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Time to Freshen Up!

Storage Tips for Herbs & Spices

Peek into most kitchen cupboards and you'll find a spice collection that's been quietly growing for years, often without a clear sense of when anything should be replaced. Because dried herbs and spices don't "go bad" like cheese or oil, it can be hard to know when it's time to refresh. It's often better to think about these products as becoming "not good" rather than truly expired. An easy-to-remember 1-2-3-4 rule helps break down the typical shelf life of your favorite flavor agents by category.

Kowalski's Herbs and Spices Kowalski's Herbs and Spices

Good for up to 1 year

Ground, rubbed and whole green herbs (such as basil, rosemary, thyme, coriander and most seasoning blends) lose flavor the quickest.

Good for about 2 years

Ground red spices (such as chili powder, cayenne pepper and paprika) last slightly longer when refrigerated, which helps preserve their bright pigments and, accordingly, their potency.

Good for about 3 years

Ground non-red spices (such as cumin, ginger, turmeric and cardamom) will last quite a long time if stored properly.

Good for up to 4 years

Whole spices and seeds (such as peppercorns, cloves, whole allspice, cinnamon sticks, caraway seeds and celery seeds) last a long time before they begin to lose potency. However, oil-rich seeds like poppy and sesame can go rancid, so refrigerating or freezing them helps extend their shelf life.

Tasty Tips

  • Heat and light are the biggest contributors to the deterioration of herbs and spices, zapping color, aroma and flavor. For this reason, storing them in a cabinet or drawer far away from heat-emitting appliances (like stoves, dishwashers, toasters and ovens) is recommended.
  • The best check for freshness is the smell test. If your herbs or spices smell very faint or like nothing at all, it's probably time to buy a new jar.
  • In general, fading color, aroma and flavor in herbs and spices indicate a loss of potency and effectiveness.
  • Tightly close jars of herbs or spices after each use to minimize dissipation of the essential oils that give them their full-bodied flavor and aroma.
  • Store tightly sealed products in a dry place; dampness may cause caking or clumping in ground spices.
     

Selection and availability of products vary by market.