1 yr after opening date. When I did my purge last year, and what a project it was, I tossed most everything other than basics. What I kept I dated at the bottom of the jar with a permanent marker and from now on I will toss 1 yr. from that date.

I had allspice that was 9 yrs old and I had 6 jars of blk pepper. All this from not having a managed inventory but no a problem any more. You can use older spices but flavor is not there so what's the point.

I have plastic containers that I use for my spices. I am thinking of changing up to small glass mason jars. I think a smaller inventory will work wonders!

Depends on the spice. I never purge things like dried oregano or granulated garlic, parsley flakes, Vietnamese cinnamon, ground Hatch red pepper....because I use them up. and things like sechwan peppercorns and a smoked hot paprika, cumin seeds and fennel seeds, I keep for years, because if I suddenly want some, it's better to have some that has lost some flavor that I will have to use a little more of, than none at all.
My "problem" is I almost never use spice mixes, but for some reason, I seem to accumulate them....things with names like "Cowboy Steak rub" and "Penobscott Spice Blend"...they all say they would be good on beef pork or chicken....but how do I know if I wouldn't want to sprinkle some on my zucchini before grilling? I probably have 10 bottles of assorted spice blends....most of which I have never used. They were all gifts.

I don't purge, per se. I do buy small quantities and whole spices when possible. When I open a bottle that's been around awhile, I smell and taste the contents. Just sprinkle a little in my palm. That's usually the bit that's on top and the most oxidized. If the flavor is solid and right (not gone weird), but perhaps milder than if it were damper, I'll often add more than I would have. I taste the dish first, however, because sometimes moisture and heat revives them more than you'd think.

With baking spices (where you can't taste down the line unless you bake a test batch), it's usually more obvious than with, say, fenugreek. I'll go for a heaping spoon instead of a flat spoon if the spice seems a bit weak. More than that amount over, however, will just make the cake grittier rather than spicier, and I guess I kind of just know where that line is, and proceed to dump it then. It doesn't happen very often, however, as those are "normal" spices which get used a lot. Ground nutmeg is an exception. It doesn't last at all well, at least for me, and I dump it after about four months. I usually just grind fresh, since a whole nutmeg will last pretty well. A year, at least.

I do use a lot of herb blends for throwing together dishes. herbes de province, garlic pepper, etc. I do the same thing--taste a bit if it's been sitting--but those go fast. I sprinkle them in sandwiches and omelettes, on chickens to roast and in salads. I used to make my own blends, but there are organic commercial ones of high quality that aren't any different than what I'd assemble myself, and keep better because they're smaller quantities than I'd have to make. Only one is like Linda's fancifully named ones. It's has a really narrow utility.

other than neatness I also got a feel for what we use/like as a family so made a mental note to buy big sizes and smaller sizes of the rest.

It really depends on how they are stored but a general rule for ground spice is one year, sometimes two depending on the spice. Whole seed spices last much longer, sometimes 4 yrs. Also depending on the seed. Dense seed like mustard and whole peppercorn will last 4 yrs easy if store properly.

I buy whole seed in bulk and keep in the freezer. Freezing spices need to be packaged carefully...double or triple bagged. I just keep smaller amounts of each in small jars in the kitchen. Re-fill as needed.

By bulk i just mean 4-8oz for lightweight seed and herbs, 1-2lb's for peppercorns but i buy mustard seeds in 5lb bags. (i make lots of mustard)

If you have a favorite spice rub you like take a cellphone pic of the label ingredients, or save the jar, and customize it by leaving out things no longer wanted like msg or salts. I have a couple spice grinders and a couple back-ups from yard sales to make my own mixes and rubs.

When i was buying jars i did date the lids once opened as i do with baking powder and such. Time flies! I was gifted a full set of spices when i moved and started over all my spice. (did not date anything back then). Some of those i rarely used and it has been over 5 yrs. I need to start tossing as well!

Cleaning out the spice drawer is on my weekend agenda...seems like half my containers and peppermills are empty all at once.

