And make sure to date the back of the bottle to keep tabs on when it’s time to buy new ones. If a spice looks dull and has lost some of its original color, then give it the boot. Whole seeds last around three to four years, while ground has a shelf life of two to three years. Spices don’t actually go bad per se, but they lose flavor as they age. Another stay-dry tip is to replace the lid immediately after use. And when sprinkling spices into a dish, pour into your hand before adding them to food: Shaking the jar directly over a steaming pot can cake up the rest of its contents. Avoid tacking a spice rack above the stovetop or oven - heat and moisture can negatively affect spices’ quality. Keep spices away from heat, moisture, and direct sunlight.
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