All my seasonings/spices are at least a year old (most several years). I recently threw out nearly a full bottle of paprika because it was so strong (thought it went bad). I realized I was just applying too much paprika in the first place (and the old one would have been good enough to taste the same). I read this and became puzzled:
mediocre chili is usually the result of mediocre or old chili powder. Chili powder that’s been sitting in your pantry for 6 months just won’t be as flavorful and punchy as fresh, high quality chili powder.
I am about to make chili. Should I get new powder? Does it really matter? I believe I do not have a refined palate. (I mostly can just tell differences between good and bad cheese ;)
From this question, it seems the potency will just be less:
Here they say chili powder is good after years:
- Indefinite: Vanilla extract, salt, and that's about it. (Other extracts will fade in 2-3 years).
- Whole spices (unground, such as peppercorns, whole allspice, caraway seeds, and more): 3-4 years
- Ground spices (such as cumin, ginger, paprika and chili powder): 2-4 years
- Ground and whole leafy herbs such as basil, oregano, rosemary and most seasoning blends: 1-3 years
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