Spice question

[ADM]

Maybe the answer is obvious to everyone, but me.

I am making a spice blend (Garam Masala) which calls for whole spices that are ground and combined, No problem.

The recipe ends by saying, "Garam Masala keeps for 3 months."

If those same whole spices keep indefinitely, why would they keep for only 3 months when ground and mixed together? If I made the recipe using powdered spices would they only keep for 3 months?

Pumpkin Pie Spice, Poultry Seasoning, and other commercial spice blends have a longer shelf life than 3 months.

If it really doesn't matter why would the recipe even make that statement?

[funniegrrl]

I have two guesses.

First, the recipe authors are C'ing their A'es. EVERYTHING has to have an "expiration date" on it now lest some poor soul eat something that's 1/2 a day past its absolute peak and die of ... slightly degraded flavor particles. Or sompthin'.

The other guess is that by grinding a spice, you expose a lot more of it to the air and thus the flavor does actually fade over time. That's why you're supposed to throw out all of your spices and herbs and replace them yearly. Or semi-yearly. Or whatever formula a given spice-and-herb manufacturer has determined will make you buy more.

[Canice]

Three months is ridiculous. Yes, as soon as you grind a spice (or coffee bean or anything else) it's suddenly got a jillion times more surface area exposed and the flavor will dissipate a lot faster than whole spices, which is why some people grind their own (I limit it to nutmeg, myself). And why, as funniegrrl says, it's recommended to buy small amounts and toss them every six months. I don't do that, either. I do buy small quantities (from bulk jars) but I couple of spices that are two years old and they look and smell fine and definitely "work" in cooking.

[Anne]

Whole spices keep fresh much longer than ground - ozidation tends to make ground spices loose flavor and potency. The natural seed has a protective coating that helps preserve the seed. For example, cumin seed kept in a cool, dark environment keeps most of its potency for a couple years (as long as you can still sprout it, it is in good shape) while ground cumin seed starts to loose potency within weeks (depending on storage conditions). If properly stored, some seeds can keep their wherewithall for several years.

[Anne]

Canice - your explanation is clearer than mine - must have been posting at same tiem.

[dneilson]

Right on the mark above!

Whole seeds/berries/spices are dormant until sprouted or milled.


Spices are oil rich. As already mentioned, grinding releases their essential oils and they oxidize and rancidify (did I create a word? If not, then it should be ) much more quickly than flour.

I was mortified to discover Mom had spices 5 years old! She thought I was being wasteful when I suggested she discard them!

I made most of the garam masalas/spice blends ala Raghavan Iyer....he says not to refrigerate the ground mix but I worry left at room temp.

Dolores