Calculate how long any grocery item stays fresh in the pantry, fridge, or freezer — then browse the full shelf-life database below. Verify information provided by AI, as AI does make mistakes.
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| Category | Item | Pantry | Refrigerated | Freezer | Storage Tips |
|---|---|---|---|---|---|
Dairy | Milk | — | 5–7 days after opening | Up to 3 months | Freeze in airtight container; shake after thawing |
Dairy | Yogurt | — | 1–2 weeks | 1–2 months | Keep sealed; discard if moldy or very sour |
Dairy | Cheese (hard) | — | 3–6 weeks | Up to 6 months | Wrap in wax/parchment then plastic |
Dairy | Cheese (soft) | — | 1–2 weeks | Not recommended | Keep sealed; watch for surface mold |
Dairy | Butter | 1 month | 3 months | 9–12 months | Unsalted spoils faster; freeze extras |
Dairy | Plant‑based milk (opened) | — | 7–10 days | Up to 3 months | Shake well before use |
Dairy | Paneer (fresh Indian cheese) | — | 2–3 days (opened), 1 week (unopened) | Up to 6 months | Keep in water; change water daily |
Meat & Poultry | Chicken (raw) | — | 1–2 days | Up to 9 months | Keep in original wrap; thaw in fridge |
Meat & Poultry | Beef (raw steaks/roasts) | — | 3–5 days | 6–12 months | Keep below 4 °C / 40 °F |
Meat & Poultry | Ground meat (raw) | — | 1–2 days | 3–4 months | Cook or freeze day of purchase |
Meat & Poultry | Deli meats (opened) | — | 3–5 days | 1–2 months | Use within a week after opening |
Seafood | Fish (raw) | — | 1–2 days | 2–3 months | Keep cold; cook promptly |
Seafood | Shrimp (raw) | — | 1–2 days | 3–6 months | Store in coldest part of fridge |
Seafood | Smoked salmon (opened) | — | 5–7 days | 2–3 months | Keep tightly sealed |
Seafood | Dried fish (smoked/salted) | 3–6 months (cool, dry place) | Up to 1 year | 1–2 years | Very shelf-stable; keep dry and sealed |
Vegetables | Lettuce | — | 5–7 days | — | Keep in crisper; avoid excess moisture |
Vegetables | Spinach | — | 3–5 days | 10–12 months (blanched) | Blanch before freezing |
Vegetables | Carrots | — | 2–3 weeks | 10–12 months | Remove greens; keep in bag |
Vegetables | Broccoli | — | 3–5 days | 10–12 months | Store unwashed until use |
Vegetables | Tomatoes | 3–5 days (room temp) | — | 2 months (as sauce) | Keep at room temp until ripe |
Vegetables | Cucumber | — | 1 week | Not recommended | Wrap in paper towel in bag |
Vegetables | Bell peppers | — | 1–2 weeks | 6–8 months (sliced) | Keep dry; freeze sliced |
Vegetables | Callaloo/Amaranth greens | — | 3–5 days | 8–12 months (blanched) | Store like spinach; wash before use |
Vegetables | Okra | — | 2–3 days | 10–12 months (blanched) | Keep dry; blanch before freezing |
Vegetables | Scotch bonnet peppers | — | 1–2 weeks | 6–8 months (whole) | Wear gloves when handling; freeze without blanching |
Fruits | Apples | 2–4 weeks | 1–2 months | 6–8 months (sliced) | Keep in crisper drawer |
Fruits | Bananas | 2–5 days (ripe) | — | 2–3 months | Peel before freezing |
Fruits | Breadfruit (whole) | 2–3 days (ripe) | 5–7 days | 3–4 months (cooked) | Store at room temp until ripe |
Fruits | Berries (straw/blue/rasp) | — | 3–7 days | 6–8 months | Rinse just before eating |
Fruits | Citrus (oranges/lemons) | 1 week | 2–3 weeks | 3–4 months | Store in mesh bag in fridge |
Fruits | Grapes | — | 1–2 weeks | 1 year | Keep unwashed till use |
Fruits | Plantains (green/ripe) | 3–5 days (ripe), 7–10 days (green) | 1 week (ripe) | 6–8 months (peeled, sliced) | Store at room temp; ripen like bananas |
Bakery & Grains | Bread (sliced) | 3–5 days | 1–2 weeks | Up to 3 months | Freeze slices to extend life |
Bakery & Grains | Rice (uncooked) | Up to 2 years | — | — | Store airtight, cool & dry |
Bakery & Grains | Pasta (dry) | 1–2 years | — | — | Keep sealed and dry |
Bakery & Grains | Oats | ~1 year | — | — | Airtight container, cool spot |
Bakery & Grains | Basmati rice (uncooked) | Up to 2 years | — | — | Like regular rice but more aromatic; store airtight |
