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  1. I keep my dried herbs and spices in a dark cool cabinet. Most are still fragrant at 2 years and taste good. I always go through all my kitchen things annually before Thanksgiving…early Nov. That gives me time to replaced tossed things in time for the holidays.

  2. If you’re a white American, they’ll taste spicy after a decade.
    When our moms wanted to get fancy, they’d sprinkle a dash of paprika on a deviled egg or something equally bland.
    And hold the salt, that’s not good for you!

  3. I have thought about this often — I have tons of herbs and spices, many of them 10+ years old, and they seem to still be good! Nary a rancid curry, nor a tasteless oregano. Perhaps not as pungent, but definitely not bad by any stretch.

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