Something like Hello Again. Baking spices (sweet) are on a shelf with other baking stuff, including jimmies and extracts. The next shelf down (eye level) is split between mixed savory spices and single savory spices. If it’s something which can go either way, it naturally percolates to the front of the baking shelf.
Alphabetizing does not work to my mind in this case.
I am sooooo happy! 48 spices, 2 square (well, round) feet of space. 10888684_10204891259738650_6081057464013160797_n | rhiannon_dreamsnake | Flickr
(Went with alphabetical on three racks for the regular stuff, blends on the fourth.)
I have an actual rack that hangs above the stove that is ordered alphabetically. The jars came prefilled and prelabeled, so only those 16 spices get that distinction. The rest are on a shelf near the stove, and are grouped by type (sweet/baking spices, “ethnic” spices, blends, extracts, blah blah blah), and then by common-ness of use. Therefore, withing the baking spices group, cinnamon and anise are upfront, cardamom and nutmeg in the back. Ethnic grouping, cumin, curry and 5 spice are up front, those odd spices I bought for one recipe and haven’t found another use for yet are in the back. It’s not very intuitive, but then, I’m the only one who cooks in my kitchen, so it works for me.
I have 8 spice rack shelves inside the door to my pantry. They are mostly alphabetically organized, except these have their own separate sections:
–Peppercorns
–Ground peppers and chili powders
–Blends and rubs
Thank you, Sattua. After the insinuation that my non-alphabetness is unacceptable, I feel a lot better. If my spice pots are in the train to Hell, at least they have the company of yours!
I keep them on a shelf like any other in my kitchen cupboards. The only organization is that the ones I use most often are in front.
Same here.
I have a small kitchen with no place for spice carousels. I guess I’ll have to stick with the cat toy system of spice bottle management for the time being.
So they’re all under your refrigerator?