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What to Do With All the Spices That Have Piled Up in Your Kitchen
https://www.nytimes.com/2019/01/15/dining/herbs-and-spices-recipes.html?rref=collection%2Fsectioncollection%2Ffood&action=click&contentCollection=dining®ion=rank&module=package&version=highlights&contentPlacement=14&pgtype=sectionfrontI doubt there are any adventurous cooks who don't have a jar or two or more of an herb or spice they're not sure how to use up, or if they've kept it too long to be good ... certainly I have several, most notably a jar of five-spice powder that I'm not sure about.
Three recipes are featured in the article: Cashew, Pea, Cauliflower and Coconut Curry to use up garam masala; Weeknight Chicken Breasts with Herbs, to use up Herbes de Provence; and Sumac-Scented Eggplant and Chickpeas, if you have some sumac hanging around.
Actually, the comments were more interesting and helpful than the article, in my opinion.
What's in your spice drawer/cabinet/shelf that you're not sure what to do with? What do you do with aging spices? How do you store and sort your spices and herbs?
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