How to make dried herbs and spices last longer
We have all been there. You are in the middle of cooking a curry or a chilli. You reach for the cumin or the paprika. You give the jar a shake. Nothing happens. The powder is stuck in a solid lump at the bottom of the jar. Or maybe you sprinkle it in and realise it smells like nothing.
It is easy to forget about dried herbs and spices. They sit in our cupboards for years. We buy a jar for one recipe, use a teaspoon, and then push it to the back. Three years later, we find it again and wonder if it is still safe to eat.
The good news is that old spices will rarely make you sick. The bad news is that they will not make your food taste good either. Cooking with old spices is like cooking with coloured sawdust. It adds texture, but not much else.
If you want your meals to taste amazing, you need to treat your spices right. It is not difficult, but there are a few rules you need to follow. In this guide, I will share how to keep your dried herbs and spices fresh, potent, and delicious for as long as possible.
Do Dried Herbs and Spices Actually Go Bad?
This is the big question. Do dried herbs and spices expire like milk or bread? The short answer is no. According to the USDA, dried spices and herbs do not truly spoil or rot. You can technically eat them years after the date on the bottle.
However, just because you can eat them does not mean you should.
Spices are made of volatile oils. These oils are what give them their amazing smell and taste. Over time, these oils break down and disappear. When that happens, the flavour goes with them.
So, how long do they actually last? It depends on what kind of spice it is. Here is a general guide based on research from McCormick and Texas A&M AgriLife Extension:
- Whole spices (like peppercorns, cinnamon sticks, and cloves): These last the longest. You can keep them for 3 to 4 years.
- Ground spices (like cumin powder, garlic powder, and paprika): These have a shorter life. Aim for 2 to 3 years.
- Dried herbs (like basil, oregano, and parsley): These are the most delicate. They usually last 1 to 3 years.
If you cannot remember when you bought a jar of dried herbs and spices, it is probably time to say goodbye to it.
Avoid these 4 things to keep dried herbs and spices fresh
To keep your dried herbs and spices fresh, you need to protect them. There are four main things that will ruin your spices faster than anything else. If you can control these four things, your food will taste better.
1. Heat
Heat causes the essential oils in spices to evaporate. Once those oils dry up, the flavour is gone. This means you need to keep your dried herbs and spices cool. So make sure you don’t keep them next to the air fryer, oven or even the kettle.
2. Moisture
If moisture gets into your spice jars, it can cause the powder to cake or clump together. In extreme cases, moisture can even lead to mould. If you see mould in your spice jar, throw it away immediately.
3. Light
Bright light is bad for flavour. It can strip the colour from your dried herbs and spices and break down the oils. If you have clear glass jars sitting on a sunny windowsill, they might look pretty, but they are losing flavour every single day.
4. Air
Oxygen also breaks down spices over time. This is why it is so important to keep the lids on tight. If you leave a jar open while you cook, you are letting air and moisture in and letting flavour out.
Where You Should Never Store Your Dried Herbs and Spices
Now that we know what damages spices, we can look at where to keep them. Most people store their dried herbs and spices in the worst possible places without realising it.
Avoid the space above the stove.
It seems like the perfect spot. It is convenient to reach up and grab the salt or pepper while you are cooking. But the area above your stove is hot and humid. Every time you boil pasta or fry an egg, steam and heat rise up. This will kill the flavour of your spices very quickly.
Avoid the windowsill.
As we mentioned before, sunlight destroys spices. Spices Inc. warns that herbs are photosensitive. This means they dry out and break down when exposed to direct light. Keep them in the dark.
Avoid the dishwasher.
Do you have a cupboard right next to or above your dishwasher? It might get warmer than you think. The steam and heat from the dishwasher cycle can seep through cabinets and warm up your dried herbs and spices.
The Best Way to Store Your Collection
So where should you put dried herbs and spices? The experts agree that the best place is a cool, dark, and dry cupboard.
A pantry or a drawer located away from the oven is ideal. You want a spot where the temperature stays steady.
Choose the right containers.
If you buy dried herbs and spices in bags or cardboard boxes, move them into proper jars. Glass jars with tight-fitting lids are the best option. Glass does not absorb smells like plastic can. It also creates a great seal against air and moisture.
If you have a lot of spices, you might want to use tin containers. Tins block out all the light, which is great for keeping herbs green and vibrant. Just make sure you label them clearly so you do not mix up the cayenne pepper with the paprika.
Should You Keep Spices in the Fridge?
