Storing Herbs, Spices, Condiments and extracts

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To enhance the natural flavor of food, use herbs, spices, condiments and other extracts liberally. They can make the difference between a bland meal or a great-tasting, savory dining experience.

Capture the full freshness of these food companions by storing them properly. Optimal temperature for kitchen cabinet or pantry is no more than 70 degrees F.

Spices and herbs	Maximum Storage	Handling Hints
Fresh Raw Chicken:
Whole spices Ground spices Herbs Herb spice blends	4-5 years 2-3 years 6 months 6 months	Store in airtight containers in a dry place away from sunlight and heat. Check aroma; if faded replace. Whole cloves, nutmeg and cinnamon sticks maintain quality beyond 2 years. Can be stored in freezer to extend shelf life.
Salt, cream of tartar	indefinitely
Condiments:
Catsup, chili sauce: Unopened Opened	12 months 1 month	Refrigerate for longer storage.
Mustard, prepared yellow Unopened Opened	2 years 6-8 months	May be refrigerated. Stir or shake before using.
Tabasco, vinegar, Worcestershire sauce	2-2½ years
Soy sauce, unopened	3 years	Use within 6-9 months after opening.
Extracts:
Vanilla unopened opened	2 years 12 months	Keep tightly closed. Volatile oils escape.
Other extracts unopened opened	1 year 12 months	Keep tightly closed. Volatile oils escape.

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