Spices in our kitchen can get very messy. I use to have them in my lazy susan, then on a carousel on my counter. Both of these were not working out. So I decided to keep my ‘most used spices” on a small rack next to my stove.
Here is how to organize your spices:
1. Pull out all your used and new spices from your drawers and cabinets.
2. Look to see how many cans of the repeated spices you may have.
3. Throw out all expired spices. Spices have a certain shelf life. I obtained this information from Womansday.com and is a helpful guide for me:
The shelf life of spices vary, and you never really need to worry about them going “bad” like other foods do. For example, a bottle of curry powder that’s been around a questionable amount of time probably won’t make you sick … it will just be less potent. Many folks abide by a “six-month rule” when it comes to discarding most spices. Seems a bit short to me. I certainly can’t afford to replace all of mine twice a year. The folks at McCormick offer “to toss or not to toss” guidelines that are more generous:
• Ground spices (nutmeg, cinnamon, turmeric): 2 to 3 years• Herbs (basil, oregano, parsley): 1 to 3 years• Seasoning blends: 1 to 2 years• Whole spices (cloves, peppercorns, cinnamon sticks): 4 years• Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)• Extracts: 4 years (except for vanilla, which will last forever)
4. Next, recycle and re-use any jars with lids or purchase new ones. I needed to purchase ones as I wanted to get rid of all my plastic jars. I purchased the small rack holder and jars from World Market.
5. Lastly, I used my handy labeler and labeled each jar. I love that it was so simple to do and looks nice on my countertop.
Here is my spice organization: