Dried spices have a very long shelf life, but they can go rancid or lose their flavor. Generally, whole spices can last around four years and ground ones about two or three years. But a simple taste test or smell can tell you if it’s worth adding to whatever you’re cooking. If you need to replace your spices, don’t toss them away. Instead, make a home diffuser by simmering boiling water with spices to help perfume and deodorize the air. And many old spices can be added to houseplants as a natural fungicide. Cinnamon and water mixed together in a spray bottle can help kill mold and mildew off leaves and around the soil surfaces of houseplants.
ANDREWS MCMEEL SYNDICATION