Spices are the backbone of any good recipe. Keeping dried spices on hand is a convenient way to always be prepared for cooking. But old spices can leave you with a lack luster final dish and you wondering what happened.

Here are some simple tips to keep you dried spices at there freshest.

Shelf life of spices

Ground spices such as salt or cinnamon can be kept for up to 3 years.

Whole spices such as whole cloves can be kept up to 4 years.

Seasoning blends such as Herbs de Provence can be kept up to 2 years.

Herbs such as rosemary or thyme can be kept up to 3 years.

Extracts such as vanilla extract or almond extract can be kept up to 4 years. Pure vanilla can be kept indefinitely.

Spice storage

Store spices in tightly sealed containers. Most grocery store spices come in small plastic or glass jars with lids that are ideal for spice storage. If you are purchasing bagged spices make an investment is some small glass jars with lids and label them according to contents.

Mark the date of purchase next to the freshness date on your spice containers. This way you will be able to keep track of when you purchased a spice and when it is time to replace your spices.

Tips for longer shelf life

Never shake a can of spices overtop a steaming pot. The moisture can enter the spice container and cause the spices to cake.

Always use a dry measuring spoon to measure spices.

Testing for freshness

Rub a small sprinkling of spices in between the palms of your hands. If the spices are aromatic they are still fresh, if you have no scent of little scent the spices are past there prime.

Look for color. If your spices are still vibrant in color they are still good. If they have faded it is time to replace them.