Whether you are a less experienced home cook or a seasoned chef, you believably know that having a well-stocked spice cabinet is one of the secrets to leveling up the flavor of your dishes.
What you may not realize is that spices do not only add flavors to the dishes but can also help prevent spoilage and add a boost of color, even do health-promoting plant compounds to your dishes.
Various common spices and herbs, such as cloves, turmeric, sage, rosemary, and cinnamon, have shown potent antioxidant and anti-inflammatory properties.
Furthermore, initial evidence suggests that frequently eating foods with spices and herbs may lessen your risk of complications associated with heart and respiratory diseases.
If you have been gathering herbs and spices for a while, you may be questioning whether they expire and when they should be replaced.
This article tells you about the shelf life of common dried herbs and spices, including when they are ready to be tossed.
Shelf life of common spices and herbs
- bay leaves
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- powdered ginger
- garlic powder
- ground cinnamon
- chili powder
- ground turmeric
- ground allspice
- ground cardamom
- ground paprika
- crushed red pepper flakes
- seasoning blends
- whole peppercorns
- mustard seeds
- fennel seeds
- caraway seeds
- cumin seeds
- whole nutmeg
- cinnamon sticks
- whole dried chili peppers
How to check whether your spices have gone bad
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How to store spices for maximum shelf life
Q1 Do spices actually go bad at their expiration date?
Ans Any kind of food go bad but spices usually have long life shelf especially the whole one not grounded, the ground spices lost the aroma and taste after some time.
Q2 How long do spices last after the expiration date?
Ans If they’re kept in a cool dry environment they’ll last for a couple of years beyond expiration date, they may lose some of their intensity over time though.
Q3 How long do herbs and spices last? Is there a shelf life?
Ans Whole spices and dried herbs, leaves and flowers will keep 1 – 2 years. Seeds will keep 2 – 3 years and whole roots (i.e. ginger root or galangal root) will keep 3 years. Ground spices and herb leaves keep 1 year.