Ground Spices That Lost Their Punch Years Ago
That jar of paprika hiding in the back of your spice cabinet might be more decoration than seasoning at this point. Ground, or powdered, spices typically have a shelf life of 2–3 years. Your favorite ground spices like turmeric, paprika, and nutmeg generally lose their potency after about two to three years. The catch is that most people don’t realize when their spices have turned into flavorless dust.
Eating old spices isn’t harmful to your health, but they won’t add any flavor to your recipes anymore. That vibrant red paprika you sprinkle on deviled eggs? If it’s been sitting there for more than three years, you’re essentially adding colored powder to your food. Do a quick sniff and taste test to determine if your spice is still fresh.
Baking Powder That’s Lost Its Lifting Power
Here’s something that might shock you: Those chemicals do lose their effectiveness over time, generally within six to 12 months. Your baking powder sitting in the pantry for two years isn’t going to make your cookies rise, no matter how perfectly you follow the recipe. Bags of baking powder and baking soda will lose their leavening power over time, which means a sad, flat cake for you.
The good news is there’s an easy way to test if your baking powder still works. To test your baking soda, place 1/2 teaspoon in a bowl and pour 1/4 cup of boiling water over it. If the powder bubbles rapidly, it’s still fine. Slow or nonbubbling powder has lost its leavening abilities and should be discarded.
Cooking Oils That Have Turned Rancid
That bottle of vegetable oil you bought during the pandemic might be doing more harm than good to your cooking. We hate to say it, but if you’ve had olive oils or vegetable oils floating around your pantry for more than 6 to 12 months, it’s time to purge and restock. According to FoodSafety.gov, once they’re opened, you’ll want to use these oil varieties within three to five months.
Left unopened, many cooking oils can keep in the pantry for a few years. Canola oil, olive oil, peanut oil and vegetable oil all will keep well when stored in a dark place. Once you open these oils, be sure to use them within a few months. The problem is that rancid oil doesn’t just taste bad – it can actually make your food taste off without you realizing the oil is the culprit.
Flour That’s Been Sitting for Over a Year
Your all-purpose flour might look fine, but time isn’t on its side. White all-purpose flour, if stored in an airtight container, will last for up to a year at room temperature or two years if refrigerated. However, most people store their flour in the original paper bag, which doesn’t provide the best protection against moisture and pests.
White and whole-grain flours: 6 to 9 months and up to 3 months, respectively We’re seeing a pattern! Like rice, whole-grain flour doesn’t last as long as white flour because the oils from the germ and bran become rancid with age. That whole wheat flour you bought with good intentions about healthier baking? If your whole wheat flour has been stored longer than three months at room temperature or a year in the refrigerator, give it a good sniff. Any rancid aromas are a clear indicator it’s time to replace the flour.
Nuts and Seeds That Have Gone Rancid
Those almonds and sunflower seeds you bought in bulk might be past their prime. You’ll want to eat un-shelled nuts like almonds and peanuts within a matter of a few weeks to a few months. Nuts and seeds typically have a high amount of oil in them and that oil will start to go rancid after a couple of months in your pantry.
Signs of rancidity on a nut or seed include a grassy or paint-like odor and dark or oily appearance. When nuts go rancid, they develop an unpleasant bitter taste that can ruin whatever you’re cooking. For optimal freshness and longevity, place the nuts and seeds in a clear freezer bag and pop them in your fridge for up to a year.
Brown Sugar That’s Hard as a Rock
That bag of brown sugar you bought for holiday baking might have transformed into a brick by now. An opened bag of brown sugar tends to dry up and harden from exposure to the air after four months in your pantry. Unlike white sugar, brown sugar contains molasses, which makes it more prone to moisture changes and hardening.
Slip the brown sugar into a resealable plastic bag or airtight container to keep it soft and make it last longer. Even if your brown sugar has turned into a solid block, it’s still safe to use – you just need to put in extra effort to break it up or soften it with a damp paper towel.
Tea Bags That Have Lost Their Flavor
Your tea collection might be more extensive than flavorful at this point. Your tea bags should be consumed within a year because the oils in the tea will go old and give your morning cup of tea a bad flavor. Those chamomile tea bags you bought during a stressful period two years ago? They’re probably not going to provide the soothing experience you’re looking for.
The same goes for your coffee beans and grounds. According to Isabel Maples, MEd, RDN, a registered dietitian nutritionist, you’re best off consuming beans and grounds within two to four weeks. Instant coffee lovers have a bit more time: about two months.
Canned Goods That Are Years Past Their Prime
Just because canned goods can last for years doesn’t mean they should. You may think that canned veggies can last a lifetime, but the longer they sit on your shelf, the more likely the can’s texture can break down and give your vegetables a metallic, tinny taste. That can of green beans from three years ago might be safe to eat, but it’s not going to taste very good.
High-acid canned goods such as juices, fruit, pickles, sauerkraut, tomato soup, and foods in vinegar-based sauces can last up to 18 months. Low-acid canned items (meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes, spinach) will be safe to eat well past the ‘use-by’ or ‘best by’ date as long as the can shows no dents, rust, or swelling.
Cereal That’s Gone Stale
That box of cereal you opened months ago is probably not delivering the satisfying crunch you remember. After three months, an opened box of cereal will go stale from air exposure, but a sealed box should last up to a year. The problem is that once cereal goes stale, it loses its appeal entirely – nobody wants soggy, chewy cereal for breakfast.
Then again, the shelf life can vary, especially if a cereal contains nuts, which are more prone to rancidity. Those granola cereals packed with almonds and walnuts? They’re going to go bad faster than your basic corn flakes, and you might not even notice until you take that first disappointing bite.
Whole Grains That Have Turned Rancid
Your healthy quinoa and brown rice might not be as nutritious as you think if they’ve been sitting around too long. The shelf life of whole grains like quinoa and farro is largely dependent on their fat content. Heat, air, and moisture are the top three enemies of whole grains because the elements can negatively affect their healthy oils, which in turn can cause your grains to go rancid sitting in your pantry.
Grains should always look and smell faintly sweet or have no aroma at all. If you detect a musty or oily scent, the grains have passed their peak. Whole-grain (brown, red, or black) rice deteriorates faster than milled rice (white, parboiled or pre-cooked) because of the oils in its natural bran layer. When stored in an airtight container, whole-grain rice has a shelf life of 6 months.
