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7 Spring Cleaning Tips for Your Spice Cabinet

7 Spring Cleaning Tips for Your Spice Cabinet

If you are in the habit of Spring Cleaning, you know, washing windows, cleaning out the seasonal clothing for the next season, putting the snow shovel back in the garage, then you know that feeling of exhilaration that is almost like of a new beginning! Well, don’t forget your spice cabinet.

In order to get started you need to be able to really see all the spices you actually have. We all know they are probably not all in one spot so you start with a clean large counter or table and start hauling them from every nook and cranny and take inventory. I have found this is easier to start sorting through them all alphabetically, it’s the best way to see all your duplicates (and you know you have them!).

Next you need to check for expired spices. Focus on those items that actually have dates attached. Toss the expired spices out. Now lets look at all the spices that have no dates and check for freshness. You will use your senses for this part: Are the colors still vibrant or are they faded and washed out? Are they still aromatic? Or do the feel crumbly and brittle? If any of your spices don’t past the sense test toss them.

Now for the duplicates, if they aren’t expired and do pass the sense test make up some blends of your own. And don’t forget to date and label them. If you come across a spice you want to use in the near future you may be able to salvage faded spices by lightly toasting in a warm pan.

A good rule of thumb to use regarding shelf life is as follows: Herbs last 1-3 years; Ground spices 1-2 years; Whole spices 2-3 years; Extracts 4 years, except for vanilla which lasts forever; Seasoning blends 1-2 years.

Store your spices away from heat, light and moisture, don’t expose to air and moisture and don’t freeze. When it comes to capsicums (chili powder and paprika) these should be refrigerated to help retain color.

Going forward, purchase spices in small quantities and it is a good idea to opt for whole spices as they hold their flavor and complexity much long and can be ground when needed. Just purchase a good quality spice or coffee grinder to grind as you need them. You can find a good one for about $30.

If you purchase some of your often used spices in bulk make sure you date and label these. I have found using small canning jars is a really great way to store my bulk spices. One of my favorite times to clean the spice cabinet is spring to get ready for grilling season.

Although I grill all year long, even when it’s snowing, there are more family and friend get-togethers when warm weather comes around. This is the perfect time to make sure that not only are my favorite spices all up-to-date but also to ensure I have all the spices I want to try for the first time.

About the Author: Judy Patterson is a staff writer for SpicesInc.com and also heads up our merchandising efforts. She has more than 25 years of experience in sourcing out the some of the greatest and most innovative products across many various categories. When she isn’t busy writing articles or sourcing out new products for us she is tooling around town with her Black Standard Poodle Pepper. You can reach Judy at JudyPatterson@SpicesInc.com.