Spices organization

I dont have a lot of spices. Sometimes was buying but was not using - I just prefer food with more natural flavor, salt i add just the most minimum possible, cannot eat at all spicy hot food (not even mild). But however some spices i still need to have and Im using during cooking.

I never had problem of storing spices because they were never more then 10 mini-jars which I was buying with spices.

In Rome I was storing them in cooking plate which fitted just perfect long tiny shelf next to wall.

Now as kitchen cupboards are different, I just keep all spices in 1 place.

Fast prepared food + dill and parsley (I have always a little bit more, as I really love them)

Other spices which were sold in soft paper I just store in small containers which I of course labelled.

And standard spices which I am buying at the shop (they are different just because I bought them in different period and you can see that with red lid Im almost not using, while blue ones are the most used spices)

And here is the shelf next to the stove and how I store them.