How To Tell When These Spices Are Expired

In my years as a chef and culinary instructor, I've often had discussions with my students about the expiration dates of spices. I start by asking how many of them have obtained a cute caddy filled with spices as a wedding or anniversary gift a number of years ago, and, of those, how many still have said spices after all of this time. Several sheepishly grin and note that the spices all look alike and no longer smell like anything. I generally nod knowingly and continue to explain why using expired spices can be a bad idea.

I always find these classes to be incredibly useful to my students, particularly when I go into detail with them more specifically about how you can tell when a certain spice has expired. We talk about factors like "best by" dates, color, aroma, texture, and even the presence of bugs in spice containers. This information is invaluable to anyone who enjoys cooking and wants their food to taste and smell as flavorful as it possibly can. If you want to discover the telltale signs to look for that indicate when you should toss a particular spice, read on.

Contrary to belief, paprika is more than just a garnish for deviled eggs or potato salad. It is a rich spice that can completely transform the color and flavor of a dish. What's more, there are all sorts of varieties with differing flavor profiles ranging from Spanish to Hungarian, mild to hot, and sweet to smoky.

As a general rule, paprika can stay fresh for two to four years and, even after this time, the paprika is not unsafe to consume. It just loses its potency. Some of the telltale signs that paprika is past its expiration date are its aroma and color. The color will fade from a vibrant crimson hue to something more brownish, like the color of rust. Additionally, depending on the type of paprika, its smell will shift from something that's vibrant, sweet, and fruity to a powder that has an almost bitter aroma, or won't have any scent at all.

Among the most common spices used in the kitchen is pepper. Not only is it a basic ingredient in most recipes, but almost every restaurant and dining room table will be outfitted with salt and pepper shakers for diners to season their food to their liking. That said, like other spices, pepper can, and will, lose its oomph after a while, particularly when it is ground versus whole.

Ground pepper typically will lose its zest after about two years. One way to extend its life expectancy is to start grinding pepper yourself. Regardless of the type of pepper you are using, whole peppercorns will last for up to four years as long as they're stored in an airtight container.

To determine if ground pepper is fresh, place some onto the palm of your hand and rub your hands together. Pepper that's still viable will have a potent, sharp aroma that will make your nostrils tickle. It will also have a spicy flavor. Expired pepper won't smell much like anything and will have lost most of its heat.

When it comes to spicing up a slice of pizza, few spices do the trick like crushed red pepper flakes. This potent garnish is produced by dehydrating and pulverizing a variety of different types of chili peppers. Once crushed, the flakes are packaged in airtight containers that are designed to repel moisture, which can prevent them from spoiling. Stored properly, they should be kept away from sunlight and direct heat.

Crushed red pepper flakes will generally keep for approximately three years without losing their heat. Beyond that, you'll begin to notice that they will become lackluster in appearance and their usually fruity and pungent aroma will be all but nonexistent. Ultimately, they'll slowly lose their spiciness, becoming completely inert.

When it comes to nutmeg, I always advise my culinary students to buy whole nutmeg. It not only has infinitely better flavor than ground, but it also lasts quite a bit longer. Whole nutmeg has a relatively long shelf life of about four years. Even beyond that it may be usable, depending on whether it was stored well enough to prevent oxidation from occurring.

Whole nutmeg that's been stored in an airtight container, away from sunlight, should have a firm texture and be free from any obvious damage, like pockmarks or fissures. It should also feel dense for its size. If you notice that it easily disintegrates or begins to shed its hull when you attempt to grate it, this is a surefire sign it is nearing the end of its life.

Additionally, fresh nutmeg should have a distinctly fragrant aroma that's sweet, nutty, and almost perfume-like. As it ages, it will become odorless, its color will fade, and its flavor will become muted, rather than warm and bittersweet.

Like most other spices, cinnamon will never actually go bad, but it will lose the spicy essence that makes it so delicious in sweet and savory dishes alike. Though cinnamon sticks will last slightly longer than ground cinnamon, typically closer to five years versus two to four, most of us aren't prepared to grind this spice ourselves and its uses are rather limited in bark form.

While every different type of cinnamon has a slightly unique flavor and aroma, as a general rule, this spice should have a warm, bright, sweet smell and taste that varies in heat from relatively mild to surprisingly assertive. One of the hallmarks of expired cinnamon is its virtually nonexistent aroma. Another key visual cue is a color that shifts from a deep auburn hue to a muted beige tone.

If you have ever eaten or cooked an authentic Spanish paella, you'll have encountered the delicacy that is saffron. This spice, which comes from the stamen of a specific type of crocus flower, is the world's most expensive spice. Its unique superpower is the distinctive yellow color, which is released into whatever dish you add it to. It also has a unique floral flavor and aroma quite unlike anything else.

