Spices

With so many spices out there, it’s easy to feel overwhelmed—so which ones do you really need? Don’t worry, I’ve got you covered. I’ve put together a list of the essential spices I reach for regularly in my own kitchen.

These go-to spices will cover about 90% of your everyday cooking needs. And if you find yourself using one often, consider buying a larger bottle to save money in the long run. A well-stocked spice cabinet doesn’t have to be complicated—it just needs the right basics.

Spice Storage Tips to Keep Your Flavors Fresh

A well-stocked spice cabinet is only as good as how you store it! Here are a few simple tips to make your spices last longer and keep their flavors at their best:

1. Keep Them Cool and Dry

Heat, light, and moisture are the enemies of fresh spices. Store them in a cool, dry place—away from the stove, oven, or dishwasher. A cabinet or drawer works great.

2. Avoid the Countertop Display (Sorry, It’s True!)

Those pretty spice racks on the counter might look nice, but constant exposure to light and heat can degrade spices faster. If you love the look, go for opaque containers or display spices you use up quickly.

3. Use Airtight Containers

If your spices come in flimsy bags or shaker lids that don’t seal tightly, consider transferring them to airtight jars. This helps lock in freshness and keeps moisture out.

4. Label and Date Your Spices

If you buy in bulk or transfer spices to other containers, be sure to label them clearly—and note the date you bought them. While ground spices typically last 1–2 years, whole spices can last up to 4 years if stored properly.

5. Don’t Shake Over Steamy Pots

It’s tempting to shake directly from the bottle into your cooking pot, but steam can sneak into the container and cause clumping or spoilage. Instead, pour what you need into your hand or a measuring spoon first.

Must-Have Spices for the Home Cook

These are the essential spices I keep stocked in my kitchen and the ones I reach for again and again. With just these, you’ll be able to cook a wide range of meals and flavor profiles. Bonus: they’ll cover about 90% of your everyday spice needs!

• Basil
  A go-to herb for Italian, Mediterranean, and tomato-based dishes. It brings a sweet, slightly peppery flavor to pastas, sauces, and soups.

• Bay Leaves
  Subtle but powerful. Simmer a bay leaf in soups, stews, sauces, or rice dishes for a deeper, layered flavor.

• Chili Powder
  A blend of spices (usually chili peppers, cumin, garlic, and oregano). Adds mild heat and deep flavor to tacos, chilis, and stews.

• Cinnamon
  Warm and comforting, cinnamon is great in both sweet and savory dishes — think baked goods, oatmeal, stews, and even chili.

• Cumin
  Warm and earthy, cumin is key in Mexican, Indian, and Middle Eastern dishes. Try it in tacos, curry, and roasted vegetables.

• Dill
  Bright and tangy, dill is perfect for seafood, potato salads, dips, and pickles.

• Dried Mustard Powder
  Adds a tangy, sharp depth to dressings, sauces, spice rubs, and homemade mac and cheese.

• Granulated Garlic Powder
  A pantry workhorse. Adds bold garlic flavor without peeling or mincing — great for rubs, marinades, soups, and seasoning blends.

• Granulated Onion Powder
  Another time-saver that delivers rich onion flavor. Ideal for seasoning meats, sauces, and dressings.

• Italian Spice Blend
  A convenient mix of herbs like basil, oregano, rosemary, and thyme — perfect for quick seasoning without measuring multiple jars.

• Kosher or Sea Salt
  Salt is a flavor enhancer, not just a seasoning. Kosher salt is perfect for everyday cooking, while sea salt adds a bit of crunch and mineral flavor.

• Nutmeg
  Warm, slightly sweet, and aromatic. Great in baked goods, cream sauces, mashed potatoes, and even spinach or squash dishes.

• Oregano
  Strong and savory, oregano shines in Italian, Greek, and Mexican cooking. Essential in pizza sauce and vinaigrettes.

• Paprika
  Adds mild, sweet pepper flavor and a vibrant red color. Use it in rubs, stews, and roasted veggies. (Tip: Smoked paprika adds a delicious twist!)

• Parsley
  A mild, slightly peppery herb that adds freshness to almost anything. Great as a garnish or in salads, soups, and sauces.

• Red Pepper Flakes
  For a kick of heat! Sprinkle into pasta, pizza, stir-fries, or marinades to dial up the spice.

• Rosemary
  Piney, fragrant, and perfect for roasted meats, potatoes, and bread (like focaccia). A little goes a long way.

• Thyme
  Earthy and aromatic, thyme is great in roasted meats, poultry, soups, and veggie dishes.

• Whole Black Peppercorns
  Freshly ground black pepper has a bolder, more complex flavor than pre-ground. A good pepper grinder makes all the difference!

Optional Spices with Unique Flavors

Ready to go beyond the basics? These optional spices and blends add bold, distinctive flavors that can elevate your cooking in fun and unexpected ways. They're not everyday essentials, but they're definitely worth exploring if you like to experiment in the kitchen.

• Berbere
  A fiery, fragrant Ethiopian spice blend made with chili peppers, ginger, garlic, and warm spices like cinnamon and cloves. Amazing in stews, lentils, and grilled meats.

• Chives (Dried)
  Mild onion flavor — perfect for garnishing soups, eggs, dips, and baked potatoes.

• Cilantro (Dried)
  Lively and citrusy, dried cilantro can brighten up salsas, soups, and rice dishes when fresh isn’t available (though fresh is always best when you can!).

• Coriander Seed
  Mild, citrusy flavor. Use whole in pickling or to season meats, or grind it for spice blends and curry powders.

• Fennel Seed
  Slightly sweet with a subtle licorice flavor. Great in Italian sausage, tomato sauces, roasted veggies, or even tea.

• Ghost Pepper Powder
  Extremely spicy! Adds intense heat to sauces, rubs, and chili — handle with care and use in tiny amounts.

• Golden Saffron
  Delicate, floral, and earthy. Often used in paella, risottos, and Middle Eastern dishes. A luxury spice — use it sparingly for maximum impact.

• Ground Ginger
  Warm and zesty — great in baking, Asian-inspired dishes, marinades, and spice blends.

• Habanero Powder
  Hot and fruity with a serious kick. Use sparingly to spice up sauces, rubs, and salsas. A little goes a long way!

• Old Bay Seasoning
  A classic blend of celery salt, paprika, black pepper, and spices. A must for seafood boils, crab cakes, and even fries or popcorn.

• Star Anise
  Sweet, licorice-like spice often used in Asian cooking, braises, and mulled wine. Adds depth to broths and slow-cooked dishes.

• Tarragon Leaves
  Light, bittersweet, and slightly licorice-like. Classic in French cuisine, especially with chicken, fish, and creamy sauces.

• Za’atar
  A Middle Eastern blend of thyme, sesame seeds, sumac, and salt. Sprinkle over flatbreads, roasted veggies, or mix into olive oil as a dip.