ShelfLife
Baking ingredients and spices: storage times
Tap a food for how to store it, how to tell it has gone bad and whether it freezes well.
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Baking soda | — | — | 2–3 yearsfrom purchaseOpened: 6 months |
| Baking powder | — | — | 6–18 monthsfrom purchaseOpened: 3–6 months |
| Baking and dark chocolate | — | — | 1–2 yearsfrom purchaseOpened: 1 year |
| Cocoa powder and cocoa mixes | — | — | Indefinitelyfrom purchaseOpened: 1 year |
| White flour | —Opened: 1 year | — | 6–12 monthsfrom purchaseOpened: 6–8 months |
| Whole wheat flour | —Opened: 6–8 months | — | 3–6 monthsfrom purchase |
| Ground spices | — | — | 2–3 yearsfrom purchaseOpened: 2–3 years |
| Whole spices | — | — | 3–4 yearsfrom purchaseOpened: 3–4 years |
| Dried herbs | — | — | 1–2 yearsfrom purchaseOpened: 1–2 years |
| White sugarSugar never spoils; best within 2 years of opening. | — | — | IndefinitelyOpened: 18–24 months |
| Brown sugar | — | — | IndefinitelyOpened: 18–24 months |
| Powdered sugar | — | — | IndefinitelyOpened: 18–24 months |
| Pure vanilla extract | — | — | 2 yearsOpened: 12 months |
| Almond and other flavor extracts | — | — | 2 yearsOpened: 12 months |
| Dry yeast (packets or jar)Must be refrigerated or frozen once opened. | —Opened: 4 months | 6 months | 2 yearsfrom purchase |
Fridge at 4 °C (40 °F) or colder, freezer at −18 °C (0 °F). Freezer times are for best quality: food kept frozen stays safe, but slowly loses taste and texture. These times are USDA guidance, not a guarantee. When in doubt, throw it out.
- Baking sodaPantry: 2–3 years
- ChocolatePantry: 1–2 years
- FlourPantry: 6–12 months
- SpicesPantry: 2–3 years
- SugarPantry: indefinitely
- Vanilla extractPantry: 2 years
- YeastPantry: 2 years
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Text by ShelfLife.