Dried herbs and spices never go bad, so they won’t make you sick. But over time, their flavour fades. Prolong the power of your seasonings by keeping them in a cool, dry, dark place away from heat. Red-coloured spices like cayenne pepper and paprika are the exception. Pantry bugs such as meal moths and flour beetles like anything red, so store these spices in the fridge or freezer. When cooking, sprinkle the desired amount into a cup or spoon, not directly over the pot, which allows steam inside the bottle.
With proper storage, here’s how long you can expect spices to deliver flavour :
One to three years : Herbs like parsley, basil and oregano. (They lose flavour faster because more surface area is exposed, so flavourful oils dry up.)
Two to three years : Ground spices such as paprika, cinnamon and nutmeg.
Three to five years : Any whole spice, including peppercorns, cloves and cinnamon sticks.
By CYNTHIA DERMODY in RD Food of Reader’s Digest 1st January, 2007
With proper storage, here’s how long you can expect spices to deliver flavour :
One to three years : Herbs like parsley, basil and oregano. (They lose flavour faster because more surface area is exposed, so flavourful oils dry up.)
Two to three years : Ground spices such as paprika, cinnamon and nutmeg.
Three to five years : Any whole spice, including peppercorns, cloves and cinnamon sticks.
By CYNTHIA DERMODY in RD Food of Reader’s Digest 1st January, 2007
1 comment:
This article is ridiculous. Not only does it conflict within itself, the shelf life periods are far too long.
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