I remember being surprised by a letter Bill Penzey wrote in his catalog since his job is to sell spices. He said if you can still smell it, don't toss it.

I don't toss my whole spices, but I do occasionally go through and replace anything faded. And I'm learning not to overbuy leafy or powdered herbs just because a big bag is so much cheaper. Somehow I wound up with two 1 oz. bags of marjoram.

I use the 'sniff' test. And I'm probably due to go through them. As mentioned above, I've got some blends I've never opened and aren't likely to use. The one blend I do use is so silly but I reach for it somewhat often, a dill mix sold by pampered chef. It's my token order when someone approaches me with that catalog ;)

I just went through Mother's the first of this week and was surprised at the strong spice or herb scent of some of those very old tiny bottles. She hasn't cooked in years. We were moving her into independent living with a lovely dining room a short elevator ride away so she really won't use them now even with a kitchen in her apartment - my sis took a couple of jars home after we did a blind scent test....close your eyes, can you correctly guess what this is ;)

I use the "sniff" test too or I'll crush a little in my hard and see if it still smells and smells "appropriate", but I do not do a yearly purge. If the smells off or it doesn't smell at all, out it goes. Sometimes I use the DH's nose. He has a more sensitive sniffer than I do!

My method is a bit overkill but i make pickling spice and some rubs for charity events....among a few other things like safer bug sprays. Just a good way to pay for my obsession. It was twice a year, just before Thanksgiving and just before Easter, but now 4 times a year or more due to demand.

I spend a hundred and make a thousand. Consistently. Pretty stocked now and just need more jars for the next round. Now buying bulk jars to keep cost down. I don't pay myself for my time, just for supplies.

(my celery seed and caraway seed seem pretty fresh...after a few years. Just an example of some spices that have a longer shelf life)

This is about 1/3rd of my spice cabinet. This is an old pic but it looks like i'm making mustards. And just filling my jars for the first time to try and organize.

Even if i was not doing this for charity, i would do this for home use after such success in keeping everything fresh and organized.

I use the sniff test too:) Bossyvossy, I like your labels. I have my tops labeled too.

Slevendog, those might be some of the prettiest jars of herbs/spices. Fun stuff!

Cathy in SWPA

When do I trash...Not often enough. It's hard not to buy more when there are such nice spice shops at travel destinations. Including where Peppi took us in Chicago; it was hard to walk out with no spices.

Nice Sleeven!

These are just the "decanted" spices. Like most of you, I have much more proving spice hoarding.

I date when I open a jar, but most linger in the drawer more than a year. The ones I use on a regular basis like smoked Spanish paprika and chipotle powder are refilled with a stash I keep in the freezer. Cinnamon stays good for a very long time. The only blend I use is McCormick Spicy Montreal Steak seasoning for burgers. For the most part I prefer herbs fresh to dried ... oregano would be the exception.

I keep my spices in alphabetical order in the fridg, and check them regularly by sniff-and-taste test.

Bulk teas seem to last forever, but bagged ones lose their flavor more quickly.

I just dump the old teas (bags & all) & spices in my compost pile. & I don't accumulate that much, because I buy mostly from a bulk store & can get just a small amount (rather than a whole bottle) of something I don't need a lot of. I prefer whole spices to ground as much as possible - they keep for ages!

I make my own spice blends, mostly. I have a couple that were gifts, but they never seem to taste as good to me.

Tea bags, now that's something I've never even thought of discarding, hmmm

bossyvossy, I found several small boxes of assorted teas in Mothers cabinets that she hadn't used - with very little scent and without a sense of freshness to my thinking. The boxes (most) did have expiration or use by dates on them, long past.

I used to keep spices after the use by date, thinking it'd be only some loss of flavour, but after getting a bad poisoning from sweet paprika I chuck them 2-3 months BEFORE the use by date. Once bitten... It took me several days to get over that poisoning.

