I'm a Penzeys fan, and they have always said the shelf life is longer than the use-by or best-by dates on the bottles, or the often suggested 6-months or 1-year dates. You may have to use more to get the same result because the volatile oils tend to diminish over time, especially if you store them near a heat source (on top of the stove) or in direct light.

I store my bulk amount of spices/herbs I get from Penzeys, or seldom-used spices, in the freezer which extends the life of them. As always - heat, light and oxygen are the enemy of all food.

Herbs I gather from the garden I replenish each year because I get a new crop each spring.

-Grainlady

Penzey's is my weakness so I end up with too many spices after a visit there (although I always promise myself I won't!). Every once in a while I go through my spices and pick out the ones that I know I need to use up and then start using them as much as possible.

I agree with grainlady regarding shelf life and using extra if needed. They don't go bad, just lose potency and flavor so I use them up by using more if necessary.

And just as a point of information, not only are Penzey's spices better than what you can buy in the grocery store, they are generally cheaper. So heck, you can buy that formula one for the same or better price than the chevy!

Regarding your turmeric, throw some into the pot when you are making rice. It doesn't affect the flavor except ever so mildly. It does turn the rice a pretty yellow and in fact, turmeric is good for you so why not!

I use Penzeys too and I write the month and year on the bottle when I purchase it. When individual spices become favorites, I purchase the smallest bags that are 2x bigger than the 1/2 c. jar so I can refill the jar. Most bags and bottles hang around here for 2 years. They are in a drawer across from the stove.

About the Ferrari comment. Spices are more useful than Ferraris. I know that for a fact. My hubs has said that my cooking improved in flavor when I found Penzeys. I don't miss the Ferrari. Just a fussy, fretty idiot car that loved her mechanic.

What I like about Penzeys is they sell almost all of their spices in the little 1/4 cup jars, which really helps me keep my spices fresh, since single-me doesn't use up spices that fast, especially the less common ones. I also love some of Penzeys unique blends. But I have to pay shipping so not much of a cost savings so I only order things once and a while from there, specialty items, etc. I can also get good spices locally so it's all good. I don't throw spices out too often, I just use them a little more liberally if they are older. Chile powders seem to hold up relatively well for me, I don't go thru the hotter stuff very fast. Paprika, on the other hand, looses its delicate flavor fast. But who cares if you are just using paprika for the color. I do some N. African/Middle Eastern and Hungarian cooking and I actually use paprika for the taste.

As for having little jars of weird spices on the counter, I hear ya! But in those situations I try to find recipes I like using that ingredient. I love to experiment in the kitchen. Tumeric is so good for you, I have developed a repertoire of recipes using it. BTW, that's another spice that doesn't do well sitting on the shelf for long periods of time. I think that's why a lot of people don't think tumeric has much taste, because the taste it does have seems to fade faster than I can use it up. I like tumeric with rice and peas or spinach. It's the poor man's saffron.

Oh I forgot to add that tumeric is also good on fried potatoes, which I sometimes mix with peas or tomatoes or spinach, but you don't have to. Also good on roasted vegetables.

I have a huge stash of dried spices/herbs, and no particular storage proceedures. Except when I renovated my kitchen, I put in a lot of pull-outs, so seldom used stuff didn't get abandoned in the back of cupboards. I'm more likely to use what I can find.

Otherwise, I'm sure I inherited my organizational skills from my mom. After she passed, and I had to clean out her house, I moved many tins and bottles of spices from her kitchen to mine. I'm not sure how viable the contents were, but for sure the containers were "collectible".

Tumeric is so good for you, I have developed a repertoire of recipes using it.

Lpink, would you mind posting some please? I really only ever use it in rice (as my mother did) and I never thought of putting it on potatoes. I'd love to see some other uses.

I don't mean to hijack this thread... so if you post maybe you can start another thread?

I am boycotting Penzey's.

Not because of their quality or selection, but because of their political activity. I regret that there are a few things I will not be able to order from them, but I would rather my money NOT be channeled to a PAC that I disagree with.

I am certainly not suggesting that anyone follow my lead. Do your own research and come to your own conclusions.

Alexa

At least it is a small PAC by today's standards.

IMO... a lot of the "shelf life" stuff surrounding herbs/spices is HYPE from manufacturers!?! Whenever I use a dried herb, will crush it in palm of hand. If it still has a good aroma, can't see any reason to replace it with new stuff.

Two years ago, made herb and spice blends as part of holiday goodie baskets/bags. Frankly, bought most of my raw materials at dollar stores... and they came out fine. But I ended up with a lot of extra stuff, so had to get organized. Actually pulled EVERYTHING out of spice shelves and made a list. Then another list of whatever extra stuff that's sitting in a milk crate in my garage.

I'm a sucker for less than "normal" things. Bought small bag of Annato seeds... mainly cuz I didn't have them. Found a neat Indian market near school where I teach at nights. Can't wait to go back when I have enough time to ask all my questions about things I saw there.

klseiverd: That "crush it in palm of hand" test is a good one! I will try that with the oregano for my next pasta sauce and see if I can tell the difference between a newish container and one of the older ones. Thanks!