Cooking & Baking

you could scoop out as much or as little as you wanted into little containers that were great for storing seeds later on. Then I would transfer them to one of the opaque jars in the c. 1930 set I acquired once upon a time. This is for the more commonly used spices - cinnamon, ground ginger, ground red pepper, cumin, garum masala, etc. Spices that were used only occasionally were kept in their original jars in the cupboard.

Come the pandemic the serve yourself spices went away and I started ordering the more commonly used ones by the pound from Amazon. I keep the jars filled from them, and the large containers go up on the top shelf of the cupboard that only Mr. Retrograde can reach. I also have foil packets of occasionally used things like berebere, za'atar, and other blends that live in a drawer.

Which reminds me, it's past time to clean the kitchen drawers and cabinets