Phred wrote:

> In article >,
> Goomba38 > wrote:
>
wrote:
>>
>>>As we cook more, our spice collection has grown from the little rack
>>>on the wall, to a "honeycomb" type cubby system in a cabinet, and now
>>>we've far outgrown that.
>>>
>>>I'm interested to know how you guys store upwards of 75 spices!
>>
>>Freezer door. The entire inside door is my spice rack. Eye level,
>>protects the quality and spacious. Works great for meeeeeeeeeee
>
>
> More to the point -- what the hell do you *do* with 75 spices?
> (I've got about 20 in the fridge door rack, and use about 10.)
>

I have a kitchen rack - The kitchen rack holds 17 commercial herbs &
spices as well a vast array of my own concoctions. The kitchen rack is
a huge stainless steel commercial thing with 7 shelves. Everyone who
sees it loves it. I have a love hate relationship with it The top
is dedicated to canning equipment, pressure cookers, and larger pots.
The second has the bulk spices and pots. The third is more spices,
wines & sherries I cook with, a wide variety of vinegars and misc.
things in jars. The rest of the rack is devoted to homecanned goods
except for one small area set aside for the larger containers of oils. I
can easily see 75 herb/spice/seasoning combinations in my kitchen
without even looking into the freezers. These herbs & spices tend are
bought in large containers because I use a lot of them on a regular
basis. My own concoctions numbering at 9 are blends I've come up with
for marinades, rubs, and dips. An actual spice rack holds another 20
jars. A few other jars containing whole nutmeg, cinnamon sticks, and
bayleaves are also on the kitchen rack. Then I have the spice cupboard
from hell! This cupboard is jam packed with commercial herbs, spices,
and blend as well as a few homedried packets. I freeze and dry a lot of
fresh herbs because I simply can't use them up fast enough during the
growing season.
>
> Cheers, Phred.
>