Have you ever dumped allspice into your recipe, only to realize that what you poured into your recipe is pungent mustard?
We’ve all been there and no doubt it happened because a jar of flavorings or spices all looks the same.
That’s why we prefer double labeling. The label for each ingredient should be labeled on top of the container as well as the front. That way, there is less likely to be a mistake.
In fact, besides organising your seasonings, double labelling is the most important in a spice rack.
Does it fit in tune with your kitchen?
Being able to access all your seasonings and herbs quickly is important. But do you really want a $50 rack to dominate the decor of your $5,000 dollar kitchen?
Ask yourself, will it be free-standing, wall-mounted, or will it be behind a cupboard or cabinet? Will, it sit on a kitchen island, or will it be a spinning type hidden behind your cabinetry?
Is being compact an essential part of buying your seasoning racks?
Professional or amateur? What is your cooking style and how much capacity do your need
Do you aspire to mimic the pro chefs, who may use every seasoning in the book? Do you live and die by the food channel? Then at a minimum, you may need 30 or more storage bins.
If so, you only cook once in a while, a simple stand holding 10 bins which sits on your counter may be all you will ever need.
Also, a simple controller, either inside or outside your cabinets may be enough.
Does price matter?
Yes and no. You won’t find a walnut or cherrywood wooden cabinet at your local Dollar Store. If you want top-quality, generally you’ll need to pay more.
But, if all you need is a simple metal repository compartment to hold 10 seasonings, why spend hundreds of dollars. Buy a metal or plastic spice-box, and park it into the most convenient cupboard.