Black Peppercorns 

A must in every kitchen, black peppercorns offer sharp and distinct flavor for all sorts of dishes. Freshly cracked pepper tastes completely different than pre-packaged crack pepper. 

Fine Sea Salt

Salt is a key and critical component in cooking and baking. Salt is often the thing missing from a recipe that simply tastes bland. I like having a variety of flavored salts too, such as Truffle or Smoked. 

Ground Cinnamon

A cornerstone in warm and sweet dishes (hello, cinnamon rolls), ground cinnamon can also be used in savory dishes. I find myself reaching for it constantly, whether it’s topping my oatmeal, sprinkling in smoothies, or adding a pinch to a big pot of chili. I always buy in bulk!

Parsley Flakes

Parsley flakes offer a bright and slightly vegetal flavor, but admittedly I like using it more for appearance as opposed to taste. I won’t make my Roasted Shrimp Cocktail without it!

Ground Ginger

Like cinnamon, ground ginger can be used in both sweet and savory dishes. It has a slightly spicy kick, though it’s more warming than it is hot. I love adding it to anything apple, as well as Indian curries. 

Chili Powder

Its deep ruby hue is an indication of the depth that this beloved spice offers. There’s a wide variety out there, depending on the type of chile used. I always have an Ancho varietal as well as something super hot, like Ghost Chili Pepper. 

Basil Leaves

Peppery and earthy, dried basil is an excellent addition to sauces, pizza, soups, or vinaigrettes. Although it isn’t a proper substitute for fresh, it stands on its own as a great addition to your spice collection. 

Red Pepper Flakes

In my opinion, any dish with a red sauce isn’t complete without red pepper flakes. They add a kick that accentuates the sweetness of a classic marinara, offering even more depth. A pinch will do!

Maldon Sea Salt

A non-negotiable for garnishing, Maldon sea salt flakes offer a distinct crunch and flavor that is reminiscent of the sea. 

Ground Nutmeg

Yet another warming spice that lends nicely to savory dishes, nutmeg has a unique flavor that I can’t seem to get enough of. I love it paired traditionally with cinnamon, ginger, and cloves, but it’s also unbeatable on sautéed greens (really, try it!).

Bay Leaves

A classic aromatic known for its ability to withstand hours in a simmering stockpot, bay leaves offer robust  earthiness to stews, roasts, and realistically anything slow cooked. I love adding a leaf to a stockpot of slowly simmering white beans. 

Curry Powder

I like using curry powder in the traditional sense (in curries), but I also love adding it to vinaigrettes and creamy dressings. It’s a mixture of turmeric, chili powder, coriander, cumin, ginger, and black pepper.  Try this Curried Chicken Salad if you’re looking for a new way to enjoy this one. 

Everything But The Bagel Seasoning

A non-negotiable on my daily avocado toast, this mixture includes the seeds and spices you’d find on an Everything Bagel: poppyseeds, garlic, sea salt, and sesame seeds. It’s also great on popcorn!

Celery Seeds

These teeny tiny seeds have a characteristic flavor that’s impossible to replicate. They take chicken salads, dressings, and Bloody Marys to the next level. 

Rubbed Sage

Sage reminds us of Thanksgiving, but it’s such a versatile spice that can be used in many ways. I love adding it to cream sauces (with a little nutmeg, too!), or sprinkled on roasted vegetables. Its heady and savory scent will transform any dish.

Thyme Leaves

A basic I always have on hand, thyme leaves are great for rubs and marinades alike, infusing flavor in roasted meat and vegetables. Of all the spices I use on a regular basis, thyme is definitely at the top of this list!

Dill Weed

Fresh dill is one of my favorite scents, so dried dill always has a spot in my spice collection. You can’t make a proper chip dip or homemade ranch dressing without it! It also works beautifully with roasted carrots. 

Cloves

Whether ground or whole, cloves have a potent and distinguishable aroma. They’re part of the collection of the warming spices that show up in so many baked goods (joining cinnamon, nutmeg, and ginger). They also work beautifully as mulling spices for cider (or wine!). 

Cumin

I move through cumin faster than any other spice in my cabinet. I love using it in sautéed peppers, stewed black beans, and guacamole. It’s smoky and complex, paired often with chili powder and oregano. 

Poppyseeds

Muffins, dressings, granolas, or as a beautiful garnish: poppyseeds are one of those ingredients that I don’t use often, but when I need them, I need them. Admittedly the jar is tucked in the back of my cabinet, but I know I’ll always have them when a poppyseed dressing craving strikes. 

Turmeric

The list of health benefits coming from this bright and bitter spice is astounding! I love adding a sprinkle to everything from smoothies to soups. 

Cardamom

Praised for its beautifully potent aroma and taste, cardamom is a spice that flips sides: sweet to savory. Used widely in Indian cooking and Scandinavian baking, I love having whole pods on hand to infuse simple syrups or grind in to powder for recipes. 

Oregano

Oregano is one of my favorites for roasting potatoes and other vegetables. It also graces almost every single homemade vinaigrette I make. It’s a universal pleaser, with no overpowering flavor. 

Garlic Powder

There’s no substitute for fresh garlic, but one could argue the same for garlic powder! The granules can be used in just about any savory dish, ranging from chili, a rub for meat headed for the grill, or garlic bread (fresh too, please!).

Smoked Paprika

Rich and colorful, smoked paprika adds depth to recipes that can’t be replicated. It of course takes on a smoky flavor, as the peppers it’s made from are smoked and dried over oak fires. It’s a favorite of mine for roasted potatoes, and I reach for it when I’m not really sure what to make. I always end up with something delicious!