By
Emma Wartzman,
a senior kitchen and dining writer at the Strategist.
Previously, she was an editor at Bon Appétit and has worked in food media for nine years.
My spice cabinet is bursting at the seams, even as I clean it out regularly. There are my most-used players up front and tons of others as you go deeper. I have jars of standard stuff: cumin, onion and garlic powder, paprika, and quite a few chile powders and chile flakes. I keep dried herbs like oregano, blends like herbes de Provence, classic mixes such as Old Bay and celery salt as well as countless smoky grill rubs, curry blends, and shawarma seasonings. You get the idea.
