A Food Safety Expert Weighs In

The answer is technically yes, you can still use old spices, even if it’s been a year. As in, cooking with old spices or dried herbs isn’t going to make you sick. But, you might want to replace them for other reasons, experts say. Here’s what you need to know.

Do spices have an expiration date?

Officially, no. Dried herbs and spices can pretty much keep indefinitely without spoiling. But they might not be that potent after hanging out in your cabinet for too long.

“Spices don’t expire regarding safety, but gradually lose their potency after volatile compounds degrade,” says Jessica Gavin, a certified food and culinary scientist. For context, volatile compounds are chemical compounds in spices (like terpenes, aldehydes, and esters) that give them their distinct aromas and flavors, per an article in Food Chemistry from 2019.

In other words? You *can* keep using them, they just probably won’t give your food that extra flavor or aroma you’re chasing. So if you do see a date on your spice jar, it’s really just an indicator of how long the spice will keep its potency for.

Are there any risks using expired spices?

You’re in the clear health-wise. Dried herbs and spices have an ultra-low moisture content (they’re dried, after all), so they don’t typically support the growth of illness-causing bacteria like salmonella or E. coli, according to the Australian Institute of Food Safety. That’s especially true as “many spices are irradiated after production and packaging, a food safety process that uses radiation to kill germs or prevent them from multiplying,” Gavin says.

The main downside of expired spices is, again, a loss of flavor and aroma. “Each time you open a spice jar, the volatile compounds responsible for flavor and aroma escape,” Gavin says. After a couple of years of repeating that process, all the goodness is pretty much gone.

When should you throw out your spices?

The answer to this one largely depends on whether you’re talking whole or ground spices. Here is the basic rule of thumb for both:

• Whole spices should be tossed after two to four years, according to the U.S. Department of Agriculture (USDA). “Whole spices, such as peppercorns, cinnamon sticks, cloves, cardamom, and star anise, retain their volatile oils and flavor compounds longer because their outer shell protects them,” Gavin explains.
• Ground spices should be replaced every two to three years, the USDA notes. “Ground spices like cumin, paprika, garlic powder, onion powder, and red chili flakes degrade more rapidly. The increased surface area in ground spices leads to faster oxidation, causing flavor loss,” Gavin says. Same goes for ground spice blends like curry powder, garam masala, and pumpkin pie spice.

Because those are pretty wide timeframes, it’s also a good idea to just check how your spices smell and look to see if they’re still fresh, recommends Iowa State University Extension and Outreach. Does the spice have a dull color and zero smell when you sniff it? It’s probably time to toss. Does it still look vibrant and have a strong aroma? Feel free to hang onto it!

What’s the best way to store spices?

Your spice storage method can definitely affect their shelf life. Here’s what Gavin recommends to make sure your spices still pack the biggest punch for as long as possible:

• Buy a small amount at a time. Buying smaller quantities of a spice ups the odds you’ll use it before it loses flavor.
• Use the right jars. Glass jars are a better choice than the plastic vessels they usually come in. “Glass doesn’t absorb odors or react with the essential oils in spices,” Gavin says. Make sure they have a tight-fitting lid, too, which prevents those aromatic notes from wafting away.
• Write the date on the jar. Mark when you bought the spice so you’ll know when to consider replacing it.
• Store the spices in a cool, dark place. Think: A cabinet or drawer instead of a spice rack mounted on the wall. Exposure to warmth and light causes spices to degrade faster.