Your complete guide to coconut aminos - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
Storage times and freshness tips for coconut aminos in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Visible mold (fuzzy spots, often white, green, or black), sour or yeasty off-odor, significant change in color or consistency (e.g., becoming slimy, very thick, or unusually separated), excessive bubbling or fizzing indicating unwanted fermentation.
Visual inspection: Carefully examine the surface and sides of the bottle for any mold growth or unusual particles. Check for drastic changes in color or clarity.
Smell test: Open the bottle and take a careful sniff. It should have a slightly sweet, savory, umami aroma. Discard if you detect any sour, fermented, chemical, or putrid smells.
Consistency check: If it appears unusually thick, slimy, or has separated beyond natural settling, it's likely spoiled.
Always recap tightly immediately after use. Store on an interior shelf of the refrigerator where temperatures are more consistent, rather than in the door. Avoid cross-contamination by using clean utensils if pouring or measuring from the bottle.
Visible mold, extreme cloudiness or unusual sedimentation (beyond normal settling), significant color change (e.g., much darker or lighter), bottle swelling or leaking.
Visually inspect the liquid for mold or unusual particles. Check the bottle for any signs of bulging or leakage. While not common for unopened, a slight sniff test if opened to check for off-odors is an option if past its best-by date.
Store in a cool, dark, dry place away from direct sunlight and heat to maintain optimal quality and extend shelf life. The 'best by' date indicates peak quality, not necessarily spoilage.