While closets, desk drawers, and attics or basements get the spring cleaning attention, now is a great time to check your kitchen cabinets. Sure, look at any plates, cups, or small appliances you don’t use and could donate, but also check in on those spices.
Many spice bottles have a,”best by,” date, which is not necessarily, “expired,” or, “bad.” Instead, this date is intended to reflect how long an item may be at its freshest.
Also worth noting is this date is typically for an unopened item. Air, humidity, and even heat over time can break down a spice, sauce or dried herb. This is especially true for low/no sodium ingredients as they can rely on other methods of preservation.
Salt itself can’t really, “expire.” It’s naturally occurring and is harvested many ways. Instead, salt can clump or even evaporate within high humidity environments, like a kitchen. Keep airtight and you should be okay for the storage of this essential mineral.
Most advice on best by dates is that unopened canned or jarred food is good for one year after the date, assuming no signs of damage or spoilage; think popped top on an unopened can or jar. Boxed items are generally considered good within one month of date.
Opened spices or herbs lose their potentancy after opening and are best used within six months regardless of the date. Keeping items in air tight containers will help limit aging, but you may notice you’ll need more of a dried herb to get the same impact versus new, or freshly opened.
If you’re like me and you transfer spices into countertop jars, now’s a great time to think back to its age. When did I buy this cinnamon? This vinegar was for a dish two years ago?
To help manage spices and avoid waste, try purchasing what you’d use within six months. If it’s for one dish once a year, maybe buy the smallest container. If it’s a spice you use every day, like garlic powder or black peppercorns for me, then I’m good with the larger sizes.
You can also consider writing on the spice bottle itself, or a small piece of tape, when the spice was opened (think, how you label a freezer) to help manage age.
And of course, when in doubt, throw it out. Replacements are often inexpensive and easy to find in the supermarket or online. Best be safe and toss if you’re not sure how old or how long it’s been around.
What spice or blend do you use the most or the least? How many did you need to toss and refresh?
#staysalty
