A well-stocked spice and herb pantry doesn’t have to take up a lot of space or cost a small fortune. There are about a dozen items that should be in a kitchen or spice rack to cover all the cooking bases. Whether there are 10 minutes or a whole day to dedicate to cooking a meal, and whether it is in the oven, a saucepan, or a slow-cooker, seasonings make the most out of the meal’s components. Some will be trial and error; any new spice usage should be taken on gradually to allow for a steady and knowledgeable hand when cooking.

Salt and pepper: The ubiquitous duo is ever present in restaurants and on dining room tables. Iodized salt is important for health because iodine is a necessary component for maintaining thyroid function. Sea salt is also healthy because it contains other minerals in addition to the iodine; be sure to check the label to ensure the minerals are present. Black pepper is found as either ground pepper or pepper corns, which require a grinder for use as a seasoning.

Onion powder or onion salt: Which form you buy this seasoning in depends on whether salt is wanted in the dish, too. Kitchen preferring the salted form avoid having to also add salt to a dish. Any spicy food or dish that benefits from onions can use this seasoning, including meat and poultry, pasta sauces, potatoes, salads, and soups.

Garlic powder or garlic salt: The same reasoning as onion salt or powder follows for garlic. It can be used to add flavor to meat and poultry, pasta sauces, potatoes, and soups.

Cinnamon: This is the perfect sweet spice. Mixed with sugar it makes an even sweeter topping for french toast. It can be used alone on ice cream, apples, pies, toast, pancakes, tea, cappuccino, and a number of other breakfast and dessert items. Along these lines is a mix called Pumpkin Pie Spice, a mix of nutmeg, allspice, and cinnamon that helps add the distinctive pumpkin spice flavor to sweet dishes.

Ginger: Powdered ginger is great to have on hand for chicken dishes. It is also great in tea, added after any dairy product has been heated to boiling to avoid reactions that spoil the milk. Purported to help ease stomach problems and indigestion, a little provides a lot of flavor. Fresh ginger root can also be found in the produce section of the supermarket and small pieces grated into a cooking dish.

Sage: One of the essential herbs for a spice rack, sage is primarily used for seasoning beef and pasta sauces. It is also helpful with pork and poultry if used with garlic and onion salt.

Thyme: Thyme is an aroma-filled seasoning to add to pork and beef, as well as pasta sauces.

Curry powder: Curry is a mixture of spices used most often in Indian cooking. Very little goes a long way and the powder is best when allowed to heat in the pan and open up before being added to a dish. Great with chicken, shellfish, vegetables, and soups, this is a must-have for spice lovers.

Oregano: Integral if cooking Italian food and pasta

Chili powder or red pepper: Which is in the cabinet depends on the chef’s tolerance for spice. Great for a little kick in meaty soups.

Chives:  Dried chives are great for pastas and soups, along with other “minor green herbs,” such as basil and bay leaves. These types of herbs take time to learn effects and taste in various dishes, but make for an enjoyable flavor experience once mastered.