cshenk wrote:
>
> 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.

I grew up eating ancient spices. The only things my mom used on a regular
basis were chili powder, celery seed (my dad put that on mac and cheese),
parsley and minced onion. Perhaps next in line would be cinnamon. But
little to none of anything else. I remember my shock when I finally
insisted on getting new ground gunger and mustard because the containers
were so dusty and decrepit looking and the contents flavorless. I was so
used to adding a ton of extra just trying to get some flavor. When I put in
the amount that the recipe called for, it tasted to strong for me! My MIL
had equally decripit spices. That was one of the first things I did when I
took over the cooking at their house. Replace the spices!

These days they usually have an expiration date on them and I go by that.
But prior I would just replace them all every 5 years. I have cut way back
on the variety of things that I buy. I found I was buying something for a
recipe and then never using it again. Or being mixes of stuff that I never
used. Like the Greek seasoning when I was on a Greek salad kick.