How to Organize Spices When You Have Too Many

If you love to cook, chances are you have a pretty big spice collection. The problem is that those little bottles can take over a cabinet or drawer before you know it. Then, when you need something, you end up digging through dozens of bottles, only to find three containers of paprika and no cumin. I’ve been there.

If your spice collection is out of control, start by getting rid of expired spices, combining duplicates when it makes sense, and finding an organizing system that makes everything easy to see and grab. You don’t need to buy a bunch of fancy organizers, either. Sometimes a few baskets or a little rearranging is all it takes.

Key takeaways

• Go through your spices and get rid of anything that’s old, damaged, or no longer useful.
• Check for duplicate spices before buying more or organizing what you already have.
• Keep frequently used spices where they’re easy to reach, and store specialty spices somewhere else.
• Use tiered shelves, drawer organizers, turntables, or baskets to make spices easier to find.
• Label containers so you don’t have to pull out every bottle to find what you need.
• Store spices away from heat, moisture, and direct sunlight to help them keep their flavor longer.
• Don’t feel pressured to transfer everything into matching jars. The containers spices come in work just fine.

Start by getting rid of old spices

Before you buy an organizer, pull all your spices out of the cabinet or drawer and put them on the counter. Yes, all of them. You may be surprised by how many duplicates and forgotten bottles you find.

Check the dates on the containers, but keep in mind that most dried spices don’t suddenly become unsafe when they pass their best-by date. They gradually lose their flavor and aroma. If a spice is several years old, give it a sniff. If you can barely smell anything, it probably won’t add much flavor to your food. Also check the color. If the spices look a little dingy or washed out, then they’re probably pretty old.

You should also get rid of spices that:

• Have visible mold or signs of moisture damage
• Smell strange or unpleasant
• Have been contaminated with food or other ingredients
• Have damaged containers that won’t close properly
• You know you’ll never use again

Check for duplicates

Now that everything is out on the counter, group identical spices together. You may discover that you’ve been buying a new bottle of garlic powder every time you couldn’t find the old one.

If you have two containers of the same spice, check their freshness and condition. You may be able to combine them if they’re the same product, both are still good, and the containers are clean and completely dry. Keep in mind that mixing older and newer spices can make it harder to track freshness, so sometimes it’s better to finish one container before opening the next.

If you have a bunch of unopened duplicates, put them in a designated backup area instead of mixing them in with the spices you’re currently using.

Separate everyday spices from specialty spices

You probably use salt, pepper, garlic powder, and a few other seasonings all the time. The saffron you bought for one special recipe? Maybe not so much. Instead of giving every spice equal space in your most convenient cabinet, divide them into two groups.

Everyday spices are the ones you reach for regularly. Keep these close to your main food preparation area so they’re easy to grab while cooking.

Specialty spices are the ones you only use for certain recipes, holidays, or types of cooking. These can go on a higher shelf, in a less convenient cabinet, or in another designated storage area. There’s no reason a spice you use twice a year should take up the same prime real estate as the cinnamon you put in your oatmeal every morning.

Try a tiered spice shelf

Tiered spice shelves are a simple way to organize bottles inside a cabinet. They look like little stairs, with each row slightly higher than the one in front of it. That way, you can see the spices in the back without moving everything in front of them.

Before buying one, measure the width, depth, and height of your cabinet. Make sure there’s enough room for your tallest spice bottles, especially if you have adjustable shelves.

Use a spice drawer organizer

If you have an extra kitchen drawer, it may be a better place for spices than a cabinet. Drawer organizers hold bottles at an angle so you can see their labels when you open the drawer. Measure the drawer before buying an organizer. Pay attention to the height of your spice bottles, too. Some larger containers may prevent the drawer from closing.

If you don’t want to buy a special insert, you can use small bins or drawer dividers to keep bottles from rolling around. Just arrange them so the labels are easy to read.

Put spices on a turntable

A turntable, sometimes called a lazy Susan, is another good option for deep cabinets. Instead of reaching behind a bunch of bottles, you just spin the organizer until you find what you need. Turntables are especially handy in corner cabinets or on deep shelves where spices tend to disappear into the back.

Look for one with a raised edge to help keep bottles from sliding off. You can also use a two-tier turntable if you have enough vertical space.

Organize spices in baskets

If you have a lot of spices but don’t want to buy special organizers, baskets can work just fine.

Use small baskets or bins to group spices by category. For example:

• Baking spices
• Everyday cooking spices
• Spicy seasonings
• Herbs
• International cooking spices
• Seasoning blends
• Extra or unopened spices

You can pull out the whole basket when you need something instead of digging through the cabinet. Clear bins can be helpful if you need to see what you have, but regular baskets work, too. Just add labels so you know what’s inside.

Label the tops of spice jars

If you keep spices in a drawer, labels on the sides of the bottles may not do you much good. Instead, put labels on the lids. This also works if you store spices upright in baskets. When you look down into the basket, you’ll be able to see exactly what you have without pulling everything out.

You can buy round labels, use a label maker, or simply write the names on small stickers and stick them on the jars.

Don’t feel like you need matching spice jars

You’ve probably seen those perfectly organized spice drawers where every jar is identical and every label matches. They look great, but transferring all your spices into new containers can be a lot of extra work. You also have to wash and completely dry the jars, label everything, and figure out what to do with spices that don’t fit.

