Dave Smith wrote in rec.food.cooking:

> On 08/10/2012 10:12 AM, Julie Bove wrote:
> bulk. I enough marjoram to fill the old bottle and it was so light it
> > > did not register on checkout scale so the cashier didn't charge
> > > me for it.
> > >
> > > If the herbs ans spices get old and lose their flavour I throw
> > > them out and get new. It is much cheaper than buy them by the
> > > bottle.
> >
> > There are places here that sell bulk but I am always leery to buy.
> > I would have no qualms currently with buying from Whole Foods
> > although I am not sure if they have bulk spices. But they are a
> > new store so chances are that their product would be fresh. But at
> > the other stores I have tried buying nuts, seeds, beans and popcorn
> > and they weren't always fresh. So I would be afraid that the
> > spices wouldn't be fresh either.
> >
> >
> \
>
>
>
> I would bet that in most kitchens there are herbs and spices that
> have been there for years. I know that there are in mine. There are
> some things that I use frequently, like oregano, black pepper,
> marjoram, curry powder. Then there is stuff like allspice and cloves
> that have been in there for decades. For most people the freshness
> in pretty much a non issue. You will have a hard time convincing me
> that a less than fresh spice in a bulk store is going to be any worse
> for wear when you finally use it five years later. And FWIW.. oregano
> is usually used dried, rarely fresh.

Grin, I know I have some aged spices in my kitchen and it doesnt bother
me any. Sure some go to flavorless dust but most do not if kept in a
dark dry spot.



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