Do Spices Expire? 3 Best Ways To Keep Your Spices Fresh

One of the best ways to make sure you’re creating delicious dishes with ease is to have a well stocked spice rack. My spice collection is honestly one of my most prized possessions. But I had to learn how to properly take care of it. Learning how to store spices, about the shelf life of spices, and the time frame on ensuring their freshness is the essential. But, can spices expire?

I love learning and exploring the beloved world of spices. I’ve travel to international markets and food co-ops to check out their spice selections. However, I’ve only started getting serious about them about 5 years ago when I learned how flavorful dishes can be with fresher spices.

How long do spices last? Do spices expire?

The short answer is no…kinda.

Where Are Spices Expiration Dates On The Package?

In general, dried ground spices can last from 1-3 years, whole spices can last from 2-3 years. Spices do not traditionally have an expiration date stamped on it. In some cultures, certain spices are kept for many years.

However, there are certain things you can do help spices retain their best flavor.

Here are 3 things you should know to properly extend the life of your beloved spices:

#1 Buy Smaller Quantities

As a general rule, it’s best to buy smaller quantities of pre-ground spices to retain their best flavor. Although you may be able to find large quantities of spices at certain stores for cheaper, it’s very possible those could be old spices and ultimately a waste of money. Especially if you do not use all of it.

Purchasing smaller containers of great quality spices is the best way to make sure your spices are as fresh and flavorful as they can be.

Over the years, I have started to incorporate single origin spices into my spice collection. They are generally higher quality spices with traceable sources often from a dedicated spice store.

Burlap and Barrel is an online spice store which sources single origin spices and fresh herbs directly from farmers and growers. In addition to having amazingly flavorful spices, they stock spices you might not find in not only your grocery store or Trader Joe’s, but almost anywhere. I recently purchased a couple of jars of their Blue Turmeric.

I researched about it for weeks before, totally entranced about the potential health benefits that were along the lines of yellow turmeric including antioxidant and inflammation but better.

They carry both higher potency yellow turmeric and the super rare blue turmeric along with most of their other spices in smaller spice bottles. They are in glass jars and airtight containers.

#2 Store Your Spices Properly

Much like any perishable good, learning how to properly store them is paramount. Direct sunlight can degrade the vibrant color, essential oils, and chemical compounds of spices. Proper storage can prevent this from happening from various spices in your collection.

I store my spices in a dark place in my kitchen…the cabinets. Nothing fancy, but it’s still very much worth mentioning since people are starting to incorporate their spices into their open kitchen designs.

A dark cupboard is perfect to protect your flavorful spice cabinet. In addition, certain seasoning blends can start to lose their luster when exposed to heat sources before being added to your pot or pan.

So, keeping them in cool places is another good rule of thumb.

#3 Opt For Whole Spices When You Can

Throughout my childhood, I thought ground spices were the end all be all. Almost everyone I knew used pre-ground spices. Spice blends like Lawry’s and Mrs. Dash were staples. And to be honest with you, I still keep Lawry’s on hand because it’s a must for certain Southern dishes.

But when I started shopping at international markets, my eyes were opened to the many spices I was missing out on because they might not be sold in a pre-ground spice jars. Depending on the type of spice, they might taste exponentially better when ground right before using.

Once I found this new-to-me world of whole spices, I went all in.

I now own a mortar and pestal along with a small cast iron pan to dry roast my whole spices before quickly grounding the spices myself. Toasting spices brings out the flavor profiles in the herbs and spices.

If you’re wondering how to dry roast spices, it’s quite simple.

Start with a dry pan or skillet, and place it on the stove over a low fire. On the surface area of the pan, add whichever spices you would like to dry roast. I like to do this method with my Wild Cumin. I do not add oil or water, just the spices and the dry pan over the low flame.

For 2-3 minutes, let the spices toast while gently shaking the pan to allow for the spices to get fully toasted. Then turn off the flame.

You can add the spices to your dish right then or ground them using the mortar and pestal. I promise you, it will be the best ground cumin of your life.

When Should You Throw Out Spices?

After sharing all the information I’ve learned about spices, there are no official rules that states one needs to ever really throw out spices.

That does not mean you shouldn’t.

For the best tasting meals, it’s best to opt for the freshest ingredients possible. Using the guidelines shared above, you should be able to figure out when to consider throwing out older spices and seasonings in your pantry.

Keeping your spices fresh isn’t hard. It just takes a little thought. Soon, it will be like second nature. Let me know if this was helpful.