Posted by Rachel Schwartz on 2/9/2021 to
Now Ya Cookin'
Flavor and presentation are two very important aspects when it comes to eating any dish. However, while a nicely plated meal is great for visual aesthetics, it's how your taste buds react that really matter. Spices are often what can take a dish--any dish--from bland to tasty. Because most spices and flavorings kept on hand are ground, it can be easy to forget that they too should be culled through at least once a year. Many spices can last for a long time, but they can still "go bad." If anything in your spice collection has a suggested use by date from 2015, you should probably throw it out and grab a new one the next time you're at the store.
Spices do not technically "go bad" -- at least, not in the way dairy products or fresh produce might after a few weeks. They can however degrade over time which lessens the quality and the intensity of their flavor. Using a spice with a date of 2012 won't kill you but it most likely won't taste or look quite like it's supposed to so it's best to use the "use by" date as a guideline for how long you should keep them. Spices that have "gone bad" lose their flavor and potency and can change colors, usually becoming darker over time.
For this reason, it's a good idea to add your spice cabinet to your list when performing any other kitchen-related spring cleaning. When doing so, pay attention not only to what has expired so you can toss it out but also to what the specific expired spices are as this can give you an idea of what spices you actually use on a regular basis. If you find a mostly full container of ground mustard has expired, that can be an indication that you don't use ground mustard that often and may not need to repurchase it.
There are varying opinions as to how long some spices last before turning "bad" but in general the shelf lives can range from as short as 1 week (fresh herbs) to several years. Below is a chart with examples of spices and their shelf lives.
How you store your spices can also affect how long they last. To maximize shelf life, it's a good idea to store them in a dry, cool, dark place like a cabinet, drawer, or in the pantry. Many store their spices next to or near the stove for convenience when cooking but unless they are in a cabinet or drawer, this is not ideal for the longevity of your spices as the exposure to heat, light, and moisture can shorten their life span. Removing your spices from their original packaging and transferring them to airtight, nonporous containers made of glass or ceramic can extend a spice's shelf life as these types of containers are easy to clean and do a good job of keeping out air and moisture. Refrigerating certain spices is another way to extend or maximize shelf life. Red spices like cayenne pepper and paprika can be refrigerated to preserve their color and ones with oil (like sesame seeds) can be refrigerated to prevent the oil in them from going rancid with time.
Although, if you have an old spice that you are determined to raise from the dead, there are a few ways to do it. For single spices (not blends), you can heat a bit of oil in a pan and add in the spice, stirring as it warms up. The heat will release the flavor and then you can continue cooking your meal. By doing this, you are essentially adding the spices at the beginning of the cooking process instead of at the end. For spice blends or curry powders, pour the spice directly onto a dry pan and heat to a medium-low temperature, stirring constantly until the scent of the spices are noticeably stronger. Because ground spices can burn easily, it's important to keep a close eye on the pan while doing this. Allow the spices to cool before putting them back into their jar.
