- Spices have been used and traded for since ancient times. In times prior to refrigeration, spices helped conceal the smell of food that was not fresh.
- Always keep spices, whether whole or ground, in sealed containers. Avoid direct sunlight, and limit their exposure to moisture. All these factors decrease shelf life.
- The state of the spice affects its shelf life. Whole spices tend to last longer than preground ones. Manufacturers give these general guidelines: Ground spices can be kept from 2 to 3 years, while whole spices can be kept from 3 to 4 years. The recommendation for dried herbs is 1 to 3 years, and spice blends will lose their potency in 1 to 2 years.
- Some chefs might tell you to throw out any spice more than 6 months old. This is not necessarily required. Spices do not spoil but rather tend to lose their potency over time.
- Rub the spice between your fingers to check whether the smell is still strong and the taste is still compelling. The spice should still have good color. In the end, you will be the best judge of the spice's shelf life.
