Whether you’re whipping up a birthday cake or getting ready to host a small dinner party, using fresh spices makes all the difference. But if you’ve ever reached into the spice cabinet and pulled out something you haven’t used in well, forever, you may wonder do spices go bad—or do they just lose their zing?
We all have spices we seldom use, languishing in the back of our cupboards. “Over time, spices can lose their vibrancy and potency,” says Kate Merker, chief food director at Good Housekeeping. “Every spice will be different.”
Here’s how to tell if you should still use your spices or if you need to buy fresh:
Do spices go bad?
The good news is that, from a food safety standpoint, spices don’t go bad. “Because spices are generally dried, they don’t support the growth of pathogenic bacteria,” says Donald W. Schaffner, PhD, food microbiology professor at Rutgers University Department of Food Science. “Although there might be pathogenic bacteria in the spices when they are first harvested, those bacteria will die slowly over time. The older the spices, the less likely it is to have a viable pathogen present.”
It is possible, however, that if the moisture content of the spice is not properly controlled, mold may develop. This might occur, say, if you harvested spices from your own garden and stored them before they were completely dried. “There are some molds that will make us sick, but generally speaking, humans are pretty good at smelling when something is musty or moldy and not consuming it,” says Dr. Schaffner.
How can you tell if spices have lost their potency?
A simple smell and taste test is key, says Merker. If you aren’t sure how long you’ve been hanging onto a jar or can of spices, give it a sniff or taste. If it has no (or little) aroma or flavor, it’s time to toss it and buy a fresh jar.
How long do spices last?
It depends on several factors. “As a rule, whole spices always last longer than ground spices,” says Merker. So spices such as peppercorns, whole allspice, and caraway seeds have a longer shelf life.
Ground spices, such as cumin, ginger, and paprika, don’t last as long. “This is because the grinding process breaks open the cells and then this allows any flavors to degrade over time with the exposure to oxygen,” says Dr. Schaffner. Leafy herbs, such as basil, oregano, and rosemary, also tend to be more perishable.
In addition, the manufacturer may include a date on the side of the package. “This may be labeled as a ‘best by,’ ‘best before,’ or ‘use by’ date,” says Dr. Schaffner. “Whatever the date is called, it’s the same thing. It’s just the manufacturer’s advice on how to ensure that the product still meets their quality standards.”
Depending on how you have stored them, here’s how long spices generally last:
- Whole spices tend to last for 2 to 4 years.
- Ground spices last about 2 to 3 years
- Leafy herbs last about 1 to 2 years
How to store spices so they last longer
According to Merker, the best place to store spices is in an airtight container in a cool, dry place. Don’t display them on a shelf near your stove or expose them to heat and light. Instead, store them in a nearby drawer or cabinet, where they are still within reach but shielded from environmental changes.
Also, when buying new spices, buy the smallest size possible, especially if it’s something you know you don’t use that often. Many grocers now offer bulk bins, which may be a better option so you can buy a small amount and use it quickly.
Do extracts go bad?
“Just as spices never really ‘go bad’ from a food safety perspective, the same would be true of extracts,” says Dr. Schaffner. “The same basic principles apply in terms of exposure to light and heat.” The presence of alcohol in some extracts, such as vanilla, may extend the shelf life, but even extracts eventually will lose their potency.
source : https://www.goodhousekeeping.com/food-recipes/cooking/a64219779/spices-expiration-date/