Hints from Heloise - Guidelines for keeping spices and extracts

By Hklbrries

Dear Heloise: I read your column every day in The (Fredericksburg, Va.) Free Lance-Star. My question is about how long you should keep spices. I know that when spices were in tins, they couldn’t be kept longer than a year, but now that they are in jars, does the same rule apply?

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Virginia C, Stafford, VA

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Well, Virginia, there are still some spices in tins, but the majority are sold in glass or small plastic containers.

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Here is a quick guide:

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Ground spices are good for two to three years.

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Whole spices, three to four years.

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Herbs, one to three years.

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Seasoning blends, one to three years.

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To help keep the spices fresh, store them in a cool, dry place, and keep them out of direct light. If you are ever in doubt about spices, because the taste or color is off, replace the spice.

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An added hint: Extracts usually are good for about four years. However, pure vanilla will last indefinitely!

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Heloise

Ingredients

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Details

Adapted from articles.washingtonpost.com

Preparation

Step 1

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