By Stephanie Bernstein

Go ahead, take a peek inside your cupboard, and ask yourself: Does that bottle of oregano actually predate the invention of the Internet? If you’re like most of us, it’s probably time to overhaul your spice rack.
Of course you want your spices to hold onto their flavor, but you also need to protect the potent, antioxidant-rich essential oils that can make your meals medicinal. For instance, one tablespoon of fresh oregano contains the same antioxidant activity as an apple. Other herbs that pack a significant antioxidant punch include dill, thyme, rosemary, and peppermint.
So try these tips to keep the kick in your spices.

∗ Keep your herbs and spices in airtight glass jars—you lose potency and flavor when spices are exposed to air. Tight-fitting lids also prevent bugs from getting into the bottles.

∗ Store-bought dried leaf herbs will last a year to 18 months—if you put them in airtight containers in a cool dark place.

∗ Whole spices last longer than ground versions because the essential oils have not yet been released. Nutmeg, allspice, cardamom, peppercorns, and cinnamon sticks can last up to three years. To get the most intense flavor from them, grind whole spices with a coffee grinder or mortar and pestle, and use immediately.

∗ Pre-ground spices stay fresh for about six months to one year. They’ll never spoil, but after that length of time they’ll lose their flavor and health benefit.

∗ Hulled seeds and ground seeds, such as sesame, are a bit more delicate. Their high oil content makes them susceptible to turning rancid. Paul Pitchford, a nutritional researcher, recommends storing hulled seeds and seed meals in dark glass bottles or in a cool, dark place.

∗ Direct sunlight, hot air, and humidity can alter the flavor of your spices and shorten their shelf life. Don’t store your collection above or right near your stove—it’s the worst spot for spices—and never shake the bottle directly over a steaming pot.

∗ Trust your senses. If you can’t taste the flavor in your dish, and you can’t smell the aroma when you open the bottle, it’s time to toss the spice.

Author: Stephanie Bernstein

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