What is Reddit's opinion of Libbey Vibe Mini Glass Jars with Lids, 4.5-ounce, Set of 12?

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Not sure if this will help, but I bought 36 of these for tastings. They come in at just under $2/piece, have lids which help if you're pre-pouring (or outside), a wide base for exposure to air and taper in to focus the nose. I also use these to vat and write the contents on the lid (your clients could write their preference). I wouldn't recommend using the same glass unless you're able to rinse them out in between. As other's have noted: save the peat for last.

I like small Libbey jars - they probably aren't tall enough to make full use of your drawer, but will be more efficient because they're upright. Label the lids and you're good to go.

The jars are for my "working spices", and then I keep plastic sealable tubs with the bulk spices tucked away in a dark cupboard to refill when needed (or to get a large amount of spice at once).

I have these jars and they’ve been pretty perfect. They look really nice, fit a full size tablespoon. The lid seals nicely. Got a set of round labels to put on the top, they’re pretty much perfect.

Libby mini glass jars with lid

I bought these a few months ago, you get 12 of them and are perfect for anything less than a 1/2! Smell proof and small enough to stash at the back of a drawer/cabinet Plus you get 12 incase of breakages, or more than 1 strain!

Amazon. They come out to ~$2 a piece, are the perfect size for hosting tastings, and have sealable lids for vattings. I bought 36.

I redid all my spices recently using these Libby glass jars and they are chef’s kiss perfection. Airtight lid, fits a measuring spoon inside, look great. I have them in a pull out drawer with shelf liner so they don’t slide around. I bought round labels and can find anything instantly.

For what’s left in the bag, I use the OXO good grips mini pop containers and they work great too.

I’m also currently looking to reorganize my spices. I prefer to keep them in a drawer, away from heat. I’m looking for one that has a lid I can put a label on with the name and date of purchase. I will also need to get a few longer ones for things like cinnamon sticks.

So far these are my choices:

1) For ground spices: Libbey Vibe Mini Glass Jars with Lids, Set of 12 https://www.amazon.com/dp/B000HDMKJY/

2) For whole spices. EZOWare 10oz Glass Jars, 10pc Clear Canister Set, Small Air Tight Storage Containers with Natural Bamboo Lids and Chalkboard Labels for Kitchen, Bathroom, Home Decor, Party Favors (300ML) https://www.amazon.com/dp/B07X3RCHW9/

I might also get a few drawer dividers to separate these and make sure they don’t bump into each other too much

Beautiful. I’m going to be using the same in-drawer set up soon, only with labels because my handwriting isn’t as nice as yours. I’m going to use these jars so I can fit a measuring spoon in there, and these OXO mini pops containers for bulk spices, they will go in a different cabinet.

Yes, the ingredients all contribute something to the flavor. Five spice powder, which is a mix of Sichuan peppercorns (not really pepper), star anise, cinnamon, clove, and fennel, but could also include anise, ginger, nutmeg, turmeric or other spices, brings a combination of flavors together.

Many cuisines had mythologies or other reasons for using spices in blends together, but modern science shows many health benefits to various spices that are often best achieved when cooked with food - many helpful compounds are fat soluble, for example, so cooking the spices in fat/oil brings out not only flavor, but healthy compounds.

Just using Szechuan pepper and chilis will leave a thin taste without also using onion, garlic, five spice, fermented bean sauce, etc. Asian cooking especially is about balancing flavors of salty, sweet, sour, spicy, and umami, and the combinations of spices and other ingredients are what make that happen.

You can order many spices online (linked in my earlier comment), and specialty ingredients, like doubanjian (fermented bean paste) can be bought at Asian groceries or online, even from Amazon. They last a long time and you usually only use a little, so it is worth getting some to use in your cooking.

It is also worth investing in some spice jars to not only hold working amounts of spices, but also to hold spice blends you make.

Another good base spice blend is Ras El Hanout, which literally means "top of the shelf," but is a base spice blend used in Moroccan and other North African and some Middle Eastern cuisines. It's a great base spice to use with meats or vegetables, and you can add more of other spices to shift the flavor and build on it. You can make it or buy decent ones online.

Whole, stored in a shallow slide-out cabinet drawer and in these:

http://www.amazon.com/dp/B000HDMKJY/

I have them labeled with these:

http://www.amazon.com/Chalky-Talky-Chalkboard-Spice-Labels/dp/B00JWDOA7U/

http://www.amazon.com/Chalky-Talky-Liquid-Chalk-Markers/dp/B00M5FYQPS/

I take care to roast and grind all my spices as I need them right before using them in a given dish. It deepens their flavor greatly and improves the flavor and aroma of the final dish.