Today I went through all my spices and tossed out the ones without dates or that were old. Typically I date all my spices. You'd be surprised how easy it is to forget one in the back, and then realize it's about 6 years old.
I usually shoot for 1-2 years tops. After that you might as well sprinkle sawdust in your cooking.
I've also been trying to find more whole spices. I use a kitchen aid coffee grinder to pound them into dust only as I need them for a recipe. Your spices will last longer, and the food will taste brighter. Pre-ground spices is like pre-ground cofee. It's only good until you know better.
One trick I found online was running rice through the spice grinder. That really helps clean out the spices that might be hard to clean out of it when you're finished.
I heard today that there are a couple of spice stores down in Denver. I'll have to take a trip to see if I can find whole spices for the stuff that only seems to come pre-ground at the local store.
I have a new garam masala spice recipe I want to try out on a chicken tikka masala recipe I have. The original recipe needs some work. It's good, but I think the spice mix could be improved.