I've been reading from Bon Apetit about how they think your pantry
should be stocked w/essential spices and herbs.

The Essential Spices Every Home Cook Needs

From peppercorns and chile flakes to cardamom and coriander, these are
the spices Bon Appétit editors reach for the most.

Allspice
Cardamom
Chile Flake & Powder * +
Cinnamon *
Clove *
Coriander *
Cumin *
Fennel
Garlic Powder * (and granules)
Ginger *
Mustard * (I always have a tin of Colman's)
Nutmeg
Oregano * +
Paprika *
Pepper *
Saffron
Star Anise *
Sumac
Thyme * +
Turmeric *

The full article by Rebecca Firkser may be accessed here:

https://tinyurl.com/20SPICES

The items starred are those I have commonly in my cupboard.

Those with a "+" are grown by me as well as bought from the
condiment/spice aisle. Especially the oregano. I grow a Greek variety
called rigani which I was put onto at my last Cooking Echo picnic hosted
by Dale & Gail Shipp. It was growing on their sundeck.

Not listed above but staples in my cabinets are onion powder and
granules. Also basil, dill, rosemary, sage (all of which grow in my
little garden patch in season) and are available dried in jars from my cabinets. Sassafras is foraged from the forest preserve at the local
municipal lake. Curly leaf parsley I nip from a neighbour's garden.

Those not starred I pick up in small (<1 oz/28 g) jars from McCormick
and/or Trade East so that there's a god chance they'll be finished
before theri "use-by" date.


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