With Thanksgiving fast approaching, let's open our spice cabinets and see what's been hiding behind those few jars we use daily.
You might find a container you bought for a Christmas recipe you tried three years ago. Or a nearly empty bottle of oregano, and maybe duplicate jars of garlic powder because you forgot you already had one. I've found that a little kitchen organization can make cooking so much more enjoyable and save some money.
But there's more to this project than tidying up. I want us to think about the quality of the herbs and spices we're using to nourish our families.
Food Is More Than Something That Fills Us Up
One thing I like about cooking with herbs and spices is how much flavor they bring to ordinary food. A little rosemary transforms roasted sweet potatoes, cinnamon makes baked apples smell wonderful, and ginger adds warmth to so many fall recipes.
Many herbs and spices contain naturally occurring plant compounds, including polyphenols and other antioxidants. I believe food is an important part of caring for our bodies, including enjoying a variety of nourishing ingredients God has provided.
First, Check Those Expiration Dates!
Let's start with something simple. Pull out your spices and check the dates printed on the containers.
Most dried herbs and spices don't become unsafe after their best-by dates. But as with any live plant, they gradually lose their health benefits, flavor, and aroma. That's why it's worth checking those little jars before you begin your holiday cooking.
As a general guideline, ground spices retain their best quality for approximately two to three years, while whole spices may last two to four years when stored properly.
If you're unsure whether a spice is still worth keeping, open the jar and smell it. If the aroma is barely noticeable, it likely won't contribute much flavor to your next recipe.
Of course, if you notice moisture, mold, insect contamination, or an unusual odor, discard it rather than trying to salvage it.
Heavy Metals in Spices
Another important issue every homemaker needs to be aware of is the heavy metals and preservatives in spices.
In 2021, Consumer Reports investigated 126 herb and spice products from 38 brands, testing them for arsenic, cadmium, and lead.
Forty of those products contained combined heavy-metal levels that researchers considered concerning, because repeated exposure to excessive amounts of certain heavy metals can affect the nervous system, kidneys, and other organs.
Lead is especially concerning for children because it can interfere with healthy brain development.
Some metals may enter spices through contaminated soil or irrigation water. Contamination can also occur during processing or packaging.
Now I’m not saying every jar of spice is dangerous, or that heavy metals found in spices are necessarily the root cause of an autoimmune condition. What it does mean is that we should become informed consumers.
Which Spice Brands Should We Choose?
You may have seen warnings circulating about brands such as La Flor, McCormick, Great Value, and Spice Islands.
Consumer Reports did find concerning results in certain products from these brands. However, the investigation also found products from some of those same brands that fell into its lowest-concern category.
Some safer brands include products from Simply Organic, Tone's, Badia, and Kirkland Signature. Most performed well, but none of these brands received a blanket safety guarantee.
Should We Restock With Organic Spices?
You probably already know that I appreciate choosing organic foods whenever practical. Organic production standards can reduce reliance on certain synthetic pesticides and fertilizers, which is one reason some families prefer them.
But I learned something important from the Consumer Reports investigation. Organic certification didn't consistently predict lower heavy-metal levels in spices.
That's because heavy metals may occur naturally in soil or enter the growing environment through pollution, and organic certification doesn't require comprehensive heavy-metal testing.
So while choosing organic spices may fit our overall food priorities, I wouldn't want you to believe the organic label guarantees a product is free from contamination.
When possible, look for companies that explain how they source their ingredients and test for contaminants.
How to Restock Your Spice Cabinet Economically
Now comes the fun part! I certainly wouldn't recommend throwing away every spice you own and purchasing an entirely new collection.
Instead, let's approach this the same way we'd approach any other household project, with a simple plan and a reasonable budget.
Step 1: Take inventory. Remove everything from your spice cabinet and check the dates, freshness, and condition of each container. Make a list of what you already have and what needs replacing.
Step 2: Start with your favorites. Identify the seasonings you use most frequently, such as cinnamon, garlic powder, rosemary, paprika, and black pepper. Those are the ones I'd prioritize when replacing older products.
Step 3: Buy a few at a time. Add two or three replacement spices to your grocery list each week.
Step 4: Compare the cost per ounce. Small refill packets or bulk spices may be more affordable than purchasing another glass jar. Just be careful not to buy more than you'll use while the flavor is fresh.
Step 5: Consider growing your own herbs. Basil, parsley, rosemary, and thyme can be lovely additions to a kitchen garden. Growing your own gives you more control over cultivation, although soil quality still matters.
Step 6: Organize alphabetically. Once you've decided what to keep, arrange your spices from A to Z. You won't have to search through the entire cabinet every time you need the oregano!
Step 7: Write the open date on the container. I also like the idea of writing the purchase or opening date on the bottom of containers used occasionally. It's such a simple habit, but it makes next year's cabinet refresh much easier.
A Little Protection Goes a Long Way
As you're putting everything back, remember that heat, moisture, and sunlight can cause herbs and spices to lose quality more quickly.
A cool, dry cabinet away from the stove is usually a better choice than keeping them directly above a hot cooking surface.
And if you have beautiful glass spice jars, you can certainly reuse them. Just wash and thoroughly dry them before adding fresh seasonings, and label everything clearly.
The goal isn't to create a picture-perfect kitchen. It's to make everyday cooking simpler and more enjoyable.
Caring for Our Families Through Everyday Choices
I love how Scripture reminds us of God's provision through creation. The herbs, plants, and foods He has provided offer such wonderful variety for nourishing our families.
And First Corinthians 4:2 reminds us, “Moreover it is required in stewards, that a man be found faithful.”
Sometimes faithful stewardship looks like a big decision, but other times it looks like small, thoughtful choices made in the kitchen.
So before the holiday cooking begins, take a little time to look through your spice cabinet. Check what's fresh, learn about the products you're buying, and make a plan to replace what you need without overwhelming your budget.
It might be one of the simplest ways to bring more flavor, organization, and health stewardship into your kitchen.
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