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What's in my Spice Cabinet?

This morning, instead of making biscuits first thing (as I had promised myself) I got sidetracked cleaning out the spice cabinet (really just one shelf of my cabinets) to see if I had celery seed to use to make pickle relish later. Unfortunately, I don't have a real spice cabinet, so I can never see all my spices at once. I do have a little shelf that elevates some of them so I can fit more in, but there are still tons that are hidden. This being so, I decided to make a list of what I have so that I can tell when I'm making a recipe if I have the spice(s) called for without ripping the cabinet apart. I am a bit startled by the contents of my cabinet. Not including some random baking supplies (food coloring, a small mortar and pestle, sprinkles, chocolate, etc.) I came across the following spices and extracts (admitting duplicates by listing them twice): Allspice, ground Allspice, homemade substitute (which I made once when I thought I was out of allspice!) Allspice, whole Almond extract Aneth (see dill seed) Apple pie spice Basil leaves Bay leaves Blackened fish seasoning Bread-dip seasoning Cajun, Very hot Caraway seed Cardamom, ground Cardamom, ground Cayenne red pepper, ground Celery salt Celery seed Chervil, Holland Chili pepper, whole dried Cinnamon sticks Cinnamon, Chinese Cassia ground Cinnamon, ground Cinnamon, ground Cinnamon, Vietnamese Cassia Cloves, ground Cloves, whole Coriander, ground Cream of Tartar Cumin seed Cumin seed, India ground Cumin, ground Curcuma (see turmeric) Curry powder Curry powder, hot Curry powder, Maharajah Dill Seed (French = Aneth) Dill weed Fennel seed Five-spice powder Garlic salt Garlic, granulated Ginger, ground Ginger, ground Herbes de Provence Herbes de Provence Marjoram leaves Mint extract Mulling spice Mustard seed Mustard, hottest ground Nutmeg, ground Nutmegs, whole Onion salt Oregano Oregano, whole Paprika Paprika, Hungary sweet Paprika, sweet Peppercorns, red Peppercorns, whole black Poppy seeds Pumpkin pie spice Red pepper, crushed Rosemary Sage Sage, ground Salt, black Hawaiian sea Seasoned salt Shallot salt Southwest seasoning Sumac berries, Turkish ground Tarragon Thyme Thyme, ground Turmeric Turmeric (French – Curcuma) Vanilla extract Vanilla sugar Wasabi powder The above will be roughly alphabetized in the cabinet (only roughly because I moved my most-used spices to the front and my little-used spices to the back) for about 2 days, but at least I have a list now and won't buy more duplicates! The French spices are from our trip to Paris this past year, where we couldn't resist a few pretty spices even though we weren't sure exactly what we were buying! I should say, in my defense regarding duplicate spices, that when my friend Rachel moved into a new apartment she gave me all of her spices and some of them were things I already had. And sometimes when I order from Penzeys Spices they throw in a free sample size or two that I might already own. Also, I am very bad about throwing out spices until I notice they have no scent/flavor left, so some of these are pretty old and may be rotated out and tossed next time I sniff them. Is it bad that this project just made me want to open my Penzeys catalog and order more?!