It is quality more than quantity that matters in a spice cupboard. You should be able to consolidate your needed spices to no more than twenty. At least once a year, take the money that you might spend on a nice meal and replenish your spices. Pass on your old spices to a friend who really doesn’t know any better.
Keep in mind, whole keeps fresh longer. Grind it when you need it.
| CRITICAL SPICES
Alspice NICE TO HAVES Chives IN THE FRIDGE Capers |
COMPLEX PRE-MIXED SPICES
Buy if you need them Chinese 5 Spice Powder IN THE FREEZER Frozen Carrots PANTRY STAPLES Baking potatoes DON’T BOTHER WITH THESE Barbecue sauce and |
OK, in a perfect world, we would use spices that are no more than 6 months old. Here in the real world, use this as your “get by” rule of thumb:
- Keep the Critical Spices up to date, that is; refresh every 6 months – especially if they are ground spices. It will cost you about what one good meal might cost you.
- Replace the Nice to Haves every 12 months. Replace all other spices at least every 24 months. They may taste closer to cardboard than the spice for which they were named, but there will at least be a slight resemblance after two years.
- Whole spices, such as nutmeg, will be good for two years.
- If you have spices older than two years, you should not be cooking.
spice shelf life – spice information – spices info – spice supply list