These fragile threads are perishable, but when stored properly, they can be kept for up to three years. Saffron that's past its prime will begin to lose its vibrant hue. It will also begin to develop an almost metallic aroma and flavor that's not particularly enjoyable. The best way to assess saffron for freshness is to take a thread and steep it in room-temperature water for 15 minutes. If the water begins to turn yellowish orange, the saffron is still usable. If not, discard it.

When it comes to adding smokiness, earthiness, and a robust flavor to a dish, few spices perform as well as cumin. Cumin can be obtained as whole or ground seeds, and as with many other spices, the ground variety has a much shorter shelf life. For the best quality, I recommend purchasing whole seeds, toasting, and grinding them fresh every time, for use in recipes.

Whole cumin seeds can last for up to four years, while ground cumin will likely begin to lose its potency after about a year. When it comes to expired cumin, you can expect the brownish hue of the ground variety to become somewhat more muted in color. Additionally, the aroma of both ground and whole cumin seed will become undetectable, while the flavor will become more bitter and less complex.

Regardless of the method you use to peel fresh garlic, it is a laborious and messy task. An easier alternative that still yields that aromatic, sweet, nutty flavor, is garlic powder, granulated garlic, or garlic flakes. As a general rule, garlic powder is best reserved for dishes that do not have a lot of moisture in them, while the granulated and flaked variety can be incorporated into soups and stews.

All three have a shelf-life of roughly three to four years when stored in airtight containers away from sunlight and heat. The telltale signs that these varieties of garlic have reached the end of their life cycles are their texture and aroma. Garlic powder, in particular, will begin to clump and become difficult to dispense, while the flakes will dry out and become hard and chewy. All three will develop an almost rancid smell and leave a bitter, unpleasant aftertaste if used in a recipe.

Another aromatic ingredient that features prominently in the culinary traditions of many Asian and Southeast Asian countries is ginger root. While this rhizome is best used fresh, it's perishable and can be troublesome to work with. For this reason, many opt for ground ginger, or even crystalized ginger, in recipes, especially when baking.

Ground ginger is typically best when used within the one-to-two-year timeframe. Crystalized, or candied, ginger undergoes an additional preservation process during which it's steeped in a simple syrup, cooled, and encased in granulated sugar. This additional step extends its shelf-life to up to three years.

Ground ginger will typically lose its spicy flavor and aroma, eventually becoming flat and dull, with a distinctive bitter aftertaste when it's past its prime. Candied ginger, by contrast, will begin to dry out and become too hard to chew.

If you're looking to add a vibrant yellow-orange hue and a bright, earthy, citrus-forward flavor that can infuse any dish with vibrant flair, look no further than turmeric. This root is most frequently dried and sold ground. Because it is so strong, a little goes a long way, so even a small jar of turmeric can expire before you get a chance to use all of it.

Generally, ground turmeric will begin to deteriorate after about a year. You'll know when it's reached the point of no return when its color has dulled from an amber hue to something that is more of a khaki color. Additionally, turmeric has a tendency to develop a musty odor and an astringent flavor as it ages, which can quickly overpower a dish.

Mustard is among the spices that have benefits when both whole and ground. Whole mustard seeds, which can be found in white, brown, and black varieties, are frequently used for pickling, in relishes, and as an ingredient in meat marinades. These typically have a lengthy shelf-life of three to four years. When ground, however, mustard's life expectancy dramatically shortens to only around a year.

Mustard is characterized by its unique, earthy, zesty flavor. Depending on the type of seed, it can vary in spiciness from relatively mild to sharp, hitting your nasal passages with a burning sensation that quickly dissipates. Mustard seeds will begin to shrivel up and become more porous when they get older. As ground mustard ages, its vibrant hue tends to become more muted and its flavor begins to turn more bitter, losing its characteristic bite.

Among the more expensive spices on the planet is cardamom. Cardamom comes in two primary forms, black and green. The former is typically used in savory dishes, while the latter is the preferred variety for sweets and baking. Cardamom can be sold ground or whole, in the form of small seed pods. These seed pods are relatively durable and can last for up to two years. Ground cardamom, on the other hand, is far more perishable, with a shelf-life of only six months to a year before it begins to really lose its oomph.

Fresh green cardamom pods will have an aroma that's citrusy, menthol-forward, and spicy. Its flavor is pungent, with earthy, sweet, and spicy notes that are reminiscent of fresh mint and lemon zest. As the cardamom ages, it will begin to lose its aroma and flavor. Moreover, cardamom pods will begin to shrivel up and dry out, becoming increasingly brittle and easily falling apart.