Bakery & Grains | Chickpea flour (besan) | 6–8 months | Up to 1 year | — | Keep sealed; prone to rancidity |
Bakery & Grains | Fufu flour (cassava/plantain/yam) | 6–12 months | — | — | Keep very dry; seal tightly after opening |
Bakery & Grains | Lentils (dal - red, yellow, green) | 1–2 years | — | — | Store in airtight container; check for bugs |
Canned & Jarred | Canned soup/veg (unopened) | 1–2 years | — | — | Check for dents/rust |
Canned & Jarred | Tomato sauce (opened) | — | 5–7 days | Up to 3 months | Transfer to non‑metal container |
Canned & Jarred | Peanut butter | 6–9 months | Up to 1 year (natural) | — | Stir natural types; keep sealed |
Canned & Jarred | Ackee (canned) | 2–3 years (unopened) | 2–3 days (opened) | Not recommended | Never eat raw; must be properly prepared |
Canned & Jarred | Coconut milk (canned, unopened) | 2–5 years | — | — | Check for separation; shake before opening |
Canned & Jarred | Coconut milk (canned, opened) | — | 4–5 days | Up to 2 months | Stir well; freeze in ice cube trays |
Eggs & Alternatives | Eggs (in shell) | — | 3–5 weeks | 1 year (whites/yolks only) | Keep in original carton |
Eggs & Alternatives | Tofu (opened, in water) | — | 3–5 days | 3–5 months | Change water daily |
Root & Starchy | Potatoes | 1–2 months (cool & dark) | — | 10–12 months (mashed) | Ventilated, away from light |
Root & Starchy | Sweet potatoes | ~1 month | — | Up to 12 months (cooked) | Avoid fridge (alters taste) |
Root & Starchy | Onions | 1–2 months | — | Up to 12 months (chopped) | Store away from potatoes |
Root & Starchy | Garlic | 3–5 months | — | 10–12 months (minced) | Cool, dry, ventilated |
Root & Starchy | Cassava/Yuca (fresh) | 2–3 days | 5–7 days | Up to 12 months (peeled, cut) | Peel and freeze within 2 days; contains natural toxins when raw |
Root & Starchy | Yams (true African yam) | 3–5 weeks (cool, dark place) | — | 10–12 months (cooked) | Different from sweet potatoes; keep dry and ventilated |
Root & Starchy | Pounded yam (cooked, ready-to-eat) | 2–4 hours (do not leave out overnight) | 3–5 days | 2–3 months | Press plastic wrap directly onto the surface before sealing; reheat with a splash of water; freeze in single-meal portions |
Nuts & Seeds | Almonds/Walnuts (shelled) | 2–3 months | Up to 6 months | Up to 1 year | Airtight; protect from heat |
Nuts & Seeds | Chia/Flaxseed (ground) | ~6 months | Up to 1 year | — | Refrigerate after opening |
Nuts & Seeds | Coconut (fresh, shredded) | — | 4–5 days (fresh), 6 months (dried) | 6–8 months | Refrigerate fresh coconut immediately |
Nuts & Seeds | Egusi seeds (melon seeds) | 6–12 months | Up to 1 year | — | Store airtight; can go rancid |
Condiments & Oils | Ketchup/Mustard (opened) | 6 months | Up to 1 year | — | Keep tightly sealed |
Condiments & Oils | Olive oil | ~1 year | — | — | Away from heat & light |
Condiments & Oils | Mayonnaise (opened) | — | Up to 2 months | — | Refrigerate immediately |
Condiments & Oils | Asafoetida (hing powder) | 1–2 years | — | — | Very pungent; keep tightly sealed |
Condiments & Oils | Curry powder/garam masala | 2–3 years | — | — | Loses potency over time; smell to check freshness |
Condiments & Oils | Fenugreek seeds (methi) | 2–3 years | — | — | Very hard seeds; keep dry and sealed |
Condiments & Oils | Ghee (clarified butter) | 3–6 months | Up to 1 year | Not needed | No refrigeration needed if water-free; keep sealed |
Condiments & Oils | Jollof rice seasoning mix | 1–2 years | — | — | Keep sealed; check expiry date |
Condiments & Oils | Palm oil (red) | 1–2 years | — | — | Store in cool, dark place; solidifies at room temp |
Condiments & Oils | Suya spice mix | 6–12 months | — | — | Contains peanuts; keep sealed |
Condiments & Oils | Tamarind paste/concentrate | 6 months (opened) | Up to 1 year | — | Keep tightly sealed; very long shelf life |
Beverages | Orange juice (opened) | — | 7–10 days | Up to 3 months | Keep sealed; shake well |
