Spices and herbs enhance dishes with flavor and aroma. Knowing their shelf life is key to culinary success.
Dried herbs last 1-3 years, ground spices 2-3 years, and whole spices up to 4 years, if stored properly.
Light, air, and moisture can degrade spices, affecting their potency and longevity.
Check for loss of aroma, dull taste, or visual changes to determine if spices have gone bad.
Store spices in cool, dark places in airtight containers to maintain freshness and flavor.
Oil-rich spices like sesame should be refrigerated, while red spices like paprika need a cold environment.
Regularly check and refresh your spice collection to keep your dishes vibrant and flavorful.