Spices – Page 16 – Soothing Spices

Dried spices don't go bad the same way that dairy or other products with a shelf life do. While whole spices may last up to 3 years when properly stored, ground spices will last 1 - 2 years and maybe longer. When they expire, they are still usable and are generally safe but may not have the same potency or taste as they did when they were within their use by date. Spices should generally be stored in an airtight container and in a cool and dark location unless otherwise specified. Spice Shelf Life Expectations You should check each spice before using it and pay attention to manufacturer's listed expiry date so you know what is expect when purchasing. Here is a rundown of what you can typically experience in terms of shelf life when you store dried spices (and herbs by way of comparison) in an airtight container in a dry, dark location. Herbs: 1 - 2 YearsGround Spices: 1 - 2 YearsWhole Spices: 3 YearsBasilAllspiceCarawayBayCardamomCorianderCilantroChiliChili peppersDillCinnamonCinnamon sticksMarjoramGaram masalaClovesMintGarlicCumin seedsRosemaryGingerFennelOreganoPaprikaLemongrassParsleySeasoning blendsMustard seedSageSaffronNutmegThymeTurmericPeppercorn Fun but unrelated fact: Pure honey does not expire and does not have an expiry date for that reason. Honey can be a nice addition to marinades alongside spices for baked salmon and meats, in my experience. Ground Spices Ground spices - as the name would suggest - are ones that have been processed from the plant from which the spice came, ground up and packaged for sale, immediate use and convenient storage. While chefs and foodies may choose to buy whole spices and grind them themselves either by hand or in a grinder, pre-ground and bottled spices are often cheaper, certainly more convenient and easy to store. Having said that, some spices taste better when ground shortly before using. Here is a short list of spices that you may consider buying whole and grinding or crushing them yourself directly before using them with a grinder or pestle and mortar: Black peppercorns Cardamom (green) Cinnamon sticks Cloves Coriander seeds Cumin seeds Nutmeg Pepper (other) Vanilla beans Do Spices Actually Go Bad? When talking about spices we're not talking about bad in the same way as expired milk, fruits or vegetables that shouldn't be eaten. In this case, expired spices may not be as potent, as tasty or as pungent as they were when they were fresh and were within their date of expiry. So if you're using expired spices for cooking, they may not offer the same results as fresh ones that are before their expiry date. Bottled and other commercial spices contain an expiry date for legal reasons and in some cases, because it's a manufacturing requirement. Whether you use expired spices is of course up to you. How do you know if spices are still good? Below, we'll discuss how to determine when your spices are no longer usable. How To Tell If Your Spices Have Gone Bad Spices don't typically go bad in the sense that they become unsafe to consume, but they can lose their flavor and aroma over time. Here are some signs to look for to determine if your spices have deteriorated: Loss of Aroma: If you open the spice container and don't immediately smell the characteristic aroma of the spice, it may have lost its potency. Spices should have a strong and recognizable scent. Faded Color: Spices often fade in color as they age. For example, paprika may become pale instead of vibrant red. While this doesn't necessarily indicate spoilage, it can indicate a loss of flavor. Clumping or Hardening: Spices that have absorbed moisture from the air can clump together or harden. If your spice has become a solid mass or contains noticeable clumps, it may be time to replace it. Insects or Mold: Check for any signs of insects or mold in the spice container. These are clear indicators that the spice has deteriorated and should be discarded. Taste Test: If you're unsure, you can taste a small amount of the spice. If it lacks the characteristic flavor you expect, it may be past its prime. However, avoid tasting in large quantities, especially if you suspect the spice may be very old. Expiration Date: Some spices come with expiration or "best by" dates. While these dates are not always strict, they can provide a general guideline for freshness. If a spice is significantly past its expiration date, it's a good idea to replace it. Storage Conditions: Proper storage can extend the life of spices. If your spices have been exposed to heat, light, or moisture, they may deteriorate more quickly. Extending The Life Of Spices Is Not Hard Extending the lifespan of your spices