My spice rack just evolves in a natural way. To try to control it is futile. I have given over to the forces of nature!

I changed things this past winter and it's working much better. I use several lazy susans and some shelf and rack space for the
overflow. lol! I group 'like things' together, then arrange them
alphabetically if it makes sense. For the lazy susans: baking-related
things, flavorings, and frequently-used sweet spices are grouped
together on one, my most commonly-used herbs and savory spices are organized
alphabetically on another, and my infrequently-used herbs/etc are
organized alphabetically on a third. When I use shelf or rack space, I group
spices/herbs/etc together in the way they're most frequently used -- it
makes sense to me to put the vanilla with the cinnamon, and the basil
with the oregano! :)

I also started writing the date on things when I open them.

I also organize them by the way I use them, and so Japanese spices go in one place, Indian in another, Thai in another, Cajun+Italian in another, and then all else gets prioritizes by how frequently it gets used. For the spices that get overlapped in the categories I listed, I put them in the frequently used location.

I alphabetize, more or less, dividing savory spices from "pie" spices. My spices are in a lower pull-out cabinet. I write the name of the spice on the lid of the bottle so I can see what each is from the top.

Top shelf - mortar and pestle, storage

Next shelf down - my 2 cook books, powdered Scotch bonnet peppers, Thanksgiving S&P from Publix, 3 kinds of salt, Garam masala

Next shelf down - hot stuff: more Scotch bonnets, cinnamon, Boca Boys Jerk Rub, paprika, pepper flakes, cayenne, all the stuff to make jerk rub, three bottled hot sauces I stock - Tiger Sauce, Cholula, Grays

Bottom shelf - various limited use spices in little bottles on the left - white pepper, ground ginger, dill, cardamon, basil and more. Also black pepper in a mill and ground, oregano, garlic, Italian seasoning, turbinado sugar.

If by "cabinet" you mean a regular kitchen cabinet like Ricky's, above. (Is that right, Fawnridge? You wish us to call you Ricky?) Something that can help a LOT is getting trays or baskets to keep the bottles in. If you look around, you should be able to find some that fit well enough to take in and out easily, and not leave a lot of unused space. Or you can make some yourself out of plywood. Keeping the bottles grouped and upright is half the battle. Then you can do by profile (herbs, baking spices, aromatics, etc.), specific recipes, alphabet, etc.

If that's not your issue, you can decide on the organization pattern you like best, then use color codes and big letters to make them easier to keep track of. Stickers might work, but paint is best. Color code the top and the bottle for the type, and use a number or letter for the flavor grouping, or place in the cabinet, or alphabet.

I alphabetize. I used to separate baking (sweet) vs savory, but found that it worked better for me to have them all together. Sometimes I bake savory scones and sometimes I use nutmeg or cinnamon in a main dish. I just like having all spices in one place.

As you can see, we have some similarities but also some major differences in how we use and store spices---it needs to be individualized to suit the chef.

plllog, thank you for mentioning the use of baskets!!! I don't know why, but I never thought to make a basket for that. I make all kinds of special sizes and shapes for the medicine cabinet, kitchen, linen closet, and laundry... but I never thought of using it to contain all the small bottles! (PS: still waiting on my returns from the State Fair... I won one of those *special* Division ribbons this year!!! :)

I purchase a lot of my spices from Penzey's in bags. I keep my baking spices in my baking cabinet in my main work area. If I need one of those for a non-baking application, they are easy to get to. I have a few often used spices on a shelf in the kitchen. In my pantry, I use some Sterilite CD/DVD containers that are labeled hot stuff, savory, herbs, and blends. These contain the bags well and are easy enough for other cooks in the household to put away correctly. One of these days, I hope to put some spice shelves from Ikea in the pantry to hold the larger quantities of herbs that I grow and dry myself.

plllog, this is my spice cabinet in our new kitchen. When my wife designed it, she measured all the bottles. I had used baskets and racks many years ago, but they usually end up wasting more space than they save. This cabinet has just the right number of shelves at the best height for my needs. She knows that everything on the "hot" shelf is stuff for her to avoid.

And yes, call me Ricky. Thanks.

Jars w/ labels - sometimes on more than one side, & turntables - 1 is 2 tiered & the other is not.

By use!

Depends on your needs. You could go strictly alphabetical, but I like going cultural -- the Indian spices, the Thai spices, the Korean spices, the Mexican spices, the European herbs and spices... there's some overlap but I can still find what I need if I think of a specific spice and what it might most be associated with. (You can have a separate spot for baking spices, too -- but I am not a sweet tooth, so I seldom bake...)

Ricky, your spice cabinet looks beautifully organized and spacious, and your wife's design is lovely and organized. When I said a cabinet like yours, though, I meant just a box cabinet with shelves, and your picture was more descriptive than any words I could come up with. If one doesn't have a cabinet that has been customized to fit one's bottles, and which has more shoved into it than your carefully placed collection, the baskets can be very useful. They worked well for me in my stupid old kitchen.

I too know the delights of made to purpose. My current kitchen has a six foot tall built in, pull out spice rack that is alphabetical to the shelf level but not within the shelves. Everything is easy to find, for the most part (just have to remember whether the chili pepper is filed under chili or pepper).

I meant no disrespect to you, your wife, or your cabinet.

plllog - no disrespect taken. The careful placement is my OCD kicking in. I actually turn the labels out when replacing something and get the shakes when something is not where it belongs.

Back in the early days of my cooking, I had one of everything. Over the years, I've purged stuff that never got used and I'm more than happy to buy a small bottle of something a new recipe calls for rather than have old rundown spices hanging out in my cabinet.

Most of mine are spices only -- herbs are fresh and in the garden -- but I alphabetize them and always have no matter how I store them. The exception being the onion/celery/garlic salt I use for my brisket. I only use it for the brisket and I store it on a shelf with the liquid smoke.

Ricky, I'm with you... it drives me nuts when someone uses/moves my stuff and leaves it so the label isn't showing! lol!

That's why I put more than one label on - front & back. Then it's not a problem when it gets turned around.

You mean everybody doesn't put the label to the front?

I have my spices bottles in a small basket from the dollar store. I take the basket out of the cupboard and take out what I need.

I buy my spices from the Bulk Barn or in a pouch when they're on sale; never a bottle, which is expensive. Then I refill the bottles. I also bought the little snack sized ziploc bags which seal better than any of the 'resealable' pouches. I pour the spices in the ziploc bag and refill the bottle when needed.

Since my stuff is all in clear glass or plastic, I can usually tell what most of it is @ a glance w/o having to read anyway. I do not have as much as some here have shown. I buy in bulk & grow a lot of my own herbs too.