How Long Do Spices Last? Not Forever!
Key takeaways:
Many spices can retain their flavor for a few years. Whole spices last longer than ground spices, leafy herbs, and extracts.
Spices don’t spoil, so it’s safe to use them even when they’re past the “best by” date on the packaging.
For maximum flavor, some chefs recommend using spices within 6 months.
Proper storage, such as keeping spice bottles in a dark cabinet, helps them stay fresher longer.
Table of contents
Chances are you have some herbs and spices in your kitchen cabinets that have been there a long time. Some have likely passed their expiration date. And you may have wondered whether you should toss them or if they’re still good to use. Spices can be pricey, so nobody wants to throw them out needlessly.
One concern is whether spices actually spoil and can make you sick. The other is how long they retain their food-enhancing flavor.
Here’s what you need to know about how long different herbs and spices last and when you should toss them.
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How long do spices last?
The good news is that spices don’t usually spoil. It’s highly unlikely that they’ll go bad and make you sick.
But they can lose their flavor over time. Spices get their flavor from essential oils and phytochemicals. Over time, these components break down, often because of exposure to environmental factors like air, sunlight, and moisture.
How long spices retain their flavor depends on their form. Different forms of spices include:
Whole spices (peppercorns, cloves)
Ground spices
Leafy herbs (thyme, rosemary)
Extracts (vanilla)
“Whole spices typically last longer than ground spices because they have less surface area exposed to air, light, and moisture,” said Kristen Smith, RDN, a spokesperson for the Academy of Nutrition and Dietetics. “This helps preserve their flavor compounds and aromatic oils.”
Here’s how long you can expect various forms of spices and flavorings to last.
Spice or flavor (form) | Flavor retention (years) | Examples |
Whole spices | 2-4 years | Cinnamon sticks Cloves Coriander Lemongrass Seeds (mustard, caraway, cumin, fennel) Whole dried chili peppers Whole nutmeg Peppercorns |
Ground spices | 2-3 years | Chili powder Garlic powder Cinnamon Turmeric Allspice Cardamom Paprika Powdered ginger Red pepper flakes Seasoning blends |
Dried leafy herbs (ground and whole) | 1-3 years | Bay leaves Basil Cilantro Dill Marjoram Mint Oregano Parsley Rosemary Sage Thyme |
Extracts | 4 years | Almond Anise Lemon Mint Raspberry Vanilla (The exception — vanilla extract can last for many years and becomes more flavorful over time.) |
When do spices lose their maximum flavor?
Maybe you’re an amateur chef or have a sensitive palate and prefer to use only the freshest herbs and spices. If you’re looking for the highest quality flavor, you might want to replace your old spices sooner than generally recommended.
Most spices have a “best by” date on the bottle. This date tells you how long the flavor and quality of the spice are expected to be at their best. Manufacturers voluntarily set this date based on factors like packaging and conditions like temperature during processing and shipment.
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But you might notice a decline in a spice’s flavor and aroma long before the best-by date.
“In my opinion, you shouldn’t keep spices for more than 6 months,” said professional chef and cookbook author Jamie Gwen. “But ultimately, you should use your best culinary judgment and determine the life of a dried spice or herb by its aroma and flavor.”
How can you tell if a spice has gone bad?
There are a few easy ways to tell if a spice has lost some of its flavor:
Flavor: If you taste a bit of the spice and it seems weaker than it once did — or you find yourself needing to add extra seasoning — it’s likely time to replace it.
Aroma: Fresh spices have a strong aroma that fills the air when you open the bottle. If you have to hold the bottle close to your nose to find the scent, it’s time to replace it.
Fading: Some spices like paprika and turmeric can lose their bright color as they age. If they look faded, they’re likely stale.
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A change in texture may not be a sign that your spice is past its prime. Caking and clumping can occur as spices age. When they lose their natural moisture, they can harden over time. But if the spice still smells and tastes good, you can continue to use it. Loosen the clumps by tapping the bottle with a spoon or fork handle.
To avoid frequently replacing spices, buy small bottles of spices you only use occasionally. And choose whole spices whenever possible, as they last longer. You can grind whole spices as needed right before cooking.
Can expired spices make you sick?
Expired spices won’t make you sick, as they don’t spoil with age. There’s a very low risk that a spice could become contaminated with bacteria or fungus during processing. But this is highly unlikely.
Most spices sold in the U.S. are imported and often treated when they enter the country to kill bacteria. The FDA has also increased its oversight of food facilities, which includes conducting more inspections of spice manufacturing plants.
Even if a spice is contaminated, you wouldn’t necessarily get sick. This is because most spices are used in cooking, and exposure to heat can kill the bacteria.
How should you store your spices?
Spices tend to lose their flavor because of exposure to the elements like light and humidity. And certain spices need special care. Follow these tips to help preserve the flavor and other qualities of your spices:
Store spices at room temperature. The only exceptions are spices in the red pepper family, like paprika and chili powder. These should be stored in the refrigerator to preserve their flavor and color.
Avoid the freezer. Condensation (moisture) forms when you take spices out of the freezer to cook with them. This can shorten their shelf life.
Store spices in dark, dry places. Protect them from direct sunlight, heat, and moisture/humidity. A kitchen cabinet or drawer is your best bet. If you have a spice rack on the counter, place it away from windows and other sources of heat and humidity, like the stove and dishwasher.
Close the caps tightly. Don’t leave spice bottles open longer than necessary to prevent air from degrading the flavor.
Avoid storing spices in plastic bags. If you prefer to buy loose, bagged spices, transfer them to glass bottles at home. Glass provides a tighter seal, helping them stay fresh longer by preventing moisture from getting in.
Frequently asked questions
No, there’s likely no difference in shelf life between organic and non-organic spices. All the things that can degrade spices (like exposure to light, air, and moisture) affect them the same way, regardless of how they’re grown.
If you’re in a pinch and can’t get to a store, you may be able to revive certain spices, as long as they’ve retained some of their flavor and aroma. For example, you can bring back the flavor of spices like curry powder or cumin by toasting them over medium-low heat. You can also cook certain spices in oil before using them in a recipe.
Since the majority of a spice’s flavor will be gone, any type of spice that’s 10 years old should be replaced, said Smith.
The bottom line
Spices can retain their flavor for 1 to 4 years, though this varies depending on the form of the spice. Whole spices last the longest. Check the “best by” date on the packaging. This gives you an estimate of how long the quality and flavor of the spice will be at their best. But the best judge is you. If you notice a loss of aroma or flavor, it’s best to replace it.
Why trust our experts?
References
Feucht, A. (2021). How long do spices last? McCormick.
McCormick. (n.d.). Frequently asked questions.
Tremblay, S. (2018). Refresh your spice cabinet this spring. McCormick.
U.S. Department of Agriculture. (2023). Food product dating.
U.S. Department of Agriculture. (2024). AskUSDA: Will spices used beyond their expiration date be safe?
U.S. Food and Drug Administration. (2018). Questions & answers on improving the safety of spices.
