Keeping Spices Fresher Longer
In order to get the most out of your spices it’s important to know how to store and use them properly. Here's how to prolong the life of spices and dried herbs, and how to know when they’re ready to toss.
Shelf Life
Generally the shelf life of whole spices is two years, while ground and dried herbs are best within a year of buying them. Spices will have the most flavor when used within these timeframes.
What to Buy
Buy spices whole, versus ground, whenever possible and grind them just before using. Grinding releases the volatile compounds that give a spice its flavor and aroma. The longer the spice is stored, the more compounds disappear.
Where to Store
Keep spices in a cool, dry place. Don’t store spices and herbs on the counter or close to the stove, since heat, light, and moisture shorten their shelf life.
How to Check for Freshness
To check the freshness of your spices, crumble a small amount of the dried powder or herb between your fingers and take a whiff. If it releases a lively aroma, it's still good to go. If the aroma and color of the spice have faded, it's time to restock.
When to Bloom vs. Toast
We draw out the flavors of dried spices by using one of two methods: blooming or toasting. Blooming involves heating the spices in oil and aromatics until they are very fragrant, usually for about 30 seconds. Toasting spices in a dry skillet is another great way to enhance spice flavor, which takes about 1 to 3 minutes for ground spices, and between 3 to 5 minutes for whole spices. You can follow our method for blooming and toasting in the video lesson in this class.
