The folks at McCormick offer “to toss or not to toss” guidelines that are more generous:
•Ground spices (nutmeg, cinnamon, turmeric): 2 to 3 years
•Herbs (basil, oregano, parsley): 1 to 3 years
•Seasoning blends: 1 to 2 years
•Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
•Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
•Extracts: 4 years (except for vanilla, which will last forever)
Pretty straightforward, eh? Sure, but unless you keep some kind of “purchased on…” checklist inside of your cabinet it’s probably hard to keep track of how long each and every spice has been kicking around.
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