Ground spices have a shorter shelf life because more surface area is exposed to air, light, and moisture. Whole spices, on the other hand, can last for up to four years when stored properly.

Think your spices last forever? Think again. Learn which pantry staples lose flavor fast—and how to tell when it’s time to toss them.

Ground spices However, it’s always better to use them up sooner for the most concentrated flavor experience. “Once [a spice] is ground, it has lost a lot of its flavor,” says Kadri.

Whole spices last longer than ground. More: Utensils stored in walls, moldy food: Restaurant racks up 39 health code violations. It’s a good idea to note the purchase date on the bottle.

To dry-roast spices, simply add them to a dry skillet over medium heat, and toast for one to two minutes, until they are fragrant. Start with whole spices, then add the ground spices, so they don ...

American Spices of Ozone Park, New York is recalling its Spice Class Brand ground cinnamon. According to the U.S. Food and Drug Administration, the ground cinnamon is potentially contaminated with ...

One lot of El Chilar ground cinnamon was found by the FDA to have a lead concentration of 7.01 ppm—while El Servidor's product reached 20 ppm.The other products highlighted by the agency were ...

Pre-ground spices from the grocery store can lose their potency and flavor pretty quickly, so they don’t deliver the same intense flavor. Freshly ground spices also offer more health benefits ...