"Spices never really expire. Using some two-year-old paprika won't hurt you, but over time they lose a lot of their flavor, making them mostly pointless. Ground and whole spices differ in how long they are at their best, but in general they will start noticeably degrading in quality within six months."
"The Salehis say that what gives spices their flavor and aroma is fat, explaining that, "most spices have a layer of essential oils around their seeds." And their suggestion for a little flavor boost is toasting or blooming spices. According to the Salehis, by exposing them to heat "you are helping release the fat (oil) which brings more flavor and aroma.""
"How you bring spices back to life is going to depend on what type they are. The difference between toasting and blooming is that toasting uses dry heat, while blooming involves heating spices in fats like oil or butter. Mohammad and Anita Salehi say that "toasting is mainly useful for whole spices like cumin seed, coriander seed, fennel, cloves, peppercorns, cardamom, mustard seed, sesame, etc." Moreover, they warn that ground spices can be toasted but risk being burnt."
Spices lose aroma and flavor over time but do not truly expire; they become less useful as their essential oils dissipate. Most spices contain a layer of essential oils around their seeds that provide flavor and aroma. Applying heat releases those oils, increasing flavor and scent. Dry toasting works best for whole seeds like cumin, coriander, fennel, cloves, peppercorns, cardamom, mustard, and sesame. Ground spices can burn when toasted, so heating them in fats (blooming) is often preferable. If oils have already evaporated, heat cannot fully restore lost flavor.
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