Shelf Life of Herbs and Spices

Cooks, casual and gourmet alike, often wonder about the shelf life of their herbs and spices. Spices and herbs do not expire, but they do diminish in strength over time. Their shelf life is dependent on a variety of factors.

Spice vendor attends to his inventory.

Types

A factor in shelf life is the type of herb or spice. Spices generally stay fresh longer than herbs. Whole spices should stay fresh for four years, while ground spices keep their pungency for two to three years. Whole herbs keep their strength for about three years, while ground herbs have a shelf life of two years.

Storage

Keep herbs and spices away from heat, light and air. These elements destroy the quality of the spice or herb greatly. Store them in a dark and cool place to preserve potency. Make sure the covers are on tightly to prevent air from oxidizing your herbs and spices.

Quality

The quality of the herb or spice is another factor in shelf life. Restaurant-quality herbs and spices are generally less potent than bulk herbs and spices. The bulk quality is more potent, with richer flavor and color.

Origin

Spices come from roots, barks and seeds, while herbs come from the leaves and seeds of plants.

Restock

Herbs and spices should be replaced when the color is less vibrant and the aroma is not as pungent. Taste and sniff the herb or spice. If it is noticeably weaker than when you first purchased it, restock your shelf.

References

• Associate Melody
• O Chef
• Frontier Natural Products