I do the sniff test with my spices if they don't have a 'best used by' date on them. If I can't tell what they are without checking the label, if any scent is long gone, can't imagine they are going to add any flavor :)

Last time I went through spices, I found rosemary that seemed flat, stale that wasn't that old. And a jar of dill seed (the seed not the weed) that was 6 yrs old and still smelled pungent and strongly of dill.

If they don't have a best by date, I try to write the purchase dates on the labels, but you know how that goes, when you've come in with groceries and want to get things out of the bags, off the counter, put away....

"Ruthless" is my mantra when I undertake a project like that. I repeat it many times! I've read that one should replace herbs and spices every year, but I rarely stick to that rigid a schedule.

I read of a test to check your spices sprinkle a little pile on a piece of white paper and let it sit on the counter all night. In the morning check it out if you see little trails leading out to the edge throw them away.

I throw everything away after one year...or sooner. I have some "food weirdnesses"...and I don't keep anything very long. For example, I never save leftovers for more than one day. If I don't eat it after one day, I know I never will and out it goes.

However, last night I wished I had some ground cumin, but I had already thrown it out. I would have used it, if I still had it.

I need to go through my spices too. And the kitchen. The whole house really. I'm here learning to be ruthless.

Ruthless is good.

To me, the problem with outdated spices and herbs is that after going through all the work to make a special recipe, it'll turn out subpar if the seasonings were stale or had lost their flavor. That's a risk not worth taking.

Especially this time of year, I use fresh herbs whenever possible. The flavor difference is dramatic.

I just wish you could buy smaller quanitites, even less than the little McCormick jars. Most recipes don't call for a lot and I end up throwing away most of the jar.

This is a very good topic. I learned a long time ago that I didn't use a fraction of the spices I thought I needed, even fewer of the dried herbs. Once I got rid of practically everything, I very slowly began to replace them, mostly from Penzey's.

If I see a recipe that calls for a big list of herbs and spices that I don't have on hand....I don't fix it. That's an easy decision for me.

We spent a few days visiting family recently and I cooked some of the meals. They had three or four shelves completely packed with bottles and jars and cans of ancient spices.....none of which was worth a darn, except for the Old Bay Seasoning, salt, and pepper!

I am lucky in that I can grow quite a few herbs here and enjoy using them fresh. But I do order some from Penzey's, too.

For the last 30 years, I have been buying my spices in the bulk jars at a health food store. I can buy as little or as much as I want. It is a big savings just to buy 2 or 3 tablespoons of cinnamon or whatever else I need and put it in a spice jar at home. That way I can throw out the paprika when it loses its color.

Save all, and sell on ebay in 30 years.

Nah. I'm not going to be here in 30 years and if I am, I hope to have mastered the art of declutter by then.
No saving stuff because it might possibly be valuable later, been there, done that, trying to break free.

This post was edited by lucille on Thu, Jun 12, 14 at 18:33