Most people will enjoy eating food only if it is tasty. The taste of the food is determined to a large extent by the spices added to it. A majority of the food products which we eat have an expiry date, and the user can safely consume the food ingredient or product before the expiry date is specified. Eating food after the expiry date specified can lead to health problems. Hence, many people interested in eating safe and healthy food would like to know if spices have an expiry date and when they should eat the herbs they have purchased.
Nutritional value
Unlike other food ingredients, spices are added to food mainly for their flavor. Though some spices also contain antioxidants, have health benefits, and color to the food, most herbs are dried, so they do not get spoiled if they are handled and stored correctly. However, they may lose their flavor and color after a period of time, depending on the type of spice. So if the aged sauce is added to the food, it will not have the desired effect, and the food will remain tasteless. So when spices lose their color and flavor, it is advisable to discard the herbs and use fresh spices.
Type of spices
Most spices are derived from the bark, roots, stem, and seeds, while the herbs used for seasoning are fresh or dried leaves. Usually, spices can be used for a more extended period compared to dried herbs. Some widely used spices are whole peppercorn, cloves, cinnamon, cumin seeds, fennel seeds, mustard seeds, nutmeg, ginger, garlic, chili, cardamom, and turmeric. Basil, oregano, thyme, bay leaves, parsley, cilantro, mint, and sage are some of the dried herbs widely used for seasoning food and spices. Spices can be used for up to four years, while dried herbs should not be used for more than three years.
Processing
Usually, the spice seller will specify the expiry date of the spices on the packaging. However, the expiry date is only based on when the herbs were packed in the factory. Often spices are packed many months after the date when they were harvested on the farm, which may adversely affect the flavor of the herbs. They may lose some flavor. So cooks who want the best quality spices for their food should consider purchasing the spices directly from the farmer or from sources who are buying them from the farmers or producers. The herbs will lose less flavor if the proper processing method is used.
Size
Some of the spices, especially the roots and bark, are ground to a powder or smaller pieces since it is more convenient to add them to the food in the required quantity and store them. However, when the spice is converted into a powder or pieces, more spice area is exposed to the air and loses some of its flavors. So cooks purchasing whole spices and wish to use the herbs for a long time should not grind them into powder or pieces. Also, cooks who buy packaged spice powders should be aware that the spices may have lost some flavors while being processed.
Storage method
Like most other food ingredients, moisture can degrade the flavor and texture of the spices, so it is vital to store them properly. Glass and ceramic containers are recommended for storing spices. However, stainless steel may also be used. Plastic will absorb the flavors and colors of the herbs, so it is not advisable to use plastic containers. It is advisable to use a spoon to remove the spices from the container where they are stored instead of directly pouring them into the food, to keep them dry. Also, heat will degrade the spices, so they should be stored in a cool, dry place, away from the stovetop and sunlight.
In some cases, moisture may enter the spice container, and mold may be formed. In case, the spices should be discarded, and fresh herbs purchased. Users should be aware that the spices may be used even after three or four years. However, they will not have the flavor of fresh spices. So it is advisable to only purchase small quantities of herbs at a time for tasty food.
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