I'm going through the herb, spice, seasonings cupboard, cabinet and
drawer today. Many are getting thrown away since I discovered I
didn't care for a particular indigenous seasoning or some pepper type
was too spicy fir us or something got pushed way back and has lost its
oomph.
Garlic, chili powder, cumin, oregano(both Mexican and regular) are
used a lot here. So are Bay Leaves, Sage and Thyme. Italian
seasoning not so much but I do need a small jar.

My Za'atar, Turkish and Garam Masala seasoning are still fresh (love
them).
Sage, rosemary, thyme, parsley and cilantro I grow and use fresh from
the garden during the summer but still have small jars for the winter.

I can't remember why I bought Achiote Paste.

We love Lemon Pepper and always need more of that. Getting the good
stuff means sending away for it otherwise the local stuff is weak on
the lemon -- or the seasoning is just plain sour.

Lawrey's Season Salt, Old Bay and dry Mustard take up too much room
but you gotta have it..

A couple people have been gifting me large bottles of vanilla when
then travel to Mexico. I now have about a quart of the stuff and I
don't make sweets any longer.

End of Ramble
Janet US