Spice Cupboard

With some help from my wife I organized my spice cupboard today. This is what I currently have in it (very roughly from back to front, which also translates very roughly into least used to most used):

1. "Italian seasoning"
2. cinnamon sticks
3. lemon pepper
4. garam masala
5. red pepper flakes
6. alum
7. cream of tartar
8. paprika
9. whole nutmeg
10. whole cloves
11. whole yellow mustard seed
12. "curry powder"
13. Tony Chachere's "salt alternative"
14. whole peppercorns
15. powdered ginger
16. Lawry's seasoned salt
17. parsley flakes
18. chili powder
19. dill weed
20. fennugreek seeds
21. nigella seeds
22. sage
23. celery salt
24. ground black pepper
25. tamarind concentrate
26. poppy seed
27. "fajita seasoning"
28. star anise
29. saffron threads
30. ground mustard
31. whole caraway seed
32. chipotle powder
33. whole allspice
34. ground cloves
35. ground mace
36. whole fennel seed
37. ground cardamom
38. ground nutmeg
39. cayenne pepper
40. ground cinnamon
41. whole coriander
42. marjoram
43. whole cumin
44. tarragon
45. thyme
46. oregano
47. ground coriander
48. ground turmeric
49. bay leaf
50. ground cumin
51. kosher salt

Of course this doesn't count other spices that I have other places, such as: in baskets above the cupboards (including powdered peppermint leaf [important to some Indian recipes], powdered spearmint leaf, black mustard seed, dried basil leaf, and lots of others); on the back of the stove (Sriracha sauce and Tabasco sauce), in the garden on the deck (fresh chives, rosemary, thyme, and oregano); and, in it's own special place where it won't corrupt other spices, asafoetida powder.

I like to have a good selection of spices on hand. What do you think? Anything obvious I'm missing? Some things on my wish list are: curry leaves, whole cardamom pods and dried green mango, but I get along without them.

I'll go ahead and cross-post this to the Queen's Kitchen.