Nov 25, 2025
Spices don’t go “bad” or cause illness, but they lose their strength. Expiry dates usually indicate when their flavour begins to fade, not spoilage.
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Whole spices like cumin seeds, cloves, cardamom, cinnamon sticks can retain their aroma for 3 to 4 years, making them more durable than ground spices.
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Once ground, spices lose their oils quicker. Most powders like turmeric, chilli, coriander, or garam masala stay fresh for 1 to 2 years.
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Rub a pinch between your fingers and smell it. If the scent is dull or nearly gone, the spice won’t add much flavour to your food.
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Heat sensitive spices like red chilli powder, garam masala, and sambar powder stay fresh longer when stored in the refrigerator.
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Keep spices in airtight containers, away from heat, sunlight, and moisture. A cool, dark pantry is ideal for preserving their essential oils.
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If the colour has faded, aroma is weak, or flavour feels flat while cooking, the spices are no longer potent and should be replaced.
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If you see moisture, mould, clumping, or bugs, discard immediately. Spices should be dry and free flowing at all times.
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