I am not a great cook, and neither is my husband. We don’t have a lot of spices, and they often expire before we use much of them.
I had to clean out the cabinet I keep spices in because we had a new microwave installed. I finally put them back today, and probably threw 5 spice jars away because they were expired.
Do you use expired spices? Do you check to see when they expire?
What are your favorite spices? Any tips for keeping them longer?
Any “spice talk” OK here.
I have a lot of spices -some Costco sized, some small. If I had to guess I’d say 40? Some are blends.
I probably sort through them maybe once a year. I don’t know that I pay attention to the expiration date but more so, know by the type of container how old they are.
Hard to pick a favorite but most used are:
Garlic/Onion powder
Red pepper flakes
TJ green goddess
TJ special Italian blend
Actually once I get started I just realize I use many of them often!
Also keep 3-4 types of salt on hand.
We love Spike - it’s like a Mrs. Dash, many spices under one umbrella - love it. On everything (on popcorn it’s divine!). We use the salt free version.
I love herbs d’provence - use it in soups and scrambled eggs.
I have a good selection of herbs and spices.
I also love herbs and spices. My favorites - rosemary, sage, dill, thyme, garlic powder, herbs de Provence, red pepper and paprika. I also have some spice blends that I like from a local spice company.
I typically grow and dry my own herbs at the end of every summer and my favorites never make it a full year. I don’t typically worry about expiration dates on the the lesser used spices.
I love spices, and I do replace them every so often (I check them to see if they have lost their flavor/potency). I really like Penzey’s spices. I like high quality spices for Indian and Asian cooking in particular (I know I should grind the spices myself, but I don’t). Good quality cinnamon is something that makes me happy, and quality vanilla is a must. I am not a particularly good cook, so I feel like having good spices is helpful. I am good at baking, and good, fresh spices make things extra tasty.
My favorite spices/spice blends are:
Lemon pepper
Old Bay
Montreal Steak
Smoked paprika
Uzbek pilaf spice packets from the local Euro deli (I think it is this one https://www.amazon.com/Russian-Spices-Plov-pack/dp/B00U55JJI4 )
Rosemary (comes from the giant bush in the yard)
Cumin seeds
I use only a few spices regularly - salt, pepper, red pepper flakes, basil, and parsley. I also have a few that seem to go bad before they are used up (nutmeg and paprika)
Many years ago, I sprinkled paprika on something I was cooking and it started crawling around the dish. I was slightly traumatized by this. Now, I never use a spice that I don’t use often, without first sprinkling some into the sink to make sure it isn’t “alive.”
@kelsmom mentioned good quality vanilla. I agree. Has anyone used vanilla paste?? Costco has it and I wondered if it would be more flavorful/intense than liquid vanilla and/or how to use it
Try to store your spices away from extreme heat (like your oven). Also, don’t shake your spices over a steaming pot of food (the moisture will cause the spices to clump). Instead, open the jar and spoon the spices out. I’m also a big Penzey’s fan!
I love the spice drawer we put in when we remodeled our kitchen. Allows me to see everything I have, all at once- which is probably too much.
Most frequently used:
Garlic powder, lemon pepper, Italian, Montreal steak, rosemary, cinnamon.
I should probably go through mine more often.
Ha! This is reminding me of the Expired products in your closet thread where I posted that I probably had some soup/seasoning packets from the Carter administration. I don’t pay much attention to expiration dates. When I went to look, I found these in my soup/seasonings Tupperware box, in decreasing expiration order:
Kroger Taco Seasoning (5/1/13)
Kroger Salad Magic Ranch Dressing Mix (2 pks, 1/6/10)
Kroger Salad Magic Zesty Italian Mix (4 pks, 1/3/08)
Kroger Sloppy Joe Mix (2 pks, 12/7/02)
…and 1 packet each of Hot&Sour Soup Mix and a Thai Peanut Dressing Mix both from DeMoulas Market Basket (no expiration dates) from when we lived in MA. Given that we moved to AZ in ‘99, these two have survived multiple moves.
I pay no attention to expiration dates and just use my senses to determine if an item still passes muster. Because we are heavily vegetarian/pescatarian, the contents of the fridge/freezer rotate quickly, but some pantry items can be carbon dated, and I’m OK with that.
Now that we split time between two places, I have to totally empty the fridge and clean out most of the pantry when we switch places. I no longer have any expired items.
We added this insert to the shallow drawer next to the cooktop. Love that I can see all
Of my spices!
https://www.amazon.com/Rev-Shelf-4SDI-24-X-Large-Drawer/dp/B00KWEQL9I
I use vanilla paste more often than extract. In fact I bought several jars at Costco just before Xmas. I like the flavor better and the love seeing the flecks of the bean in it. I make a panettone and apricot trifle and always add the paste to the prepared boxed vanilla pudding layers.
We use a lot of chili powder, Indian spices (cumin, turmeric, coriander/cardamom, curry mixes, za’atar), all of the usual baking spices (ginger, nutmeg, cloves, cinnamon) and extracts (vanilla, almond, maple, rum, orange, lemon). I keep a healthy herb garden in both places with mostly basil, rosemary, oregano, thyme, dill, sage and chives.
I use a LOT of ginger and posted here how to freeze the mash from my ginger shot (used to flavor seltzer/drinks) for use in any recipe that calls for fresh ginger.
Does it last well? Do you keep it room temperature?
The expiration date on my jars is 8/2027. It’s not likely I’ll have them that long but Ive never had a problem with the paste going bad. It may lose some of it’s potency but that can be remedied by adding a bit extra. I keep it an upper kitchen cabinet.
I have a lot, and I use most of them. Everything But the Bagel is my go-to. Avocado toast, a coating on salmon, eggs, etc… I go through that one quickly!
I have a small jar with whole nutmegs in it; I use a Microplane to grate when needed (most recently for topping eggnog). Since it’s a nut I keep the jar in the freezer where it will last years. All nuts you’re not eating right away should be in the fridge or freezer so they don’t go rancid.
I’m another fan of Penzey’s and fortunately there’s a retail store in the area where I live. I like their cinammon, Sunny Paris for salads and omelets, Galena Street for chicken, Chesapeake Bay for fish, and Northwoods for meats. I keep them in the fridge figuring that things last longer when kept cold.
Grated nutmeg is the best, especially on eggnog. Yum! (We still have another bottle to go through.). The creamed spinach recipe I use calls for a bit of grated nutmeg, and it makes all the difference.
I need an ewwwwwww emoji for this one! 
I would be traumatized, too.