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The Shelf Life of Spices

Back in the day, no one looked at the expiration dates for many things. We knew when the milk was bad because that was so obvious, but the shelf life of many other day to day products was honestly ignored. When cleaning out my grandparent’s kitchen, when they were no longer with us, I found spices that dated back to the late 80s and early 90s. They were still in use. This has led me to wonder what the shelf life of spices is and how should we treat them differently than other kitchen products.

This really boils down to knowing what types of spices/blends you use on the regular and those that are only used here and there or perhaps for special occasions. I happen to be a spice addict and love adding to my collection, especially to try new recipes. I have to really limit myself because I would have a dozen spice racks and most would be filled with things I would only use here and there.

When determining the shelf life of dried herbs and spices, variables to consider include their type, processing, and storage. For example, dried spices tend to last longer than dried herbs, and the more whole — or less processed — seasoning is, the longer its shelf life.

Dried herbs typically last 1–3 years. Examples include:

basil
oregano
thyme
rosemary
bay leaves
dill
parsley
cilantro
mint
marjoram
sage

Ground, or powdered, spices typically have a shelf life of 2–3 years. Common examples include:

powdered ginger
garlic powder
ground cinnamon
chili powder
ground turmeric
ground allspice
ground cardamom
ground paprika
crushed red pepper flakes
seasoning blends

Whole, or unground, spices have the longest shelf life, as less of their surface area is exposed to air, light, and moisture. This allows them to retain their aromatic oils and flavor compounds longer than their ground counterparts.

If stored properly, whole spices can last up to 4 years. Examples include:

whole peppercorns
coriander
mustard seeds
fennel seeds
caraway seeds
cumin seeds
whole nutmeg
cloves
cinnamon sticks
whole dried chili peppers
lemongrass

What is the exception to all of these? This one may surprise you. Salt! Salt is the exception to the rule, as it can be used indefinitely regardless of its size and shape without spoiling or losing flavor. That said, if you’re using a seasoned salt, any accessory seasonings may lose their potency over time.

So how do you know your spices have gone bad?

Dried herbs and spices don’t truly expire or “go bad” in the traditional sense.

When a spice is said to have gone bad, it simply means that it has lost most of its flavor, potency, and color. Fortunately, consuming a spice that has gone bad is unlikely to make you sick.

Many store-bought spices list best-by dates, which indicate the time frame over which they’ll retain the most potent flavor and quality.

It’s still generally safe to consume dried herbs and spices that are past their prime, although they won’t add nearly as much flavor as their fresh counterparts.

If you’re unsure how long you’ve had your spices, you can tell whether they’re ready for a refresh by inspecting their scent and flavor. Crush or rub a small amount in the palm of your hand. If the scent is weak and the flavor is lackluster, it’s probably a good time to replace them.

Keep an eye on Make Food Safe for more information on food safety tips and recall information.

Samantha Cooper