BoomerGirl Diary

Sometimes it's easy to know when it's time to replace that dusty carton of ground nutmeg or cinnamon. Um, the fact that it's dusty is one clue. Another is a price tag on the bottom that reads "19 cents" (ah, the good old days) or perhaps you have a vintage picture of your great-grandmother holding that tin while she's doing the Charleston.

We're exaggerating, a little, but everyone empathizes. We all have spice skeletons in our pantries. Still, it bears repeating that ground spices and herbs lose their potency as time passes. It's not that you can't use them when they're a couple of years old (though, honest, anything that predates the 21st century should be replaced).

What better time to freshen up your collection than the beginning of the holiday season?

McCormick has created a Web site, spicecheckchallenge.com, that lets you check the freshness (or lack thereof) of their products. Users just type in the code on a container to determine how old it is. And sometimes it's even easier than that: For instance, if the McCormick jar is from Baltimore, it's at least 15 years old.

The site also includes storage suggestions, a handy chart, that sort of thing. But you may have containers from other companies, or loose spices and herbs in plastic bags. Here are a few tips:

• Color and aroma are good indicators of freshness, notes the McCormick Web site. "If the color has faded, chances are, the flavor has faded as well." Ditto for aroma.

• Many containers now have "use by" dates, but when you open a jar and expose it to air, it doesn't hurt to write that date somewhere on the label too.

• Store containers in a cool, dark, moisture-free place (in other words, away from ovens or dishwashers).

• Spice stores, specialty shops and some supermarkets sell an array of spices and herbs by bulk, which lets you buy in smaller quantities. Just remember to mark the bags with the date of purchase when you get them home.