Store spices in tightly closed containers in a cool, dark, dry cabinet, and never above the stove, the dishwasher or the sink. Ground spices keep their best flavor for about 2 to 4 years (McCormick; the USDA says 2 to 3), whole spices about 3 to 4 years, and dried leafy herbs 1 to 3 years. Old spices donât make you sick; they just lose flavor. The quick test: crush a pinch and smell it. If it doesnât smell fresh and pungent, itâs time for a new jar.
Messy spice cabinet? Two things that help: airtight spice jars with labels a spice drawer insert (Amazon; as an Amazon Associate I earn from qualifying purchases)
Baking for the Holidays? Check These Jars First
Cinnamon, nutmeg, ginger, cloves and that jar of pumpkin pie spice tend to come out once a year, which is exactly why theyâre often past their best. Before you bake:
- Look at the best-by date. McCormick says these dates are about flavor, not safety. No date on the jar at all? McCormick says itâs well past its recommended shelf life.
- Crush and sniff. The University of Delawareâs test: crush a little and smell it. It should smell âfresh and pungent.â
- Check blends extra carefully. McCormickâs FAQ gives bottled seasoning blends (like pumpkin pie spice) 1 to 2 years, and the USDA FoodKeeper gives flavored or herb mixes just 6 months.
- Faded smell, faded flavor. A tired cinnamon wonât make you sick, but your cookies will taste like you forgot it. Using more doesnât fix it, the University of Delaware says; buy a small fresh jar instead.
How Long Do Spices Last?
Two good sources, two slightly different numbers. McCormick, the spice maker, and the USDA FoodKeeper both count these as best flavor times, not expiry dates:
| Type | McCormick | USDA FoodKeeper | Examples |
|---|---|---|---|
| Ground spices | 2 to 4 years | 2 to 3 years | Cinnamon, cumin, ginger, paprika, mustard |
| Whole spices | 4 years | 3 to 4 years | Peppercorns, whole allspice, cloves, caraway seeds |
| Dried leafy herbs | 1 to 3 years | 1 to 2 years | Basil, oregano, rosemary |
| Seasoning blends | 1 to 2 years (FAQ) | 6 months (flavored or herb mixes) | Pumpkin pie spice, taco seasoning |
| Pure vanilla extract | Indefinitely | McCormick: flavor can even improve |
Why whole spices last longer: the flavor sits in oils inside the seed or bark. Once ground, much more surface meets the air (my explanation). Thatâs also why it pays to grind whole spices just before you use them (my advice).
Do Spices Go Bad?
Not in the way milk does. McCormick puts it plainly: spices âdo not expire in the same way that milk does nor do they become moldy or rotten in the same way fresh produce does,â and its FAQ says âolder spices are not harmful, they will not add the flavor that you desire.â
Two exceptions are worth knowing:
- Moisture. A spice that got wet and clumped hard, or shows any mold, goes out (my advice). This is why the shelf above the dishwasher or sink is a bad spot.
- Bugs. The University of Delaware notes that paprika, chili powder and red pepper attract insects. The University of Delaware adds that refrigeration reduces the chance of insects. If you see movement or webbing, throw the jar out and check your other dry food (my advice): pantry bugs.
Where to Store Spices (and Where Not)
- A closed cabinet or drawer away from the stove
- A pantry shelf out of the sun
- The fridge, for paprika and chili powder (McCormick)
- Above the stove (ânot over the range!â, University of Delaware) or right next to it (McCormick)
- Above the dishwasher or sink (McCormick)
- On an open rack in a sunny window
McCormick calls repeated heat âan enemy of spice longevity,â and the University of Delaware says direct sunlight fades the color and reduces the strength. That rules out the classic spot right next to the stove, however handy it is.
Containers: keep the original jar tightly closed, or move bulk spices into small airtight jars. Small is better than big: a half-empty jar has more air in it (my advice). For bigger bulk bags, see the airtight containers Iâd pick.
Fridge or freezer? The sources disagree. McCormick says âFreezing does not extend the shelf life of dried herbs and spices,â apart from keeping paprika and chili powder in the fridge. The University of Delaware says refrigerating or freezing in airtight containers lengthens their life. My advice: for everyday jars, a cool, dark cabinet is simpler, because a cold jar that you open in a warm kitchen can collect moisture.
Organizing a Spice Cabinet That Stays Organized
- Empty it out and sniff-test everything. The University of Delaware suggests checking ground spices every six months and whole spices once a year (crush a bit and smell).
- Write the opening date on the lid with a marker or a small label (my advice).
- Sort by how often you use them: everyday spices in front, holiday spices in the back.
- Use a drawer insert or tiered shelf so every label is visible; spices you canât see get bought twice (my advice).
- Buy small for spices you use once or twice a year.
More pantry basics, including how long flour, sugar and oil keep, are on the pantry food storage page. Brown sugar gone hard? See how to soften brown sugar. Fresh herbs are a different story: see how to store fresh herbs.
Spice Questions
How long do spices last?
McCormickâs FAQ gives ground spices 2 to 4 years, whole spices 4 years and dried leafy herbs 1 to 3 years; the USDA FoodKeeper gives ground spices 2 to 3 years and whole spices 3 to 4 years. These are best-flavor times, not expiry dates.
Can you use expired spices?
Usually yes. McCormick says older spices are not harmful but wonât add the flavor you want. Throw out spices that got wet, clumped hard, show mold or have bugs (my advice).
Where should you not store spices?
Not above or next to the stove, the dishwasher or the sink, and not in a sunny window. McCormick and the University of Delaware both warn against heat, moisture and direct sunlight.
Should paprika and chili powder go in the fridge?
McCormick recommends storing the red pepper family, including paprika and chili powder, in the refrigerator to keep their color and freshness.
How can you tell if a spice is still good?
Crush a small amount and smell it, as the University of Delaware suggests. The aroma should be fresh and pungent. If it isnât, it has lost its strength; sunlight also fades the color (University of Delaware).
Sources & Transparency
Shelf life, storage spots, red pepper family, freezing and best-by dates: McCormick, FAQ and McCormick Kitchens, âHow Long Do Spices Last?â (May 28, 2025). Sniff test, check intervals, sunlight and insects: University of Delaware Cooperative Extension, âUsing Herbs and Spicesâ (revised August 2025). Government storage times: USDA FoodKeeper. McCormick is a spice maker; I use its numbers because theyâre published and specific. Tips marked as mine are my own advice.
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