How fresh are your spices?

Make the most of your meals by getting the most flavour from your spices. Just follow our simple steps to find out if it is time to replace them.

To find out when your product was made, simply enter its 4-digit code below to find out when it was made.

Date Code:

Having trouble finding your 4-digit code? Just check the Club House Code Guide and follow the instructions to find it with ease.

Check for these signs:
  • All recent Club House packaging reflects the current Club House logo (house with green leaves) as is shown throughout our site.
  • If your Club House spice bottle is glass, the spice is over 15 years old
  • If your Club House spice has a yellow cap and label, it is over 4 years old
  • If your Club House pepper has a white/cream cap, it is over 4 years old
  • If your Club House tin is larger than 2" tall (excluding ground black pepper), it is over 8 years old
  • If your Club House product does not have the Club House logo with a red and orange wave in the upper left corner, it is over 4 years old.
Product Expiry Guidelines

Your Club House products will deliver the best flavour if used within these guidelines.

  • Ground spices - 2 to 3 years
  • Whole spices - 4 years
  • Herbs: 1-3 years
  • Sesame Seeds & Poppy Seeds – 2 years
  • All other Seeds – 4 years
  • Spice Blends: 1-2 years
  • Pure vanilla extract: unlimited shelf life
  • All other pure and artificial extracts: 4 years
  • Gravy Mixes: 1-2 years
  • Seasoning Mixes/Packets: 1-2 years
  • Batters & Flours: 1-2 years
  • Wet marinades & sauces: 1-2 years
How to Maximize Freshness

Spices and herbs that are whole maintain their freshness longer than those that are ground. If kept in airtight bottles, they will keep for a long time. Spices and herbs do not spoil but they do lose their strength. Old and weak seasonings will not deliver the taste they should.

There are three checks to use when verifying freshness: look, smell and taste. A visual check for colour fading is a good indicator of flavour loss. Taste and smell your spices and herbs; if a fresh odour or taste is not apparent, they need to be replaced.

Avoid sprinkling spices directly from the bottle over a steaming pot. Steam will get into the bottle and result in caking the content. Measure spices in a separate bowl, seal bottles and then add measured spices to pot.

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