Kit out my condiments please? And around the World cooking

Fish sauce, soy (light & dark), rice wine vinegar, shaoxing wine, sesame oil, tahini paste, tamarind paste & chutney, mango chutney, garlic and ginger paste, hoisin, plum sauce, chipotle flakes, Aleppo pepper flakes, smoked paprika, sriracha, Tabasco (original and chipotle), lime leaves, lemongrass (jar paste or fresh stems, you can freeze the stems), coriander stalks (freeze)

What @MirandaMarple said, plus Kecap Manis (sweet thick soy sauce)

For spices, my staples are cumin seeds, smoked paprika, chilli flakes (plain and chipotle), cinnamon, turmeric, garam masala. Not all in the same meal!

I've found I get much more authentic meals if I find a 'native' recipe site rather than defaulting to BBC / British recipe sites.

Rose Harrisa, chipotle paste, whole & ground cumin, cinnamon & coriander, cardamom, za'tar, sumac.

Look up your nearest Asian greengrocers or Chinese supermarket.

For spices, I recommend getting whole spices where possible and grinding your own. They are fresher that way. I have an electric coffee grinder, which I use just for that. With hindsight I used to waste money on spice mixes that didn’t always get used and also would contain salt. If I need a spice blend now, I just look up the recipe and generally find that I have all the ingredients anyway.
Otherwise, I love good paprika. Also Japanese soy sauce and cooking sake for use with ginger for an addictive Japanese fried chicken marinade.
And another vote for Aleppo and chipotle chili flakes

Honestly I have 99% of mine from Sainsbury's because their tins fit nicely in my spice drawer.

However I go through cumin like it's going out of fashion so a big packet from the World Foods section for 99p is better than a tiny jar for twice the price.

You'll also want Za'atar and sumac. Za'atar you need a lot of, it's quite moreish.

Maybe start with small quantities until you get a feel for what you will like to cook most. For spices, I have smallish packs of most things apart from coriander and cumin which I got in massive bags because I like to make curries.
For herbs, how about some plants? I have a supermarket basil plant still going strong on the kitchen windowsill since last summer. I split it in two at one point to get more leaves. You could also try Thai basil.

Fresh ginger. Can peel and freeze it then grate from frozen. I don't feel the jars taste the same as fresh.

Chinese five spice, honey, garam masala, paprika, smoked paprika, cumin, sesame oil, groundnut oil, dried ginger (v different flavour to fresh) mild and medium curry powder and turmeric.

We get most from the supermarket.

For Indian food our basics are - cumin, coriander, turmeric, cardamom, bay leaves,cinnamon, cloves, curry leaves, dried chillies, fennel seeds, Nigella seeds, cumin seeds. Occasionally use mace, nutmeg.

All spice, paprika, cumin, chili flakes, scotch bonnet, ginger, west indian hot sauce, soy sauce.

Good place to start wiltonwholefoods.com/

Look for your local ethnic food shop for the best price soy sauce etc.