How old are the spices in your pantry? Are they weeks, months, years or, possibly, decades old?

I got rid of the decades old ones, so most range from fresh to years, depending on how often I use them.

Months but only because I went through my pantry recently and went “Oh my goodness! This one almost qualifies as an antique”. And then I replaced them.

@YARNLADY Good for you. I thought I’d purged all my old one’s to until I came across a really old can of Colman’s dry mustard like this one tonight. But mine has a recipe for savory ham on the side instead of mustard pickles.

You could probably sell that on ebay @lillycoyote.

@lillycoyote Maybe I’m hungry but mustard pickles sound kind of tasty.

@Bellatrix The folks in the link might feel o.k. about it, but something about selling antique food on eBay just seems wrong to me.

and

@fizzbanger You must really be hungry if the idea of mustard pickles made with who knows how many decades old dry mustard sound appealing to you. :-)

There are replica stores out there .. you know “The Country Store” museum type thing that love things like that. It would probably be worth saying “not for human consumption” though.

Spices, almost a year old, come Xmas. They smell good, or did, last year…haven’t smelled em since. Not much of a cook. Lotta stuff in my pantry though. I once found five bucks in there.

The oldest thing I have when it comes to food/condiments though, is this bottle of BBQ sauce in the fridge. It’s still good.

@lillycoyote Like a fine wine… or something…

I have all stages of spices. especially from penzeys. brand new this week! and some ancient creole boil someplace in the cabinet.

Most are relatively new. Ish. Like two years or less, I think. We did a big pantry purge around then, and bought all new to fill my freshly purchased spice bottles, which I bought to fill my custom made spice rack (which I love). Seriously, I think it’s my favorite item in my whole house.

Some of them are considerable newer, because my husband cooks a lot and we go through some spices. And now, I am hungry.

Very few if any are more than 2 years old. My herb and spice collection gets regular use.

Our dried spices are fairly new. There are certain things we go through quickly and some we use when baking that don’t get used as often. I have a few extracts that I use and replace on a regular basis.

We were just talking about our mother’s spices the other day. My mom always had a little tin of cream of tarter, alum and turmeric.