Cooking From Every Angle

Spice Drawer Makeover

July 19, 2010 • 35 Comments

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Spice Drawer

- Amanda

Last fall, I wrote about how I organize my spice drawers. Many of you contributed your own methods for storing spices, and weighed in on my approach. Some rightfully pointed out that plastic containers were not the ideal receptacle. Fair enough. It took me 6 months but I got rid of them. Thought you’d like to see my new spice tins! Yes, their tops are clear plastic, but this allows me to see what’s inside, and their bases are lightweight tin.

I bought them at www.specialtybottle.com

Spice Drawer

Jump to Comments (35)

Comments (35)

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over 3 years ago creamtea

Beautiful tins! I keep my most "changeable" spices in the fridge (Aleppo and Cayenne peppers, chile powder, sesame seeds). Helps to keep the color and flavor. But you have quicker turnover than I do!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

That's smart. Would love to have a spice fridge!

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over 4 years ago debiznet

Baby food jars..........easy to open, see right through them, no leeching of chemicals like plastic, and won't dent like thin tin does.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

good idea.

Lirenbaker

over 4 years ago kitchen confidante

I have recently converted my spices to glass and stainless containers, similar to these, but this is the first time I have seen ones with clear tops. I LOVE the idea of being able to see the contents within! Thanks for the link to the shop!

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

You're welcome!

My_catering_(2)

over 4 years ago Aliwaks

I use similar containers, with magnets on the bottom, since I have like zero drawer space and a sparse amount of metal cabinets, I just pop them up on the cabinet faces, just have to remember not to slam the cabinet doors when having a temper tantrum ; )

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Cool idea -- but not sure I could live without temper tantrums!

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over 4 years ago Mreiney

What size tins did you order? Thanks

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Mostly 4 and 8 ounce containers, with a few 16 ounce ones for larger spices. I also bought the large tea tins for things like chilies.

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over 4 years ago lbrussell

Amanda, Did you get the containers marked "clear top cover" or "twist top tin"? I ordered some square ones from here months ago that are very difficult to open; maybe the twist top is key?

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Clear top cover -- and mine are easy to open. But I also bought a twist top one (to see) and it opens and closes well.

Audrey_and_sarah

over 4 years ago hennef7

Amanda,
How easily do the lids come off these tins?

Thanks, Audrey

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Very easily.

Ozoz_profile

over 4 years ago Kitchen Butterfly

I'm missing your grains of paradise amanda :-) - I love the tins!

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

They're in there somewhere. Thanks!

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over 4 years ago phyllis

About six months ago, I switched all of my spices to plastic jars after seeing Amanda's photo and post. I have way too many of these little plastic jars now, but will eventually switch to the tin ones, although they look like they take up more space. I only have one, narrow drawer to give up to spice storage.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

So sorry Phyllis! But you know what? I saved all my plastic containers for leftovers and such. They also work well for things like screws, nails, picture hooks, etc.

Audrey_and_sarah

over 4 years ago hennef7

Amanda,
Is it easy to remove the lids. I have some little tins that are difficult to open.
My spices are currently in plastic (also from the Dr's office), labeled, and arranged alpahbetically in two drawers. I love it, but have thought about switching to tin if the lids come off easily.

Thanks, Audrey

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I was reluctant to switch to tins for the same reason, but in fact these tops are really easy to remove (some are a little too easy).

Mwd

over 4 years ago MarriedWithDinner

You could cover the writing with clear tape to protect it.

Alternately, most label makers have clear tapes available. I use white labels because they're easier to read in my dark cabinets, but I think if I had my spices in a drawer, the clear would look nicer.

http://www.flickr.com/photos...

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

MWD, I really like your system . . . What label maker do you use? I need one! I don't have enough drawer space to accomodate a set-up like Amanda's, so I have a small, two-story Lazy Susan in a cabinet at arm's reach for seasonings, herbs and spices I use all the time. The rest are in my pantry, a few steps away. I estimate that Amanda's spice drawers would comprise more than 50% of the drawer space I have, total, in my tiny "maid's kitchen." Fortunately, I have a companion "butler's pantry" with a stand-up work table, so I can't complain.

Phoenix

over 3 years ago Phoenix Helix

AJ, have you seen this? Like you, I don't have a free drawer available, so need to use my cabinets. I wanted room for as many spices as possible. I bought one of these, along with a bunch of miniature spice jars, so am able to stack 2 in every space. Voila! 54 spices, organized alphabetically in a small corner of my cabinet:
http://www.amazon.com/Spice...

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over 4 years ago mariaraynal

A lovely solution, and so pretty, too! My spices are over my stove -- the ultimate no-no, and they are too high for me to reach on my own, so I either need a chair or my husband to nab them for me. And I have no fabulous containers. Sigh.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you -- someone emailed me a photo of a magnetic wall they had with all of their spice jars attached to it. Maybe that approach is in your future?

Bike2

over 4 years ago Sagegreen

These are really beautiful! But my fear of Alzheimer's (which was my mom's fate) keeps me away from anything aluminum.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Oh no -- I didn't even think of that.

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over 4 years ago bgavin

What a great web site. This is even better than The Container Store!!! I want one of everything on here.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks!

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

If I redo my spices, will you come write all the labels? Your handwriting is so tidy. What pen do you use to keep it from smearing?

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I used a wet erase marker with a sharp tip -- so I can just wipe them off and redo if they get smudgy. It may also help that I constantly remind people "Don't smudge the writing!" when they use the spices. They love that....

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over 4 years ago chick4urban

Another great idea is to buy clear labels at the office supply store, and find a font that you really like....I would choose Papyrus or Enviro or Lucida Handwriting and bold the text. Once you print the labels, just let them sit to set up and dry. Although I have decent hand writing, I would prefer the labels to be uniform. Just a thought for ya :)

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

This is very motovating - I need to go through my spices and get rid of some old stuff - these tins will save everything from ending up smelling like Vietnamese cinnamon too ... I think I will order some - thanks for this!!

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

When we went through my spices, transferring them from plastic container to tin, it was amazing to see the age difference of some of the spices. I had turmeric in three different colors (it gets darker as it ages).