Thanks Diesel,
I wasn't actually making a point---The fact that it sounded that way, is probably why nobody else answered me.
I was asking a question, because I don't use much in the way of seasonings, like most peeps on this forum.
I worry about the stuff I do use getting old.
Wow! Quite a load you're cooking today!
Thanks,
Bear
Agreed... I also have this concern... I have some of my Rub i made a few months ago and i was beginning to wonder how much longer it would last... I was actually contemplating a larger smoke this weekend so i could hopefully finish off the batch...
so what is the round about shelf life (on average) for various spices... I know each spice is probably different, just looking for an estimate (and sorry... i hope i am not hijacking a thread)...
I found this on Emeril's page
[h2]What is the shelf life of dried herbs?[/h2]
Whole dried herbs last roughly from 1 to 3 years for leafy herbs, powdered or ground herbs will last 6 months. They should not be stored in the refrigerator or too close to the stove. Nor should they be kept in a sunny spot in your kitchen. For best results, keep your herbs and spices in tightly sealed, glass containers. The best storage temperature is a constant 68°F. Temperature fluctuations will cause condensation which could cause your herbs to mold.
Herbs lose their flavor faster than spices. Dried herbs that have no color and no or very little smell when crumbled in the palm of your hand are probably too old for practical use. Even if they don't look all that green anymore but still have a scent when crumbled in your hand, they are probably still good to use. Herbs that do not have a strong smell may be losing their potency and you should consider using more in your recipe. Another helpful tip is to buy your herbs and spices in smaller quantities.
That is somewhat confirmed on this link:
http://www.ochef.com/627.htm
Stored in an airtight container, in a cool, dry place, spices retain their potency longer than you'd think — as long as 4 years for whole spices, 2 to 3 years for ground spices, and 1 to 3 years for leafy herbs, depending on the herb.