I use the one at the link, and it's okay. However, it has more variety than I need (I've never used 'Pickling Spice', for instance). Plus, it takes up counter space. And, I'm dumb/lazy enough to keep it near the stove, and that affects the shelf life of the goodies.

I sort of like the way Alton Brown does it on Good Eats; magnetic spice containers stuck on the inside of cabinet doors. But the one in your link looks well thought out.

Here is a link that might be useful: spice rack

That looks along the same idea as the swivel spice rack that they show on infomercials. The reviews say it's fairly flimsy, and of course, it only fits the regular spice sizes.

Here is a link that might be useful: As seen on TV

I store herbs, seeds and spices on a shelf in a closet. A long way from ideal but I have so many different sized bottles and cans of this and that, there is no way my stuff would fit in any commercially contrives rack.
Is your vanilla in a square bottle? How about liquid smoke? mine is in a square bottle. What kind of a container is your saffron in? Dry mustard? I have a big bottle of Penzeys Viet namese cinnamon and a small jar of the ceylon stuff.
Nope, I do best with a jumble in my cupboard.
Linda C

Here is the way I did mine when we did the new kitchen about 1 1/2 yrs ago. I have seasonings on the right pullout and spices on the left. Just to the left of that is where I do my baking.

Nancy

I have the spice rack jasdip linked to in her post.

It's far from being the wonder contraption suggested in the video.

Flimsy is not exactly the right word...thinking...it sticks when full of heavy spice jars, being a bit hard to pull out. You can't get the back jar out without unloading everything in front of it. Also, hard to place in the cupboard 'cause of needing those 4" on either side. I'm underwhelmed with the purchase but it is holding those spices/dried herbs that are most frequently used. I just couldn't, in all honesty, recommend it to anyone though. It's a good idea but poorly executed.

/tricia

I probably have way more herbs/spices than a normal person needs. Nothing terribly "exotic"... just accumulated. Have a few of T-ware turn-tables with containers especially made for them.

Those racks pulling out from sides of stove look great... BUT, don't things get a little warm in there?? I'm NOT a big proponent of what "they" say about how long you keep spices or how often you replace them... but think the heat would kill them quickly?? As long as something still has a nice aroma (maybe rubbed in palm)... no way I'm tossing and replacing.

I understand the concern about heat. The cooktop is an induction unit, so no heat from it. The warming drawer gets far more use as a bread box than it does for warming. When it is used for keeping something warm, it's not usually for very long and it is at about 160 degrees.
I've never noticed that the spices were warm at all.

wizardnm - I thought about getting something along that line when we did our kitchen, but they took up space that I wanted for something else. DH thought the price was a little high for what you got. Now I wish I would have got them.

I am going to go to Target and see that Spice Stack up close and see if I like it. I think I might put a couple of them in the pantry instead of the cabinets so save room for other food items.

Thanks everyone for the suggestions and links.
Clare

My husband built me a shelf that fits in one of my cupboards so that I can stack my spice jars. I never cared for those pre-loaded spice racks because who knows how old those spices are? I keep my existing spice jars and refill with fresh spices from the bulk store in small quantities. I always put a date on it (written on a piece of masking tape).

Nancy,
I have kitchen envy.

I have a wide and deep drawer next to my stove that holds all my spices laying down. I bought all the same size glass jars and stick on labels that are affixed so as to read them when the jars are on their sides. I also write the spice names on the white jar tops with the date filled. I buy in bulk and keep the boxes/bags of extras in the pantry in reused instant tea glass jars.

Nancy

Here is a link that might be useful: Spice jars and labels

All, I store mine in the freezer. I first heard about this on the Rachel Ray show. They keep indefinitely in the freezer. Otherwise, they must be replaced quite often. So, I cleared off one of my freezer door shelves and they are all in there. Has anyone else heard this?

Here's a dumb question!
What are "spices" and "seasonings"?

Nancy, you keep them separate.
I guess oregano is a seasoning, cayenne is a spice. Would cinnamon be a seasoning?

Oh, it sounds so complicated to me...... :)

There are no dumb questions.....

My division is all about use. To me, seasonings are what I use in cooking meats, making salad dressings and making savory type dishes. So there is dried herbs, different peppers, dry mustard and seasoning blends. Even my Old Bay!

I order most of my seasonings and spices from Penzey's and am always trying something.

Spices are used most often in baking. So that pull out holds spices like cinnamon, ginger, nutmeg, cardamom, just to name a few. It also holds all the different forms of vanilla and extracts. I also keep honey, cocoa, soda, baking powder and baking spray in that pullout.

Grouping items for cooking vs baking just seemed natural to me. My new kitchen is all about function. Other than items that I need from the refrigerator I wanted to be able to stand in one place as much as possible for whatever I was making. My pullout trash is on the end of the island, right behind me, whether I'm cooking, baking or doing cleanup at the sink.

Nancy

Alphabetically in the freezer door.

I have so many spices and herbs and spice mixes in different sizes and shapes - jars, shakers, tins, boxes, baggies - I gave up trying to keep them in a drawer or on the shelf in a loose fashion. Things got lost behind other things and everything looked messy. I bought a bunch of inexpensive shoebox sized clear-ish storage containers. I placed all of my spices and herbs in those and stacked them two high in each shelf above and to the right of my stovetop (the most logical spot for me though I might rethink it) for a total of six containers. They are not organized alphabetically but by frequency of use. The things I use the most often are in the lower two bins on the bottom shelf. The things I use less often (or are extras) are in the shelves above as those require that I get a step stool. (I'm 5 feet tall.) I have small cabinet shelves to hold them so I can take one bin out at a time.

I placed one set on the table for better light. Apologies for the crummy cell phone image.

I also have other herbs and spices in a pantry shelf in additional containers. Those are things I use the least often or have purchased in bulk.

Eileen

Here is a link that might be useful: Shoebox sized containers.

I keep whole spices in containers in an old-fashioned spice wall rack. Any herbs or ground spices I keep in the freezer.

I used to have the spices in a low box on a shelf, but several months ago I got a pair of the flimsy swivel units at a rummage sale. They actually work very well. I have had no problems with sticking or getting the back spices out. I do have to maintain a one and a half square inch clear space adjacent to and between the racks. But this space doesn't have to be clear more than an inch back so other odd sized bottles can fill those three row areas. Actually no extra space is really needed if you pull the whole rack out one inch besides the sliding distance. This does presume that the racks are mostly full.