We use a lot of spices in our cooking.  Spices need to be fresh and renewed constantly, and we buy most of ours at various local co-ops where we can get them in bulk.  We normally store them in small jars.   There are some very small Mason-type jars that hold some, and we love emptied yeast bottles.  They are the right size and the brown, light-resistant color helps some herbs and spices.  Tape on the bottle describes both the type of spice and date of acquisition.  We keep some dried herbs in these bottles and tend to treat them as spices.  Especially dried oregano, dried basil, fennel, thyme, turmeric, curry, and many


Fresh herbs are dealt with differently.