Fall is a perfect time to check on your herb and spice supplies for upcoming holiday cooking and baking. Many herbs and spices may only used once or twice a year. You may be surprised how long a spice has been in your cabinet.
Dried herbs and spices are shelf-stable; however, they do lose their flavor and potency over time. Next time you go through your spice cabinet, look at the "Best By" or "Best if Used By" dates. According to Iowa State University Extension, you can test an herb or ground spice that is past its date by crushing a small amount into your palm and smelling or tasting it. If the aroma is weak or the taste is flat, it won't add flavor to your cooking and should be replaced.
While spices rarely spoil, the University of Florida recommends you should immediately discard them if you observe the following:
- Mold: If moisture or steam gets inside the container, mold can grow, making the spice unsafe to eat.
- Caking/Hard Clumps: Ground spices that have hardened or clumped together indicate moisture exposure, which elevates bacterial risk.
- Insects: Check older, rarely used containers for evidence of pests or pantry weevils.
| Item | Time-frame for Best Quality | Examples |
|---|---|---|
| Whole Spices | 2 to 4 years | Peppercorns, cinnamon sticks, whole cloves |
| Ground Spices | 2 to 4 years | Garlic powder, paprika, ground cumin |
| Dried Herbs | 2 to 3 years | Oregano, basil, thyme, rosemary |
| Extracts | 4 years (pure vanilla extract may remain safe indefinitely if stored properly) | Almond or lemon extract |
Use your herbs and spices safely. Herb and spice containers can become contaminated during food preparation if handled with unwashed hands or after touching raw meat, poultry, seafood, or eggs. After using them in food preparation, you should clean and sanitize the outside of the jars, especially if you have handled raw meat, poultry, seafood, or eggs during food preparation.
When adding spices to a recipe during food preparation, do not shake them over a steaming pan. Instead, measure them out over your sink or counter, then sprinkle them into your pan. Steam adds moisture to your spice jar and could increase the risk of mold or bacterial growth.
Extension experts recommend storing your spices in a cool, dry place out of direct sunlight. They should not be stored over your stove as heat and moisture can reduce quality and may increase the risk of spoilage. Keep spices in their original bottles or store in airtight containers. Write the date you purchased the item on the bottle for a quick reference. Read the manufacturer’s label. Most spices include a ”Best By” or “Best if Used By” date.
Taking a few minutes to properly sort, store, and handle your spice collection helps ensure your holiday dishes are both flavorful and safe for your family to enjoy. By keeping moisture out, checking for signs of spoilage, and replacing old bottles on schedule, you will keep your kitchen safe and your seasonal baking and cooking at its absolute best.
Sources:
Herbs and spices explained: ‘Use-by’ dates, how to extend shelf life, and more to boost your holiday feast, University of Florida IFAS
Herbs and Spices Have an Expiration Date, Iowa State University Extension and Outreach
Spices, Do They Expire?, Texas A&M Extension
Will spices used beyond their expiration date be safe?, Food Safety and Inspection Service, U.S. Department of Agriculture
This article was written by Cindy Brison in 2026 and has been peer-reviewed.
