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!

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.

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.

You know, given that I've got so little storage, there's stuff in the kitchen that probably technically doesn't belong there... Remember before kitchen rehab when all placemats, tablecloths & cloth napkins were stored in the living room because there was no room in the kitchen? I have a drawer in the LR hutch with transit tokens, pens, tape, calculator, etc. and the kitchen junk drawer w/ some of that stuff: shopping list paper, pen, scissors, tape measure... one drawer is not enough... so...