“You might not enjoy the meal as much,” warns Ari Bokovza, chef and partner at Dagon, a Mediterranean restaurant in New York City, about the issue of using out-of-date spices and herbs.
There’s the star anise she inherited from her mother, who passed away in 1997. “This bottle is probably 50 years old,” she says.
According to Bon Appetit Magazine: “Once you purchase spices, they will lose flavor . You shouldn’t keep ground spices for more than three months and whole spices for more than eight to ten. How do you know how long they’ve been hanging around though? You store them in airtight canisters that are labeled and dated with masking tape and Sharpie.”
Indeed, when McCormick once asked on its Facebook page FB, -1.22%, “When’s the last time you took a peek into your spice cabinet?,” it heard a range of shocking stories. Such as the 31-year-old woman whose mother kept paprika that predated her grown daughter’s birth by at least three years, based on the expiration date. The daughter said her mother came to the following conclusion: “I guess I don’t really use paprika.
“ With the rise of working from home, Americans have more time to cook, which naturally leads them to seek out spices. ”
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