How long do spices stay good?
You probably have a few spices that you go through very quickly. But sometimes you buy something especially for a particular recipe, and then it sits on the shelf for months. What am I saying? Sometimes even years. But can you really store spices for that long? And what can you do to make them last longer?
All herbs and spices get their flavor from aromatic oils that evaporate easily and gradually disappear. The longer you store them, the less appealingly the herbs smell and taste.
Herbs or spices?
These are terms that are often used interchangeably, although there is indeed a difference between them. The main difference lies in which part of the plant you use. Herbs consist of the plant’s leaves, such as coriander and parsley. Spices come from other parts, such as seeds, stems or roots.
Roasting, and here’s why
It’s very simple: as soon as air reaches herbs, their quality starts to decline. With ground herbs and spice blends, this happens faster than with whole spices; with these, the flavor starts to diminish after about three months. Recipes often say to roast whole spices and then crush or grind them finely. Sounds like a lot of effort, but that’s precisely why.
Whole spices
Whole spices—think star anise, cumin seeds, cinnamon and cardamom—can be stored for longer, around eight to ten months, to be precise. So if you want to enjoy optimal flavor for longer, choose these.
Can I have a little more?
If the best-before date has passed, you certainly don’t have to throw everything in the bin. You can taste for yourself whether the flavor is still good; has it diminished significantly? Then simply add a little more.
Also read:
- How to chop a bunch of herbs in no time
- Tip: drying herbs in the microwave
- There, I said it! I love curly parsley
