If you’re anything like me, you may have some pumpkin pie spices and poultry seasoning stashed away from Thanksgiving past. As the holidays approach, you might wonder: Can I reuse these seasonings, or should I replace them?
There are a few factors to consider. If stored properly, dried herbs and spices can last for years. Chefs still recommend replacing these seasonings every year. Those are the recipes to add the most flavor to your festive dishes.
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Despite the taste, I‘oups’oups, owner of Toups’ Meatery and developer of Spiceology, would not use them. Eventually, they lose all flavor and potency. Even if you’re trying to stretch your holiday food budget as everything gets more expensive, you might be able to squeeze another year out of your herbs and spices. Here are some tips:
What is the shelf life of dried spices?
You can keep whole spices for four years, such as peppercorns, nutmeg, and allspice. Spices like cumin, ginger, and cinnamon typically last two to four years, while herbs like rosemary, thyme, and seasoning blends last one to three years. Salt lasts almost forever.
Always Check The Best-By Date
The U.S. Department of Agriculture states that products are at their best flavor and quality when used by their best date. Put your own date label on herbs and spices, so you know the purchase date, as most lose their flavor before the date on the label.
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Checking Herbs And Spices For Quality
Take a whiff and taste anything you haven’t used in a while. It’s time to replace them if they’re not adding flavor like they used to.
How To Store Seasonings
Store herbs and spices in airtight containers in cool and dry places. Because of direct sunlight and heat, keeping them near the stove is not a good idea.