Spring.
Ok, ok, garlic.
I like fresh ground pepper. There’s a 3-peppercorn mix that I fill my pepper mill with and I use it a lot. Well, never a whole lot at once, but I use it in most dishes.
And I also love garlic, but who doesn’t?
Black pepper, probably in terms of sheer volume consumed - I do like the stuff and I like it thick! But If I had to do a sort of desert-island-discs type selection I’d be devastated, simply because I could never narrow the list down to a handful of items. I love rosemary, sage and thyme, I like mustard a whole lot and I’m very fond of garlic; I have at least three different chilli-based condiments on the go at any one time, I cannot live without horseradish, and so on.
I’ll second rosemary. Roast potatoes with olive oil, fresh rosemary and a dash of Old Bay spice. Oh yeah.
Thyme is a close second, although it’s best with either poultry or seafood.
Nutmeg is a spice that most folks don’t equate with many dishes, but it’s excellent in small amounts in pasta and eggs.
Take a spin on the Dizzy Pig Home of the the best BBQ spices you will find anywhere.
Garlic. Garlic garlic gaaaaarlic. Num-num.
I have a problem with a lot of the seasoning blends because they’re too salty. I could post some pretentious shite about about how sensitive my palate is, but it would be total crapola. The truth is I just don’t like salt much, and most seasoning blends (cajun, steak, lemon pepper, etc.) taste really salty to me.
And does cilantro count as a seasoning? Because I loves me some cilantro too.
My holy three is coriander, cumin and cayenne pepper. They work in my pseduo-Mexican dishes and my pseduo-Indian dishes. The cumin adds savoryness, the cayenne spice and the coriander sweet pugnecy. They work especially well with beans. Unless I’m cooking an specifically european or east-asian dish, these three are pretty assured to make it in.
But then again, if I don’t have garlic and an onion, I can’t cook. “I ran out of onions” is my #1 reason for going out to dinner.
McCormicks Broiled Steak seasoning works on just about everything i’ve tried it on, from chicken, to steaks to fries to shrimp, it just works.
Barring that though, and if i can find it, pickapeppa sauce Rocks!
Since it’s my husband’s favourite, and I eat little meat, Johnny’s is the all purpose seasoning in this household.
Other seasonings I use religiously are salt and pepper (of course), chili powder, garlic powder, onion powder, lemon pepper, and “italian seasoning” - and always, always, always, I keep fresh basil on hand.
Another garlic guy. I also like all the chili powders, whole piquins, jalapenos, and of course, chipotle peppers in adobo sauce. 
Bacon Bits. And anyone who says its not a seasoning is a dirty, dirty commie 
Plus, since most brands of Bacon bits don’t actually contain bacon, or even pork for that matter, its safe for vegetarians! Enjoy my bacon-flavored mashed potatoes! 
I love that stuff, it’s a permanent addition to my spice cupboard. However, hands down, my fave is garlic.
Don’t forget dessert :dubious:
Yes. There’s the McCormick’s brand, Montreal Steak Spice, that is quite nice. However, we recently bought a jar of President’s Choice steak spice that’s even better. The ingredients (sea salt, roasted garlic, black peppercorns, chili pepper, onion, red bell peppers, yellow mustard seeds, coriander seeds, ginger, sweet red peppers) are all coarse inside the jar, which has a built-in grinder on top. Very neat.
I also swear by dried fines herbes (chives, tarragon, parsley). I sprinkle it on top of vegetables before I steam them so that they rehydrate as everything steams. They’re also great in mashed potatoes.
Me. Bleh. Carry on.