Here, 10 home cooks and food enthusiasts spill the beans on their favorite seasonings and spices, via Reddit.

“My cupboard needs garlic powder, onion powder, paprika, dill weed, chili powder, cumin, sage, rosemary, thyme, cinnamon, ground mustard, basil and cayenne pepper. I can make most of the things I cook with those. For my unique spices, I like to have smoke[d] paprika and old bay. Maybe a curry powder, but if I’m making Indian, I generally like to go out and mix my own spice blend.”— Anonymous

“I find myself cooking more and more dishes with the combination of cumin and smoked paprika, usually with some cayenne sprinkled in. Very versatile and delicious combination.”— deubster

“Sichuan pepper, Merkén which are grounded, red dried (smoked or not) chili pepper and coriander seeds. It’s a mapuche (in Chile) spice. Also Mexican Tajín.”— nico-deyer

“I love a mix of alliums from Penzeys called Foxpoint. Love it in eggs and on potatoes. I love cumin, coriander as they are great in many ethnic dishes from Mexican to Indian. I love homemade Chili powder and single chiles.”— RKK012018

“If it’s in the herbs and spices section, and it contains 1 single herb/spice, get it. Having every available seasoning means you have maximum options when finding something to cook. It a small investment in building a flexible kitchen stocked for all eventualities.”— jackredrum

“Garlic powder, cumin, chili powder, Knorr caldo de pollo and Sazon Goya, Cajun seasoning, msg, paprika. I use a lot more than that, but those are probably my core spices.”— sarawatispock

“Garlic powder, onion powder, Italian seasoning, curry powder, bay leaves, paprika, chilli powder, red pepper flakes, dried parsley, and of course sea salt and pepper.”— steakfordayspls

“Aside from regular ole salt and pepper I find these are must-haves: Kosher salt, peppercorns for cracking, garlic in some form, cayenne, chili powder, cumin, mexican oregano, and cilantro. I have many other seasonings and spices but I can’t function in the kitchen without these essentials.”— imcraft45065

“Just as a wild card if you’re looking for some variety, I love Ancho pepper. Not overly spicy, but has a nice smoky flavor. LOVE it on sweet potatoes, squashes, chilis.”— 114631

“Cumin. It doesn’t belong in everything, but when it does belong I add lots and lots of it. It’s the spice that got me into more advanced cooking than just salt and pepper.”— Anonymous