It's a good idea to double-check the expiration dates on your spices. This is why.

From a spice master food scientist, here are some lesser-known but important facts.

Spices don't stay forever, but let's be honest: those precious powders in small glass canisters aren't cheap, and they're even more costly if you prioritize organic and fair trade (as you should, more on that later). Is it therefore critical that you pay special attention to those elusive spice expiration dates?

How much attention should you pay when you turn over that smoked paprika you swore you just bought, only to find out its best before date was – gasp! – 8 months ago? We chatted with Meredith Chen, a senior food scientist on the R&D team for Simply Organic spices, about how important expiration dates are, when to choose whole spices over ground, how to source the best spices and herbs, and how to keep these prized flavor infusers fresh for longer.

When it comes to spice expiration dates, what does a small printed date truly mean?

If you cook frequently, you've probably amassed a decent spice collection, including some staples like cumin and cinnamon, as well as some oddities you may not even remember buying (we're looking at you, cream of tartar). So how important is it to take a regular inventory of your spice cabinet and toss out anything that has passed those nefarious "best by" dates? “It's more about the flavor potency reducing with time than it is about it expiring,” Chen explains. The "best by" date denotes the time period during which the provider ensures the highest level of quality. To put it another way, the time range should reflect when the spice is "as good as new" versus when it begins to age. The flavor fades over time, and if it's been stored near moisture, caking may make scooping or shaking it out more difficult.

But, if you don't follow the expiration dates on spices, will you get sick? Fortunately, there's no reason to be concerned. If your spice rack hasn't been refreshed since you got it...like when you moved away for college or was given one at your wedding shower...your biggest fear should be turning out a depressingly bland meal.

But what if the "best by" date on the bottle isn't visible? Chen recommends giving it a good whiff. It's time to compost it if you have to work hard to identify scent. It's time to compost it if you can't recall how many moves it's been through with you. It's a good idea to write the date on the container when you put it away to keep track of your spice inventory. Whole spices should be aged for three to four years, while ground spices and dried herbs should be aged for one to two years. And, as previously stated, compost is the greatest approach to get rid of your old spices.

There are a handful of strategies worth considering if you're really hesitant to throw a like-new bottle even though you know it's been well over two years. You might start by roasting them gently in a low-heat pan. Another alternative is to simply utilize more in general (the latter works best with spices rather than dried green herbs).

When to use whole spices instead of ground

There are a few things to consider when determining whether to buy whole spices or ground spices. Whole spices, depending on the spice, have a substantially longer shelf life, ranging from one to three years. A good illustration of this is whole nutmeg vs. ground nutmeg. "I strongly advise comparing freshly grated nutmeg to ground nutmeg from the spice cabinet!" Chen explains. "Because the whole spice is more resistant to environmental changes and the essential oils are "trapped" inside, the flavor fades more slowly."

Aside from shelf life and potency preservation, your time commitment and effort threshold should be considered. It's entirely up to you whether you use whole or ground spices, but if you have the time, grinding from whole can be much more pungent and offer even more dimension to your recipe. However, if having whole spices in your cabinet means you're less likely to use them due to the hassle, and you're not sure how often you'll be up for grinding entire spices down while cooking, go for ground. Start with whole peppercorns and whole nutmeg if you're new to the realm of whole spices. Nutmeg is a small-holed grater or rasp that can be used to shred whole nutmeg. Both spices are a great way to test and experience the flavor difference before expanding your whole-spice horizons. Whole black pepper comes in grinder bottles these days, so that's an easy first foray, but both spices are a great way to test and experience the flavor difference first hand before expanding your whole-spice horizons.

If you're putting together your first good spice rack, Chen recommends the following five spices: Black pepper, paprika/smoked paprika, cinnamon, turmeric, and cumin are some of the spices used. Add ginger/cardamom/clove/nutmeg, chili pepper (mild red or cayenne), rosemary/thyme/sage/oregano to your collection when you're ready to expand. (Items with a slash indicate that you can choose from a variety of options based on your preferences.)

Purchasing and storing spices

A well-stocked spice cabinet not only results in full-flavored meals, but it is also beneficial to one's health due to their ability to deliver significant amounts of antioxidants while also adding a world of flavor without using a lot of salt or sugar.

So, how do you choose a spice maker, and how should you organize and store your spices to ensure efficient cooking and a long shelf life? If at all possible, buy from reputable companies that guarantee quality and care at every stage of the process. If you're on a tight budget and can't afford top-of-the-line spices this time, the main difference between high-quality spices and bargain brands is the potency of the essential oils in the spices. High-quality spices will have more flavor because they are more potent to begin with. In addition to excellent quality control, other factors that distinguish a budget brand from a high-quality brand include a reputation for higher safety standards, better worker welfare, and sustainable methods.

When it comes to determining how much you'll need, Chen recommends buying only what you'll use. "If you're not sure you'll cook that recipe again, I highly recommend shopping in bulk bins for one-offs, or just skip the spice." Mini bottles, on the other hand, are a terrific way to check out new spices without having to commit to a bigger number."

When it comes to storage, keep it at room temperature in sealed containers away from moisture and extreme heat, and out of direct sunshine at all times. And there are a variety of methods to organize your spice cabinet, which will frequently be determined by your cooking style. Sort by purpose or flavor. Spices that are regularly used should be grouped together for easy access during meal preparation. Another example is grouping go-to spices like cinnamon and nutmeg if you do a lot of baking. Spice blends, whole spices, herbs, and core spices are all examples of baking spices.