...Other than salt and pepper
For me it's cumin. It's one of the few spices I buy in bulk and actually use up my supply.
In the winter it may lean towards cardamom thanks to copious amounts of chia.
Fun fact: before it became mass produced sugar was originally considered a spice
A recent cookbook I was using seemed to use sugar as a spice. It was used only in small quantities.
A little bit can go a long way in most dishes. You get used to sweet though and soon you demand more and more.
Paprika I've found to be pretty key for anything chicken.
But I use MSG for basically everything now.
Salt? Salt.
Thyme. Not that often, but whenever I use it, I use loads.
Garlic, sumac, coriander, paprika, rosemary, chaat, turmeric.
Cinnamon. Goes in both breakfast and dinner recipes.
Cumin. It's used in quite a lot of cultures in different ways.
I have four that I use for everything equally so I’m going to consider them as a single seasoning, like Mrs. Dash. Onion powder, garlic powder, paprika, and cayenne. I put that mix in anything I cook.
Caraway/cumin, thyme, wild garlic and lovage (which happens to be a surprisingly close translation of the name in Polish). The first two are really helpful in pods based kitchen. Lovage has a bit of a MSG effect, brings up umami.
But half of the time I just randomly spray stuff with one of the masalas I got from a local Indian store.
I love using turmeric. You'd be srprised how well it pairs with so many things, plus it's very healthy. It goes naturally with a lot of middle eastern and south asian food, but you can also add it to sauces and soups for warm and earthy notes (if that's your thing like me).
As for spice mixes, I love Cadaver's greek seasoning. It's pretty simple (salt, pepper, organo, with a few others) and you can enhance pretty much anything with it
Oregano/thyme
paprika and whatever nice spice blends my mom occasionally gets me from pensey. right now my favorites are Justice, Outrage of Love, and Transgender Remember Vanilla Sugar of Love
I have cinnamon in my porridge most every day. But I also have a lentil curry with a lot of curry paste - Yellow, vindaloo, butter chicken, really any curry paste will work I've found - and they're all a blend.
Garlic or Onion. Both are universally used in recipes going back hundreds of years.
Curry (i know i know) or garlic
Garlic (usually the refrigerated kind from a jar) and cumin. Dried onion can be acceptable if you don't have time to chop an onion. Coarse ground black pepper has a distinctly different flavor than the kind that goes on the table. Crushed red pepper flakes really help revive leftover Italian, Mexican, and Thai food. And it's situational, but I am really starting to like Aleppo pepper quite a bit.
Garlic (usually the refrigerated kind from a jar)
😭
Life is too short for jarlic!!
Tarragon. My favorite. Notable runners up cardamom, oregano, basil, herbs de Provence. Curry definitely, but technically that's a mixture of spices.
I'm not including salt or garlic salt, which would absolutely dwarf all others.
Mustard
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