Freshness of Spices
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Following is the shelf life of specific 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 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.
See also:
Compliment Your Cooking with Herbs and Spices
