Call me basic and whitewashed but I do love an oregano thyme rosemary moment. Rosemary makes me "oh mary" like Jorgeous

I also love garlic powder and paprika cuz I can avoid cutting vegetables and I'm a lazybones

I will say that I'm down with like 99% of spices but I absolutely loathe tumeric. Hate it. I'm convinced people put it in stuff just for colour cuz we love an orange-yellow serve but like who actually likes the taste

Salt, pepper, onion powder and granulated garlic. That is what i call my All Purpose seasoning.

Salt

Ethiopian Berbere. Trust me. You can add it to almost anything when it needs a kick of earthy umami. We keep tons of it on hand because it’s shockingly useful for something so rarely used.

Cumin can cumin my mouth

Tarragon and fennel seeds in fish dishes. Tarragon and lemon in chicken dishes. Plus salt and pepper, obvs.

Sage, garlic and salt in bread, especially focaccia.

I put a pinch of cayenne into almost everything else, just to stay in shape

I like to put cinnamon, nutmeg, and cardamom in my French Toast batter. Makes it extra tasty.

Nanami Togarachi, it's a Japanese seasoning with chilli, orange peel, sesame, ginger, seaweed and sancho pepper. Looks and tastes fantastic, I put it on everything.

My favourite unusual one is sichuan pepper powder on garlic bread. Originated in me rummaging through my spices for stuff to add to my garlic bread and I really liked this. I now add it to garlic bread, pizzas, that sort of thing.

Cumin is also a great all purpose spice I put on many things. Cumin+turmeric for curry-flavoured things, but also cumin+salt+pepper+rosemary+garlic granules for anything roasted.

Cajun seasoning.

I start with this recipe, but sub in Himalayan pink salt instead of kosher, and sub the onion powder with a 1/2 tbsp of celery seed

Not a spice but when I'm making bolognaise sauce I add a spoonful of marmite at the beginning. Really gives it a savoury meaty boost

Salt, pepper, allspice and cloves. Goes really nicely with olive oil and onions

MSG + Citric Acid

I like sage on roast meat.

i might be biased but chimichurri is pretty good for spicing things up with some punch.

This Japanese style curry powder tastes really good in a Japanese style curry.

It tastes similar to the S&B curry in the can, but fresher and without the orange peel. I should try adding some zest sometime, but otherwise it uses all things I have on hand. If I have S&B, I'll mix them half and half to get the freshness of my mix with all the secret tricks the S&B has in it.

The curry recipe is a chickpea curry, but I also sub chicken thigh chunks for the chickpeas if I want a meat curry. Just as good either way.

Marjoram and thyme, maybe bay leaves in white meat/pork dishes.

Espresso & cumin