Keep spices handy, but don't keep them too long

KANSAS CITY, Mo. - Is it time to pitch your thyme?

If it is older than a year, the answer is yes. The same goes for most other spices. And major-league foodies say spices should be used within six months for optimum flavor.

"Using old spices in meals is like drinking flat soda,'' says Debi Myer, buyer at Planters Seed & Spices in the Kansas City River Market. "It won't hurt you, but it's definitely not going to taste as good.''

To keep track of your spices, you need a winning storage strategy.

Step 1: Purge old spices

Not all store-bought spices have expiration dates, and chances are you don't remember when you bought each spice in your cabinet. But you can give them the color test. If your dill isn't bright green, lose it. Keep in mind some spices look muted from the get-go - thyme, for example, is gray-green.

If you're still unsure whether the spice is at peak performance, smell it. The stronger the aroma, the fresher the spice.

Step 2: Locate wisely

To keep spices as fresh as possible, store them in a dark, cool place. The best spice-storage options are in a kitchen cabinet or drawer within the cooking prep area, 2 feet to 3 feet from the stove.

Kitchen designer Sally Sweeney had a 2-by-7-foot spice cabinet custom-built on the side of her refrigerator. The interior is about 3 inches deep so spice jars fit snugly.

"It works perfectly,'' says Sweeney, owner of Kitchens Only, based in her Bonner Springs, Kan., home. "The spices are at eye level, so I'm not reaching or bending. In deeper cabinets, spices get lost. They fall off turntables and tiered inserts.''

Sweeney also has used what she calls the "utilitarian Julia Child'' setup for spices: a 4½-inch-deep wire rack she found at the hardware store that hangs over a pantry door. Spices wobble around a little because the rack is slightly deeper than it should be, but she thinks it's a decent option.

Step 3: Consider containers

Although bulk spices come in plastic bags, it's best to transfer them to airtight containers. The glass and plastic containers most spices come in work fine. Metal containers look sleek and help keep spices fresh, but you can't see what's inside.

If you keep bulk spices in a cabinet, you can transfer them to stackable containers. The downside: You have to label the jars.

Storing spices in a drawer can be tricky, too. Tilted inserts take up a lot of space, so you can't fit many spices in one drawer. A better solution is to transfer spices to jars with see-through lids that take up less drawer space. Again, there's the downside of labeling containers.

Step 4: Organize from adobo to zatar

Sure, arranging a spice cabinet alphabetically seems excessive, but it's arguably necessary because everyday cooking has become so global. For example, Penzeys Spices in downtown Overland Park, Kan., carries more than 250 seasonings.

Sweeney subscribes to the A-to-Z method. "It saves a lot of time when you're in the throes of cooking,'' she says. "I don't see any other way.''

Geri Higgins, owner of Portfolio Kitchen & Home in Kansas City, says avid bakers like to separate sweet and savory spices but still do the A-to-Z thing within the two categories.

Step 5: Buy spices effectively

Because spices should have a short shelf life, it's best to buy in small quantities. Consider dividing seasonal and expensive spices among family members and foodie friends.

After you buy a spice, label the bottom of the jar with the date of purchase.

Special storage

• Refrigerate red spices and seeds. This includes chili powder and paprika, plus celery, poppy and sesame seeds. They'll keep one year.

• Wrap saffron threads in foil before putting in a container. They're best if used within six months.

• Keep vanilla beans in a container only four to six months.

• Check soup bases for animal fat. If they contain it, they should be discarded after six months.

Sources: Margie Gibbons, Penzeys Spices; Debi Myer, Planters Seed & Spices

Problem products

Countertop organizers: Light will break down the spices' essential oils.

Lazy Susans: Spice jars easily fall off and get lost. But heavy-duty turntables are good for large bulk spices from wholesalers.

Magnetic spice boards: Clear-lidded magnetic canisters on a stainless steel board look sleek, but light will damage the spices unless you hide the setup in the pantry. If you're going to do that, why bother?

Shelves above stoves: Heat will zap the flavor.

Wall-mounted spice racks: They're exposed to heat and light and collect dust.