My kitchen is tiny. So tiny that most of our food is kept in an office storage cupboard by the dining table. So things tend to get crammed wherever they'll fit, including the herbs and spices:
All mismatched, all spread out. Until...
Yup, cosmetic jars. Nice and dark, so sunlight won't get to the spices, and labelled on top as well as on the side. As handy as it is having spices right next to the oven, having a whole collection of bottles getting steamed every night was not so appealing. So, with the top labels, I can store them somewhere else:
It took me over an hour to get them all decanted and into their new jars. If you decide to do this yourself, definitely leave the ground pepper until last. By fluke it was the last one I did, and it was the only one having me sniffle and cough.