You might think the fridge is the ultimate cool and dark place. For most dried herbs and spices, the fridge is actually a bad idea.
Every time you take a cold jar out of the fridge and open it in a warm kitchen, condensation forms. This creates moisture inside the jar. As we know, moisture leads to clumping and mould.
However, there are a few exceptions. Healthline notes that red spices like paprika, cayenne, and chili powder can keep their bright colour longer if they are refrigerated. Oily seeds like poppy or sesame seeds also do well in the fridge because the cold stops the oils from going rancid.
If you do store these in the fridge, be very quick when you use them. Take the jar out, get what you need, and put it back immediately to reduce condensation.
Good Habits for Better Flavour
Storing your dried herbs and spices correctly is half the battle. The other half is how you use them. Here are a few simple habits that will make a big difference.
Don’t shake over the pan.
This is a very common mistake. You are stirring a bubbling pot of soup and you shake the oregano jar directly over the steam. That steam goes straight into the jar. It introduces moisture and heat instantly. Instead, shake the spice into your hand or a measuring spoon first. Then add it to the pot.
Buy whole when you can.
Whole spices last much longer than ground ones. A whole nutmeg will stay fresh for years, but ground nutmeg loses its punch quickly. If you can, buy whole peppercorns, cumin seeds, and coriander seeds. You can grind them yourself with a pestle and mortar or a cheap coffee grinder. The difference in taste is huge.
Label everything.
It is easy to forget when you bought that jar of turmeric. Get a marker pen and write the date on the bottom of the jar when you open it. This way, you will know exactly how old it is next time you check your cupboard.
Buy smaller amounts.
It might seem cheaper to buy the giant bulk bag of cinnamon. But unless you run a bakery, you probably will not use it all before it goes stale. Buying smaller amounts more often ensures you are always cooking with fresh ingredients.
How to Test if Your Spices Are Still Good
Not sure if that dried herbs and spices jar at the back of the cupboard is worth keeping? You do not need a lab test. You just need your nose and your eyes.
The Sniff Test.
Open the jar and take a sniff. If the smell is faint or dusty, the flavour will be faint too. If it smells strong and pungent, it is good to go.
The Colour Test.
Look at the colour. Dried herbs should be green, not grey. Paprika should be bright red, not rusty brown. If the colour has faded in your dried herbs and spices, the flavour has likely faded too.
The Rub Test.
Put a little bit of the spice in your palm and rub it with your thumb. This warms up the oils. If you still cannot smell much after rubbing it, it is time to throw it away.
Can You Save Old Spices?
If you find a spice that is a little past its best but not totally gone, you might be able to revive it.
Heat can wake up the remaining oils. Try toasting cumin or coriander seeds in a dry frying pan for a minute or two before you grind them. You can also “bloom” spices by frying them in oil at the start of cooking. This pulls out whatever flavour is left.
However, if a spice has absolutely no smell, no amount of heating will fix it. It is better to buy a fresh jar.
Frequently Asked Questions
Can I freeze my spices to make them last longer?
It is generally better to avoid the freezer. While it keeps them cold, the temperature changes when you take them out can cause condensation. This adds moisture to the jar. The USDA recommends storing them at room temperature for the best quality.
Why have my spices turned into a solid block?
This usually happens because moisture got inside the jar. It might be because you shook the jar over a steaming pot, or maybe the lid was not on tight enough. You can sometimes break it apart with a knife, but the flavour might be damaged.
Is it dangerous to use expired dried herbs and spices?
No, it is rarely dangerous. Spices are dry, so bacteria does not grow on them easily. Using old oregano will not make you sick, but it might make your pizza taste boring.
Which spices lose flavour the fastest?
Ground herbs and flowers tend to fade the quickest. Things like parsley, basil, and chives have a large surface area when ground up, so the oils evaporate fast.
Can I put rice in the shaker to stop clumping?
Yes, this is a classic trick. Uncooked grains of rice absorb moisture. If you live in a humid place, adding a few grains of rice to your salt or garlic powder shaker can help keep it flowing freely.
Fresh Ingredients Mean Better Meals
We spend a lot of money on fresh vegetables and good quality meat. It makes sense to look after the ingredients that season them too.
You do not need a fancy spice rack or expensive jars. You just need to keep your spices cool, dry, and away from the sun.
Next time you have ten minutes, take a look through your collection. Open the jars. Smell them. Check the dates. If something smells like old dust, toss it out. Replacing a few key dried herbs and spices can completely change the way your food tastes.
