Most UK spice racks have at least three jars that should be in the bin. The thyme from 2022. The cumin from before the kids were born. The "mixed herbs" that smells like dust.
Dead spices are why your cooking tastes flat. Here is the actual shelf life and the test that tells you if a jar is still pulling its weight.
The shelf life chart
Spice type
Whole
Ground / blend
Whole peppercorns, cumin seeds, coriander seeds
3-4 years
n/a
Whole bay leaves
1-2 years
n/a
Ground pepper, cumin, paprika
n/a
6-12 months
Dried herbs (thyme, oregano, rosemary, basil)
n/a
6-12 months
Spice blends with salt
n/a
12 months
Spice blends without salt
n/a
6-9 months
Curry powder
n/a
8-12 months
After the dates above, the spice is not "off". It just has 30-70% less flavour. Which means you have to use more, which throws your recipe ratios off.
The 30-second test
Open the jar. Sniff. If you have to push your nose into the jar to smell anything, the spice is dead.
A live spice should hit you the second the lid comes off.
How to extend shelf life
Buy smaller jars more often. A 90g jar of a daily-use spice is about right. Bigger jars sit half-used and lose punch.
Store away from heat and light. Above the hob is the worst place. A drawer or a cupboard away from the cooker is best.
Keep the lid tight. Air is the killer.
Buy from brands that batch-pack. Big-volume brands sit in warehouses for months before shelving. Smaller specialists rotate stock faster.
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