Garlic, onions, olive oil, basic vinegars (red wine, white wine, and basalmic) and a stocked spice drawer.

Gosh - when I think about it, I have a LOT! I have a large lazy susan in one cupboard next to the stove, and another smaller one in the smaller cupboard on the opposite side, plus fresh herbs in the garden and fresh garlic in the fridge.

I don't have anything that'd be considered unusual nowadays, tho, and I do like a number of Trader Joe's seasoning blends.

I have a full six foot tall spice rack a couple steps from either the prep area or the stove, so most are right to hand. Therefore, my anser is predicated differently. There are a few things that aren't necessarily culinary go-tos, but grab quicks, in a little cupboad next to the hood. The salt and pepper grinders sit by the stove. In the little cupboard are oil and wines for general cooking, Bragg's aminos, regular shaker salt, flor de sal, gray and Himalayan salt, lemon pepper, garlic pepper (with and without salt), mushroom salt, garlic and herb blend, herbs de province, and fines herbs. That is, in the spice realm, mostly salt and pepper, which I use sparingly, and handfuls of herbs together, which I use a lot.

My real go-tos, in no order, are fenugreek, smoked Spanish paprika, cumin, hot pepper powders, dried onion and garlic powders, cinnamon, cloves, mace, Mexican oregano, thyme (though I'm more likely to get that from the garden), marjoram. All the rest are used regularly, but in their own time. I figure there are others I use a lot, but if they don't come to mind, they must not be all that. The dried chopped veg are also in the spice rack, and I use them a lot: onions, mixed sweet peppers onions herbs, parsley.

I use the Cajun trinity of herbs the most: basil, oregano, and thyme. To make a Cajun spice blend, I add garlic powder, onion powder, cayenne, salt, and black pepper to those herbs. I buy cumin in large containers, and I keep sumac on hand but don't use it as much. I have a fairly large container of Aleppo pepper that I use frequently - I prefer it to cayenne.

I also make za'atar and store it in the freezer because it has sesame seeds in it, and I make a berbere spice blend using a recipe from Marcus Samuelsson.

I have a separate section where I store spices for Indian dishes, and Tom Yum paste on hand, as well as tamarind paste.

My most used dried spices outside of salt and pepper are garlic powder, onion powder, smoked spicy paprika and red pepper flakes although I’ve also been using sumac pretty often lately. I tend not to stock dried herbs as I prefer fresh or frozen. I keep Furikake on hand to use on fish and rice and eggs. I buy baking spices around the holidays which is the only time I use them.

I usually have a selection of vinegars on hand to make salad dressings, along with olive oil.

Coming back to add more details - thinking about things I use most often, in random order - salt & pepper of course, then smoked salt, smoked paprika, cumin, chipotle powder, oregano, bay leaf, coriander, tarragon, cinnamon, whole nutmegs for grating fresh, and does vanilla count as a spice or herb?

I have a number of other spices/herbs as well, but don't use them as often

I have fresh marjoram, rosemary, and garlic chives always growing in the yard - basil, mint and parsley come and go. Sometimes, I grow cutting celery too.

Seasoning blends - curry powder, Old Bay, Krazy Salt, and from TJ's: Chili Lime, Elote, 21 Seasoning, Chili powder

Both DH & I cook. Aside from salts/black pepper, our most used dried herbs/spices are cumin, cinnamon, oregano, bay leaves, red pepper flakes, Sarah's Sea Salt Tuscan blend, Penzey's Chili Con Carne blend and Madras Curry Powder. We have tons of others but those are what we use most frequetly. We always have a variety of fresh alliums, including garlic and we almost always have fresh ginger and tumeric. We grow perennial rosemary and thyme and they are always availble in our kitchen garden. In the summer, we grow fresh basil and parsley and never use those as dried herbs - we buy them fresh from the grocery store in the off-seasons.

Ditto on a selection of vinegars, as well as olive oil, toasted sesame oil and peanut oil (for stirfries).

Don't get me started on the condiments in our refrigerator. That's where we have the most trouble!

I use Aleppo pepper a LOT--sauteed with greens of any sort and with roasted root crops. It's just a great spice.

all of the above ... it drives my DW nuts.. I have a huge supply of mustard seeds. And many different types of peppercorns, including the ones that paralyze your mouth. I also use vanilla a lot ... and make my own too [using vodka and madagascar beans]. I have separate grinders for spices and coffee.

I keep a lot of dried chilies on hand, but I consider those ingredients rather than spices. The ones I always have on hand include ancho, pasilla, guajillo, chile de árbol (preferably toasted), and cayenne. I also have some chocolate Habanero chilies that I grew and dehydrated, but I've been having trouble growing these lately - they are difficult to germinate.

One thing that I dont buy anymore are things like these Penzys blends. Most of them are pretty much just finishing salts that are some small amount of something ground, something red and a lot of salt. I gues they have theri place in some kitchens, but they are not, generally, good spices to use for cooking.

A lot of stuff in the jars at the store are like that.

I buy spices from the co op where I can buy in small amounts and most is not a blend of anything.

I dont keep a lot of stuff and use a lot of either fennel or cumin as my main ones . Most things herbal dont really do well, in my opinon. I do keep dried oregano to use when I dont have it growing.

I have half a dozen spice blends for everyday cooking, including Penzey's, for when I don't want to fuss with half a dozen jars and actual measuring. Other than the specific salt and pepper plus herbs blends I keep by the stove to be Interesting salt and pepper, most of the blends don't have salt. They're combinations I'd make myself, but don't bother when I can get them premade in small quantities. YMMV, of course, but what I have are absolutely not finishIng salts!