I don't have any times, other than to share a portion of my expansive spice collection. Because I only cook cuisines of regional India, Pakistan, Bangladesh, and Iran, my spices are specialized for those cuisines. I recycle jars and glasses, which were cleaned well, washed inside with high-temperature dish water with sanitation option.
I manually made labels: common English names and underneath its botanical (Latin) names.
Prior, the labels were in Hindi to help learn Hindi names for my spices. Now that I've learnt their Hindi names, they now appear in English with Latin names.
Because I am the one created and organized these jars, I know exactly where certain ingredient(s) are located. On the top most shelf are regional specific spices and herbs. You'll find dried vetiver roots, lesser galangal, long pepper, Kashmiri dried cockscomb flowers, dry rose petals, black stone flowers, etc.
In that regard, even though my spices may not look "organized or aesthetically pleasing to the eyes," I can find any ingredient(s) I want and need at any given time.
