7 Spice Organization Ideas for Drawers, Cabinets and Walls
Spices are small, round and nearly identical from above, which is why the average spice cabinet turns into a pile within a month. You buy a second jar of cumin because the first one was hiding behind the paprika.
The right system depends on where your spices live. Pick the one spot closest to where you cook, then choose the idea below that fits it. One good system beats three half-used ones.
1Pull everything out and check the dates
Start by emptying the shelf onto the counter. Ground spices lose most of their flavor after a couple of years, and whole spices last longer but not forever. Smell anything you cannot remember buying. Toss what is flat, combine duplicates into one jar, and count what is left. That number decides how much storage you actually need.
2Lay jars at an angle in a drawer
If you have a drawer near the stove, this is the easiest system to keep up. A tiered drawer insert holds jars at a slight angle so every label faces up. Nothing hides behind anything else, and putting a jar back takes one second. Measure the inside width and height of the drawer first, since deep jars need about four inches of clearance.
3Step them up in a cabinet
For an upper cabinet, a three-tier riser turns one crowded row into three you can read. Keep everyday spices on the lowest step and baking spices on the top. An expandable version stretches to fill the shelf so jars do not slide off the ends.
4Add a pull-out to a narrow cabinet
Tall, narrow cabinets next to the stove are common and awkward. A slim pull-out rack mounts to the shelf and slides forward like a drawer, bringing the back row out to you. It installs with a few screws and holds two levels of jars in a space only a few inches wide.
5Use the inside of a door or a wall
No drawer and no spare shelf? The inside of a pantry or cabinet door holds a surprising number of jars on shallow racks. Check that the racks clear the shelves when the door closes. On an open wall, magnetic tins or a mounted rack keep spices in sight, but place them away from the heat and steam of the stove.
6Switch to matching jars
Store jars come in a dozen shapes, which wastes space and hides labels. Decanting into matching square or round glass jars lets every row line up. It is optional, but it is the step that makes a spice drawer stay neat. Choose jars with shaker lids that come off fully so a measuring spoon fits inside.
7Label the top or the front, not both
Label where you look. In a drawer, that is the lid or the upper side of the jar. In a cabinet riser, it is the front. Alphabetical order works well for large collections, while small ones do better grouped by use: everyday, baking, and heat. Add the purchase month on the bottom so the next clear-out takes five minutes.
Keeping it that way
Keep spices away from the stovetop, the dishwasher vent and direct sun. Heat and steam age them faster than time does.
When a jar runs out, write it on the shopping list before you put the empty jar back. That single habit ends the duplicate problem for good.
Everything mentioned in this guide
One list, so you can check sizes against your own measurements. Links go to Amazon; we may earn a commission.
Questions people ask
Is it better to store spices in a drawer or a cabinet?
A drawer is easier to keep organized because you see every label from above. A cabinet works well with a tiered riser or a pull-out rack. Choose whichever is closest to where you cook.
How long do spices last?
Ground spices are usually at their best for one to three years and whole spices for longer. They do not become unsafe, but they lose flavor. If a spice has little smell when you rub it between your fingers, replace it.