Beverages | Cold brew coffee (homemade) | — | 7–10 days | 2–3 months | Store in glass; keep sealed |
Herbs & Aromatics | Fresh herbs (cilantro, parsley) | — | 5–7 days | 3–4 months (chopped) | Jar with water + bag cover |
Herbs & Aromatics | Ginger (whole) | 1–2 weeks | 3–4 weeks | 6 months | Freeze peeled knobs |
Herbs & Aromatics | Green onions | — | 1–2 weeks | 6–8 months (chopped) | Stand in jar with water |
Herbs & Aromatics | Curry leaves (fresh) | — | 1–2 weeks | 4–6 months | Store in airtight container; freeze for longer life |
Herbs & Aromatics | Fenugreek leaves (methi, fresh) | — | 2–3 days | 2–3 months (chopped) | Very delicate; use quickly or freeze |
Herbs & Aromatics | Lemongrass | — | 2–3 weeks | 6 months | Keep in water or wrap in damp towel |
Herbs & Aromatics | Turmeric root (fresh) | 1 week | 2–3 weeks | 6 months | Like ginger; will stain surfaces |
Frozen Foods | Frozen vegetables (unopened) | — | — | 8–12 months | Keep at 0 °F / −18 °C |
Frozen Foods | Ice cream (opened) | — | — | 1–2 months | Prevent freezer burn; keep sealed |
Fruits | Lemons | 1 week | 3–4 weeks (or up to 1 month submerged in water in an airtight container) | 3–4 months (juice or zest) | For longest fridge life, place whole lemons in an airtight container fully covered with water — keeps them firm and juicy up to a month |
Fruits | Limes | 1 week | 3–4 weeks (or up to 1 month in water in an airtight container) | 3–4 months (juice or zest) | Same water-submersion trick as lemons keeps limes plump longer |
Fruits | Oranges | 1 week | 3–4 weeks | Not recommended whole; juice 3–4 months | Store loose in the crisper drawer; don't seal in plastic |
Fruits | Avocados (ripe) | 1–2 days once ripe | 3–5 days | 4–6 months (mashed with lemon juice) | Refrigerate once soft to the touch to slow ripening |
Fruits | Mangoes | 3–5 days (to ripen) | 5–7 days (ripe) | 6–8 months (peeled & cubed) | Ripen on the counter, then refrigerate |
Fruits | Pineapple (whole) | 1–2 days | 3–5 days whole; 5–7 days cut | 6–12 months (chunks) | Store cut pineapple in an airtight container |
Fruits | Watermelon (whole) | 7–10 days | 2–3 weeks whole; 3–5 days cut | 10–12 months (cubed, for smoothies) | Wrap cut surfaces tightly in plastic wrap |
Fruits | Pears | 3–5 days (to ripen) | 5–7 days (ripe) | 10–12 months (sliced with lemon juice) | Ripen at room temp, then refrigerate |
Fruits | Peaches/Nectarines | 2–4 days (to ripen) | 3–5 days (ripe) | 8–10 months (sliced) | Chill only after ripening for best flavor |
Fruits | Kiwi | 3–5 days | 1–2 weeks | 8–10 months (sliced) | Store away from apples/bananas to slow ripening |
Fruits | Cherries | 1–2 days | 4–7 days | 10–12 months (pitted) | Don't wash until ready to eat |
Vegetables | Celery | 1–2 days | 2–3 weeks (wrapped in foil) | 10–12 months (chopped, blanched) | Wrap tightly in aluminum foil to keep crisp much longer than plastic |
Vegetables | Cauliflower | 1–2 days | 1–2 weeks | 10–12 months (blanched florets) | Store stem-side down in a loose bag |
Vegetables | Cabbage | 1–2 days | 1–2 months (whole head) | 10–12 months (blanched wedges) | Remove outer leaves as they wilt; the inside keeps for weeks |
Vegetables | Mushrooms | 1 day | 7–10 days | 8–12 months (cooked) | Store in a paper bag — plastic makes them slimy |
Vegetables | Zucchini | 1–2 days | 1–2 weeks | 10–12 months (shredded or sliced, blanched) | Wrap loosely; moisture causes rot |
Vegetables | Green beans | 1 day | 5–7 days | 10–12 months (blanched) | Store unwashed in a perforated bag |
Vegetables | Asparagus | 1 day | 3–5 days (standing in water) | 8–12 months (blanched) | Trim ends and stand upright in a jar with 1 inch of water |
Vegetables | Corn on the cob | Same day | 1–3 days (in husks) | 10–12 months (blanched) | Freshness drops quickly — cook or freeze ASAP |
Vegetables | Kale | 1 day | 5–7 days | 10–12 months (blanched) | Wrap in a paper towel inside a bag to absorb moisture |
Vegetables | Eggplant | 1–2 days | 5–7 days | 8–10 months (cooked) | Sensitive to cold — don't store below 50 °F / 10 °C for long |
