Spice Cabinet Organization
There are so many ways to organize spices, and I have tried them all. But recently, I was faced with trying to make sense of a whole cabinet of over 100 jars of spices, herbs, and spice blends. As a food photographer and recipe developer, my collection is always growing!
I have tried these methods:
alphabetical
put the most frequently used to the front
herbs vs. spices
tiered racks
drawers
None of these methods worked for me for any significant amount of time. The jars always end up in disarray! And I am always scrambling to find something.
So, I took a page from a favorite spice store that I once visited. They had organized everything by continent. That makes total sense to me.
So here is the result: I used inexpensive baskets from a bargain store and came up with the “by continent” organizational method.
Blends: this is my favorite basket, and it is always full of salt-free blends that I find while shopping. Italian, Garlic-parsley, Onion-garlic, Chicago Pizza, Fish Fry Blend, and many more. When you are in a hurry, there is nothing like herb and spice blends to give a shake to flavor perfection.
Latin: cumin, various chili peppers, annatto, sazon, adobo, oregano
European: rosemary, thyme, basil, marjoram, oregano, bay leaves, chervil, dried shallots, fennel, tarragon, chives, garlic powder, dried onions, saffron
Asian: encompasses many countries but includes tikka masala, garam masala, turmeric, sesame seeds, curry, Chinese five spice, za'atar, sumac, makrut lime leaves, sesame oil
Baking: all of the sweet spices: cinnamon, allspice, mace, cloves, star anise, nutmeg, vanilla, flavoring extracts, colored sugars, food colors
Pepper: this encompasses all of the peppers in the kitchen: aleppo, Korean, black, green, pink, white, ground, mixed peppers, paprika, crushed red pepper
Salt: this one does not get used that much because I try to keep my sodium intake low, but I am a food photographer, so salt is mostly used as a prop. I also include low-sodium bouillon cubes in this basket.
So far, so good. I made a chili, pulled down the Latin basket, and found everything! Success was also found in making red curry and using my Asian basket of seasonings. Or making a pasta fagiole soup with the European choices. The blends get used when I decide to throw chicken, veggies, or fish in the oven.
But no matter which method you choose, organizing your spice cabinet can make your kitchen more efficient and enjoyable to work in. Here's a step-by-step guide to help you organize your spice cabinet:
1. Empty the Cabinet:
Take everything out of the spice cabinet. This allows you to start with a clean slate and assess what you have.
2. Check Expiration Dates:
Go through your spices and check their expiration dates. Spices lose their potency over time, so discarding any way past their prime is good. Note: I don’t follow this to the tee.
3. Clean the Shelves:
Wipe down the shelves to remove any dust or residue. This is a good opportunity to give the cabinet a thorough cleaning.
4. Choose Storage Containers:
Consider using uniform containers for your spices. This creates a more visually appealing and organized look. Small glass jars, spice containers with built-in shakers, or magnetic spice tins are popular choices.
5. Label any unmarked container:
This especially applies to items purchased in bulk.
6. Arrange Spices:
Arrange your spices alphabetically. This makes it easy to find what you need quickly.
For further organization, you can also group them by category (e.g., baking spices, herbs, blends).
Or use my “by continent” method described above. This method is preferable for cooks who have a large number of spices.
7. Consider a Tiered Spice Organizer:
A tiered spice organizer lets you see all your spices at once, making it easy to access and find what you need.
These organizers can be placed in the cabinet or on a countertop.
8. Utilize Drawer Inserts or Pull-Out Shelves:
If you have deep cabinets, consider using drawer inserts or pull-out shelves.
These allow you to access spices at the back of the cabinet without moving everything in the front.
9. Store Frequently-Used Spices at Eye Level:
Keep frequently-used spices at eye level for easy access.
This will prevent you from reaching up to find what you want.
10. Create a System for Bulk Spices:
If you buy spices in bulk, consider transferring them to smaller containers and labeling them. This helps maintain a uniform look and keeps your spices fresh.
11. Store Light-Sensitive Spices Properly:
Some spices, like paprika and dried herbs, are light-sensitive. Store them in opaque containers or in a dark part of the cabinet to maintain their flavor.
12. Regularly Review and Refresh:
Periodically review your spice cabinet to check for expired items and refresh your supply. This ensures that your spices are always at their best.
Organizing your spice cabinet makes cooking more efficient and creates a visually appealing and enjoyable kitchen space. It's a small investment of time that can greatly impact your daily cooking routine.
