A quick tip for keeping your spices organized: alphabetize them!
If you have the space, it’s great to keep spices in a shallow drawer, making it easy to line them up alphabetically so they’re a cinch to find. As you can see from the photo, I love square spice jars because they don’t roll around.
Don’t have a spice drawer? Try a rack that fits on the inside of a cabinet door (click here to see some). This will still keep all the spices visible (rather than when they’re stacked in a cabinet or on a lazy Susan) and also keeps them away from the heat of the stove, which leaches the flavor out of them.
Alternatively, if alphabetizing doesn’t make sense for the way your brain is organized, you can group spices by category. For example, make a row of baking spices (allspice, cinnamon, clove, ginger, nutmeg, etc.), a row of Italian spices (bay leaves, basil, pepper flakes, oregano, rosemary, etc.), a row of French spices (chives, dill, fennel, tarragon, thyme, etc.), and a row of your favorite go-to spices.
Have fun organizing your spices this week. Don’t forget to throw away any that are past their prime (Sniff them – if they have no odor, they have no flavor.) and don’t forget to use them to add extra zest to the next dish you cook!