Consolidate and Arrange:

First you need a clean space for all your spices. Take all of the seasonings out of your cabinet and give it a thorough scrub. Now look at all the spices on your counter. Do you have any duplicates? I found that I had 5 different bottles of cinnamon, so I combined them into 2 full jars, instead of 5 half-used ones!

Now consider how you can see the most spices without having to rummage. To solve this problem, I grabbed a couple of step shelves that allowed me to fit far more spices into my cabinet without sacrificing visibility.

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Ready, Set, Sort!

Now that you've got space for your spices, you're ready to put them away by flavor profile.

Here's how I organized my spice cabinet, but it's just a suggestion! Follow your heart and put your spices away in a manner that works for you…

• Asian: Think five spice powder, garam masala, sesame oil, etc.

• Baking and Beverage: Cinnamon, nutmeg, and allspice are all good fits.

• European/American: Here are common spices like bay leaves, thyme, basil, and so on.

• Latin: This is perfect for chili powders, cumin, cilantro, coriander, and hot pepper sauces.

• Mediterranean: Collect saffron, minced garlic, black truffle salt, etc.

• Mixes and Bulk Jars

By Judy Doherty, PC II, AOS, BS

KITCHEN HACKS Organize your spices!