What dried herbs and spices do you use most?

[VillageLite]

I tend to use quite a small range of dried herbs and spices - black or white pepper, smoked paprika, caraway, mace, allspice, cinnamon, cloves, bay, thyme.

Friend said I was very old school.

I wouldn’t mind branching out a bit. I tend to use them for flavouring stews or sauces, or with roasted root veg, braised cabbage etc.

What do others use most?

I use nutmeg (related to mace) for the same!

I am always fascinated by these threads. I feel like the herbs/spuces I use are OBVIOUSLY the ones everyone uses the most.... and then I realise its so not true!! [Grin]

I also have a massive selection but the ones I use most are (these are dried - I use fresh thyme, rosemary, garlic, ginger and chili a lot too)

Oregano
Basil
Paprika (hot and smoked)
Cumin
Cinnamon
Star anise
Cloves
Chinese five spice
Fennel seeds
Curry powder
Tumeric
Chilli flakes
Onion salt
Ground coriander

OP to answer your oregano question - I know what you mean. That overwhelming scent of dried oregano on bad cheap pizzas? It put me off for years. But now I use it a lot. this week I'll use it in bolognaise, as part of my fajita mix and tonight I'll add a little to my paella.

Tumeric I use in rice to colour and flavour it, sometimes in stews/curries - usually according to a recipe though.

herbs de provence
cajun spice mix
masala spice mix
oregano
paprika
cumin

cardamom (in hot drinks)

I love the flavours you use OP, but then I miss old school cooking.

I use garlic, loads of chilli in all forms - chilli seeds and flakes, pul biber (salty, mild tangy flakes), powder, paprika smoked, sweet and plain. Loads of oregano, thyme, bay, cumin, coriander seeds, cardomom,, curry leaves, fenugreek, turmeric and fresh ginger. For specific dishes I use fresh rosemary, mint, sage, coriander, dill, tarragon but don't habitually keep dried version of them as they don't taste so good dried.

Mixed herbs
Oregano
Parsley
Thyme
Sage
Italian Seasoning
Garlic granules
Minced Garlic
Cumin
Chilli Flakes
Tumeric
Paprika
Onion Granules
Steak Seasoning
Knorr Aromat Seasoning
Maggi Seasoning Liquid
Coarse Sea Salt
Ground Sea Salt
Pink Salt
Table Salt
Black Peppercorns
Mixed Peppercorns
White Pepper

Same here. I go through fads. A Middle-Eastern-ish phase is just tailing off, with East Asian coming to the forefront. So far, that's mainly dried stuff I already have plus miso, soy and fish sauces.

I always seem to use a lot of celery salt and herbes de Provence.

Very often

Cumin
Coriander
Cinnamon (whole and ground)
Turmeric
Paprika
Smoked paprika
Cayenne
Chilli flakes
Dried basil, oregano, bay, mixed herbs
Frozen dill, chives, coriander
Fresh parsley, sage, rosemary, coriander, thyme

Less often but still used

Cloves
Star anise
Nutmeg
Cardamon (pods and ground)
Ginger (fresh, jar of “cheat” and ground)
Curry powder
Garam masala

Have but never use

Juniper berries (used for one Nigel Slater recipe)
Mustard seeds (used for one soup recipe)
Sumac (bloomin Ottolenghi)
Za’atar (ditto)
Saffron

Never use (don’t own)

Caraway
Mace
Tarragon
Fennel (don’t like aniseed)
Celery salt
Fenugreek

Fresh ( and tubes for standby )
Chillies
Garlic
Ginger

Herbs in the garden that grow readily
Rosemary
Sage
Lemon Sage
Tarragon
Chives
Parsley
Bay

Dried
Cumin
Coriander
Fenugreek ( all these are both seeds and ground )
Cinnamon bark
Garam Masala
Astfoetida
Curry leaves
Lime leaves
Paprika
Smoked Paprika
Tumeric
Saffron
Chillies of every kind, dried and crushed
White and Black pepper
Various salts
Szechuan Peppercorns

Oregano
Basil
Thyme
Mixed Herbs
Herb de Provence

Sumac
Bay Seasoning
Cajun
five spice

I cook everything from scratch, living out in the country miles from a town theres no such thing as a Chinese or Indian takeaway so its cook it or go without

Ive a whole host of others, but these are the ones used weekly or daily