The short answer is yes, you can continue to use older spices, even ones that are a year old. In this case, using dried spices or herbs won’t pose a health risk. However, experts recommend that you consider replacing them for other reasons. Here’s what you should be aware of.
Do spices have an expiration date?
Formally, no. Dried herbs and spices can last indefinitely without spoiling. However, their potency may diminish if left in your cabinet for too long.
“Spices don’t expire in terms of safety, but they gradually lose their potency as volatile compounds weaken,” explains Jessica Gavin, a certified food and culinary scientist. For context, volatile compounds are the chemicals in spices (such as terpenes, aldehydes, and esters) that contribute to their unique aromas and flavors, according to an article in Food Chemistry from 2019.
In simpler terms, while you *can* continue to use them, they may not impart the desired flavor or aroma to your dishes. Thus, if you do happen to find a date on your spice jar, it merely indicates how long the spice is likely to maintain its potency.
Are there any risks to using expired spices?
Health-wise, you’re safe. Dried herbs and spices have a very low moisture content (since they are dried), which typically means they do not foster the growth of illness-inducing bacteria such as salmonella or E. coli, according to the Australian Institute of Food Safety. This is especially true since “many spices are subjected to irradiation post-production and packaging, a food safety treatment that employs radiation to eliminate germs or prevent their growth,” notes Gavin.
The primary drawback of using expired spices remains a reduction in flavor and aroma. “Every time you open a spice jar, the volatile compounds that deliver flavor and aroma are released,” explains Gavin. After a few years of this process, most of those beneficial compounds will be depleted.
When should you dispose of your spices?
When to throw out spices largely hinges on whether you’re dealing with whole or ground spices. Here’s a simple guideline for both:
- Whole spices should be discarded after two to four years, according to the U.S. Department of Agriculture (USDA). “Whole spices like peppercorns, cinnamon sticks, cloves, cardamom, and star anise retain their volatile oils and flavor compounds longer because their outer shell protects them,” explains Gavin.
- Ground spices should be replaced every two to three years, as noted by the USDA. “Ground spices such as cumin, paprika, garlic powder, onion powder, and red chili flakes deteriorate more quickly. The larger surface area of ground spices causes faster oxidation, contributing to flavor loss,” notes Gavin. The same applies to ground spice blends like curry powder, garam masala, and pumpkin pie spices.
Given that these are relatively broad timeframes, it’s also wise to assess your spices’ odor and appearance to determine if they remain fresh, advises Iowa State University Extension and Outreach. If the spice appears dull in color and lacks any scent when sniffed, it’s likely time to discard it. Conversely, if it still looks bright and has a strong fragrance, you can hold onto it!
What’s the optimal way to store spices?
Your method of storing spices can significantly impact their longevity. Here are Gavin’s tips to ensure your spices maintain their flavor for as long as possible:
- Purchase small quantities. Buying smaller amounts of spices increases the chances you’ll utilize them before they lose flavor.
- Opt for the right containers. Glass jars are preferable to the typical plastic containers. “Glass doesn’t absorb odors or interact with the essential oils of spices,” states Gavin. Ensure they have tight-fitting lids as well, which keep those aromatic notes from evaporating.
- Label the date on the jar. Indicate when you bought the spice to keep track of when it needs replacing.
- Store spices in a cool, dark environment. Consider using a cabinet or drawer rather than a wall-mounted spice rack. Exposure to light and heat accelerates the degradation of spices.
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