5 Kitchen Products that Need Better Packaging

I was doing a lot of cooking today for a few upcoming articles, and realized that there are a few super common kitchen items that never fail to drive me crazy because of the way in which they are packaged.

In no particular order, here are my top 5 kitchen packaging pet peeves (let me know in the comments if you think these are annoying, too, or if you have any to add to the list!).

1. Flour

This is a common complaint among regular bakers. It is basically impossible to open a paper bag of flour without spraying some all over the counters or (more frequently) the front of my shirt. The flour always seems to get caught in the little paper crevices and no matter how delicately I try to unfold it, it puffs all over the place.

2. Sugar

Very similar to flour, but somehow also worse because of the gritty element, which adds an awful nails-on-chalkboard effect to the whole mess. Eeek!

3. Bacon

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I strongly suspect that the reason we eat so much bacon in this country is just because we're trying to avoid having to wrap up the leftovers in the greasy flopsy rarely-resealable plastic package.

4. Baking Soda

That annoying little cardboard box with the messy jaggedy corner flap! I will never understand why baking soda can't come packaged in something a bit more user-friendly and conducive to frequently measuring out very tiny portions.  Also, it's inevitable that the box will knock over getting powder all over your cabinets or the back of your fridge.

5. Capers

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I love capers. Those salty, briny little bites add incredible flavor to dishes. But the packaging? That I do NOT love. Capers are usually sold packed tightly into skinny little glass jars with openings that are way too narrow for anything bigger than a 1/2 teaspoon. Add in the slightly oily brine, and you've got an insta-mess on your hands.
Honorable Mentions:

• Quinoa--Especially when packed in plastic cello bags. I think it has something to do with the fact that quinoa seems to defy the laws of physics, flying through the air and sticking to walls.

• Powdered Sugar--More narrow packaging that makes measuring impossible. Or worse, flimsy plastic bags that can't be resealed or opened without sending up a mushroom cloud of sugar.

• Molasses--That tall narrow jar usually means that I end up standing there watching the molasses slooooowly pour out of the jar like...well...molasses. 

So, what do you think? Do you agree with the above? Did I miss any of your kitchen packaging pet peeves? What ingredients do you think are the messiest to work with. Tell me below!


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