Top 5 , In order :

1. Smoked paprika
2. Chili powder
3. Chives
4. Lime pepper
5. Minced garlic

Basicly never use ordinary (salt|pepper) , so boring

Black pepper. Fresh ground black pepper on everything. That and garlic are the only one I use in bulk

Lately I’ve been experimenting with variety so after that I have way too many different choices. My spice cupboard long since overflowed onto my counter and it’s definitely to the point where I need to plan certain cuisines so I use up spices while they’re still relatively fresh

This probably is gonna give away more info about me than it should (iykyk)

Hatch Green Chili powder. I put a little bit of that stuff in and near everything, except in chili season, where I use fire roasted fresh green chilies instead.

Edit: Autocorrect for->fire

I'm a slut for rosemary and garlic, with paprika being my go-to for more robustly flavored dishes. Herbes de Provence is a nice blend as well, if you like those, but it is on the lighter side. Good for chicken salad and whatnot

I love cumin. I use it way more than anyone else i know.

Been buying it in bulk for years because it just such a good savoury option.

cardamom is exotic in coffee. Rosemary and potatos just work.

Sea salt. Used on more items.

Pepper. Used in volume.

Paprika I've found to be pretty key for anything chicken.

But I use MSG for basically everything now.

Ground sumac is not widely known in the US, but it adds a tangy freshness. I like it on avocado toast.

1. Garlic salt
2. ~~Pepper~~
3. ~~Salt~~
4. Paprika

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.

I find myself using more bullion lately. I also have been using a dry smoke seasoning for when I want a more grilled flavor without the grill.

garlic no question

Probably onion powder or oregano. I use garlic and ginger powder just as often, but in much smaller amounts. You really can't add too much onion.

Coriander seeds.

Cumin and the other cumin (what's Kümmel called in English?)

Cinnamon. Goes in both breakfast and dinner recipes.

Salt? Salt.

Smoked paprika and Italian seasoning (hopefully doesn’t make me too basic lol)

Probably bay leaves. I make a lot of stock at home. I find you can't really taste bay directly but you notice if it's not there.

I also use a lot of cumin, coriander, and oregano. Various chili powders. Anchor powder is very nice and not too spicy.

Buying a nice mortar and pestle set was one of my best kitchen investments. Fresh ground spices are a game changer.

It's a toss up between smoked paprika and chipotle powder.

cumin, paprika, onion powder and garlic powder are my heavy hitters

Cumin. It's used in quite a lot of cultures in different ways.

Dried Dill.

In salad dressing, on fish, tossed with vegetables, just about anything.

Black pepper.

Or if we're going off stuff that isn't a condiment red pepper flakes which I put on tons of stuff or by volume garlic powder

"Melange" - Spacing Guild Navigator, probably

Pepper

When I cook spicy, I use a lot of my premixed masala, though I don't know the exact composition or ratios, so I guess that would disqualify that. Second would probably be sechuan pepper. I love that shit.