logo hmc Registered Dietitian Newsletter
Food For Thought
HMC menus and recipes incorporate spices and seasonings that are readily available and cost effective from the food vendors. Check for manufacturer's "best by" or "best if used by" dates on the containers.
 

Janet M Redemail or call Janet with your comments or questions about HMC recipes.
   
Janet Montano, RD Director of Menu Services
Food Funnies

 

"Overweight" is something that just sort of snacks up on you!
Contact the Editor
Editor Judy Morgan, MBA, RDPlease send your RDNews comments, suggestions & questions to  Judy Morgan, MBA, RD
  
Quick Links 
 
HMC Staff Site
HMC Web Site
 RDNews Archives 
 
 
Issue: 87October 21, 2010
Greetings!           

Several communities have received deficiencies in surveys for outdated spices and seasonings. So what are the guidelines for appropriate storage and acceptable shelf life of spices? Are they considered dry goods and fall under those storage guidelines? Is there an unwritten "best practice" for spice shelf life? This issue is dedicated to clarifying these questions to get the best value and flavor out of spices and to meet regulatory requirements.
Surveys, Spice Storage and Shelf Life
HMC policy #510, Storage of Food and Non-Food Supplies, page 276 states "...canned and dry food without expiration dates are generally used within 6 months of delivery.  These foods may be dated on the can or box to easily determine best storage period". This policy is referring to non-perishable foods, not to storage of spices.

Policy # 522, Food Preparation-Guidelines for Seasoning Food, page 296 states "Purchase seasonings in small quantities. Store in tightly sealed containers in a cool, dry location away from direct light. If properly stored, ground and whole spices have a 3-4 year shelf life".

McCormick's spice manufacturer recommends the life of spice to be 2-3 years for ground spices, 3-4 years for whole spices, 1-2 years for seasoning blends, 1-3 years for herbs, and 4 years for extracts except pure vanilla which lasts indefinitely. Whole peppercorns, nutmegs, and cinnamon sticks hold onto their flavor for years and potent whole spices like cloves, cumin and cardamom also last a very long time.

Spice shelf life is dependent upon proper storage with tightly capped containers stored away from heat, moisture and direct sunlight. It is important to replace lids tightly after each use, and not to store spices and herbs over the stove, steam table, dishwasher, sink, or near a window. Spices and herbs should not be stored in the refrigerator with one exception:  members of the red pepper family including paprika and chili powder will retain color and freshness longer if refrigerated as long as they are protected from condensation and caking.

Test the potency of the spices if you question their flavor ability by crumbling dried herbs in your hand; if the color and aroma are evident, it will still do its job. For ground spices, shake the jar, let it settle, and then give it a sniff. If there is no smell, then it will not be flavorful and should be discarded. To get the most flavor from herbs and spices, make sure you don't shake them out of the bottle directly into something you're cooking since it will contact steam and harm the shelf life. Instead, measure into bowls or measuring spoons before adding to the food.
RD Tip
Spices and seasonings can be safe for consumption for several years if stored properly, but should be checked for maintaining their flavor and potency for best results in flavoring the food. Surveyors will argue that older spices contribute to bland food, decreased meal intake and weight loss in the residents. We need to be able to professionally address the acceptable shelf life with proper storage of spices by locating the HMC policy # 522 and referring to manufacturer's and food industry standards. Click here and here to read their views on spice life.
Dear Dietitian

Test the potency of the spices stored in your communities when you complete your next consultant dietitian report card. Open the lids, shake the container, and pour some in your hands!  Have a spicy week!

 
Judy Morgan, MBA, RD
RDNews Editor