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Spice Storage

15 years ago

Ok now that I've read the spice threads and am thinking of non-grocery store spices - how do you store yours? I love Alton Browns little canisters - is that the best way? I have no idea.

Oh, and when you get them mail order from a Penzey's or Spice World place - what does a small amount come in?

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Comments (10)

sheesh
15 years ago
I think Penzey's sends in plastic bags. My DIL has dozens of Penzey's bags falling off the top shelf of her cupboard.
malna
15 years ago
I don't know about Spice World, but the small containers from Penzey's are plastic (about 2" tall and 1-1/2" diameter). They are OK for storage, but I do wish they stacked better (I keep mine on a shelf on the kitchen hutch). The next size bigger comes in a glass jar (about 4" tall).

When I find a spice I like, I buy the larger quantities (I think 4 oz. and above) from Penzey's which come in plastic bags. I either reuse the small plastic jars (for the same spice/herb) or I have my DIL save glass baby food jars. I keep the rest in the refrigerator in glass jars - I save all the nice small ones from marinated artichokes, etc. - or use extra canning jars if it's not canning season.

I have three of those magnetic lid metal ones that somebody gave me as a gift - they filled them with different BBQ rub mixtures. The salt corroded the metal (I don't know what kind of metal they are?) and the magnets tend to reach out and try to pull the rest of the canisters off the shelf, usually removing the lids in the process. What a mess. I don't use those anymore.

Just don't store your spices where it's hot and moist (like in the cabinet next to the stove, unfortunately) unless you use them up within a few months.

I'm still searching for the perfect storage system. DH just finished building his workshop, so maybe I'll drop a hint about what I want him to make me for Christmas!
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Our KD talked me out of a spice drawer but the one we were looking at had slanted partitions so bottles and jar labels would be visible. Apparently, not a good use of space. Instead we chose to put plexiglass shelving on the inside of the cabinet to the right of our stove. (We have Signature Cabinets) The interior shelves are set back to allow for the depth of the door mounted rack. This works terrific for me since I can also store frequently used bottles or cans. That's where I keep the Pam spray, packages of seasoning mixes/chicken coating, and on the top shelf are the seldom used products. On the door shelf the bottom row is devoted to my favorite cooking blends like a garlic pepper mix, southwest seasoning I like on eggs. The next shelf is frequently used spices. The third shelf which I can reach if I stretch is a jar rack on my counter that holds plain herbs and some custom blends I have made. And I also have a basket full of packaged dip mixes, taco seasoning, etc that I only pull out when I need something for entertaining. (I have too many.) The cabinet shelves also hold bottles of sauces that don't need refrigeration. I was tempted to changeover to round metal tins or plain jars but I like the original packaging and keep refilling some of the tins I bought when I was first married.
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Lascatx's recommendation to grow bay laurel is an excellent tip for cooks living in climates where the shrub can overwinter in the ground. It's even worthwhile for cooks in zone 7-and-colder who use bay leaves often enough to make it worth being vigilant against scale for the half of the year that the potted plant is indoors. Nothing beats fresh or freshly dried herbs. As long as they're the real thing; that's another important advantage of growing your own that I just recently learned about. It seems that a lot of what is sold in markets as fresh bay leaves are from a different plant -- similar in looks, but with a much, much stronger and less pleasing taste. Seattle chef Jerry Traunfeld (of Herbfarm) spells it out: :: Bay laurel leaves come from the tree Laurus nobilis, known as Turkish bay or sweet bay. California bay leaves also come from a large tree, the totally unrelated Umbellularia californica. There is some similarity in the scent but California bay is ten times stronger than bay laurel, and if you substitute it in a recipe calling for bay laurel you will ruin the dish with its overpowering flavor. The shocking thing is that when you buy fresh bay leaves in the supermarket, nine times out of ten they are California bay, even though they don't say that on the label. ... When you tear or crush a bay laurel leaf you will smell a mild, sweet, nutmeglike scent, whereas a California bay leaf will smell powerfully of menthol and petroleum overtones :: p.79, The Herbal Kitchen (Wm. Morrow, 2005) The page includes a helpful photo of the leaves of the true bay and the imposter side by side. The bay laurel leaf edge curls a bit; while the California bay's edge is completely smooth; it's also just a bit narrower overall than a typical bay laurel leaf, and darker green. Now I realize why I've been so unhappy with the results of cooking with "fresh bay leaves" from a local greenhouse grower unless I use only a quarter leaf.
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I would love to have them in a drawer but not sure how. I've seen the slanted dividers for displaying them in drawers, but I know that not all of the bottles shapes would fit that design. I've thought about changing out all the bottles to a standard size and using a label maker to mark the tops so that I can put them all standing upright in a drawer - just not sure if that's worth the effort. That is pretty much what I did, and it was definately worth the effort. I designed some drawers that were high enough for the bottles I wanted to store, including some half pint canning jars that I use for bay leaves and that sort of thing. Here's a thread started in 2008 about storing large collections of spices. Lots of good ideas. http://ths.gardenweb.com/forums/load/kitchbath/msg02124116986.html Cj
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Mine are on a lazy susan and the ones I use often are at the front. I tend not to have a lot of spices on hand because they lose flavour over time. I buy what I need at the bulk store. The spices I use the most are Montreal Steak spice, chili powder, paprika, cayenne, bay leaves, saffron, pepper, cinnamon Any spices I use for baking like allspice and dried ginger I buy at the time. I use a nutmeg nut that I grate as needed and I usually buy fresh ginger, grate it and store it in the freezer. I just bought a jar of freeze dried oregano. I also tend to use fresh herbs over dried. I use a lot of garlic when cooking but use the cloves. I have always stored my rice and other grains in the freezer. I used to have problems with moths and my brother who owned a grocery store said the moths come from the dried grains especially rice. I freeze oatmeal too, wheat germ and bran. Anne
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mustangs81
15 years ago
The little jars on the bottom left are from Pensey's. I like this size for spices that I don't use real often or ones that I haven't tried before.

