Kitchen guide
How to Organize Spices in a Deep Cabinet
By Homeward Goods ·
Deep cabinets are great for pots and terrible for spices. Small jars disappear behind each other, and you end up buying a third jar of cumin because you couldn't see the first two. The good news is that a deep cabinet holds a lot of spices once the back rows come forward.
This guide walks through sorting and measuring, pull-out and swivel racks, door storage, lighting and labels, so the right jar is always in reach.
The problem with deep cabinets
A standard kitchen cabinet is about 12 inches deep for uppers and 24 inches for lowers. Spice jars are only about 2 inches across, so a deep cabinet holds rows and rows of them, and you can only see the front row. The rest get forgotten, bought twice or knocked over every time you reach past them.
The fix is to bring the back of the cabinet to the front, either by raising the rows so you can see over them or by pulling the whole rack out to you.
Start by sorting and measuring
Before you buy any organizer, take everything out and decide what stays.
- Throw out anything faded, clumped or without a smell. Ground spices lose flavor long before they spoil.
- Group what's left: everyday spices, baking, blends, and the ones you use once a year.
- Measure your most common jar: its width and height. Many organizers only fit jars up to a certain size.
- Measure the cabinet: width, depth and the height between shelves, and note any hinges or face frames that narrow the opening.
Pull-out and swivel racks for deep cabinets
A pull-out rack sits on a track or base, so instead of reaching into the cabinet you pull the rack toward you. A swivel rack goes one step further: once it's out, it turns so the shelves face you and every label is visible at once. This works best in a narrow, deep cabinet where a lazy Susan won't fit.
Put your everyday spices on the pull-out rack and the once-a-year ones in the back of the cabinet behind it.
Swivel Spice Organizer
Two slim two-shelf racks that pull out and swivel toward you. About 11" L x 9.4" W x 10.8" H, and each shelf fits up to 5 standard jars up to about 1.8" wide and 5.2" tall.
$44.99
See detailsUse the back of the pantry door
If your cabinets are already full, the back of a pantry door is open space. An over-the-door organizer with shallow baskets holds spices in single rows, so nothing hides behind anything else. Check that the door has room to close with the baskets loaded.
Pantry Organizer
Eight adjustable baskets on a black steel frame. Fits doors up to 2" thick, needs at least 7.1" of clearance behind the door, and holds up to 26.5 lb in total.
$59.99
See detailsLight the cabinet
Even a well-organized cabinet is hard to read in the dark. A small motion-sensor light bar stuck under the top front edge of the cabinet turns on when you open the door, so you can read labels without taking jars out.
Cabinet Lights (2)
Two rechargeable 7.9" light bars that mount with adhesive magnetic panels, no wiring or drilling, and charge over USB-C.
$44.99
See detailsLabel and keep it that way
- Label the lids as well as the sides, so you can read them from above in a drawer or from the front on a rack.
- Keep the order alphabetical, or by cuisine if you cook a few styles a lot. Either works as long as everyone in the house knows the system.
- Keep spices away from the stove and dishwasher, where heat and steam fade them faster.
- Do a quick check every six months and toss what's lost its smell.
Frequently asked questions
What is the best way to store spices in a deep cabinet?
Use a pull-out or swivel rack that slides the jars toward you, so the back rows are as easy to reach as the front. Keep everyday spices on the rack and rarely used ones behind it.
How do I organize spices in a narrow cabinet?
Go for a slim pull-out rack that uses the cabinet's depth rather than its width, and store jars in single rows so every label is visible.
Where should spices not be stored?
Avoid spots right above or beside the stove, oven or dishwasher. Heat, steam and light fade spices faster.
How often should I clear out old spices?
Check them about every six months. If a ground spice has faded in color or has little smell when you open it, it's time to replace it.