Do spices ever go bad?
I have some spices that do not have expiration dates on them. Do spices go bad?
- yes they can go bad01
- They don't go bad so much as they loose their flavour and potency. The longer they sit, the more they break down and start to taste like nothing. I noticed that after cleaning out a pantry cupboard that hadn't been cleaned out in years and found an old bag of oregano. Human nature being what it is, I smelled it and it smelled like nothing, not even a hint of organo. It looked fine however20
- Most don't go bad but they do lose flavor over time so it's best not to buy them until you need them and buy them in small amounts. If yours are older though you don't absolutely have to throw them out unless they have gone completely flavorless, you may just have to use more than your recipe calls for to achieve the correct flavor.
I did have some fresh Turkish Paprika though that went moldy...it wasn't originally a dry spice so I'm sure the moisture content was the reason. Most spices are completely dry and won't mold unless they're not in an airtight container and they're subjected to humidity or other moisture.10
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Do spices ever go bad?
I have some spices that do not have expiration dates on them. Do spices go bad?00
- The shelf life of properly stored spices and herbs is approximately 3-4 years for whole spices and seeds, 2-3 years for ground spices, 1-3 years for leafy herbs, and 1-2 years for seasoning blends. Spices and herbs should be stored in airtight bottles, away from the exposure to heat, moisture and direct sunlight. These elements hasten the loss of flavor and aroma of spices and herbs. Avoid storing your spices and herbs over the stove, dishwasher, sink, or near a window. Members of the red pepper family (capsicums), such as paprika and chili powder, should be refrigerated to help retain color and guard against infestation. This is important especially during the summer months and in particularly hot climates like here in manila.00
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Hi !!! Yes, they do go bad...here is a website that you be find helpful...Your question was asked... How long can bottled spices be kept; what is the shelf life? The good news is, spices do not spoil. The bad news is, they lose their strength. What is interesting is that a lot of cookbook writers tell you to purge your pantry once an herb or spice is about 6 months old. But the spice companies — among them behemoth McCormick and specialty spicer Penzeys — are not so reckless. They tell you to keep and use the spices as long as they appear to have flavor — and they trust you to be able to tell! Stored in an airtight container, in a cool, dry place, spices retain their potency longer than you'd think — as long as 4 years for whole spices, 2 to 3 years for ground spices, and 1 to 3 years for leafy herbs, depending on the herb. Whole peppercorns, nutmegs, and cinnamon sticks hold on to their flavor for ages. Particularly potent whole spices, such as cloves, cumin, and cardamom will also last for a long, long time. Herbs lose their flavor faster than spices. Dried herbs that have no color and no or very little smell when crumbled in the palm of your hand are probably too old for practical use. Yet even if they don't look all that green anymore, but still have some oomph when crumbled in you hand, use them freely. For ground spices, shake the jar, let it settle and give a sniff. If there's essentially no smell, it should be tossed out. If the spices have a bit of fragrance left but are not as potent as you remember or think they should be, just use more in the recipe. Then you'll run out sooner and have a reason to start fresh with a new batch. --------AND... Whole Spices and Herbs: Leaves and flowers 1 to 2 years Seeds and barks 2 to 3 years Roots 3 years Ground Spices and Herbs: Leaves 1 year Seeds and barks 1 year Roots 2 years00
- Do Spices Expire00
- Spices, both whole and ground, do have a shelf life, although it is longer than some people might imagine. Spices do not go bad in the sense of becoming rancid or spoiled, but they do lose potency and complex layers of flavor. When spices lose their power, they should be discarded and replaced with fresh ones. Ideally, try to purchase spices whole and grind them, as you do not know how long ground spices have been stored in a warehouse or store.
Whole spices will keep the longest, because they have not been cracked or ground, exposing the volatile compounds which make up their flavor to the air. They can last up to four years in an airtight container in a cool, dry place, and well keep even better in the dark. Extremely strong spices such as whole cloves, cinnamon, and pepper may last even longer. You can tell that whole spices are too old to use when they have lost their aroma.
Ground spices have a shorter shelf life, usually between two and three years. They should also be stored in a cool, dry place in airtight containers. To determine whether or not ground spices are still usable, gently shake the container with the cap on. Remove the cap after a moment and smell the container, to see if the rich smell of the spice is still present. If ground spices have declined in quality, you can use more of them in a recipe, with care, or toast them to refresh the flavor. To toast ground spices, use a cast iron skillet or a heavy pot over medium heat, tossing the spices periodically to distribute the heat, and use them immediately.
Dried herbs keep for less time, because they are more delicate. Most culinary herbs last between one and three years. Test culinary herbs by crushing them lightly in your hand. If the herbs still smell, they are good, even if the color has changed. If no odor rises after crushing, discard the old herbs.
You can prolong the life of your spices by storing and handling them well. Spices do not do well in extreme heat, so do not store them directly above the stove. They also keep poorly in the cold, so freezing them is not advisable. When using spices in cooking, pre-measure them, rather than pouring them over a hot dish. The steam will damage the spices, and if your hand slips, you may ruin the dish. Also always use clean, dry measuring implements when dipping into containers of spices.
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