We know that dried herbs and spices add extra flavor to our meals, and even fruits and vegetables as mentioned in Spice Things Up! Part One. Many of us have a variety of herbs and spices in our cupboards, but how do we know their true shelf life?
For starters, herbs and spices don’t spoil over time or overnight even if they have a “Best By” date, but they do lose some of their strength and flavor. One way to check if the spices in your cupboard have diminished in flavor is to shake the container with the cap on, remove the cap, and smell the herb/spice to see if it still has an aroma. Another way to tell if an herb or spice is past its prime is by looking at its appearance. If it appears to be dull or faded, it’s probably time to be replaced.
There a few ways to keep the aroma and appearance of herbs and spices beginning with proper storage. First, spices kept in glass containers tend to hold more of their essential oils which in turn leads to more flavorful herbs and spices. Also, store spices in a cool, dry, and dark place away from possible moisture. Some places where moisture could creep in are above the stove or dishwasher, in the refrigerator or freezer, or when dumping spices directly into something while you are cooking (remember, steam rises).
Now that we have gone over how to properly store herbs and spices, the next step is remembering their shelf life. If they are properly stored, their shelf life should be as follows:
· Whole spices and dried herbs, leaves, and flowers – 1-2 years
· Seeds – 2-3 years
· Whole roots (ginger or galangal root) – 3 years
· Ground spices and herb leaves – 1 year
· Ground roots – 2 years
Ground spices have a shorter shelf life than whole spices or seeds.
So take a look at the herbs and spices at your house. Are they being properly stored, or are they losing their bright appearance and aroma? It may be time to head to the grocery store and check out the spice aisle!
Be Well,
Sarah.
Resource: Spices, Inc.