I’m surprised to see paprika getting so many votes. I never use it and frankly think it tastes funny, sort of… perfumey. Maybe I bought the wrong kind?
Penzey’s has several different kinds of paprika available: Hungarian Sweet, California Sweet, Hungarian Half-Sharp and Spanish Smoked. All are excellent.
We get through tons of cinnamon, paprika, and basil, plus a little curry powder, coriander, mint and chives, the latter three only because they’re easy to grow on the windowsill - I don’t actually like them that much.
I like them all, with the exception of dried basil, which to me is tasteless or worse, and dried parsley, dried mint, or dried chives, since we grow them. I rarely use garlic or onion powder. I would also add saffron to the list and various chili powders. I sometimes use dried rosemary, but since we have two big, healthy plants growing out front, it’s not needed very often.
Top is black pepper because that goes on or in everything. Next is cumin because that goes in chilli and curry, then a tie for third place between turmeric, paprika, cinnamon, cardamons and cloves. Oregano and tarragon get used occasionally, and bay leaves when I remember.
I’m with fluiddruid on the smoked paprika. It took Penzey’s a long time to add it; I requested it for years. I like tarragon a lot and when I discovered my husband likes it (he’s extremely picky), I started using it more. I use Sunny Paris and Fox Point (unfortunately the latter is not salt-free). I like the taste of rosemary, but herbs that are based on bark, like rosemary and cinnamon are migraine triggers for me. I also cannot tolerate lavender, so herbes de Provence is out.
I checked a lot of them. But why garlic and onion powder, and leave out the originals. I’ll use *granulated *garlic and onion for various purposes, but not the powder. And you left out (not technically a spice) salt.