The Reason Bobby Flay Always Throws Away Old Spices

How to properly stock, store, and test your spices

While there are specific guidelines for storing various spices, a general principle is to keep them cool, dry, and away from light. This means avoiding placement on sunny shelves or near the stovetop. Ideal storage locations include pantries, cabinets, and drawers that are distanced from heat sources.

Another suggestion is to opt for whole spices instead of powdered ones. This involves storing items like cinnamon sticks, whole coriander seeds, allspice berries, peppercorns, and cardamom pods, and then grinding or grating them as needed. According to the USDA, whole spices can remain fresh at room temperature for up to four years, while ground spices typically retain their aroma and flavor for only about two years. Therefore, it's wise to buy ground spices in the smallest quantities available.

Expiration dates can be vague and often do not reflect how your spices have been stored. If you're planning a pantry clean-out, there's a simple way to assess the freshness of your spices: remove the cap and take a sniff. If it smells as expected, it’s still good. If it lacks fragrance, it won’t enhance your dishes, so it’s best to discard it. Take a cue from Bobby Flay and organize your pantry in an inspiring way, but remember to give each spice a sniff test before use.