I keep a large selection of spices, but I have about 10 that I use on a regular basis.  I just changed how I keep my spices from a cupboard to a drawer.  It’s easy to see them when they are laying in the drawer, but I’m not sure it’s any easier to use them as I like to just grab and go. (I have to take a bit more time getting them in and out now).  I like to buy herbs and spices in bulk to keep them fresh (and save on the cost.)  It’s also handy when I know that I will need a lot or a little, so I’m not confined to the amount in a jar.  My most commonly used spices are basil, oregano, thyme, black pepper, coriander, curry, cumin, ginger and cinnamon.  Stay spicy!

I have lots of spices on one shelf in my pantry. Fortunately, I have shelves that pull out, but to make it easier to spot the spices I need, I nerded out one day with my label maker (yes, I love it!) and typed up labels for all the bottles that didn’t already have their name on the tops.  This way I can see what I need just glancing at the tops. I keep all the ones I use regularly toward the front. I have way too many spices, but I really like to have them on hand.  There are some I need to start buying just for specific recipes, though, since they only last around 6 months once opened.  The ones I use regularly are cumin, turmeric, paprika, oregano, thyme, ground coriander, cayenne, and bay leaves.