Cinnamon and nutmeg.

Keeping spices fresh
When fresh, each spice should pack an aroma that beckons you to use it when you poke your nose into the jar or tin. If your cabinet is full of boxes and tins whose labels are faded and sell-by dates long past, it’s time to do some cleaning. Most manufacturers and merchants agree that whole and ground spices have a two-year shelf life once opened, if stored away from heat (under 68ºF is best), humidity (no higher than 60%), light, and strong odors. It’s a good idea to write the date of purchase right on the bag or tin.

Ha ha- just found some cinnamon with a best before date of 2008.... You could still smell the cinnamon aroma....