Martha by Mail Spice Rack

My spice rack always elicits comments whenever someone walks into my kitchen.  It was almost 8 years ago or so when I bought it from the now defunct Martha by Mail catalog (subsequently called The Catalog for Living).  I had always been captivated by an antique that Martha used at her Westport Television Studios many years ago, so when I discovered that she offered them through her exclusive catalog, I bought one.  At the time, the racks were offered in either a 30 spice version (5 shelves) or a 70 spice version (7 shelves).  They retailed for $169 & $359 respectively, exclusive of shipping & handling, and were available in Atlantic Green (also called Martha's Green), Drabware & Natural.

30 spice rack in Atlantic Green, 70 spice rack in Natural

30 Spice Rack Measurements: 24-7/8"L x 16-3/4"H x 3-3/8"Deep

The Martha by Mail catalog description stated: "This wood spice rack is styled after an antique one used in our TV studio.  The aluminum tins hold fresh-packed spices selected by our food editors."

The Spice Rack with 70 spices in Atlantic Green

Catalog # KSR 005

The rack measures 3" wide, 39" long & 22 3/4" high.

The spice tins measure: 2 1/2" wide by 1 3/4" tall.

The custard cups are antiques and weren't included.  I happened to be making my rounds one day at one of my favorite antique row shops in Philadelphia when, out of the corner of my eye, I spotted 7 creamy-white custard cups (all with crazing).  A perfect match.

The original at Martha's Westport Television Studio.

Text below is from the pamphlet that came with the rack.

Martha's Spice Collection



Spices, the dried buds, barks, roots, seeds and berries of plants have always been so valuable that the search for the fastest trade routes to spice sources put the world as we know it on the map: Marco Polo went east for spices, Columbus went west.  The places they discovered had been using the spices they found for thousands of years.

It was the Romans who established the use of spices in the West.  Not until the eleventh and twelfth centuries, though, did spices gain a wide hold on the tastes of Western Europe.  Returning Crusaders brought back Eastern spices, mostly in Venetian ships.  Spices revived the bland medieval diet and helped to preserve food.  They also made maritime Venice rich: Rarities like pepper were literally worth their weight in gold.

This special collection of aromatic and savory spices and herbs has been selected by Martha Stewart and the food editors of Martha Stewart Living as the most frequently used in their recipes.  All of the spices and herbs listed here are included in the rack of seventy tins; those included in the smaller collection of thirty tins are identified by an asterisk.  Each aluminum tin is filled upon order for maximum freshness; refill them once they are empty with any spices you buy.  We've provided suggestions for using them, but we encourage you to experiment--the real beauty of spices is the brilliant way in which they blend.

Grinding Spices

Many of the spices have been left whole so you can grind them yourself as needed; this prolongs their freshness and flavor.  Toast whole spices briefly in a dry skillet over medium heat before grinding them.  Whole cinnamon and nutmeg can be grated easily with a small, finely perforated hand grater, and berries such as allspice can be ground in a pepper mill.  Some spices, such as star anise, are difficult to pound by hand.  An inexpensive electric coffee grinder is useful for these types and can also be used instead of a pepper mill for the berry spices.  Buy an extra coffee grinder especially for this purpose, to avoid the accidental cup of cardamom java.

If you use a coffee grinder for spices, clean it out occasionally to keep it in top condition.  Unplug the grinder; remove loose grounds with a pastry brush.  Place a piece of soft bread in the bowl; grind thoroughly.  Bread absorbs leftover oils and residues to ready the grinder for the next spice.

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Martha by Mail Spice List