I do use a lot of aleppo pepper. I just love it.

I use lots of garlic and onion powder,paprika and lots and lots of oregano. I use black pepper daily, but I wouldn't say i use a lot of it. Just a touch for the taste. I dont like a pepper bomb in my food.

Thyme, parsley, chives and rosemary - fresh from my garden whenever I can; dried if I can't. I also use a lot of garlic powder, dried onion flakes, Madras curry powder, dried mustard and surprisingly, quite a lot of red pepper flakes.

Dried spices that I use most often are red pepper flakes, cinnamon, nori furikake and dehydrated onions.

Basil, oregano, parsley, thyme, onion powder, garlic powder, lemon peel & cinnamon

Marjoram and cinnamon.

These get refilled the most: garlic, onion, mushroom, paprika, red pepper, cayenne, dill, oregano, thyme, tumeric, basil.

Mushroom powder is great stuff!

I think I’ll make some lemon powder. I imagine I can simply peel the zest, dehydrate and powder it.

Ginger powder would also be useful, I think I’ll make that too.

Chilies are what I use the most, and I use both fresh and dried chilies but never chili powder. I make my own roasted chocolate Habanero chili sauce that I pretty much always have on hand, and I use that instead of cayenne, as a rule. For dried chilies, I most often use Ancho, but also Pasilla and Guajillo. I use a fair amount of achiote paste as well, plus cumin, coriander, and fennel seed and sumac powder.

For dried herbs, the ones I use the most are thyme, oregano, and basil (considered the trinity of herbs in Cajun seasoning), and I keep dried dill on hand for fish, when I do not have fresh dill. I keep garlic powder and onion powder for making Cajun seasoning as well, which also has black pepper and cayenne. I recently had to buy more sage and was upset that I had to buy it in a small container. I should plant it in my back yard again. I have a huge rosemary bush in my back yard, but I throw most of it away, as I seldom use it. I planted it thinking it might repel mosquitoes. I have mint in my yard as well as parsley, and these grow well most of the year but especially in the winter. I don't use them all that much, however, as I keep forgetting to bring them in. I have chives in a couple of pots nearer to the door, which makes it easier to harvest them.

I keep ginger in the freezer but I also have ginger paste in a jar in the fridge for quick use when making Japanese soups. I always have wasabi on hand (in tubes), and I've been buying lemongrass in tubes even though I have it in my yard as well. I have a Kaffir lime tree that I use for its leaves in Thai recipes, and so I don't have to buy that.

ETA: I keep a lot of mustard seed on hand (black and yellow), but I use it mainly for making Dijon mustard. I do add mustard seeds to sauerkraut, as well as caraway seeds, which I also use when making rye bread. I go through quite a bit of both mustard and caraway seeds.

Penzy's Mural of Flavor is usually what I put on my vegetables when I roast them. I go through that pretty quickly.

Garlic. Garlic. Garlic.

Italian seasoning mix.

At various times if I have had it on hand, chili powder, the kind that has all the spices, or adobo. Right now I am out of both but have all the ingredients to make my own mix so I am going to try that.

I use a lot of bay leaves but I also buy them in quite the bulk so don't run out that fast.

I also go through a surprising amount of cinnamon sticks and candied ginger slices for mulled drinks.

I think the dried herb I use the most is oregano. I'd rather use fresh when I can get or grow it.

Spices....hate cinnamon unless in tiny doses, I cook a lot of Indian food, so use a lot of those spices, love star anise flavour accents in Chinese dishes....so many to choose from.

I' d say I use way more herbs than spices

Herbs ... fresh or dried basil, thyme, chives, dill , oregano, rosemary and parsley.

Spices .....chile powder, garlic powder, ginger, various peppers, smoked and regular paprika, celery seed ( not really a spice or a herb ) .

Every winter, when in Florida, I order a ton of herbs and spices from Penzey's but for obvious reasons we won't be going this year . Shipping costs to Canada are absurd so out of luck on that front. I've totally run out of their BBQ rub mix which I love so am back to making my own. Also love their " sandwich seasoning" which I have never used on a sandwich but man does it make great croutons!!

I use cumin and fennel and coriander the most of the resinous spices and I use oregano and my own home grown basil as herbs. I keep probably no more that around a dozen things in the drawer. For a blended spice I have discovered 5 spice powder. Yes, I could make my own but I don't. I don't use it all that often.

Mace, white pepper, red pepper flakes, Penzy's half-sharp paprika, cloves, & ginger. Usually I buy whole spices & grind my own but I've been making little gift jars of Quatre Epices using white pepper/nutmeg/ginger/cloves & buying those things already ground, except the nutmeg, saves a lot of time.

Black pepper and kosher salt for sure. I also like that 21 Season Salute. I used it in both some chicken salad and some crab salad I made recently and they were both delicious.

We like Indian and Middle Eastern flavors so we go through a lot of cumin, coriander and ginger (if including fresh, I probably use that the most by volume). Lots of cinnamon. Sometimes, I'll boil some cinnamon and/or fennel or star anise either to have plain or to I'll add black tea. Also milder chili powders like ancho; I should try some Aleppo sometime but my spice drawer is so full already. Black pepper. Cloves too but they're strong so that's smaller in volume usage as it hot chili powder such as cayene. Those are the ones I use the most, but I use lots of others too, like paprika.

I don't use many pre-blended spices but I do love the Singapore mix from Penzey's or Spice House.

For herbs, (since a lot of people have included them in their answers), my main ones are oregano, thyme and rosemary (the last one used with a light hand as it can be overwhelming). Basil often when it is fresh, less often dried basil. Fresh parsley or cilantro. Chervil and marjoram less frequently.

Ground pepper, cumin, turmeric, oregano, allspice, Aleppo pepper, mustard, fennel seed, etc. For blends I really like ras al hanout, various curries, herbs de Provence. I am certain I left some out...

Ever since I found the WSJ recipe for spiced roasted cauliflower I much more frequently use fennel, coriander, and cumin. Whole seeds ground with morter and pestle.

I make a seasoning mix from our homegrown herbs which contains oregano, marjoram, rosemary, thyme, sage, parsley and bay leaf. I use it in so many things, that I need to refill it more than anything else. The second most refilled is rosemary which I use on its own in bread, poultry and lamb dishes.