Spices & Herbs will keep for a long time if they are stored in airtight containers, away from heat, moisture and light. For optimum flavor, we recommend properly stored whole spices be used within four years and ground spices within three years. The green leafy herbs will last from one to three years, depending on the herb.

Members of the red pepper family (capsicums), such as paprika and chili powder, should be refrigerated to help retain color and guard against infestation. This is important especially during the summer months and in particularly hot climates.

GENERAL SHELF LIFE GUIDELINES

• SPICES:

  • Ground Spices 1 - 3 years.
  • Whole Spices 4 years.
    

• HERBS: Green Leafy 1 - 3 years.

• SEEDS: 3 - 4 years.

• EXTRACTS: 4 years.

• SEASONING BLENDS: 1 - 2 years.

• FOIL PRODUCTS: 12 - 24 months.

*Products containing ingredients such as chicken fat, butter, cheese, lemon, wine, and seeds such as poppy, and sesame may have a shorter shelf life.

• Never store your spices near a heat or humidity source, such as on top of the stove, dishwasher, refrigerator, or microwave, or near the sink or a heating vent. You also want to avoid light sources, and the best way to do this is to put the spices inside a cupboard or a drawer. If an open spice rack is being used, be sure to place it out of direct sunlight. While it is all right to store some spices in the refrigerator, extreme temperatures (in either direction) are not advisable. Vanilla beans and extract, however, should NEVER be refrigerated. See Storing Spices for more information.