I mentioned this tip briefly in my kitchen video tour a couple weeks ago. :)
This is what my spice cupboard looks like:
On the top shelf, I have spices that are in smaller bottles or containers. I put all the little containers into a larger, plastic container so it's easy to pull down all the spices and select the ones I want to use.
I label the tops of the spices, so it's easy to find what I need. I just used a black marker to label them. :)
On the middle shelf, I have the toaster (which we take down to use), a container of bay leaves (from Costco), and my mortar and pestle.
On the bottom shelf, I store all the larger, or often-used spices, along with salt, pepper, and hot sauce. Again, I have all the spice bottles in a large, shallow plastic container for easy access. I just pull the whole container down, use what I need, and then put the whole thing back up. :)
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2. Thickening from slow cooker (scroll down) (Cheryl)
3. Menu planning tip (Kolfinna)
4. Thickening cream soups (Rachel)
5. Tips for sprouting (Kara)
6. Organizing spice drawer (Kira)