![]() How to tell whether your spices have gone badĭried herbs and spices don’t truly expire or “go bad” in the traditional sense. Summaryĭried herbs and spices last 1–4 years, depending on the type, level of processing, and storage. That said, if you’re using a seasoned salt, any accessory seasonings may lose their potency over time. Salt is the exception to the rule, as it can be used indefinitely regardless of its size and shape without spoiling or losing flavor. If stored properly, whole spices can last up to 4 years. This allows them to retain their aromatic oils and flavor compounds longer than their ground counterparts. Whole, or unground, spices have the longest shelf life, as less of their surface area is exposed to air, light, and moisture. Ground, or powdered, spices typically have a shelf life of 2–3 years. For example, dried spices tend to last longer than dried herbs, and the more whole - or less processed - seasoning is, the longer its shelf life.ĭried herbs typically last 1–3 years. When determining the shelf life of dried herbs and spices, variables to consider include their type, processing, and storage. In the culinary world, spices are seasonings made from a plant’s dried roots, bark, or stem, whereas herbs are the plant’s dried or fresh leaves. The Food and Drug Administration (FDA) defines spices as “aromatic vegetable substances, in the whole, broken, or ground form, whose significant function in food is seasoning rather than nutrition ( 3).”
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