Whether you’re an amateur cook to executive chef, you probably know that keeping a well-stocked spice cabinet is one of the secrets to leveling up the flavor of your food. What you may not understand is that spices do more than just to spice your food but they can also benefit in preventing spoilage and add an enhancement of color and health supporting plant mixtures to your dishes. Many common herbs and spices, such as turmeric, cloves, sage, rosemary and cinnamon, have proved potent anti-inflammatory properties and antioxidant. What’s more, initial evidence proposes that often eating foods with spices and herbs may decrease your risk of complications associated with respiratory and heart diseases.
You may be curious whether spices expire and when they should be replaced. This article discovers the shelf life of common spices and dried herbs including how to tell when they’re ready to be tossed. The Food and Drug Administration (FDA) describes spices as “aromatic vegetable substances, in the broken or ground form and whole, whose important function in food is seasoning rather than nutrition. In the culinary world, spices are seasonings made from a plant’s dried roots, bark, or stem, whereas herbs are the plant’s dried or fresh leaves. When defining the shelf life of spices and dried herbs , variables to consider include their processing, typeand storage. For example, dried spices tend to last longer than dried herbs, and the more whole or less treated seasoning is, the longer its shelf life.
Dried herbs normally last 1–3 years. Examples include:
- basil
- oregano
- rosemary
- bay leaves
- dill
- thyme
- sage
- parsley
- cilantro
- mint
- marjoram
Ground, or powdered, spices usually have a shelf life of 2 to 3 years. Collective examples include:
- powdered ginger
- garlic powder
- seasoning blends
- ground cinnamon
- chili powder
- ground turmeric
- ground cardamom
- ground paprika ground allspice
- crushed red pepper flakes
Whole spices have the lengthiest shelf life, as fewer of their surface area are exposed to moisture, air and light. This tolerates them to maintain their flavor compounds and aromatic oils longer than their ground counterparts.
If kept properly, whole spices can last up to 4 years. Examples include:
- cloves
- coriander
- fennel seeds
- whole peppercorns
- mustard seeds
- caraway seeds
- cumin seeds
- cinnamon sticks
- whole nutmeg
- whole dried chili peppers
- lemongrass
Salt is the exception as it can be used forever nonetheless of its size and shape without losing flavor or spoiling. That supposed, if you’re using a seasoned salt, any accessory seasonings may lose their effectiveness over time. Dried herbs and spices don’t truly expire in the traditional logic. When a spice is supposed to have gone bad, it just means that it has lost most of its potency, flavor and color. Luckily, consuming a spice that has gone bad is doubtful to make you ill. It’s still usually safe to eat dried spices and herbs that are past their prime, although they won’t enhance nearly as much flavor as their new counterparts. If you’re hesitant how long you’ve had your spices, you can say whether they’re ready for a refresh by examining their flavor and scent. Rub or Crush a small amount in the palm of your hand. If the aroma is weak and the flavor is bland, it’s probably a good time to change them.
Reducing their exposure to heat, air, light, and moisture is key to maximizing the shelf life of your spices and herbs, which can help you lessen waste and save money on purchasing new products.
The bottom line spices and Herbs play vital roles in preserving and flavoring food. Dried spices and herbs have comparatively long shelf lives that range from 1–4 years, though the exact length of time varies depending on the kind of spice and how it’s stored and processed. Usually, spices that are past their prime aren’t unsafe to consume, but they will lose their flavor and aroma potency over time. Always stock your spices away from light, heat, air, and moisture to maximize their shelf life and stretch your food budget further and reduce waste.
DMO II Karla P. Calapardo, RND
Reference:
https://www.healthline.com/nutrition/do-spices-expire#bottom-line
