As a chef, I have seriously considered this. Unfourtanetly I live in Japan now, there isn't as much of a customer base for this sort of thing as say, Australia.

As a chef, I have seriously considered this. Unfourtanetly I live in Japan now, there isn't as much of a customer base for this sort of thing as say, Australia. Then again, the more I think about it. You know if you added in a system of reusable containers (for small amounts of spices and herbs), which could be returned for a discount on your next order. . . Still a hell of a lot to consider, but in a busy enough place (eg Tokyo), might be an interesting idea.