Probably garlic and onion powders, since we love the flavor of both but hate the texture, so whenever a recipe calls for garlic and/or onions, we replace with the powder. We also tend to use a lot of cilantro, oregano, and thyme.

Adobo and onion powder. Guess my culture.

Bay leaves, fennel seeds, cumin, cinnamon

Cumin and fennel seed. (Obviously not in the same dished). Herbs de provence and lemon for chicken.

Most go to after black pepper is Lawry's Seasoning Salt.

Cilantro

Cumin is in the lead.

Cumin (seed, ground, or roasted and ground), red pepper flakes, cinnamon, oregano, anise seed, and cayenne pepper. Most of my recipes involve at least one of these.

Italian seasoning. Or the Penzey lemon-ginger-garlic blend. Third in line is curry powder.

cumin, coriander, cardamom, turmeric, fenugreek, red chillies, mustard, onion seeds, fennel, asafoetida.

Ginger, garlic, cilantro, green chillies, thai basil.

I cook a lot of Indian, Thai, Mexican foods. My Italian repertoire is limited to probably 5 dishes at the most.

Anonymous wrote:Smoked paprika

I'm intrigued; what do you use it for?

Red chile flakes, pimenton, whole nutmeg

cumin

Herb - Parsley
Spice - Chili Powder

Thyme, cumin, herbes de Provence