products do, but almost all of them lose their potency over time.
That means your dishes won’t be as aromatic and flavorful as they used to if you use old spices instead of fresh ones.
Fortunately, you don’t need to cook your whole dinner to learn if your old rosemary or sage are any good.
Here’s what to do instead:
- If the spice is whole (e.g., a whole peppercorn), grab a grinder and prep a small amount.
- Rub a pinch of the spice between your fingers, then smell and taste them.
Now it’s time to assess the quality of that dried herb or spice. It’s as simple as it gets:
- if the flavor and aroma are there, it’s fine
- if both are weak, but you’re still able to distinguish them, you can either toss it or add a bit more of the spice to your dishes to get the job done
- if you can hardly feel and smell anything, it’s time to buy a new container
That’s it. The whole “process” should take less than a minute, and the results are much better than relying on the “best-by” date on the label or the storage periods in the table.
If your old ground spices have only a bit of flavor left, try giving them a gentle toast and see if that helps. Grab a non-stick skillet, pour the contents into a dry pan, and stir them on medium-low until they get more fragrant ([MC]).
How To Store Spices
Dried spices retain their quality best in a cool, dry, and dark spot, tightly sealed. A small jar or an airtight container in the pantry is a great option.
Of course, the pantry is the ideal spot, but most of us keep spices on hand somewhere in the kitchen, be it in a spice drawer or a spice rack on the counter.
Many spices, especially dried herbs (like bay leaves), retain their quality even better in the freezer, but I don’t know anyone who would bother with freezing them. Feel free to try it, though.
No matter where your spices sit, make sure they’re not in direct sunlight or near the stove or sink.
Other than that, feel free to keep them within arm’s reach. That’s the easiest way to make sure you actually use them. And that they don’t just sit around until they lose their potency.
Freezing Spices
Most dried or ground spices last for years, but you can’t say the same about fresh spices or herbs. In most cases, all you have is a week or two.
If you need more than that, freezing is often an easy way out. Here’s what we have covered so far when it comes to freezing spices:
Sources
Rotten Records: Share Your Snap!
Caught some food past its prime? Upload your photo to “Rotten Records” and help others spot the signs of spoilage. Every image makes our food community safer and more informed!
