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What Is The Shelf Life Of Spices & How To Store Them?
If you walk into your kitchen and take a look at your well-stocked spice cabinet, you may have some spices that are past their expiration date, and you may not even have realised. Yes, spices like many other foods do have a certain shelf life and when they expire they may start losing their freshness and flavour.
Spices are the basic and the most essential ingredients used in a variety of cooking techniques. They enhance flavour, taste, prevent spoilage, and add a dash of colour to your food. Without spices, your food might look colourless and taste bland.
Spices have been shown to provide innumerable health benefits such as preventing and treating several diseases such as cancer, neurological, metabolic, cardiovascular and inflammatory diseases [1]. Studies have found that common spices and herbs such as oregano, clove, rosemary and sage are high in antioxidants. In fact, eating spicy foods frequently has been found to lower the risk of complications from ischemic heart and respiratory diseases [2].
Spices are available in various forms: fresh, whole-dried and ground: [3]
- Fresh spices - Fresh spices such as ginger and garlic contain more flavour than their dried form, but they tend to have a shorter shelf life.
- Whole-dried spices - They have a longer shelf life. Whole spices are toasted and dried.
- Ground spices - Ground spices which are purchased from the market lose their freshness overtime and typically do not last more than two to three years.
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What Is The Shelf Life Of Common Herbs And Spices?
Spices are made from a plant's dried roots, stem or bark, which are used to season food. Herbs are the dried or fresh leaves of a plant which are used for flavouring and garnishing dishes.
The shelf life of dried spices and herbs depends on the type, processing and storage. Dried spices have a longer shelf life than dried herbs because spices are freshly ground and are the least processed.
Ground spices typically have a shelf life of two to three years. Some of the common ground spices are:
- Garlic powder
- Ginger powder
- Cinnamon powder
- Cardamom powder
- Turmeric powder
- Chilli powder
- Paprika powder
- Mixed spice powder
- Crushed red pepper flakes
- Seasoning blends
- Coriander
- Whole peppercorns
- Mustard seeds
- Cumin seeds
- Fennel seeds
- Caraway seeds
- Cloves
- Cinnamon sticks
- Whole dried chilli peppers
- Whole nutmeg
- Lemongrass
- Parsley
- Basil
- Oregano
- Rosemary
- Thyme
- Bay leaves
- Dill
- Sage
- Cilantro
- Mint
- Marjoram
Whole
spices
have
the
longest
shelf
life
because
they
are
less
exposed
to
air,
light
and
moisture
and
this
helps
them
to
preserve
their
flavour
and
aromatic
oils
than
the
ground
spices.
Whole
spices
can
last
up
to
four
years
if
they
are
stored
properly.
Some
of
the
common
whole
spices
are:
Dried herbs have a shelf life of one to three years. Some of the common dried herbs are:
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How To Know Your Spices Have Gone Bad
When a spice has gone bad, it doesn't mean that it is not fit for consumption. It might just mean that the spice has lost its peak freshness, flavour and colour.
When you buy herbs and spices from the market, the expiration date will be written on the label. Make sure to use it before the expiry date as the flavour and quality of the herb or spice stays preserved within the time frame.
If
you
are
not
sure
how
long
the
spices
have
been
there
in
your
kitchen,
check
the
scent
and
flavour
of
the
spice.
You
can
do
this
by
crushing
or
rubbing
a
small
amount
of
spice
in
your
palm.
If
it
does
not
have
a
strong
scent
and
flavour,
that
means
it
has
expired.
However, it is generally safe to consume dried herbs and spices which have lost their flavour and scent and they are unlikely to make you sick.
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How To Store Spices To Extend Shelf Life?
- Store spices in air tight glass jars or containers to minimise the exposure to air.
- Store spices in a cool, dry and dark environment away from the stove or sunlight to reduce exposure to heat, light and moisture.
- When using a herb or spice, do not sprinkle it directly from the spice container over the dish as the hot steam from the dish can enter into the container and moisten it. Instead, use a spoon to sprinkle the herb or spice into the dish.
- If you notice any mould in your spice containers, throw away the spice immediately.
- You can store spices in glass containers or ceramic jars as they are the best options. Plastic containers can also be used but they can absorb the colour and scent of different spices and let in small amounts of air.
- You can store spices in stainless steel containers, but ensure that they are stored away from the stove.
- Spices and herbs do not need to be stored in the refrigerator.
Common FAQs
Q. What is the best container to store spices?
A. Mason jars, glass containers and ceramic jars are the best containers to store spices.
Q. What is the best way to store spices?
A. Store spices in an air tight container and keep it in a cool, dry and dark environment.
Q. What spices should be refrigerated?
A. Red coloured spices like chilli powder and paprika can be stored in the refrigerator as this will help retain their colour and flavour longer.
Q. Do spices ever really expire?
A. Yes, spices do expire
Q. When should you throw out spices?A. Throw away the spices once they start to lose their colour, flavour and freshness.
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