We have many herbs and spices in the pantry but by looking at what spices and herbs we reach for most often we’ve curated an essential top 10. By combining many of these ingredients you can create popular spice mixes to save you from buying additional spice blends. Here are my top 10 essential herbs and spices for the beginner pantry.

• Salts- pink, kosher, flake
• Black pepper (grinder)
• Cinnamon 
• Garlic powder 
• Onion powder 
• Paprika 
• Oregano 
• Cumin
• Chili powder 
• Bay leaves

1. Salt – Pink, Kosher, Flake

Salt is the number one pantry essential. There are so many different salts, so pick what you like the most. A basic table salt is fine, but I prefer a Pink Himalayan salt, coarse ground so it can be used in a salt mill. A big box of kosher salt is economical to have, and flake salt is nice to add to finish foods, sprinkle. Trader Joes sells a Portuguese Flor de Sal in a lovely ceramic pot which is great to keep by the stove.

2. Black Pepper

Choose whole black peppercorns which you can add to a pepper mill. That way you will have freshly ground pepper every time. Plus I love to have the whole peppercorns to add to my pickling brines.

3. Cinnamon

Ground cinnamon is a great pantry staple. Not only is it a great spice to add to oatmeal, baked goods, or smoothies, it’s packed with antioxidants and can help control blood sugars. Sprinkle on sweet potatoes for a sweet and savory taste, top lattes, and baked apples.

4. Garlic Powder

I’m pretty sure I add garlic powder to everything! I sprinkle it on vegetables, chicken, ground meats and use it as part of spice blends for taco seasoning, bbq rubs and more. Make sure that you are choosing garlic powder and not garlic salt. They are not the same thing, and you may find your recipes too salty if you try to substitute.

5. Onion Powder

Just like garlic powder, I use onion powder on most things, especially meats and vegetables that get roasted in the oven or airfryer. It adds a very subtle onion flavor but I will still use this even if I’m adding fresh onions to a dish. It’s also great to use for homemade ranch dressing.

6. Paprika

Either Spanish or smoked paprika if you like the flavor. Paprika adds such a lovely color to the seasoning. I use it on roasted potatoes, vegetables, and chicken. I also add a pinch to my homemade big-mac sauce. If you like deviled eggs – sprinkle some paprika on top!

7. Oregano

This is a staple for both Mediterranean or Italian style cooking. I add this to my Greek salad dressings, Greek chicken, on by Baked Feta pasta, and in my classic red sauces. In the summer I grow fresh oregano, and use that instead of dried. It’s also supposed to have great health benefits for chickens!

8. Cumin

Cumin is another spice that goes into many spice blends. I will add cumin to Greek/middle-eastern dishes, chili, BBQ seasonings, crockpot salsa chicken, and Indian sauces. It adds such a great warmth and earthiness, without adding heat.

9. Chili Powder

You have to have chili powder if you want to make any type of chili. It’s also great to add a little heat to other dishes. You’ll include chili in Indian sauces and can add a pinch to BBQ rubs.

10. Bay Leaves

Picking number ten was hard as there are many herbs and spices I use regularly, but the most regularly used especially in the winter is bay leaves. These are whole leaves, and don’t get broken up. I add 2-3 leaves into my chicken stock, or any soup recipes. There is something about the flavor that adding these into the slow cooking broth that you miss if you don’t include them. I pull them out before serving as while they are edible, they are not pleasant to find in your bowl.

Non essential (curry, dill, rosemary, ginger, turmeric) 

There are still many herbs and spices I use regularly, but these can be purchased as needed whenever you are cooking a meal that requires them. For example, if you don’t cook much Indian food, then I wouldn’t add curry powder or turmeric to your pantry. Some of the dried herbs such as dill, rosemary, and parsley are good to have but are generally better replaced with fresh. All three are very easy to grow in your garden through the summer. Ground ginger might also be useful for Asian foods or baking, but I prefer to use fresh ginger root if I can.

Spices and herbs do last a while but will lose their flavor intensity so I would recommend not keeping something that you do not use or haven’t used in years.

I hope you found this list of 10 essential herbs and spices useful as you begin to stock your beginner pantry. Start with the classics, see what you use and what you don’t and refine it from there.