These are more everyday spices. I smuggled brought the jars home from Italy because they were .50 each...with the spices!

Of course all are alphabetized.
lpinkmountain
15 years ago
My everyday spices I store in a spice rack in uniform sized containers. I also got some plastic things like stair steps that I can store more in the cupboard, like Mustangs has. But I was still having a problem with my unusual spices, especially my Indian spices, which I don't use that often but when I do, it's a little of this and a little of that for maybe 5-8 different ones, which is a pain to pull some from here and some from there. So I created (thanks to suggestions from this forum!) my own version of an Indian spice kit. I use canning jars, the 1/4 pint and 1/2 pint jars, and store them all in one of the boxes the jars come in, they are low boxes that hold about 12 jars and the sides only come halfway up so you can see what you have. It's my own personal Indian spice kit. I keep that on top of the microwave and pull it out when I'm cooking Indian. I have everything I need right there. That's great for any exotic cuisine you cook that needs a lot of spices that you don't use otherwise--like Thai or other Asian. Of course if you are Thai or Asian, maybe it's Italian spices you don't use that often!
Rusty
15 years ago
marys1000, WHERE does one find Alton Brown's little canisters? I checked on the Food network site, & didn't find anything that sounded even remotely close to that.
mustangs81
15 years ago
I have the magnetic spice containers with the see through lids. They were effective so the have been sent to the garage where I constantly pick them up off the floor. Perhaps I have an inferior brand.

Here is a link that might be useful: Magnetic Spice Containers
Cloud Swift
15 years ago
You can buy bottles that are good sizes for spices from Specialty Bottle. I can store a lot of spices in my 24" wide drawer that way. I keep the Penzy's or Spice House bags in the freezer for refilling. Unfortunately, my drawer is a smidge too short for the 4 oz jars (which are slightly taller with the lid ridge than they say - if they were the size they say they would fit - Arghh!). For items like chili powder that I use in larger quantity, I use the round tins with clear lids or the ones with the screw on lids. All the containers seem to hold somewhat more than their claimed capacity - I measured fluid oz capacity with water. They will send you up to two items as samples before you buy. See their FAQ for instructions.

Here is a link that might be useful: Specialty bottle.
mustangs81
15 years ago
This is a great website for labels...

Here is a link that might be useful: Spice Jar Labels
cloudy_christine
15 years ago
You can get empty spice bottles from Penzeys.
cloudy_christine
15 years ago
Very nice site, Cathy! So far I'm only labeling the bottom of several plain bottles, at least the herbs on the open rack. Except for oregano and Italian seasoning, you can see what things are just by looking at them.
I just realized I keep herbs and spices at four different locations in the kitchen, and two "off-site" spots for back-ups and rarely used ones.

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