When it comes to versatility, coriander is a chameleon in the kitchen. This spice, which, when allowed to mature into a plant will become the herb cilantro, can be purchased in whole, seed form, or ground. Whole coriander seeds can last for a couple of years if properly stored, while the ground variety typically begins to lose its flavor and aroma after a year.

Like cilantro, coriander has a taste and smell that can be divisive. Its citrusy and floral notes are frequently perceived by some as being soapy. That said, many love its complexity, particularly in soups, marinades, stews, and even some desserts. As it ages, coriander will begin to lose its potency, eventually developing a slightly bitter flavor and aroma. Additionally, whole seeds will become desiccated, shrivel up, and their yellowish hue will fade to a muted beige.

Associated with the rustic culinary traditions of countries across Europe, from Scandinavia to Germany, caraway seeds are an instantly recognizable ingredient owing to their distinctive flavor. Hailing from the same botanical family as parsley and fennel, this spice's unique bittersweet notes of anise and citrus make it well-suited to sweet and savory dishes alike.

Caraway seeds are always sold whole — their hardiness is part of their appeal — and they can last for up to four years. As caraway seeds age, they'll begin to fade in color from dark brown to a lighter tan hue. They'll also start to smell neutral and their flavor will shift from bright to bitter. To test freshness, place the seeds in the palm of your hand and rub them together. This should activate the aromas. If it doesn't, the seeds are past their prime.

Celery seeds are another spice that's typically sold whole, rather than ground. Unlike fresh celery or even celery flakes, the seeds have an assertive flavor that can lend a zest to dishes ranging from soups and salads to pickles and marinades. Celery seeds also enjoy a somewhat prolonged shelf-life owing to their unique morphology. They can retain their potency for up to five years.

Telltale signs that celery seeds are no longer good include appearance, aroma, and taste. These seeds should be compact and firm, and have a dark brown hue that can begin to dull as they age. Additionally, their grassy and spicy aroma will begin to dissipate, while their flavor will lose its earthy, bittersweet notes and begin to turn astringent in quality.

From baked ham to mulled wine to fruitcake, cloves are indispensable for lending warmth, a bittersweet flavor, and a hint of spice that screams "happy holidays." But, do cloves expire? Though cloves never become unsafe to eat, they will lose their flavor and aroma over time, regardless of whether they're whole or ground.

Whole cloves will last for up to four years and will slowly begin to disintegrate as they age, with their dark mahogany color fading to a dirt-brown hue. The ground version is shorter-lived, and will start to mellow within a year. The aroma of both whole and ground cloves will shift from spicy and almost floral to indistinguishable. Lastly, the peppery, sweet flavor will begin to dampen, shifting to being more medicinal and unpleasant, or completely disappearing.

Among my favorite spices, particularly when cooking fish or seafood of any kind, is sumac. This fragrant spice is not just flavorful but visually stunning. Popular in Middle Eastern cuisine, and a go-to for celebrity chef Alton Brown, sumac is known for its crimson hue and vibrant, citrus-forward flavor. It has floral notes and a tanginess that can almost make your mouth pucker and salivate.

Sumac is most often sold in its dried, ground form, and has a texture that's almost flaky, yet coarse. Because it is a relatively fragile spice, it has a short shelf-life of around six months to a year. After this point, its color will begin to fade and it may start to dissolve into an almost sand-like texture. Its aroma will become inert and its flavor can become nonexistent.

If you're a fan of luscious Indian curries or spicy Italian sausages, a flavor you'll instantly recognize is the spice fenugreek, even if you're not well versed in cooking with it. Not to be confused with fennel seeds, which are distinctly licorice-forward in taste, fenugreek has a notable bittersweet flavor that has caramel-like, nutty undertones. While whole seeds can be purchased, this spice is commonly sold pre-ground, for culinary purposes. Whole seeds may last up to three years, but the ground variety will begin to deteriorate rapidly after about a year.

Ground fenugreek will shift in color from an off-white hue to an almost grayish pallor. Its smell will lose its warmth and sweetness and the earthy, bitter notes will become more pronounced. Its flavor will begin to fade, with assertive acrid elements displacing the maple syrup-like ones.

Unlike most spices, salt is a mineral and will never expire. That said, seasoned salts are a different beast altogether, specially augmented with herbs, spices, or ingredients like dehydrated bacon or truffles. These flavored salts, which are best used for finishing a dish, can not only lose their flavor but are susceptible to spoilage, particularly those infused with meats or vegetables.

Most seasoned sea salts will have a shelf-life of about three years. Though the salinity of these will not fade, the aroma and flavor of the seasoning will, making it ineffective at really enhancing a recipe. Certainly, the aroma and flavor will dissipate as these seasoned salts age, but the salt will also begin to clump together and become difficult to distribute. Lastly, if you begin to notice any signs of rancidity, like mold or an off odor, discard the seasoned salt immediately and replace it.