Categories
Loading
Welcome to Babble,
Settings
Sign Out

Get the Babble Newsletter!

Already have an account? .

How Old Are Your Spices?

(photo from 20 West Euclid Vintage on Etsy)

Have you checked your spice cabinet lately? If any of your spices look the one above, they are from the 1940′s and could be in a museum.   If your cabinet looks like mine did before my last move, you probably have spices in there in the back that are over 10 or 15 years old. Before you get sad about throwing out old spices, think about this: old spices won’t even spice up your food….why would you want to sprinkle your yummy recipe with dried up, unflavorful 10-year-old herbs and spices?

Spices only last about 1 to 4 years. McCormick guidelines for shelf life are:

Ground spices: 2-3 years
Whole spices: 3-4 years
Seasoning blends: 1-2 years
Herbs: 1-3 years
Extracts: 4 years

 

(more after the jump)

nggallery id=’125613′

  • Checking the Age of McCormick Spices 1 of 9
    Checking the Age of McCormick Spices
    To check the age of McCormick spices, you can plug code from the bottom of the bottle into the decoder on the McCormick website.
  • Checking the Age of Other Spice Brands 2 of 9
    Checking the Age of Other Spice Brands
    To check the shelf life of these brands: Spice Islands®, Durkee®, Weber® Seasonings, Tone's® and French's you can decipher the code using the ACH Spice website.
  • The Enemies 3 of 9
    The Enemies
    Store spices in a cool, dry and dark cabinet. Heat and light are a spice's worst enemy. Heat will dull the flavor and light will fade the color.
  • Refrigerator Storage 4 of 9
    Refrigerator Storage
    Red spices can be stored in the refrigerator along with soup bases. This will preserve the flavor longer. They key is remembering that you PUT them in the refrigerator!
  • Ground vs. Whole Spices 5 of 9
    Ground vs. Whole Spices
    Ground spices release their flavor more quickly than whole spices and can be added at the end of cooking. Whole spices need more time to release their flavor and are normally added at the beginning of a recipe. Photo from McCormick.
  • Doubling a Recipe 6 of 9
    Doubling a Recipe
    When doubling a recipe, don't double the spices. Only add 1.5 times the amount recommended and add more if necessary once you have had a chance to taste your dish. Photo from McCormick.
  • Release Whole Spice Flavor 7 of 9
    Release Whole Spice Flavor
    Use a small coffee grinder to grind up whole spices to allow them to release their flavor more quickly. You can crush herb leaves in your hand or use a mortar and pestle. Photo from McCormick.
  • Toast in a Pan 8 of 9
    Toast in a Pan
    You can toast some spices like fennel seed, sesame seed and white peppercorns to make them more flavorful. Photo from McCormick.
  • Check Color and Smell 9 of 9
    Check Color and Smell
    You can do an easy fresh test on your spices just by examining the color and smell. If the color looks dull and faded or the aroma of the spice is hardly there it's probably time to throw them out.

READ MORE OF ASHLEY’S WRITING AT LIL BLUE BOO.

FOLLOW ASHLEY ON TWITTER AND FACEBOOK.

FacebookTwitterGoogle+TumblrPinterest
Tagged as:

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.

FacebookTwitterGoogle+TumblrPinterest