June 10, 2026, 11:58 am | Read time: 4 minutes
Expired spices often end up in the trash prematurely in many kitchens, but is that really necessary? Unlike perishable foods, spices don’t suddenly “go bad” just because a date has passed. Instead, the question is whether the aroma, taste, and quality are still sufficient to give dishes the desired flavor. So, it’s worth taking a closer look before discarding paprika, pepper, and the like.
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Spices in Different Forms
Cooking enthusiasts use spices in all forms, ground, uncrushed, or freshly picked from the kitchen’s own herb garden. Generally, dried and ground spices in convenient shakers last a long time but are only limited in shelf life. “Consumers should only buy small quantities of ground spices. Then transfer them to clean, airtight containers and store them in a dark, dry place,” recommends an employee of the BZfE, if the spices are not already in such a container. Because through the grinding process, spices lose their potency after just a few months.
For aromatic reasons alone, it’s worth buying ginger, cardamom, nutmeg, peppercorns, and cinnamon sticks uncrushed. “Grinding as needed creates more surface area that can react with oxygen. This process releases the essential oils and other aromatic substances trapped in the uncrushed spices,” explains the BZfE spokesperson.
At the same time, it’s more beneficial for shelf life if the spices are in uncrushed form. Most spices then last up to four years. Anise, dill seeds, coriander seeds, or cloves are good for up to five years.
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Improper Storage Reduces Shelf Life
Very often, improper storage reduces the enjoyment of spices. Here, the criticism is directed at kitchen planners. In many kitchens, spices end up in a small cabinet above the stove. “Next to or above the stove, where steam rises, is not a good storage place,” says the BZfE spokesperson and advises, “Store spices a bit away from moisture and heat in a cabinet or drawer.”
It’s not just about evaporating aromas, but also about your own health. Spices can contain bacteria that multiply rapidly in a moist and warm environment. Especially when preparing salads or other dishes that are not heated afterward, the consequences can be unpleasant digestive problems.
Hygiene plays a significant role in cooking. The very popular TV cooking shows do not always serve as good role models in this regard. The BZfE spokesperson refers to a study by the Federal Institute for Risk Assessment (BfR) titled “Kitchen Hygiene in the Spotlight.” “The BfR has shown what TV chefs do wrong when preparing food. Reaching into the salt or spice container with hands was a mistake.”
Hands Off
Therefore, it’s best to keep hands out of the spice container and use a spoon or shaker for seasoning. Then, don’t handle spices directly over steaming pots or pans, but rather add them to the dish from the side. “Otherwise, moisture gets into the shaker or container, which reduces shelf life.”
Whether the sweet paprika powder or ground rosemary is still edible two years after the best-before date or is more suited for the trash can be determined by a taste and smell test. The same factors apply here as with any other food whose shelf life has already been exceeded according to the label:
- Does the spice look the same as always, or are there spots, pests, flakes, mold, rotten, or slimy areas visible?
- Does the spice smell the same as always, or does it have a musty, rancid, foul, or unpleasant odor?
- Does the spice taste the same as always, or is it rancid, musty, stale, unusually bitter, or somehow changed?
Finally, the BZfE advises regularly checking your spice supplies and sorting out particularly old items. There is not much to expect from their potency alone.