[Sca-cooks] spice storage

[Sue Clemenger]

My frequently-used spices are kept in those small cylindrical jars (about a
quarter-cup max) that fit into a spice caddy on my counter, or in a tray on
the bottom shelf of my kitchen cupboard.  Liquids like vanilla extract are
in the tray as well, and other liquids like  rosewater live in bottles in
the fridge door.
The larger/bulk spices (such as whole mustard seed), and the less-frequently
used spices are mostly in little ziploc baggies in a couple of boxes in the
bottom side of my kitchen cupboard, with the baking equipment.
Oh, and I have some larger, scavenged jars of things like dried oregano and
basil from the garden in the front yard.  I tend to put ground spices in a
more visible area, so I remember to use them up.  Whole spices go in the
lower area if I don't use them often.
--Maire

----- Original Message -----
From: "Cat Dancer" <pixel at hundred-acre-wood.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, November 07, 2006 12:17 PM
Subject: [Sca-cooks] spice storage


>
> Since I'm on the topic anyway...
>
> I need a better storage solution for my spice cabinet. I have square glass
> jars, plastic Penzey's bags, bags from the Indian grocery store, small
> plastic jars (Penzey's and otherwise), large Penzey's glass jars, and a
> few random boxes, all overflowing the cabinet and gradually taking over
> that corner of the counter as well.
>
> The people who design spice racks have no comprehension of how large one's
> seasoning collection can be. What do other people do to keep their herbs &
> spices in order?
>
> Margaret
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