Replenish seasoning collection and toss those beyond their prime

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I'd been avoiding it for years. Finally, this summer I did it: I cleaned out my spice cupboard.What a shock. I removed at least 50 spices and 35 of them had expired. I found a jar of rosemary leaves that expired in 1990!McCormick spices now have "best by" dates, but they didn't when I bought my Rotisserie Chicken Seasoning. I found a number code and was able to check it out on the McCormick Web site, mccormick.com, which has an easy-to-use Date Code Decoder. My seasoning was packaged on May 1, 2003 -- another spice to toss.To check the date of your spice, click on All About Spices, then on Keeping Your Spices Fresh. Type in the code number and where the spice was manufactured (on the label under ingredients) and within seconds you'll know if your spice is too old.If your McCormick spice or herb is in a metal can, you don't even have to go to the trouble -- it is at least 15 years old and should be ditched.Florida food writer Janet K. Keeler of the St. Petersburg Times offered up this tip a few years ago: Catalog spices and the date you purchased them and tape the list to the inside of your spice cabinet. This can keep you from buying a spice you already have and also helps you cull aging spices.Another of her tips: Freshen up your spices before the holidays, when you'll want pumpkin-pie spice and other spices and herbs in quantity and in the freshest condition.Trendy right now are seasoning- and spice-filled grinders. McCormick just came out with a cinnamon grinder and cinnamon-sugar grinder. It also offers black-pepper and sea-salt grinders.The Spice Depot also just launched a line of a dozen grinder spice blends such as Spicy Sea Salt, Hot & Spicy and JoJo potato. Those are widely available at Wal-Mart stores and online at thespicedepot.com, where the line is described as offering "always fresh-ground flavor each and every time."What is the difference between spices and herbs? Both come from aromatic plants. Herbs come from the leaves, stems and flowers; spices from the bark, stems, roots, seeds, buds and berries. Herbs are sold fresh and dried -- whole, ground or powdered. Spices are sold dried -- whole, ground or powdered.Herbs and spices get their aromas and flavors from oils and oleo resins. As the oils evaporate, the flavor and aroma dissipate. Rub or crush an herb or spice in your hand. If the aroma is dull, throw it away. Herbs and spices should have a vivid color. If the color has faded, that's a sign that the flavor has faded and it's time to get rid of it.Storing spices properly is just as important as checking expiration dates. Store them in airtight containers (with minimal air space) in a cool, dark place. Keep them away from heat, direct sunlight and moisture. Don't store them near the stove, dishwasher, sink or near a window, or in the fridge.One trick to keeping spices fresh is to buy them in small quantities.You can usually get a better price per ounce for larger quantities, but the savings are no good if you wind up throwing the spices away or, worse, using spices that are faded or rancid.If you like to experiment with different spices in small quantities, check out Watkins' new pre-measured spice packets. Each packet holds one teaspoon of spice. Cumin, nutmeg, basil, paprika and dry mustard are available, but the company plans to introduce more choices later this year."We're trying to fill a void by coming up with a way consumers can buy spices in an economical and efficient way," said Jason Schumann of Watkins. Watkins spice packets are available at Walmart.com.No need to throw away good money wasting fresh herbs, either. According to the "Spice and Herb Bible" by Ian Hemphill (Robert Rose, second edition, 2006), basil, chervil, coriander, dill, parsley and tarragon (soft-leaf herbs) may be kept for up to a week in a glass of water in the refrigerator.Wash herbs in clean, cold water. Immerse the bottom inch of the stems in water; cover the foliage with a clean plastic bag. Herbs with tougher stems, such as thyme, sage, marjoram and rosemary, may be kept for up to a week in a glass of water at room temperature, exposed to the air. The water should be changed every day.Once you're sure that your spice rack isn't outdated, you can update it by adding a new herb or spice or three.We just heard about merken, a copper-colored, smoky Chilean spice now available in the United States (at Whole Foods Markets and Williams-Sonoma stores).The producer, Chileangourmet, says that merken has been Chile's most popular spice for centuries and describes it as "a blend of dried and smoked red chilis (aji cacho de cabra, or goat's horn), toasted coriander seeds, cumin and salt.McCormick is always marketing new twists. Recently, it came out with a cocoa chile (chipotles) blend, diced jalapenos, as well as lavender.Today the buzzword is organic. McCormick and The Spice Hunter offer lines of certified organic spices and herbs.Another trendy topic is "super foods," foods rich in antioxidants, and spices are among those. Recently, McCormick identified seven antioxidant-rich "super spices" that researchers believe have the greatest potential to improve health: cinnamon, ginger, oregano, red pepper (including cayenne, crushed red pepper and paprika), rosemary, thyme and turmeric.(Arlene Burnett can be reached at aburnett(at)post-gazette.com.)(Distributed by Scripps Howard News Service, www.scrippsnews.com.)