1. Paprika: Used for dry rubs, sauces, coloring agent and as a garnish. Comes in sweet, smoked and hot varieties. 

2. Garlic Powder: Used for dry rubs, sauces, and generally any recipe that calls for garlic. 

3. Crushed Red Pepper: Used for dry rubs, sauces, and mainly Italian dishes such as sprinkled atop pizza and pasta.

4. Cumin: Used for dry rubs and predominantly in Mexican cooking.

5. Curry Powder: Used in curries, sauces and as a dry rub for chicken.

6. Turmeric: Used as flavor or color in curries, rice, mustard, butters and cheeses.

7. Bay Leaves: Integral for soups and stews.

8. Dried Sumac: Used rubbed into meats and fish, mixed into marinades and sprinkled over salads.

9.  Za’atar: Commonly used on  breads and dips. Also good when baking chicken or sprinkled onto omelets.

10. Saffron: Good for broths, rice and sauces.

11. Rosemary: Commonly used when cooking meats and potatoes. 

12. Cinnamon: Used in baking and curries. 

13. Cayenne Pepper: Used across the board to heat up any dish. Can also be used to spice up hot cocoa. 

14. Thyme:  Used in salads, soups, dips and sauces, stews, and rice dishes.

15. Ginger: Commonly used in Asian cooking such as stir fries but can also be used in baking, teas and desserts.