Be honest: If I were to look in your spice drawer/rack/cabinet right now, what would I find? Stale poppy seeds from the last millennium? A jar of dusty old dried thyme that smells like, well, nothing? A little tin of szechuan peppercorns you bought to make some weird recipe in college and have yet to crack open since? Sounds like you are due for a spice makeover. Contrary to popular belief, dried herbs and spices do not have an indefinite shelf life. They may not grow mold, but every year that goes by, more flavor goes with it. Especially if those spices are stored in direct light or in a warm place (so that glass spice spinner sitting next to your oven? Probably not the best place for them). I personally store my spices in a set of drawers in our kitchen hutch. It serves to keep the spices out of the light and away from heat, and even though it's on the other side of the room, is still fairly accessible when I need it. I make it sound like I've got my ish together when it comes to

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