For the curious, here’s how I made my test-tube spice rack à la Dean and Deluca. Mind you, it wasn’t that big of a savings, but I do have 50 spices in my rack–and the cupboard is organized now. I’ve seen other DIY versions of this project out there with other rack styles, but this is my take on it.
From what I understand, it’s best to keep spices out of direct sunlight if you want them to stay fresh, so my rack lives in the pantry. It’s easy to grab the whole thing though and find the one you need without shuffling through a bunch of spice jars and then put it right back.
- Wire Test Tube Rack from Nasco, 27mm diameter holes, holds 50 test tubes: $29
- Bath Salts Tubes from E.D. Luce Packaging, clear glass with corks, 6 inches long: $.90/each x 50
- Avery 5408 round labels, .75 inch diameter: $6.49 for pack of 1008
- a condiment spoon (for scooping spices when the measuring spoon is too big) …I’m storing it in one of the empty test tubes in the rack for handy access
- a cupboard full of spices
- a funnel (well, I just picked up one there in the store)
- spice measuring spoons (optional if you want to scoop directly)
If you’re wondering, here are the spices I’ve included: allspice, basil, Cajun seasoning, caraway seed, celery salt, chia seed, chili powder, cilantro, ground cinnamon, ground cloves, ground coriander, ground cumin, hot curry powder, dill weed, fish spices, garlic powder, garlic salt with parsley, ginger powder, Greek seasoning, herbes de Provence, Italian seasoning, Jamaican jerk BBQ, marjoram, mustard powder, ground nutmeg, oregano leaves, chopped onions, onion powder, paprika, parsley, ground black pepper, whole black peppercorns, lemon pepper, ground red pepper (cayenne), red pepper flakes, ground white pepper, poppy seed, rosemary leaves, sage, iodized salt, sea salt, seasoned salt, ground savory, spicy seafood seasoning, sesame seed, shrimp & scallop seasoning, Thai seasoning, thyme, ground turmeric. (A couple are not shown in the picture if you look closely, because I need to make a trip to the grocery store.)
I’m still wondering if I should swap something out for cardamom, tarragon, mace, fennel seed (or something else), but I’ve never cooked with these so I wouldn’t know… If you have a vote, let me know!