This post may include affiliate links; see our disclosure policy.
Here are a few tips for how to organize your spices (and purge the ones you don’t need!):
- Get motivated! The first step is to decide it’s time. When finding chili powder adds an extra 5 to 7 minutes to a recipe (I know it’s in here somewhere), your spices might be in need of some TLC. Also, you may need a family member or friend to help motivate you, or agree to tackle the project together. I must admit this project wasn’t tops on my priority list, but after Alex completed the transformation, my life has been exponentially better.
- Take stock. What spices do you use on a regular basis? Which do you use occasionally but as a special treat, and which do you never use? If you bought a special spice for one recipe and haven’t used it in the last 6 months, chances are won’t in the next 6 months.
- Purge. The shelf life of most spices is 8 months to 1 year (see this graphic for more), after which they start to lose their flavor and potency. Along with some very ancient spices, you may have one-offs you’ve never used (as mentioned above), or duplicates or triplicates of the same spice. Trash everything but the newest essentials. Just do it: your kitchen will thank you.
- Organize the survivors. We removed almost all of our spices from their original containers and repacked them into glass containers with tight lids (we purchased spice bottles from the Container Store; small canning jars also work and are a cheaper option). The only spices we kept in their original jars were specialty spices: for example, a specific type of curry powder. Clearly label the jars with their contents (and make sure to put back the tops on the correct jars!).
- Repack the minimalist way. Place the new beautiful spices jars into your space in the organized fashion of your choice, making sure that the most used spices are as accessible as possible. We have a large drawer set aside for spices, and the new spices fit the space perfectly. If you’re using a cabinet, consider using a lazy susan or small trays for easy storage.
Wondering what the most used spices are in our drawer?
- Cumin
- Smoked Paprika
- Garlic Powder
- Chili Powder
- Oregano
- Coriander
- Cinnamon
- Cardamom
- Turmeric
- Paprika
- Black Pepper
- Ginger
- Thyme
- Basil
- Chipotle Powder
Are your spices in need of organization? Let us know if this helps give you the motivation you need! What are your favorite spices? We’d love to hear.
Here’s a few more spices, in addition to your list, in my spice rack, which I hacked together inexpensively out of 1×3’s and is literally 6′ tall. Also here are some comments about alternatives to the usual forms, etc.
First of all, I am surprised that you don’t list sage, rosemary bay leaves, cloves, nutmeg, (English) mustard powder, dill “weed” &/or seed & a red pepper of some sort…
Personally, like a lot of pro chefs, I can’t stand dried basil. It is a bitter, entirely different herb than when fresh. If nothing else, it is the one fresh herb to keep around. If I am out of the fresh stuff, I leave out basil entirely. Fortunately, it is the easiest herb to grow in a pot in a sunny window.
Ginger is another spice that tastes very different between fresh & dried. Using the dried stuff in Chinese cooking is not the best, but better than nothing. And of course, dried ginger is a common ingredient in baking. Since fresh ginger tends to go mushy pretty quickly, I found that the garred pickled ginger works well as a substitute, and keeps forever in the fridge.
There are several spices that don’t soften in cooking, and are almost impossible to grind to a powder in a home grinder…so you either pick them out or you find yourself chewing on llittle sticks, etc, in your finished dish. I buy them pre-powdered. Luckily, these hold their taste and aroma for a long time, unlike some other powder spices. Specifically, I am taking about bay leaf, rosemary & cloves.
I do keep some whole bay leaf around, but strictly to put in jars of provisions like dry pasta, rice, beans, oatmeal, flour & other things that attract larder beetles . I’ve tried lots of things and I am amazed at how well a couple of leave per quart jar works to keep those “bugs” awary. :
I am surprised that you list chili powder, since you like making your own spice blends. Me too. Then again, both chili powder & curry powder are dirt cheap, and a couple of blends that taste as good pre-mixed as a home blend.
Hi guys! Loved your article about organizing spices! I’m curious about the spice jars you purchased from the Container Store… do they have a tight seal? I am asking because my spices tend to perfume my whole pantry and I’m looking for a solution to that. Thanks for sharing good food with us!
Hi! Yes, they close tightly with the screw on lids.
i like your recipe for the spices and i would like to know more
Wow, no onion powder? No bay leaves or celery seed/salt?
I recently reorganized my spices using small canning jars & found I do miss the shaker style tops of the original tins.
Yes we use all of those! The ones we listed were just our “most used” at the time. I’d say onion powder makes that category now — and bay leaves and celery seed are in the second tier. Spice organization is always tricky and there’s no perfect method. Glad you found a way to do so!
where’s your clove spice? If you’re making home made ketchup, you need a pinch of that. And nutmeg? Essential for eggnog. Also for bechamel. 🤓
Hi:
Very helpful!
My spices are in definite need of attention, ASAP. ;-)
I love all spices in your list, but #2 and #9 are the same – paprika ……
What spice is missing?
Looking forward to your book!
Thank you!
Great catch — haha! Just an accidental duplication. We’ve updated this accordingly…and added dried basil :) THANKS!
And thank you for the kind comment about the book! Can’t wait to get it in your hands! :)
I’ve been meaning to do this! Actually, I’ve been meaning to approach my whole apartment in this way, but one step at a time. For those of us who are ball jar loyalists, I’ve been planning to grab myself a pack of these special lids they make specifically for herbs/spices:
https://www.amazon.com/Ball-Herb-Shaker-Lids-Plastic/dp/B00LS9J5EY/ref=sr_1_2?ie=UTF8&qid=1467824160&sr=8-2&keywords=ball+jar+spice+lid
We buy most of our spices in bulk, so they come in tiny bags. I’ve found it easiest to alphabetize the bags and keep everything in a small drawer. It’s not very pretty, but it works.
i love this, your article is very clean an i like that
I’ve totally tried this but then I am just left with a bunch of half empty remaining jars because they are all different sizes.
Kari
http://sweetteasweetie.com/fresh-mozzarella-cucumber-quinoa-salad/
Great motivation. I actually did an overhaul a few weeks ago and it seems like a small fix, but it really does help your cooking move along much more smoothly! :)
Love this. Where we live now we have a built-in vertical spice rack/mini pantry just below the stove. It’s awesome. The Swiss are organized. ;-) We will not have this when we move, obvs. So I’ll need to use your tips to figure out a good solution.
That is very handy!