Organizing Kitchen Spices
I love to cook. Truthfully, I don’t “really” love to cook. I actually really love to eat good food and so I’ve learned to be a good cook. I’ve found, in order to be a good cook (and therefore eat good food), it’s important to have a well-stocked pantry and have a variety of spices on hand and easy to find. I’ve also found, having lived in a number of different homes and having helped clients organize their homes and organize their kitchens, that there are a number of different options for organizing spices.
This past week, I help a client in Fort Worth organize her spices. She had a very large kitchen but the flow of things just wasn’t working for her. One of the biggest issues she had with her kitchen, and one that caused her not to cook as much as she liked, was the spice rack. There were several things wrong with the spice rack -
1. It was a floor to ceiling spice rack with NO DOORS one of the first things you see when you walk in the kitchen
2. It was overstuffed with not only spices but other items as well
3. The spices were not arranged in any particular order so it made finding the spice you needed difficult
4. There were expired spices
Unfortunately, I didn’t take a picture of the spice rack so you’ll just have to use your imagination. The picture above is similar to what she had, except that it was taller, wider and a little bit deeper. After being a professional organizer for 7 years, I don’t take pictures as much as I did when I first started. Now that I’m blogging about organizing, I’m starting to think I need to whip out my camera a little more often.
The first thing we did to tackle the spice rack was to remove all of the spices. As I removed the spices, I looked to see if they had expired. If they had, they went straight into the trash can. If the spices looked old or didn’t have a smell, the went straight into the trashcan. Luckily, there were a lot of spices that went into the trashcan so that was helpful in clearing up some extra space. The spices that didn’t get tossed were placed on the counter.
Next, we talked about how we thought the spices should be organized. There were the large spice bottles that you get from Costco and Sam’s club. There were quite a few “BBQ” and meat type spices. There were baking spices. There were your “normal” spices. Since the spice rack was open and visible to all who entered the kitchen, we wanted to make sure the way we arranged and organized the spices was visually pleasing to the eye. We wanted to make sure the way we organized the spices made sense and that the client would be able to find what she needed when she was cooking. We also wanted to make sure the system we set up was easy for her to maintain.
We decided to have different sections for the different types of spices and to put the spices in alphabetical order to make it easier to find them. We grouped all the large spice bottles together and if there were any duplicates then those went on the very top shelf. Next, we put all of the “normal” spices in alphabetical order and put them on the shelves just under the large spice bottles. If there were duplicates, we put one behind the other (since the shelves were deep enough to fit 2-3 spice bottles). We left a little room on each shelf so that she had room to group. Next, we put the BBQ and meat spices. After that came the backing spices.
In the end, she had a spice rack that was visually pleasing to the eye, contained only spices that were still good and usable, were organized in a way that made sense to her and was easy for her to find what she needed when she needed.
One thing to note, the majority of people’s spice racks DO NOT look like the picture above. Most people, have a hodge-podge of different spices from different manufacturers in a variety of different shapes and sizes. Although it would be nice to have a spice rack where all the spices were in matching jars, I find that it requires more work than most people have the time or energy for. Trust me, I’m one of those people!! For years I wanted my spices to look like the ones they show in the magazines. I had matching spice bottles and each one was neatly labeled. Then, I’d have to buy another spice for a particular recipe and so I had to make sure that I kept extra spice bottles on hand. Or, I’d be almost out of a particular spice and would have a backup on hand and be faced with the dilemma of what to do with it until I needed it (I couldn’t pour it into the other bottle because then it would be too full. I couldn’t put it on the spice rack with the others because it didn’t match. I couldn’t put it in its own new matching spice bottle because what if I needed that for another spice). And, of course, there was the issue of having to transfer the spice from one bottle to another. In the end, I came to the realization that it was more trouble than it was worth. Yes, I wanted to open my pantry door and look at a beautiful, uniform looking spice rack BUT no one else ever saw it. This was a prime example of when “good was good enough”.







