1. Sort
RealSimple.com recommends the following guidelines "whole spices are good for 3 years, ground spices for 2 years."
There are only a few spices I use frequently, but I do not want to discard all of the others so I have a little flexibility for new recipes. I threw out any I never remember using, or looked too old. I will re-evaluate after I get everything put together.
2. Scrub - quick swipe with a damp cloth.
3. Set
Here are some ideas I have seen around the web:
- put 12 most used spices in a drawer where you cook. Lay sideways or in a jar holder with easy to see labels. Store spice related gadgets in the same drawer (teaspoons, zester, etc) (RealSimple.com)
- use magnetic spice containers and attach to side of fridge or install a metal strip above the stove.
- use lazy Susan for spices, either in the cabinet or on the counter.
- make DIY spice rack on the back of the pantry door (not usually close to the cooking area, so recommend for spices that are not used regularly).
I tried using bins to separate the spices into logical groups (herbs, peppers, Asian spices, sweet/baking spices). It still seems cluttered and I have to take the whole bin out to find a specific spice, so we will see how it goes.
4. Standardize
- matching glass containers are more aesthetic and allow you to see when to refill.
- suggest labeling date opened, for some of the slow moving spices (which for me is most of them)
I am still working on this. I have a hodge podge of containers and brands and I am hesitant to standardize containers for the ones I do not use often enough. I will label the old ones and standardize as I phase those out.
5. Sustain
I will re evaluate the spice set up at the end of the month and add to my quarterly pantry date check.
