When to Toss Spices and Other Pantry Basics

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Source: When to Toss Spices and Other Pantry Basics

With warmer weather tickling the air, I'm ready to roll up my sleeves and dig into a little Spring cleaning. Sure, there are ovens to clean and counters to scrub, but one task I'm forcing myself to tackle this season is tidying up my pantry and spice rack and clearing out old and expired items. Today I've rounded up some guidelines on how long to keep basic pantry staples and how to tell when they're ready for the trash (or compost). While these time frames are a general rule of thumb, it's important to use your senses to detect what to keep and what to toss: if anything looks, smells, or tastes strange, it's probably best to get rid of it. So let's get a-cleaning!

  • Spices: Though manufacturers may state otherwise, herbs and ground spices should keep for about a year while whole spices might last two. Whenever possible, grind your own whole spices since they begin to lose their flavor and complexity as soon as they are ground. Make sure to store all spices sealed tightly in a cool, dry place.

  • Sauces and Condiments: Most opened and properly refrigerated sauces and condiments will last about six months.

  • Flour: Flour keeps for six to nine months in a sealed container. It can be kept in the freezer if stored in sealed plastic bags. Whole-wheat flour has a shorter life span than all-purpose, thanks to the higher oil content, so consider storing your wheat flour in the refrigerator or freezer if you don't use it frequently.

  • Sugar: Sugar generally keeps indefinitely, but it's best to store it in an airtight container to keep out moisture. Sugar prevents microbial growth, so it won't spoil.



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  • Honey: Like sugar, honey has an infinite shelf life so long as it's stored in a sealed container in a cool place. Crystallization is not a sign of spoilage and is easily remedied: just heat your honey jar in a pan of hot water, stirring to redistribute the crystals.

  • Oils: Cooking oils are best stored in a cool, dark place. In general, you can expect to keep vegetable oils for about six to nine months at room temperature, but taste an oil before using to ensure that it hasn't become rancid.

  • Salt: Salt can be kept indefinitely so long as it's stored in a sealed container to keep out moisture.

  • Nuts: Nuts are quite perishable, thanks to their high oil content. Store shelled nuts in an airtight container for three to six months in the refrigerator or up to a year in the freezer. Like cooking oils, it's best to taste them when in doubt.



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