Put your spices to the test!

Tonight, I took the McCormick Spice Check Challenge. Nutmeg, cinnamon, cumin, ginger, bay leaves, chili powder—I put it all on the line. Their challenger: Father Time.

If you’re like me, you didn’t know that spices expired. Ground spices last for two or three years, but whole spices and extracts can last up to four years. I always assumed spices were like wine, better with age. Perhaps this is because at my home in Melbourne, there’s a cupboard stocked with spices I distinctly remember using as a child. I just turned 21, but I’ve been cooking since I was too little to see over the counter. I’d drag a chair across our tile floors (which produced a sound similar to fingernails on chalkboard), and stand on it to cook.

But the McCormick Spice Check Challenge isn’t just for the ignorant. Even the spice savvy probably have a few senior citizen spices lurking in the cabinet. Here’s how you can tell. If your spice was made in Baltimore, Maryland, it’s at least 15 years old (a.k.a. - expired). Spices in tin containers, expect black pepper, are at least 15 as well. Still no luck—check for a “Best by” date on the bottom of the container (Duh). Sometimes, instead of a date, there is a code. Fear not. A Fresh Tester on McCormick’s Web site lets you search for spice age by code also.

As for my challenge results, I was 5 and 1. A perfect record thwarted by a 2002 bottle of ground cumin. Of course, this tested my spice supply in Gainesville, which consists mostly of Publix-brand spices (Publix=cheaper than McCormick). As for the Melbourne pantry, spices are definitely the underdog.