is essential for maintaining their flavor and aroma. Here are some tips on how to do that: Store Spices Properly: Use airtight containers or jars to seal spices tightly. This prevents air and moisture from getting in and causing deterioration. Consider using spice jars with built-in shaker tops or pour spouts for easy and controlled dispensing. Label your spice containers with the purchase date or expiration date, if available, to keep track of freshness. Keep Spices in a Cool, Dark Place: Store spices away from heat sources, such as stoves and ovens, as heat can cause flavor and aroma loss. Keep spices in a dark place or away from direct sunlight. Light can also degrade the quality of spices over time. Use Whole Spices: Whenever possible, opt for whole spices over pre-ground ones. Whole spices tend to retain their flavor and aroma longer since they are less exposed to air. Grind whole spices as needed using a spice grinder or mortar and pestle to maintain maximum freshness. Avoid Moisture: Keep spices away from moisture, which can lead to clumping and spoilage. Do not use wet measuring spoons or sprinkle spices over steaming pots. Purchase in Small Quantities: If you don't use a particular spice frequently, consider buying it in smaller quantities to ensure it's used before it loses its freshness. Rotate Your Spice Collection: Regularly use and replace spices in your collection. Spices can gradually lose their potency over time, so using fresher ones will enhance your dishes. Check for Signs of Deterioration: Periodically inspect your spices for any signs of spoilage, such as loss of aroma, clumping, or a faded color. If you notice any of these signs, it's best to replace the spice. Avoid Overfilling Spice Containers: Leaving some space in the container can reduce air exposure when you open and close it. Buy High-Quality Spices: Purchase spices from reputable sources that offer high-quality, fresh products. Fresh spices will naturally have a longer shelf life. Consider Freezing or Vacuum Sealing: For long-term storage, you can freeze spices in airtight bags or containers to extend their lifespan. Vacuum sealing can also help remove air and preserve freshness. By following these tips and maintaining proper storage practices, you can ensure that your spices stay flavorful and aromatic for as long as possible, allowing you to enhance your culinary creations with the best possible flavors. Fresh spices offer the best taste but you can help extend their shelf life by storing them properly. There Are Multiple Uses For Expired Spice If you have expired spices that you either have no desire to use for cooking or simply have no need for, you can recycle them in your bio waste. Alternatively you might consider using them in other ways such as: Potpourri: Boiling spices like thyme, basil, rosemary, cilantro, parsley, nutmeg, clove and lemongrass among others can be used for potpourri to put in a bathroom or other room in your house. Animal deterrent: Roving animals in your backyard will generally be warded off by the smell of hot peppers. You can add a teaspoon of cayenne, chile or jalapeno powder to boiling water and spray the solution with a bottle outside your house around sand boxes and gardens you want clear of animals. Ants, moths, fleas, and mice will generally be repelled by mint, too. Scented soap: Spicy soap is something you can make at home using a wide variety of spices including lemon balm, parsley, peppermint, rosemary, sage, cinnamon and thyme all of which make great choices. Sachets: I remember my mum buying sachets of spices to put in clothing drawers. I also remember seeing coat hangers with a woven cover with spices inside to keep clothes fresh. Sage, thyme, oregano and clove work particularly well in this regard. Many homemade options you may consider. Carpet freshening: Ginger or rosemary sprinkled on a carpet prior to vacuuming can help to deodorize it. Test a small area first before doing the whole carpet. Cockroach repellent: Cockroaches don't like bay leaves so it you have a cockroach problem, try a few strategically placed dry bay leaves to keep them at bay, pun intended. Insects tend not to like any spice with a strong smell like peppermint or sage, both of which can be lightly sprinkled around window sills or other areas you have an ant problem. Spice blend: If you do decide to use your expired spices for food preparation, you might consider a spice blend. Mix several together for a meat dry rub, or to season roasted potatoes or other vegetables. That way any expired spice that might be weakened in terms of potency but is still useable will be assisted by the other spices you use.