It is virtually impossible to imagine a life without the enchanting allure of spices, whether they are enhancing a comforting curry or elevating a simple omelette. From cinnamon to cumin, oregano to chilli flakes, spices add a dash of excitement to every meal. Yet, like all good things, spices too have a shelf life. The question arises: do kitchen spices expire, and how does one identify and dispose of them effectively? India’s eminent dietician Avni Kaul shares her insights on the topic in this article.

Shelf Life of Spices: A Bird’s Eye View

Spices and herbs are obtained from roots, seeds, or non-leafy plant parts, and have a limited shelf life due to their chemical compounds that are volatile. This duration varies based on spice type, processing, and storage conditions.

Whole spices like peppercorns, coriander, and cinnamon sticks last longer and have more vibrant flavours when ground just before use. They can stay fresh for up to four years due to the presence of aromatic oils and less surface area of exposure.

Ground spices, such as chilli powder and paprika, have a shorter shelf life, usually ranging from six months to two years. They have more surface area and can oxidize faster than whole spices.

Whole seeds like poppy, sesame, and caraway have the potential to go bad because their oils can turn rancid. It’s best to use them within a year and store them in the refrigerator to maintain their taste and texture.

Dried herbs like basil and thyme, as well as herb blends, remain good for one to three years as long as they retain their green colour and are stored away from light.

Do Spices Go Bad?

Spice jar dates show quality, not expiry. “Sell-by” is packing, not harvest. Quality declines with age due to oxidation, loss of essential oil, light, heat, or humidity. Ageing spices lose flavour, affecting dish taste.....

Read here - https://nutriactivania.com/when-india-kitchen-spices-expire/