The Cooking Inn : Cupboard

Cupboard

Keep in mind that these results were done in a controlled environment. You will either have the same results or not.
Humidity does play a factor in storing foods.
The food we keep either stays as long as the following or longer.

Spices, Herbs, Condiments, Extracts:

Approximate Storage Times

Product	At 70°F	Comments
*Catsup, chili sauce:*
unopened 12 months	opened 1 month	Refrigerate for longer storage
*Mustard:*
prepared yellow	unopened 2 years opened 6-8 months	May be refrigerated. Stir before using
*Spices and herbs:*
whole spices	1-2 years	Store in airtight containers in dry places away from sunlight and heat. Check aroma; if faded,
ground spices	6 months	replace. Whole cloves, nutmeg, and cinnamon sticks maintain quality beyond 2 years
herbs	6 months	Can be stored in freezer to extend shelf life
herb, spice blends	6 months
Vanilla:
unopened	2 years	Keep cool & dry
opened	12 months	Keep tightly closed. Volatile oils escape
Other extracts	opened 12 months	Keep tightly closed. Volatile oils escape