It is best to use fresh, frequently purchased dried herbs and spices. Herbs can even be used to fight a cold or aid in an achy stomach. So it is important that you store your spices in a good place and watch the expiration.
• Ground spices 2 to 3 years
• Whole spices 3 to 4 years
• Herbs 1 to 3 years
• Extracts 4 years except vanilla which lasts longer if unopened
• Seasoning blends such as rubs 1 to 2 years
It is also important to check the seals of your spices and make sure they are air tight. Spice containers should be stored in a dark, cool cupboard. Many times spices will be kept in a spice rack on the counter or in the cupboard over the stove. Both places convenient when cooking but also terrible places to keep spices. Herbs and spices should be kept in a place where heat, light, and steam exposure is minimal.
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