The common wisdom I've heard is that dried herbs and spices:
- have a shelf-life of about a year or 2
- keep best in a cool dark place
- will release more flavor when crushed
That's fine but some spices are expensive. We have over different 50 jars on our spice rack and can't afford to replace them annually. Also, it's hard to believe that all herbs and spices are created equal.
What are some more specific guidelines regarding the shelf-life of herbs and spices? Which last longer? Which last less long? How much is shelf-life really affected by light or lack thereof? Do any actually become health hazards if left too long?
Best Answer
Dried herbs really do only last around six months, certainly no longer than a year. They're generally easy to get in small quantities, though.
Spices are trickier. They'll generally last rather longer, but the time will vary. If the spice is used for the colour and/or heat (e.g. turmeric, chilli) it will generally last much, much longer than one used for its smell and/or taste. Whole spices last much, much longer than pre-ground; I generally buy whole spices from asian stores, they sell them in much larger amounts for the same prices as supermarkets; and use a coffee mill to grind the right amount just before cooking (and keep a separate one for coffee!).
If kept in the dark, in a dry, clean, airtight glass container, spices and dried herbs will certainly not become health hazards, and should not pick up unpleasant tastes or odours. The strong-tasting / strong-smelling ones will, however, lose taste and smell, eventually almost completely; since that is the whole point of using them, you might as well not bother once they're off.