When spring arrives, we think of the basics. We pull out buckets and wash our windows, or we dig out things we haven't worn in a year to clean out the closet. What we often don't think of? Is the spice cabinet.
Who among us hasn't been haunted by that container of marjoram that was used once--or maybe twice--during the holidays, to season turkey stuffing? Where the label is discolored and even looks a little greasy, or has started to degrade and flake off?
It's time to get rid of those herbs and spices! You deserve to enjoy the best possible flavors on your food; to get that, you need fresh, colorful, aromatic spices with a lot of life left in them. Having delicious food accented with tasty seasonings helps you live in the moment and savor what you are eating.
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Take Inventory
Knowing is the first step toward doing. Compile a list of all your herbs, extracts, spices, and seasoning blends. Pull everything out of your cabinets and put them all on the table, writing down what you have as you go along. Organize by alphabetical order if you have to. Evaluate what you have, what you want, what you'll never use and, if you have duplicates, which jar of what is the oldest.
What Should I Toss?
The easiest way to evaluate the condition of your spices is simply by looking at them. Is there an expiration date and if so, is it before the expiration date, or after? Are the colors vibrant, or are they faded? Are the spices still aromatic, or do you have to fight to find a scent? Do they feel texturally intact, or crumbly and brittle?
If they fail to pass even one of these tests, it is time to throw them away.
If you find that you have duplicates and they are both still fresh enough to use, marry the jars to ease your need for shelf space.
A good rule of thumb to use regarding shelf life of spices is as follows:
| Spice, Herb or Seasoning | Shelf Life |
|---|---|
| Extracts | 4 years |
| Ground Spices | 6-12 months |
| Herbs | 6-12 months |
| Seasoning Blends | 6-12 months |
| Vanilla Extract | Forever |
| Whole Spices | 1-2 years |
These suggested shelf lives reflect what we see as the window during which most spices and herbs are at their peak of flavor. You'll find that some spices have a longer shelf life while others lose their flavor much more quickly than this. Extracts are especially finicky. Some you will discover last only a year before they smell too much of alcohol while others can last for up to four years. Use your senses to figure out which are still good, and which are ready to fall directly into the trash.
Other Things to Consider
Do you have spices or spice blends in your cabinet that are still good, but you can't think of what you would make with it, except for that one recipe you bought the spice for? Be honest with yourself when sorting these kinds of spices out. If you aren't going to use it again, toss it. If you are an ambitious cook and you like to try new foods, make it a point to find recipes that will incorporate this spice or spice blend so you can use it up before it goes bad and you have to get rid of it anyway.
How to Store Your Spices
Spices survive best when they are kept away from heat, light, and moisture. Light will hasten the evaporation of the oils in your spices. Freezing spices can cause premature degradation because repeated thawing and refreezing may lead to condensation that will damage the spices. Spices do well in a dedicated pantry, drawer, or cabinet that can be closed to prevent the infiltration of light and heat. Just don't store your spices in the cabinet above the stove. The rise in ambient heat and humidity created by cooking is a fast track to a shorter shelf life.
How Much Spice Should I Buy?
Buy your new spices in smaller quantities to ensure that you use them all up before they reach the end of their shelf life. Buying whole spices rather than ground helps them retain their flavor and complexity for a longer period of time, though that requires grinding the spices as you use them.
The easiest kind of grinder to get for your spices is a simple coffee grinder. Make sure to use it just for spices--never coffee--and grind the whole spices in small batches on an as-needed basis.
The quality of the herbs and spices you buy affects how long they retain their characteristics. If you are purchasing them from the grocery store, keep in mind that they have probably been sitting on those shelves for a long time, but before that they were in a storage room waiting to be stocked, and before that they were sitting in a warehouse waiting to be distributed across the country by a huge manufacturer. They've already had time to break down and begin losing their flavor by the time you purchase them.
Buying a higher quality product, like those we sell, means your spices will have a bigger, brighter flavor for much longer than you would find in those grocery store spices. Our products are also free from additives and bulking agents, so we're providing you with the truest flavor possible.
When is the Best Time to Start Spring Cleaning?
It doesn't have to be spring to start spring cleaning! The best time to start cleaning and organizing your spice cabinet is now. Or create a schedule; clean your pantry once before grilling season, and once before the holidays. This way you can rest assured that you and your family and friends are able to enjoy the most flavorful spices and herbs, chiles, and seasoning blends possible all year long.