Best container to store spices
What container material is best?
Colored glass, tin or stainless steel tin?
I read the tin, imparts a metal taste which I have yet to notice on the ones I use in a tin. I buy at health food store in bulk in small quantities so they are fresh. So maybe that's why.
I prefer small 1 oz, 2 oz or 3 oz tins which I was thinking of purchasing until I read of the metal taste.
What about stainless steel tins? Better? Only they're harder to find. If better where can I find them as small as I need.
I want to organize my spice cabinet using all the same containers. I don't have to see what's inside. I can use a label.
I do buy some whole but not always. I grow some of my own herbs: parsley, mint, Thai basil, rosemary, oregano and chives....but my dill, sweat basil and coriander always seem to die fast. So I gave up on those. Thinking of trying those again. Want to add tarragon.
Only thing is the others grow like crazy....any tips for what to do with excess.