I think it is more likely that the clumping issue is due to moisture getting into your spices...I find this happens no matter what container you keep them in. To solve the clumping problem I use a product called Dry Spice. You just drop these canisters into your spice containers and it keeps your spices fresh, flavorful, and there are no clumps! You can see what I mean at www.dryspice.com. As far as the bugs...I doubt it. Sometimes bugs get in things...I don't think you can blaim the red color, it just happens some times. Here is a link that might be useful: Dry Spice

Since you've seen my spice drawer, that is a 24 inch frameless drawer. I have one for spices and one next to it for utensils. Having my spice drawer meant having a utensil crock on the counter for the other utensils. Anyway, that drawer holds about 110 jars and that the round ones. They allow me to get my fingers in between the tops. The narrower top on the Victorian jars should also. Mine are 2.25 inches wide while the Victorian are 2 inches. I don't know the width of your drawer, but you would get more of the Victorian in the same space as mine. That's a lot of spice jars. Have you figured out how many you can fit or how many you need? I know some folks balk at the idea of buying matching jars or having to set them all up, but the ease of use over the years has been well worth it. I also bought a Brother label maker with laminated tape for the tops. It was a good excuse for an upgrade -- and they seem to go on half price sale fairly often. The laminated tape keeps them cleaner than regular labels or paper tape. I've been using these for close to 8 years now and I'll never go back. I know that drawers are tough to give up, but when you think about how much cabinet or pantry space you free up, it's a lot easier. I would stay with a top drawer if at all possible -- the jars are right there at your fingertips when you need them. I was supposed to have a 4 drawer stack where I would up with a 3, so I looked at adding a roll-out tray inside the top of that middle drawer. I haven't done it, but that could be an option for you in terms of getting some of the organization you might like in the deeper drawers.

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

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