Masala Dabba Freshness Tracker
Old haldi gives no colour and old garam masala gives no smell. Add the spices in your masala dabba and cupboard with the date you opened them, and see at a glance which ones to replace next time you shop.
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My spices
| Spice | Opened | Status |
|---|
“Best within” is about flavour and colour, not safety. Throw away any spice that is damp, lumpy, mouldy or has insects, whatever its age.
How long do spices stay fresh?
Spices do not go off like milk, but they lose their smell, taste and colour. These are good “best within” times once a packet is opened, stored in an airtight jar away from the stove.
| Spice | Type | Best within |
|---|---|---|
| Haldi (turmeric), ground | Ground | 12 months |
| Lal mirch (red chilli) powder | Ground | 9 months |
| Kashmiri / deggi mirch | Ground | 9 months |
| Dhania (coriander) powder | Ground | 6 months |
| Zeera (cumin) powder | Ground | 6 months |
| Garam masala, shop-bought | Ground | 6 months |
| Garam masala, homemade | Ground | 3 months |
| Chaat masala | Ground | 6 months |
| Kali mirch (black pepper), ground | Ground | 6 months |
| Amchur (mango powder) | Ground | 12 months |
| Sonth (dry ginger powder) | Ground | 12 months |
| Packet masala (biryani, karahi…), opened | Ground | 6 months |
| Kutti lal mirch (chilli flakes) | Whole | 12 months |
| Zeera (cumin seeds) | Whole | 24 months |
| Saunf (fennel seeds) | Whole | 24 months |
| Ajwain (carom seeds) | Whole | 24 months |
| Kalonji (nigella seeds) | Whole | 24 months |
| Rai (mustard seeds) | Whole | 24 months |
| Sabut dhania (coriander seeds) | Whole | 24 months |
| Methi dana (fenugreek seeds) | Whole | 24 months |
| Sabut lal mirch (dried red chillies) | Whole | 12 months |
| Kali mirch, whole | Whole | 36 months |
| Choti elaichi (green cardamom) | Whole | 12 months |
| Bari elaichi (black cardamom) | Whole | 24 months |
| Laung (cloves) | Whole | 24 months |
| Darchini (cinnamon) | Whole | 24 months |
| Tez patta (bay leaves) | Whole | 12 months |
| Badiyan (star anise) | Whole | 24 months |
| Javitri (mace) | Whole | 24 months |
| Jaiphal (nutmeg), whole | Whole | 48 months |
| Kasuri methi (dried fenugreek leaves) | Dried leaves | 6 months |
| Anardana (pomegranate seeds) | Whole | 12 months |
| Kesar (saffron) | Whole | 24 months |
How to check a spice in 10 seconds
- Smell: rub a pinch between your fingers. Weak or dusty smell means it is past its best.
- Colour: haldi should be bright yellow and lal mirch bright red. Brown or pale means old.
- Texture: clumps mean damp got in. Lumps that break easily are fine to use soon; hard, damp or mouldy lumps go in the bin.
- Insects: look for tiny moving bugs or webbing, especially in atta-based masalas and red chilli. Throw it out.
Keep your masala dabba fresh for longer
- Fill the dabba with small amounts and keep the big packets sealed in a dark cupboard.
- Buy whole spices and grind small batches: whole zeera lasts about two years, ground zeera about six months.
- Keep it away from the stove. Steam and heat are what spoil spices fastest.
- Never use a wet spoon, and don’t sprinkle straight over a steaming pot.
Questions people ask
Do spices expire?
They rarely become unsafe, but they lose flavour and colour. Ground spices are best within about 6 to 12 months of opening; whole spices last 1 to 2 years. Throw away any spice that is damp, mouldy or has insects.
How long does homemade garam masala last?
About 3 months at its best in an airtight jar. Make small batches and grind only what you need.
Can I use old haldi or red chilli powder?
Yes, if it is dry and smells of something. You will need a little more for the same colour and taste. If it smells of nothing, replace it.
Where is my list saved?
Only in this browser on this device. Nothing is sent to MyPakwan. If you clear your browser data, the list is cleared too.
Last updated 25 October 2026. Found a mistake or want a feature? Tell us.