A food safety expert explains when we should *really* throw away our spices

Technically the answer is yes, you can still use old spices even if it’s been a year. Like, cooking with old spices or dried herbs It will not make you sick. But, experts say you may want to replace them for other reasons. Here’s what you need to know.

Do spices have any expiry date?

Officially, no. Dried herbs and spices can be stored indefinitely without spoiling. But they won’t be as effective after they’ve been in your cabinet for too long.

“Spices do not expire from a safety point of view, but gradually lose their potency as the volatile compounds degrade,” says jessica gavinA certified food and culinary scientist. For context, volatile compounds are chemical compounds in spices (like terpenes, aldehydes, and esters) that give them their distinctive aroma and flavor, according to one article. Food Chemistry From 2019.

In other words? You can continue using them, they probably won’t give your food the extra flavor or aroma you’re looking for. so if you to do Look for a date on your spice jar, it’s really just an indicator of how long the spice will retain its potency.

Is there any danger in using expired spices?

You are absolutely clear from health point of view. Dry herbs and spices have a very low moisture content (after all, they are dried), so they generally do not support growth. disease causing bacteria Such as Salmonella or E. coli, according to Australian Food Safety InstituteThis is especially true because “many spices are irradiated after production and packaging, a food safety process that uses radiation to kill germs or prevent them from growing,” says Gavin.

The main disadvantage of expired spices is, again, loss of flavor and aroma. “Every time you open a spice jar, the volatile compounds responsible for flavor and aroma are released,” says Gavin. After repeating that process for a few years, all the goodies are almost gone.

When should you throw out your spices?

The answer largely depends on whether you are talking about whole or ground spices. Here’s the basic rule for both:

• whole spices should be thrown away after two-four yearsaccording to US Department of Agriculture (USDA). “Whole spices, such as black pepper, cinnamon sticks, cloves, cardamom and star anise, retain their volatile oils and flavor compounds longer because their outer covering protects them,” explains Gavin.
• ground spices The USDA notes that it should be replaced every two to three years. “Ground spices like cumin, paprika, garlic powder, onion powder, and red pepper flakes tend to spoil more quickly,” says Gavin. “Ground spices, like cumin, paprika, garlic powder, onion powder, and red pepper flakes, tend to oxidize faster because of the increased surface area, which can alter the flavor.” There is a shortage.” The same goes for ground spice blends like curry powder, garam masala and pumpkin pie spice.

Since those are quite long time frames, it’s also a good idea to check how your spices smell and see if they are still fresh. Iowa State University Extension and OutreachWhen you smell the spice, does it have a dull color and no odor? Maybe it’s time to toss it. Does it still look vibrant and have a strong scent? Feel free to stick with it!

What’s the best way to store spices?

Your spice storage method can definitely affect their shelf life. To make sure your spices still maintain the greatest impact for as long as possible, here’s what Gavin recommends:

• Buy small amounts at a time. Buying smaller amounts of a spice increases the chance that you will use it before it loses its flavor.
• Use the correct jar. Glass jars are a better option than the plastic containers they usually come in. “Glass does not absorb odors or react with the essential oils in spices,” says Gavin. Make sure they also have a tight-fitting lid, to keep those scent notes from escaping.
• Write the date on the jar. Mark when you purchased the spice so you know when to consider replacing it.
• Keep spices in a cool, dark place. Think: a cabinet or drawer instead of a wall-mounted spice rack. Spices spoil rapidly when exposed to heat and light.