Spices & pantry staples
- 2 cited USDA/FDA/FSIS sources
- Reviewed 2026-06-22 by FoodLasts Editorial Team
For most spices and dry pantry goods, the decision is quality rather than acute safety. Use the table below when the question is "replace for flavor" versus "discard for pests, mold, rancid oil, or failed leavening."
General rules
- Ground spices: 2–3 years pantry (best quality 6 months–1 year after opening)
- Whole spices: 3–4 years pantry
- Dried herbs: 1–3 years pantry
- Baking powder/soda: 6–18 months pantry; test leavening power if old
- White rice (dry): 2 years pantry · cooked rice 4–6 days fridge
- Flour: all-purpose flour 6–12 months pantry
- Honey: indefinitely at room temperature
- Coffee and tea: keep dry, airtight, and away from heat; for flavour decisions, compare CoffeeMethods brewing guides with Tea for Calm brewing guidance.
When to discard
Mould, pantry pests, rancid smell (oils and nuts), or failed leavening test. Spices lose potency but rarely cause illness — replace for flavour, not safety.
Sources: USDA FoodKeeper, FoodSafety.gov. Last reviewed June 2026 by the FoodLasts Editorial Team. Related-site disclosure: CoffeeMethods and Tea for Calm are projects from the same owner; links are editorial references, not paid placements.