Do you know how long those items have been in your pantry?  I have gathered some helpful hints on how to keep your pantry items fresh.  Researching this topic has been an eye opener for me.

• Spices and Dried Herbs

The recommended shelf live for whole spices is 2 years and ground spices and dried herbs 1 year.

Do buy spices whole, versus ground when possible.  Grind them before using them in your recipes.  Grinding releases volatile compounds that give a spice its flavor and aroma.  The longer a spice is stored, the more compounds disappear.

Don’t store spices and herbs on the counter close to the stove.  Heat, light, and moisture shorten their shelf life.

Checking for Freshness

Crumble a small amount of the dried herb between your fingers and take a quick smell.  If it releases a lively aroma, it is still good to use.  If the aroma and color of a spice have faded, it is time to restock.

 

• Oils

I have not really given much thought about storing open bottles oil and for how long.  In my research, I found out that for optimal flavor, open bottles of oil should be replaced every six months.

Store these oils in the Pantry                                                                                       Store these oils in the refrigerator 

Canola                                                                                                                               Sesame

Corn                                                                                                                                   Walnut

Peanut

Vegetable

 

• Olive Oil

An unopened bottle of olive oil has a 1 year shelf life.  An opened bottle of olive oil only has a 3 month shelf life.

Do check for a harvest date printed on the bottle label of high-end oils to ensure the freshness of the bottle. Also, move the bottle of olive oil from the counter top or windowsill to a dark pantry or cupboard.  Strong sunlight will oxidize the chlorophyll in the oil producing stale, harsh flavors.

Don’t buy olive oil in bulk.  Once opened, it has a very short shelf life.

 

Checking For Freshness

One way to check for freshness is to heat a little oil in a skillet.  If it smells rancid, throw the whole bottle away.  This test can be done for all vegetable oils.

 

• Vinegar

Vinegar has a long shelf life.

 

Do ignore the sediment in your vinegar.  The sediment is harmless and can be strained out easily.  This sediment does not affect the taste.

Don’t throw out old vinegar.  Most vinegar contains about 5 percent acetic acid.  This acid along with pasteurization prevents the growth of harmful bacteria and will last indefinitely.