Of the bewildering array of spices available on the market I picked out 38 primary ones (not mixes) that are stored this way (as opposed to, say, garlic, which you really want fresh) and readily available almost anywhere. Faced with the dilemma of representing them whole or ground, I put the powder in the jars and the original form on the label.
The labels themselves were developed into stickers for use in the kitchen.
