How to check your Spices or Herbs for freshness
If you only use certain spices and herbs on occasion, checking for freshness is a good
idea. It is best to open and visually check spices and herbs quarterly or semi- annually:
Visual Test: Open and visually check if the spice or herb looks fresh.
•
Green, herbs will fade upon aging.
•
Red colored spices, such as paprika, red pepper and chili powder will turn
from red to brown in color.
Aroma Test:
Crush a small amount of the spice or herb in your hand and smell it. If the aroma is not
rich, full and immediate, the spice or herb has probably lost much of its potency.
Storage:
• To preserve peak flavor and color, store spices and herbs in a cool, dry place, away
from exposure to bright light, heat, moisture or oxygen.
• If possible, avoid storing spices and herbs too close to the stove, oven, dishwasher,
where rising steam or heat can come into contact with them. Heat depreciates flavor;
dampness may cause caking or clumping in the ground products.
• Store herbs and spices in airtight containers to protect against moisture and preserve
oils that give spices rich flavor and aroma.
• Be sure to close containers tightly after each use.
The type of spice or herbs and their storage conditions determine their shelf life
• Whole herbs and spices last longer than their ground counterparts.
• In hot and moist climates to guard against infestation or loss of freshness and flavor,
refrigerate spices, such as chili powder, cayenne pepper and paprika to prevent loss
of color and flavor.
• Refrigerate or freeze oil-rich seeds, such as poppy and sesame to prevent them from
getting rancid.