Fun present that started the reorganizing! I love that Penzeys uses cinnamon sticks, bay leaves, and nutmeg for packing purposes. Any ideas for saffron? I've never used it before!
I have an insane amount of essential oils, extracts, pastes, and emulsions for baking. They are obnoxious little bottles that get knocked over and have a nasty habit of hurtling out of the cabinet towards the floor. I have solved this by putting them into a cute little box for easy access and containment purposes. I don't know why it took me two years to think of this.
Top Row (L to R): various salts and peppercorns, extracts and oil box, jars of nuts and things
Middle Row (L to R): baking ingredients, a row of asian ingredients, a row of sweet things (cinnamon, molasses, corn syrup, etc), a row of vinegars, and a row of oils.
Bottom Row (L to R): heavily used items (olive oil, vanilla, garlic powder) followed by an impressive array of herbs and spices.