If you love the look of matching jars and don’t mind the extra work, go for it. Just make sure the containers are food-safe, airtight, and large enough for your spices.

If that sounds like a hassle, keep the original containers. Your spices don’t care whether their bottles match.

Keep spice packets together

Not every seasoning comes in a bottle. Gravy mixes, taco seasoning, ranch dressing mixes, and other spice blends often come in little packets that end up scattered throughout your pantry. Use a small basket, divided container, or drawer organizer to keep packets together. You can also stand them upright in a narrow bin so you can flip through them.

Tip: If you have several packets of the same seasoning, put the oldest ones in front so you use them first.

Make room for bulk spices

Buying spices in bulk can save money if you use large quantities, but those big containers can quickly take over your kitchen. Instead of keeping a giant container of cinnamon or garlic powder in your everyday spice cabinet, transfer a small amount into a clean, dry, airtight container for regular use. Store the larger container somewhere else in a cool, dry place.

Label the smaller container with the spice name and a date so you can keep track of its freshness.

Find the best place to store spices

Where you store spices matters almost as much as how you organize them. Heat, light, air, and moisture can cause dried spices to lose their flavor faster. Try to keep spices in a cool, dry cabinet or drawer away from direct sunlight and major heat sources.

Some common storage spots aren’t ideal:

• Above the stove: Heat and steam from cooking can affect spices.
• Right beside the oven: Repeated exposure to heat may shorten their shelf life.
• On a sunny windowsill: Direct sunlight can cause spices to lose flavor and color.
• Near the dishwasher: Steam and humidity may affect spices if they’re exposed regularly.
• Near the sink: Water and humidity can get into containers if they’re not sealed well.

You don’t need to store your spices on the opposite side of the house from your stove. Just avoid places that get especially hot or damp.

Stop shaking spice jars directly over steaming pots

This is one of those little habits that can make a difference. When you shake a spice jar directly over a pot of boiling water or simmering sauce, steam can get into the container. That moisture may cause clumping and can contribute to spoilage. Instead, measure the spice into a spoon or small dish before adding it to your food. Keep the lid closed when you’re not using the container.

If you notice moisture inside a spice jar, don’t ignore it. Check the contents for signs of spoilage and discard anything that has become moldy or contaminated.

Make a spice inventory

If you have a huge spice collection, you may want to make a quick inventory so you stop buying duplicates. You don’t need a fancy spreadsheet. A simple list on your phone can work. Write down the spices you have and update the list when you run out of something.

If you prefer something physical, tape a list inside your spice cabinet door. You can also keep a small shopping list nearby so it’s easy to jot down what you need.

Keep your spice collection from getting out of control again

Once you’ve organized everything, try to keep the system simple enough that you’ll actually use it.

Here are a few habits that can help:

• Check your spice collection before buying ingredients for a recipe.
• Put new spices in their designated spots as soon as you get home.
• Use older spices before opening newer duplicates.
• Wipe up spills in your spice cabinet or drawer.
• Check for old or unwanted spices every few months.
• Avoid buying large containers of spices you rarely use.
• Keep a running list of spices you’re running low on.

You don’t have to reorganize your entire spice collection every month. Just take a few minutes here and there to keep things from piling up again.

FAQ

What is the best way to organize a lot of spices?

Start by getting rid of old spices and checking for duplicates. Then, organize the remaining bottles using tiered shelves, drawer organizers, turntables, or baskets. Keep the spices you use most often in an easy-to-reach spot.

How do you organize spices in a small kitchen?

Try using a drawer organizer, tiered shelf, or small baskets inside a cabinet. Keep everyday spices close to your cooking area and move rarely used spices to another cabinet or pantry shelf. Nesting organizers or stacking containers may also help, as long as you can still easily access everything.

Should spices be organized alphabetically?

Alphabetical organization can work well if you have a large spice collection and want to find specific bottles quickly. However, organizing by frequency of use or type of cooking may be easier for some households.

Is it better to store spices in a drawer or cabinet?

Either can work. Drawers make it easy to see spices from above, especially with angled organizers or labeled lids. Cabinets work well with tiered shelves, turntables, or baskets. Choose whichever space keeps spices away from excessive heat, moisture, and sunlight.

How long do dried spices last?

Dried spices gradually lose flavor and aroma over time. Ground spices often retain good flavor for around one to three years, while whole spices may stay flavorful for several years. Storage conditions and the type of spice make a difference. Check for weak aroma, faded color, moisture, or other signs of deterioration.

Should you throw away expired spices?

A best-by date on a dried spice usually refers to quality rather than a strict safety deadline. If a spice is past its date but has been stored properly and still smells and tastes good, it may still be useful. Discard spices with mold, moisture damage, contamination, or unusual odors.

Can you store spices in plastic containers?

Yes, as long as the containers are food-safe, clean, dry, and have lids that seal well. Glass and metal containers can also work. The most important things are keeping air and moisture out and storing the spices away from heat and direct sunlight.

How do you keep spices from becoming cluttered again?

Check what you already have before shopping, avoid buying duplicates, and put spices back in their designated spots. Go through your collection every few months to remove anything you no longer use and keep your organizers from getting overcrowded.