Lars Lubienetzki

January 12, 2026, 11:33 am | Read time: 4 minutes

Spices and dried herbs not only offer a taste advantage: They help reduce the amount of salt added to food. People already consume too much salt from various sources. This can lead to a higher risk of high blood pressure, which can silently lead to heart attacks or strokes over time.

Spices in Different Forms

Cooking enthusiasts use spices in all forms, ground, unground, or fresh from their own herb garden. Generally, dried and ground spices in convenient shakers last a long time but are only shelf-stable for a limited period. “Consumers should buy only small quantities of ground spices. Then, transfer them into clean, airtight containers and store them in a dark, dry place,” recommends a staff member 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 is worth buying ginger, cardamom, nutmeg, peppercorns, and cinnamon sticks unground. “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 unground spices,” explains the BZfE spokesperson.

At the same time, it is better for shelf life if the spices are in unground form. Most spices then last up to four years. Anise, dill seeds, coriander seeds, or cloves are good for up to five years.

Also interesting: What does the best-before date on food actually mean?

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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 location,” 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 health. Spices can harbor 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 points 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. Also, avoid handling spices directly over steaming pots or pans, and instead add them to the dish from the side. “Otherwise, moisture gets into the shaker or container, which reduces shelf life.”

Whether sweet paprika powder or ground rosemary is still edible two years after the best-before date or should be thrown away can be determined by a taste and smell test. The same factors apply as with any other food whose shelf life has 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. You can’t expect much flavor from them anymore.