Fresh, dried, or ground, spices are workhorses in the kitchen. Whether it’s a pinch of dill in potato salad, a dash of cayenne pepper in chili, or a sprinkle of thyme over your roast chicken, seasonings bring a burst of irresistible flavor to so many dishes. If you’re like Ree Drummond and love cooking a wide array of recipes, your well-stocked spice cabinet is probably filled with herbs, seeds, and other flavorsome staples.
But if you tend to stock up on spices or buy them in bulk, you may want to think twice. While spices might not spoil in a way that’ll make you sick, the truth is, they don’t last forever. Over time, their essential oils break down, leading to a loss of flavor, aroma, and potency—the sole qualification of their job. So, if you’ve been hanging onto a few jars for years, it’s time to give your spice cabinet a refresh.
To declutter your cabinet in the most effective way, we’re revealing the five items you need to toss right now. By cleaning out your spice cabinet, you’ll get to enjoy a more organized pantry and better-tasting food—a win-win!
Old Ground Spices
Ground spices are usually the first item in a spice cabinet to go stale. While they don’t expire in the traditional sense, they do lose their potency and flavor after a few years. You’ll know your ground seasonings have passed their prime if they give off a weak aroma, have a faded color, or look clumpy. Pay special attention to paprika, chili powder, nutmeg, and cardamom, all of which have aromatic oils and strong pigments that degrade more quickly.
Dusty Dried Herbs
Dried herbs like basil, oregano, and thyme have an even shorter lifespan than ground spices: about a year. But instead of relying on the calendar, a more effective test entails rubbing a leaf between your fingers to check whether it emits a fragrance. If you can’t smell anything, it isn’t seasoning your food. Dried herbs also turn a grayish color when they’re no longer doing their job.
Unscented Whole Spices
You might think whole spices last forever, but they actually have a shelf life—it’s just a bit longer than their spiced counterparts! Whole spices keep for about three to four years, thanks to their protective outer layers, but after that, their flavor dulls and their aroma becomes faint. If they show any signs of mold or if they’ve lost their strong scent, take it as your cue to toss them in the trash.
Diluted Spicy Seasonings
Red pepper flakes, cayenne pepper, chili powder, and other spicy seasonings are supposed to bring the heat to all your favorite red-hot dishes. But if your spices are on the blander side, they’ve probably retired—and are just taking up valuable space inside your spice cabinet. While a good old taste test should do the trick, you can also look for other signs of expiration like a faded color or weakened aroma.
Unlabeled Miscellaneous Spices
If your spice cabinet has homemade blends without a label, undated bulk-bin spices, or half-used packets stashed in the back, it’s time to toss them. In order to cook with the spice, you actually have to identify it. Otherwise, it’s just acting as clutter—and is better off in the trash.
Lilly Blomquist is the associate editor at The Pioneer Woman, where she writes lifestyle stories across a wide range of topics—including news, entertainment, holidays, food, and more.
