Did you know you need to change your old spices and dried herbs at least yearly?
Why Discard Old Spices?
Spices and herbs lose their flavor and intensity as they sit in your pantry or cupboard. It is not that they are bad. They just are not as flavorful as they once were. That means your dishes will not be as flavorful. In a pinch, you could add more of the old, but it may change the flavor and consistency of your dish.
The best thing is to pick a time each year, buy new spices, and throw the old ones away.
What If I Need to Use Old Spices?
What if you really need to use those whole peppercorns or fennel seeds and you know they are at least a year old? Maybe two years old. What if you do not have time to run to the store or to the spice shop?
What can you do?
When you want to revive those old spices, toast them.
Use a dry skillet over a medium flame. If you have an electric stove, use a medium heat setting. Place the amount of spices you need for your recipe in the pan. It is best if you let the pan warm up a little bit, so it is not cold. It is also important to evenly distribute them. Try to just have a single layer of spices in the pan.
Toast one to three minutes. Shake the pan or stir with a wooden spoon. This helps them to toast evenly. Be sure to keep an eye them as they will burn if left too long.
How Do You Know When They Are Done Toasting?
The smell. When the old spices smell like they are supposed to, you will know they are toasted. Remove immediately from the pan and place on a plate to cool. Do not leave them in the pan to cool as they will continue to toast. You could end up with burned flavors.
It is also not the best idea to toast a whole jar, unless you are going to use them all right away. Just toast what you need. Then, buy some new ones and replace the old spices in your cabinet.
For recipes using spices, check out some at https://www.forkscorksandbrews.com/forks/