Dried herbs and spices do not usually “go bad” in a dangerous way, but they do lose flavor over time. The good news: a few simple habits can keep them aromatic for much longer.
The four enemies of flavor
- Heat speeds up the loss of essential oils.
- Light fades color and flavor, especially in clear jars.
- Air lets aroma escape and oxidizes the oils.
- Moisture causes clumping and can lead to mold.
Choose the right containers
Airtight glass jars, tins or resealable pouches work best. Dark or opaque containers protect against light. If you buy in larger quantities, keep a small jar for daily use and store the rest sealed.
Pick the right spot
Store herbs and spices in a cool, dark cupboard — not above the stove, next to the oven or on a sunny windowsill. Avoid shaking spices directly over a steaming pot, as the steam brings moisture into the jar.
How long do they last?
As a general guide, ground spices keep their best flavor for around 6–12 months, dried leafy herbs for around 1 year, and whole spices for 2 years or more. Always check the best-before date on the pack.
How to tell if they are past their best
Crush a little between your fingers. If the color has faded and the aroma is weak, it is time to replace it. Using fresh spices often means you need less to get the same flavor.
Tip: buy whole when you can
Whole spices hold their flavor much longer than ground ones. Grinding just before cooking gives the best aroma. Read our guide to whole vs. ground spices.