What a useful way to restore old spices! I usually toss them when their aroma is gone. Thank you.

Thank you for all of the great tips!

If you open a bottle and you can't smell the spice , it's time to to throw it away.. BUT, bottled spices and herbs have a very long shelf life, at least 2 years...if they last that long, in my kitchen they don't. Keeping them in the fridge extends the shelf life but to save money and avoid wasting, purchase in the smaller bottles. Rarely will you use more than a teaspoon of each. If it calls for more, it's best to buy fresh and dry what's left over. In a very low oven on a rack over a cookie sheet, and turn frequently over 2-3 hrs.( or more, depending on ammount) Allow to cool then jar and label. These make good gifts too.

I use a mortor and pestil to crush my herbs before adding them to my meal that I am making...it combines and releases the oils at the same time.

I KEEP ALL MY DRIED HERBS IN THE FREEZER TO HELP PRESERVE THE OILS IN THEM SO THEY DON'T GO RANCID. THEN WHEN I NEED THEM, I TAKE OUT ONLY ENOUGH TO USE IMMEDIATELY, CRUSH THEM BETWEEN MY PALMS AND SPRINKLE-SPREAD THEM AROUND IN THE POT OR ON THE FOOD BEING SERVED, WHATEVER THE CASE MAY BE. IT'S THE CLOSEST THING TO FRESH, AND IN MANY CASES, I PREFER THE HERBS MORE THIS WAY THAN FRESH, WHICH CAN BE SO COSTLY.

Try crushing the spice/herb in your hand before you add it to the pot. Put it in the palm of your hand and crush it as you're adding it to the pot with your other hand so as to crush it into a powder but not that fine. You just want to release the oils in the spice. When you're done rubbing the spice from your hand into the pot, smell your hand...you'll know what spice you just put into the pot and also that you have done the correct way to add spices to your recipe!

great useful tip..I was about to throwaway all the old spices.