SC - Feast this weekend

[Bonne of Traquair]

I have two double-decker lazy susans - made by RubberMaid that i got 
in the 1970's - in the ventilated cabinet built into the wall in my 
early-teens house, you know, the kind with screening and fixed 
louvers open to the outside that were used to keep things cool when 
there were no refrigerators and ice boxes had small storage capacity.

On one i have my spices, alphabetized. The smaller containers (around 
2 dozen) are on the lower level, the large jars and odd shaped 
packages on the upper. I have few spice blends (Chinese 5 Spice 
powder and Japanese shichimi togarashi are two of the few), so i 
don't have to make room for these sorts of things.

On the second i have herbs, also alphabetized, and flavoring 
extracts, flower waters, and flavoring oils such as pandan, kewra, 
jasmine, etc.

There's some overflow of containers onto the shelf around the two.

Flavored oils and oils used for seasoning, such as chili oil and 
roasted sesame oil and pistachio oil, i keep elsewhere.

Since there's a lot of overlap between seasonings for Mexican, 
Moroccan, Levantine, Indian, and Southeast Asian foods, i don't have 
them organized by cuisine type.

I generally buy my spices and herbs "in bulk" and transfer them to 
screw top jars at home.

Anahita al-shazhiyya bint-abd' al-Karim al-hakim al-Fassi