Purging/reorganizing my spice cabinet...can I go by the smell test for tossing stuff?

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lisainla

Well-known member
I really need to get rid of a lot of stuff, but I hold onto it "just in case", even though some of them have been untouched for years.

I need some motivation to get it under control, as it is taking up valuable real estate that I need for other items.

*wishing for more cabinet space*

 
There is a general rule: anything over a year old should be tossed

Smelling them won't really give you a guide- the pungency of spices and herbs deteriorates and how would you gauge what something USED to smell like?

Generally the herbs and spices you use get used up so you buy fresh ones and the ones you never or hardly ever use are the ones that get tossed. It isn't that old herbs and spices will hurt you but if you use old ones the pungency is not there so why bother.

I have a lot of herbs and spices but I do go through them and toss the old ones every year. Some are kept in the freezer and I do keep those longer as they seem to hold up better.

 
Thanks Cathy, I was thinking if I close my eyes and smell, if I can't tell what it

Is, then it't time to toss.

I guess I am trying to motivate myself into a real purge, vs a reorganization. smileys/bigsmile.gif. I like your suggestion better for that!

 
Just for the record, I've noticed the newest order from Penzeys has bottles dated into 2020. Their

catalog used to say up to two years, if I remember correctly and I think whole spices such as allspice, nutmeg, cinnamon sticks, star anise and such have an even longer shelf life. However, ground ginger loses it's aroma really quickly. Sometimes, if using an herb I know is older than that, I use extra, up to twice as much, depending upon what I'm putting it in.

I will laughingly tell you that if you discard something, you will soon pick up a recipe that calls for it. That has happened to me with other things also. I can have something sitting around never touched except to pack and unpack in a new location. Then I decide I should get rid of it and soon wish I hadn't. I think it's part of Murphy's law.

 
I do smell them. And some definitely smell like old tea leaves so out they go. But honestly, I have

been using some French thyme that I bought in France. It's old but still far better than the newer stuff from here. I knew how well it lasted and bought lots and am happy to have more. One thing though is that it is in a dark container, not glass.

So my opinion is: it depends.

 
Yes, I hav so many spices I bought and ended up using only a few times, but I know if I

toss them I will find a recipe I must try calling for it.

I really need to get some more space in my cupboard, but I don't think I will end up getting rid of much. I have found Penzy's Spices are very fresh and seem to last a bit longer than the ones from the grocery store.

 
Thanks! I have some very old basil frm my sister-in-law's garden that is still very potent and

I use it quite frequently, I do have it in a darker glass jar, so that definitely must help.

 
No matter what the spice, they all seem to keep better in tightly lidded GLASS jars. . .

I keep 4 oz canning jars, with lids and rings, around for just this reason.

 
I have home grown oregano that must be over two years old now, in a glass jar. . .

and it too is wonderful. When I crush it to add to spaghetti sauce, it still makes my hands sticky--from the fragrant oils I guess.

 
I buy my most used spices and herbs from Penzeys in bulk. I refill the small glass jars

as necessary, and keep the bulk product in the sealed bags in comes in and then about 4 of those are put into freezer zip lock bags with the air squeezed out. They are all labeled and filed alphabetically in a large drawer designed just for them next to my fridge. They keep very well this way. I usually order from Penzeys once a year, maybe twice if I run out of something I always use.

 
I took a class with Perla Meyers one time, and she said that if your dried spice was more than

6 months old(!), it would be like merely adding DUST to your food. She totally crinkled up her nose when she made that remark. Of course, she is a purist and a perfectionist.

I agree with what CathyZ wrote, and I replace my dried spices at the 1-year mark. I always use an indelible Sharpie to write the date on the bottle itself regarding when I bought and opened each spice so then there is no guess work on my part.

Used to tickle me back when my mother was alive whenever she tasted and liked a recipe at my house, she would ask for my recipe and then call to tell me hers had not come out as good as what she remembered mine being, and what was I doing differently that I was NOT telling her. !!!

I would always reply that she had to use spices that were fresher than 15 years old as I knew that was her problem. She could never throw a spice bottle out until she had used up all the spice. Waste not, want not, don't cha know? Sigh.

 
Yes, I do get the waste not aspect....and I have some spices of unknown vintage

hanging out in there...

I got diverted on my clean out project by another project, so I think today is the day to tackle the cabinet. I can take stuff directly out to the trash bin at the curb, since it is pickup day. smileys/bigsmile.gif

 
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