My first thought when it came to spice cabinet organization was to look at spice racks online but most of them come with preselected spices and they require either counter space or wall space, two things I am severely lacking in my galley style kitchen. That doesn't mean that I didn't drool over Jennifer beautiful, home re-made spice rack! While I couldn't fit something like that in my kitchen, I really liked her idea of creating a baking center. I tackled the job by first removing everything from the cabinet (it's my favorite way to start) and then tossing what was old or unused. Boy, that was a hard one. I tend to stow away spices just in case I get the urge to make a really unique dish that calls for white pepper, coriander and chervil leaf. Just get rid of it, you silly girl!
Next step... I organized my spices based on the ones I use most of the time. Yours will look different but, for example, mine are garlic salt, minced onion, pinto bean seasoning (great for chili), cumin, cilantro, parsley, onion powder, garlic powder, cajun seasoning, cinnamon, nutmeg, and ginger. Those are kept up front, within reach. Everything else, I moved to this handy little storage box. It's actually a CD holder from Walmart. I think it was $1. They are stackable if you have taller shelves. I put all of my less frequently used spices there stacked on top of each other. That messiness doesn't bother me because I'm not sorting through them every day. It created so much space on the other side of the cabinet... a perfect place for a baking center.
The only thing I don't like is keeping my flour in the paper sacks. They are incredibly messy. I am considering making flour sacks out of some scrap fabric. Anyone have any thoughts on that? Have you ever tried it? I'd love some ideas.