We have a TON of spice that we actually use regularly. I just counted and we have 30 3oz and 16 1.5oz. and that's not including the ones I should just toss.
I swear I pinterested this, but it seems that they're all in the light (spices should be kept in the dark) or above the oven (heat is bad) or in a set up that looks great for 10 but no more.
We do have a fair amount of space to work with, but I'm not very smart with this stuff. I don't know how to maximize space and be able to see them all at one glance.
We've tried a rotary type set up, my husband hated it. A step set up was never high enough so we could see what was in the back (but maybe if we re-jar everything and label high on the jar (would prefer not).
“With sorrow—for this Court, but more, for the many millions of American women who have today lost a fundamental constitutional protection—we dissent,”
We have a few of the Spice Stack units, and they live on a shelf in our pantry. You'd need a few -- maybe 2? The little drawers pull out and you can see all of the spices in the drawer. You can label them if you want so you don't have to search for the spice that you need.
We have a few of the Spice Stack units, and they live on a shelf in our pantry. You'd need a few -- maybe 2? The little drawers pull out and you can see all of the spices in the drawer. You can label them if you want so you don't have to search for the spice that you need.
I have it kind of in the middle of the shelf and put smaller sauce bottles along the back (honey, molasses, liquid smoke, hot pepper sauce, etc.). Then I have other spices on the next two rows with frequently used spices on the left and less used spices on the right. All of my vinegars are tall, so they go way in the back along the side of adjustable riser (I also don't access them as much). Salts, pepper, and big jars (like garlic powder and crushed red peppers) go along the far left (again not on the riser) where they are easily accessible. Then in front of the riser are all the smaller jars and/or the really frequently used spices.
My organization system is basically me putting things back where I know they are and can find them, so... no rhyme or reason.
I tried putting things in alphabetical order, but that put spices like celery seed (that I never use) ahead of things like cinnamon and cumin that I use all the time, and that annoyed me.
I use a rack hung inside my pantry door for most. It's the one from the container store, the bar you mount on the door and spice racks/baskets hung from that. I have a lot, too.
ETA: I've tried a lot of options and this one is my favorite. They are accessible, only one layer deep, stored in a cool/dark place but I can swing them out into the light, and there is plenty of room. I keep mind alphabetized and it's simple to maintain in this layout.
Post by lindyanne on Sept 17, 2015 21:18:10 GMT -5
I have them in rajtan jars alphabetized in the drawers on my island. I love it. It's so much easier to find stuff and since I just gave small labels and they're clear jars I can tell when I'm getting low. I can take a pic tomorrow If you're interested.
We have to change up our spice organization every time we move. My favourite was a rack that attached to the inside of the instructor. Here, I have them all in a drawer, laying flat, alphabetically. It's not ideal, but it works.
We have a few of the Spice Stack units, and they live on a shelf in our pantry. You'd need a few -- maybe 2? The little drawers pull out and you can see all of the spices in the drawer. You can label them if you want so you don't have to search for the spice that you need.
I've started buying my spices from Penzey's. They come in bags which I know they say isn't for long-term storage, but we go through stuff fast.
ANYWAYS, I have a bin (like, smaller than a shoebox. I think I got it in the toiletry aisle at Target) that I have them grouped (instead of alphabetizing, I like doing my chilies & cumin together, but near my Indian spice mixes because there's overlap. My dehyrdated garlic goes near my pickling spice & dill seed b/c those are mostly used for canning. The cinnamon, allspice, etc. are next to each other b/c they are mostly used in baking.). If you wanted to get fancy, you could make cardboard dividers. I can fit a lot in there.
For the smaller jars of one-off things (like sage which I only use at Thanksgiving), I put them in a shallow drawer & label the top of the jar.
Mine looks like this. It's in a cabinet above the counter.
We have couple of these too. They are in the cabinet next to the stove. Works out well for us.
We have these too. I love them. Another bonus is that, if you always put each jar in the same place, it's fast and easy to find what you need because they don't get moved when you're shuffling through the things on a shelf.
We have a few of the Spice Stack units, and they live on a shelf in our pantry. You'd need a few -- maybe 2? The little drawers pull out and you can see all of the spices in the drawer. You can label them if you want so you don't have to search for the spice that you need.
We have a few of the Spice Stack units, and they live on a shelf in our pantry. You'd need a few -- maybe 2? The little drawers pull out and you can see all of the spices in the drawer. You can label them if you want so you don't have to search for the spice that you need.
I used to struggle with this. My spices occupy 2 shelves in the top cabinet to the right of my stove because that's easy for me to reach and is still not "heated"
Ditto. I keep cumin, cinnamon, thyme, oregano, sesame seeds and curry in the front because those are the ones I use the most. My super-scientific system otherwise is to get up on a small step stool and reach around in there for the other spices I need before I start cooking something that requires other spices.
I have a mix of spices I've bought here and abroad, as well as ones I've put into jars myself because I buy them in bulk at the Indian supermarket, so foodielicious' system wouldn't work for me.
We had magnetic tins we put on the side of the fridge at our last place and loved it. The fridge was right next to the stove so the most frequently used spices were always available without having to open a cupboard. Our new place this wasn't possible as the fridge has a cabinet around it.
We have an over-the-door rack in our pantry. The bottom two shelves will probably become places to store kid snacks soon. It's like this but goes all the way to the top of the door.
Post by MixedBerryJam on Sept 21, 2015 12:57:04 GMT -5
I have 2-tier lazy susans on two shelves in a corner cabinet -- one for savory, one for sweet/baking. There's plenty of space alongside for the jars that are too tall for the lazy susan. Separating them out by function helped a lot, not rifling through pepper and sage and thyme to find my vanilla or food coloring or whatnot.
“With sorrow—for this Court, but more, for the many millions of American women who have today lost a fundamental constitutional protection—we dissent,”