Clean Like You Mean It
How to Get Your Spice Cabinet in Order—& Keep it That Way
Because spices do go bad, you know.
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A few weeks ago, I was making a loaf of cinnamon raisin bread in my bread maker, and as I was dumping ingredients into the pan, I came to the jarring realization that I had no cinnamon! Kind of a big oversight. The recipe had already started, so I sent my boyfriend on an urgent trip to the store to get some, but the next day, I was digging around in the back of a kitchen drawer, and what do you think I found? Yup, a bottle of unopened cinnamon. Oops!
All that to say, my spice collection could definitely use some organization—and likely a good purge. It’s definitely going to be on my spring cleaning agenda, and if you’re planning to do the same, here’s how to clean, sort, and store your spice cabinet like a pro.
Take It All Out!
If your spice cabinet—or drawer or rack—needs a deep clean, start by taking everything out of it. Not only will this allow you to take stock of what you have, but it’s also the perfect opportunity to vacuum and wipe down the area to get rid of any residue that could potentially attract pests to your pantry. Once everything is out, the fun part begins!
Check Those Expiration Dates
I know my mother has a few jars of spices that have been hanging around since the 2000s, but believe it or not, spices do go bad—some more quickly than others. Thankfully, most spices today have an expiration date printed somewhere on the bottle for easy reference. For instance, the small McCormick bottles have it printed on the bottom, and the mid-size ones have it on the bottle’s neck.
While you have all your spices out, go through your collection and toss ingredients that are well past their expiration date. It (probably) won’t make you sick to use expired spices, but the herbs tend to lose their potency, so your meals will be lacking in flavor. Personally, I tend to keep spices that are only a month or two past their expiration date, but it really depends on how much is left in the jar and how frequently I use them.
If you have spice containers sans expiration date, there are a few ways to decide if they’re worth keeping. McCormick explains that whole spices (ie. whole cloves, peppercorns, etc.) are good for around four years, and ground spices are good for three to four years. Leafy herbs, whether whole or ground, have the shortest shelf life of between one and three years.
You can also use your senses to determine if your spices are past their prime. If once-green herbs are looking brown or gray, it’s time to toss them. Similarly, most spices lose their scent and taste as the years pass, so give them a whiff to see if they still have any life left in them.
Decide How to Sort Them
Once you’ve sufficiently purged any old spices, it’s time to create a storage plan for your remaining ingredients. If your collection is small, you might be able to store them all in one place, whether it’s a countertop rack or spice drawer, but if you’re like me, you definitely need to split them up into groups.
Personally, I keep the spices that I use most frequently on a wall-mounted rack—this one from The Container Store, to be exact. This usually includes basics like basil, oregano, chili powder, garlic powder, ground cinnamon, and so on. Less-frequently used spices, such as coriander and poppy seeds, get stashed in a kitchen drawer. This method is fairly popular, but there are other ways to sort your spices, as well. Some people like to keep them in alphabetical order like they are in the grocery store, while others sort them by cuisine type—Indian spices together, Mexican spices together, and so on. It really depends on what would work best for you.
Upgrade to Uniform Containers
If you’ve been browsing celebrity pantries on Instagram and want to take your spice organization to the next level, now’s the perfect time to transfer everything into uniform containers. There are lots of options to choose from, including stacking jars for your counter and jar sets with a rack. Some even come with chic spice labels to help you keep track of everything.
While a perfectly uniform spice rack is undeniably satisfying, there are a few things to keep in mind if you go this route. First, you’ll be doing away with those crucial expiration dates, so it’s important to make a note of when they go bad—a lot of people opt to jot it on the bottom of each jar. Second, look for jars that have a tight seal, as this will keep them fresh for longer.
Invest In Spice Organizers
Now that your spice cabinet is clean and your jars are sorted, it’s time to put everything back. If your spice collection tends to devolve into a jumbled mess, you may want to invest in some sort of organization system. Countertop spice racks are a popular choice, as are tiered stands for the cupboard. Drop-down racks are ideal for high shelves, or an angled tray will keep your jars visible in a kitchen drawer. Really, no matter where you plan to store your spices, there’s an organizational tool available to help keep them tidy.
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Written by: Camryn Rabideau
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8 Comments
My new (and forever) favorite I discovered seven years ago: Vertical Spice. It's an ingenious system for storing those small glass jars--and many other pantry items--in your cupboards in a way that uses space efficiently and doesn't allow things to disappear in a dark corner. Added benefits include being able to organize items alphabetically, or by any criterion you choose, and keeping them clean because they're not out on the counter all the time.
On the topic of "expiration," I don't put much stock in it, especially when it comes to spices. I have found that as long as covers are screwed on tight, they can be used indefinitely. Just increase the quantities; the flavors remain but can lose their intensity. Whole spices seem to stay as tasty as when first purchased until they are ground.
So, my primary stock is 8 4 oz jars of things I use all of the time. I grow some herbs as well that I do not duplicate in dried: basil, chives, thyme, mint. Oregano also, but I do duplicate that in dry.
Bottomline, and I try to do this with all pantry items: stock only what I use often and buy small quantities of specialty items as needed.
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