Bare minimum: Fresh cracked pepper, salt (I use exclusively course salts in a grinder but that's cuz I don't use a lot of salt so regular table salt is probably fine), garlic powder, cumin, and then probably an italian herb mix is the best to round it out.
>>7294782 Italian seasoning Garlic Pepper Lawrys Garlic salt Lawrys seasoned salt (for meats) Paprika adds smoky flavor fuck that one nigga >>7194803 in fact a damn good burger can be seasoned with lawrys seasoned salt, garlic pepper, and paprika. Cayenne pepper Basil Thyme Oregano It really depends on what cuisine you cook or favor most.
NECESSARY TIER: Black pepper, salt, garlic powder, parsley
USE THESE A BUNCH TIER: Thyme, rosemary, basil, oregano, dill, cumin, cilantro, cayenne pepper, paprika, turmeric, lemon pepper, chili powder
SWEET/BAKING TIER: Allspice, cinnamon, cloves
Complement with major spices from whatever weird-ass cuisines you like; e.g. keep sesame and bonito flakes around if you're a weeb, stock up on curry powder and garam masala if you can't poo in loo, etc.
>>7295011 Garlic salt I agree with you on. Garlic powder is superior anyway. Premixed blends are great for new cooks. They're easy and a good way to learn how things compliment eachother. I'm not a fan of flavouring blends like the McCormick crap that just smashes shit into a bottle so it instantly tastes like something else. But nice herb blends are wonderful and you have to be a pretentious moron not to buy some great blends just on principle.
>>7294782 Listen carefully because this is very important advice. Lots of people think cooking is all about complicated recipes, big cookbooks and arduous effort. Really it's more of an innate thing.
Learning to cook is much more simple, so pay close attention to what I'm going to say. Are you listening?
Fry an egg and experiment with various seasoning. This will give you an idea of what flavours go well together which is the most important quality in cooking. Fry an egg, cut it in quarter, season each quarter differently. Try one with cayenne and, I dunno, chives? Just experiment with lots of seasoning combinations.
Then fry another egg and repeat the process. Keep frying eggs and experimenting until you get a good idea of what works. You can eat 3-4 eggs in a day, heck you're from /fit/ so probably 6+. If you eat 6 eggs in a day, that's 24 egg quarters, 24 seasoning combinations in a day. You're talkng about 1000 seasoning combinations in just over a month.
At this stage you'll be a spicemaster and what/how you cook wont matter because you'll be better at seasoning than 99% of professional chefs, and this WILL make you a good cook.
>>7295054 This is terrible advice mostly because seasoning changes drastically when cooked. Herbs get more blurred, fragrant spices more fragrant, etc. etc. While it sounds like a good exercise, the fact is spending this much energy on it won't get you much farther than just experimenting throughout your daily cooking
>>7294803 This is a pretty solid list, in that case. The majority of my spices are bought to make my own "italian seasoning", montreal steak", "chili powder", et al. Paprika and saffron DO have flavor, just don't buy cheap or outdated product. And don't buy dried bay leaf. Ever. Buy fresh and store it in your freezer. Go easy on the fresh stuff, though; a single leaf will flavor a lot of food.
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