General

• Leaf herbs like basil do not hold their flavors as long as spices.basil image by Renata Osinska from Fotolia.com
  
  Under ideal conditions, ground spices will keep their flavor for up to one year and whole spices will keep for approximately three years. Particularly pungent spices like cardamom, cumin, cloves and cinnamon can last much longer. Leafy herbs, like basil will lose their intensity much quicker.
  
  

Ground Spices

• Spices lose some of their effect as soon as they are ground. When they are ground, they release the oils that are responsible for the flavor and aroma. If there is any doubt as to the condition of the ground spice, sprinkle some out and rub between the fingers. If there is no color or scent, it's ready to be thrown away. If there is a slight color and the smell is still quite potent, then they can still be used. Simply add a bit more than the recipe calls for, to make up for any lost flavor.
  
  

Correct Storage

• Correctly storing the spices can result in a longer shelf life. They should be kept away from heat, light, sun, air and humidity. Avoid keeping them near the stove, dishwasher or microwave and store them in dark colored bottles to limit exposure to light. Spices can be kept in the refrigerator to extend their life but do not freeze them because that will cause condensation buildup. Do not be add them directly from the container into cooking food, because the steam and heat will introduce humidity into the bottle.