La respuesta es diferente para cada especia y molido. La mayoría de las fuentes que he visto sugieren que 6 meses es el caso largo para las 'especias frescas', pero todas sugieren moler en pequeñas cantidades para que no necesite que duren tanto tiempo.
A continuación hay información de " Spice Mogul ", algunos "Qué hacer y qué no hacer" básicos .
Hacer
* Buy spices whole, versus ground, whenever possible.
* Buy in quantities that you will likely use up in 6 months time.
* Mark the date you buy your spices and dried herbs. If there are no dates on the package, take a marker and date each container when opened.
* Grind spices just before using. Grinding releases the volatile compounds that give a spice its flavor and aroma. The longer the spice sits around (either whole or ground), the more the compounds disappear and the flavors lessen.
No
* Store spices and herbs on the counter or close to the stove. Remember that just like with oils, heat, light, and moisture are enemies of a spices flavor and shelf life. Cool, dry and dark should be your watch words.
* Forget to check for freshness.
* Use pre-ground spices if you can avoid it. If you must, test for flavor by rolling a small amount between your fingers and taking a whiff. If it releases a distinct aroma, you’re ok. If you have to strain to smell it, pitch it and buy fresh. There is no sense in ruining a dish full of other ingredients because your spices are not up to their full strength.
Spice Mogul también tiene una buena colección de consejos específicos que tal vez desee revisar.