November 9, 2026, 4:12 pm | Read time: 4 minutes
Many people throw away spices as soon as the expiration date has passed. However, for paprika, pepper, and other spices, this date does not automatically mean they are unusable. Often, only smell, taste, and appearance reveal whether they can still be used. With a few simple checks, you can quickly determine if the spice is still suitable for seasoning or should be discarded.
Follow myHOMEBOOK on WhatsApp now
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 are long-lasting but only have a limited 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 flavor potency after just a few months.
Therefore, for aromatic reasons alone, it is 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 enclosed in the uncrushed spices,” explains the BZfE spokesperson.
At the same time, it is better for the 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 consumable for up to five years.
Also interesting: What does the expiration date on food actually mean?
Which Cooking Oils Should Be Refrigerated and Which Shouldn’t?
Can Vinegar Go Bad? Signs You Should Know
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 cooking area. “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, do not 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 consumable two years after the expiration date or is better 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 does it taste rancid, musty, stale, unusually bitter, or somehow altered?
Finally, the BZfE advises regularly checking your spice supplies and sorting out particularly old items. You can’t expect much flavor potency from them anymore.