When to toss old spices and condiments

Q: As a person who lives alone, I don't do much cooking. As a result, I have partially used food and spices in my cupboards that I've had around a long time — some as long as 10 years or so. Examples are spices and condiments such as Worcestershire sauce, soy sauce and staples such as flour. How long are items like these OK to use?

A: For spices, the government's guideline for freshness dating is four years for whole spices and two years for ground spices. But two years is a long time for a finely ground spice to stay fresh. A good rule of thumb is to buy no more than a one-year supply of herbs or ground spices and a two-year supply of whole spices.

Keep in mind that each spice contains hundreds of flavor components. It is the quantity and balance of these components that determine the quality of the spice. The flavor components will dissipate at different rates. When in doubt about a spice, smell it. If it smells strong and spicy, use it. If the aroma has faded away, toss it. Old spices never go bad, they just fade away. Spices must be stored properly to maintain a strong, fresh flavor. Heat, light, moisture and air all speed the loss of flavor and color. Store accordingly.

In addition, flour will be good for nine months if stored in an airtight container and kept from heat; sugar for up to two years. Sauces and other condiments, once opened, will keep for six months if properly refrigerated.

So 10 years is too long. Time to do some deep cleaning of your cupboards and refrigerator.

Sources: Penzeys Spice Co., St. Paul, Minn.; and Ohio State Extension Service

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