Herbs & Aromatics | Basil (fresh) | 3–5 days (stems in water, room temp) | Not recommended (turns black) | 4–6 months (pureed in oil, ice cube trays) | Treat like flowers — stems in water on the counter, out of the fridge |
Herbs & Aromatics | Mint (fresh) | 2–3 days (stems in water) | 1–2 weeks | 4–6 months (in ice cubes) | Wrap loosely in a damp paper towel in the crisper |
Herbs & Aromatics | Rosemary/Thyme (fresh) | 2–3 days | 1–2 weeks | 4–6 months (whole sprigs) | Hardy herbs — wrap in a damp paper towel |
Herbs & Aromatics | Shallots | 1 month (cool, dark, dry) | 1–2 weeks | Not recommended (texture changes) | Store like onions — away from potatoes |
Root & Starchy | Beets | 1 week | 2–3 weeks | 10–12 months (cooked) | Cut greens off (save separately) so they don't drain the root |
Root & Starchy | Turnips | 1 week | 2–3 weeks | 8–10 months (blanched) | Remove tops before storing |
Root & Starchy | Radishes | 1–2 days | 1–2 weeks | Not recommended (become mushy) | Remove greens and store in a container with a little water |
Bakery & Grains | Tortillas (flour, opened) | 3–5 days | 3–4 weeks | 6–8 months | Refrigerate after opening; freeze with parchment between them |
Bakery & Grains | Bagels | 2–3 days | 1–2 weeks | 3–6 months (sliced before freezing) | Slice before freezing so you can toast one at a time |
Bakery & Grains | Quinoa (uncooked) | 2–3 years | — | — | Store in an airtight container; rinse before cooking |
Bakery & Grains | Couscous (dry) | 1–2 years | — | — | Keep sealed and dry |
Bakery & Grains | Flour (all-purpose) | 6–8 months | 1 year | 2 years | Refrigerate or freeze whole-grain flours to prevent rancidity |
Condiments & Oils | Soy sauce (opened) | 1 month | 1–2 years | Not needed | Refrigerate after opening for best flavor |
Condiments & Oils | Hot sauce (opened) | 6 months | 2–3 years | Not needed | Fridge extends flavor life significantly |
Condiments & Oils | Maple syrup (opened) | — | 1 year (pure); indefinite if frozen | Indefinite | Pure maple syrup MUST be refrigerated once opened |
Condiments & Oils | Honey | Indefinite | Not recommended (crystallizes) | Not needed | If it crystallizes, warm the jar in hot water |
Condiments & Oils | Vinegar | Indefinite | — | — | Cloudiness in older vinegar is harmless |
Beverages | Wine (opened) | — | 3–5 days (re-corked) | Not recommended | Cork tightly and refrigerate — even reds |
Beverages | Beer | 6–9 months | 6–9 months (better flavor) | Not recommended (cans burst) | Store upright, away from light |
Beverages | Milk alternatives (unopened, shelf-stable) | 6–12 months (until best-by) | 7–10 days after opening | Not recommended (separates) | Shake well; refrigerate immediately after opening |
Eggs & Alternatives | Hard-boiled eggs (in shell) | — | 1 week | Not recommended (whites turn rubbery) | Store unpeeled for best freshness |
Eggs & Alternatives | Egg whites (liquid, opened) | — | 2–4 days | 12 months | Freeze in ice cube trays for portioning |
Meat & Poultry | Bacon (opened) | — | 7 days | 1 month (quality drops after) | Freeze slices separated by parchment for easy use |
Meat & Poultry | Sausages (raw) | — | 1–2 days | 1–2 months | Cook or freeze within 2 days of purchase |
Meat & Poultry | Hot dogs (opened) | — | 1 week | 1–2 months | Reseal tightly after opening the package |
Seafood | Canned tuna (opened) | — | 3–4 days (in a covered container) | Not recommended | Transfer to a glass or plastic container — don't store in the can |
Nuts & Seeds | Cashews | 6 months | 1 year | 2 years | Refrigerate to keep oils from going rancid |
Nuts & Seeds | Peanuts (in shell) | 1–2 months | 6 months | 1 year | Watch for any musty smell — a sign of mold |
Note: Shelf-life estimates assume proper storage, sealed packaging, and food kept below 4°C / 40°F in the refrigerator. When in doubt, trust your senses and follow local food safety guidance.
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