A plate of food and a bottle on a table, with Spice

The Useful Life of Spice plus How to Repurpose at the End

When I packed up my kitchen for our big move a few years ago, I was embarrassed to discover what I had accumulated in the spice drawer.

I’m pretty sure there were a couple bottles of something or other in there that were certified antiques, pre-dating the Nixon administration. And that ground allspice? I think the sell-by date was 50 A.D.


Drawer and Kitchen

Do spices expire?

The useful life of spices and dried herbs vary but you don’t have to worry about them going bad like other foods. The problem, however, is that they can lose flavor, which is the reason we use them at all.

A bottle of curry powder you’ve had for an untold number of years won’t make you sick. But it won’t be as potent and flavorful as when it was fresh. Spices, especially once ground, degrade over time.

As I researched to get to the bottom of this question, I found a reference to an unsupported rule of thumb floating around out there that says we should use or toss herbs and spices after six-months. What?! That seems a bit short to me. I sure can’t afford to purge my spice drawer twice a year,  which prompted me to check further with more reliable resources.

The folks at McCormick, who put a “best by” date on products offer these more-generous-than-every-six-months guidelines:

  • Ground spices (nutmeg, cinnamon, turmeric): 2 to 3 years
  • Herbs of basil, oregano, parsley: 1 to 3 years
  • Seasoning blends, marinades, and sauces: 1 to 2 years
  • Whole spices like cloves, peppercorns, cinnamon sticks: 4 years
  • Seeds: 4 years except for poppy and sesame seeds, which should be discarded after 2 years
  • Extracts: 4 years except for vanilla, which will last forever

According to Morton, regular table sale won’t expire, but once they add other factors—like iodine—it changes the equation; iodized salt will last for about five years.

The folks at Domino say that sugar, because it cannot support microbes, has an indefinite useful life.

Both Argo and Kingsford tell us that cornstarch provided it is kept sealed in a dry place, is good for at least three years. Same for baking soda, says Arm and Hammer, provided it, too, is kept well sealed in a dry place.

Clabber Girl baking powder comes within an expiration date on the bottom of the can, which is two years after the date it was manufactured. But the company goes on to warn that baking powder can quickly lose its ability to leaven if it meets up with moisture. In a fairly humid area, baking powder should be used or replaced after one year, not because it will go rancid, but because it’s not going make those biscuit, light and fluffy rise the way you intend!

Sniff test

I much prefer the sniff test. Open the container and take a sniff. If the smell doesn’t match what the label says—or it’s so weak you have to work at smelling anything—you can be pretty sure that spice will not be any more appealing in the dish you’re preparing.

Use your common sense

If the cinnamon still smells lovely but doesn’t seem quite as potent as when it was new, add a bit more than the recipe calls for.

Consider buying spices from a store that sells in bulk, then buy only the amount you will reasonably use in the next six months or so. My supermarket offers this option, as do stores like Whole Foods and Sprouts.

Though it’s best to keep spices in a dry cabinet, you can store larger backup supplies in the fridge or freezer. Whole spices can be stored in the freezer for up to three years and ground spices for up to six months. It is always best to purchase smaller amounts of spices instead of buying in large quantities.


A plate of food and a bottle on a table, with Spice and Cinnamon

Give them a second chance

As for what to do with herbs and spices that truly have exceeded their useful life, here are some clever ideas for how to repurpose them:

Freshen Carpet

Over-the-hill spices can freshen your carpet, your vacuum too. Mix an assortment of old spices like cinnamon, thyme, cloves, and nutmeg—or a blend of rosemary and ginger. Sprinkle on the carpet and then vacuum.

Pro tip: Always test in an inconspicuous place first to make sure the color from the spices won’t stain the carpet.

Repel bugs

Spices with strong or pungent smells will often repel insects. For example, ants’ worst enemy is spices like pepper, oregano sage, and peppermint.

Guard the garden

Hot spices like cayenne and chili powder make our eyes water, right? Well, imagine how they might affect rabbits, squirrels, and other critters bent on eating all the goodies in your garden. Try sprinkling those hot spices to entice pesky predators to go elsewhere.

Non-edible tree ornaments

Cookie-like ornaments will add charm and fragrance to holiday decor.

Spiced candles

If you’re into making homemade candles, you can put your old spices to work to scent those candles. Start with a basic candle-making recipe then add a tablespoon of pleasant-smelling spice to the candle mixture. But sure to use ground spices though, as whole spices could create a fire hazard.

Freshen and deodorize

Even if those spices have lost oomph for baking, simmered in water can release the last bits of volatile oils, giving off a lovely subtle aroma. Simmer a pot of water into which you’ve dropped any combination of spices to make the house smell fantastic and deodorize the air. Cardamom, cinnamon, cloves, and ginger are great choices.

First published: 10-26-18; Revised & Updated 8-28-19 with new info and resources

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5 replies
  1. Naf Ranz says:

    If I have just a little here and a little there, I put the spices in a little pile on the floor(not carpet) and vacuum it up. Makes the vacuum smell great for weeks even months. I sometimes do that with a tiny bit of loose dry tea, also. My vacuum smells like Chai right now after I purged some VERY old spices/herbs. Just be careful how you mix the stuff together or it may end up smelling funky.


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