If you got "bad poisioning" from sweet paprika, it was likely from the chicken you put it on, however I do remember an instance several years ago of a batch of paprika being contaminated with salmonella. In that case, age of the product wouldn't have mattered

Another way a spice can go bad is if you handle it. It can pick up bacteria from your hands, and so much cross contamination happens in the kitchen that your hands may not be 100% clean after just a minute of touching not much. If you pour spice into your hand to use, but don't end up using it all, it's better to put it into a prep bowl or baggie to use up right away, or just toss it in the compost or sink. It could take a long while for the bacteria to breed to the sick point, but if your hand was also slightly damp, and you store it away out of the light like you're supposed to, you've got ideal conditions. It's the same reason you're supposed to throw away makeup after a certain amount of time.

I wonder if storing spices in glass jars is a bad thing. I wonder if light exposure causes them to break down also.

Yes it does. Cool, dry and dark are the recommendations.
Never EVER pour something back into the container once you have poured it out. That included spices, mayo, mustard, honey, sugar, shampoo....etc. At one time I was a chem student and those rules were burned into my brain....never contaminate the larger stock.

I am searching for the ambition to clean out my spice cabinet today. Last night I was looking for the thyme, and spilled my larger stash of Penzey's oregano. It was well over a year old, but believe me when I say it still has LOTS of smell!

Best bet is to store spices inside the cabinetry.

I was just reminded on TV -- What I said above about not putting the leftover spice back in the jar holds true as well if you have flat, wide jars. Don't stick your fingers in them and do Emeril's BAM thing. Use a spoon, spade or what have you, or pour a little into your hand. If you like doing it with the salt, salt's harder to breed things in, but you should put a small amount in a dish or pig for BAMing with, and use it up fast. Best to use that salt for things that will be cooked, just in case.

Salt doesn't ever EVER grow bugs...in fact just the opposite....it protects from bugs....as in salt preservation of meats. BAM from your salt pig all you like....will do no harm.

You're right, of course, Linda. It's the grease and crumbs that get in the salt from the dirty fingers that contaminates the salt that grows the bugs.

Nope....even grease and whatever from your fingers in the salt won't grow bugs. cover a piece of meat with salt and it will dry out and keep forever.
As a kid I would pile salt on things like star fish and sand dollars to preserve them.
Salt's preservative properties are what made it so valuable in ancient times. Roman soldiers were paid in salt....that's where our word for salary comes from.
BAM all you want, your salt jar will be just fine.

LindaC, I put the paprika on baked potatoes. The toxin was in the paprika all right.

To clarify further: It was thick slices of potato rubbed with oil and paprika and sent to the oven till they develop that nice crusty brownish layer, which is the best part. The texture came out perfect but the taste was a bit bitter. I thought nothing could go much wrong because those potatoes spent quite a while in the oven, and took 2 or 3 more bites, which was very stupid & I sure paid for it.

That particular paprika wasn't even past the use-by date. Took my several months before I bought new paprika, and that new paprika sat in the kitchen for another couple of months before I picked up the courage to use it.

It's the drying power of salt that preserves meat.

Well, it sounds like you for sure had a bad batch of paprika....or oil. Sounds like you got some of that paprika contaminated with salmonella....which wouldn't have been good fresh. But cooking will kill the salmonella.
Can't imagine what might have been in that paprika that cooking wouldn't kill....unless there was some chemical in it.

Linda, cooking doesn't eliminate toxins once toxins are produced by bacteria. I learned that only afterwards.

The bacteria itself may die but it's legacy remains.

Most bacteria commonly found in foods that may cause illness, do not produce heat resistant toxins. Staph aureus is one notable exception as is of course botulism. But those don't grow in paprika, which is ground red pepper....and has been known to be contaminated with salmonella. Salmonella does not produce a toxin and it is killed by cooking.
I know it's hard to believe, because you got sick and feel sure it was the paprika that caused it....but most likely it was something else. But stuck in your mind was that news about the recall of the contaminated paprika.

It happened several years before the paprika scare. It wasn't the oil - I used that oil before and after the poisoning and it was perfectly safe.

I also used the paprika before that incident - it was harmless. It went bad in my kitchen. It was OK when i bought it, I assure you.