Freshness of Spices

Cooking

Generally, whole spices stay fresh up to two years, ground spices about six months. Ground spices really should be replaced every 6 months or so. Your cooking will benefit from fresh spices.
When fresh, most spices have a bright, rich color and strong aroma when you open the container. If either the color or aroma of any of your spices seems weak, whether a ground spice or fresh spice, discard the spice and purchase a new bottle.
Storing Ground and Whole Spices: Ground spices should be stored for up to six months if they are sealed tightly and located in a cool shelf or pantry. Whole spices can be stored up to two years in the same conditions, although some spice experts say only one - use your best judgment.

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.

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