Fifty Shades of Spices I

[smoothbores]

St George’s Castle.
Barring salt (~ 6 types) and pepper (~20 types), I keep the following herbs and spices on hand at all times:
nutmeg (whole),
macis/ nutmeg mace/ mace/nutmeg flower (whole),
turmeric powder & fresh turmeric,
coriander seeds & fresh coriander,
cumin seeds, сumin's BFF ~ Coriander!My mom hates cumin and doesn't understand it, but that's because she doesn't like cooking. Cumin is cooking ,
green cardamom pods,
green cardamom powder,
black cardamom pods,
white cardamom pods,
angelica/golpar,
fennel seeds,
celery seeds,
caraway seed (German recipes!),
allspice,
bay leaf,
Indian bay leaf/Malabar leaf/ cinnamon tree leaves (simply substitute for bay leaves whenever you want some authentic Caribbean or Indian flavour in your dishes),
cinnamon sticks whole (2-3 types),
ground cinnamon (2-3 types),
mustard seeds (2 types),
mustard powder,
whole cloves,
sumac ("a life without sumac is not a life worth living", in my humble Middle Eastern opinion),
dried lime/noomi basra/loomi,
garlic powder & fresh garlic (they have distinct uses and I really need both),
ground ginger & fresh ginger,
juniper berries,
star anise,
anise seeds,
vanilla,
saffron,
asfoetida,
gum mastic,
marjoram,
dried dill weed,
dried oregano & fresh oregano,
dried rosemary & fresh rosemary,
dried sage & fresh sage,
fresh borage,
fresh parsley,
dried hyssop,
dried tarragon/estragon,
dried thyme,
dried savory,
dried mint & fresh mint (they have distinct uses and I really need both),
dried hibiscus roselle,
fresh chervil,
curry leaves & fresh curry leaves,
fresh Thai lime leaves,
fresh galangal,
fenugreek,
garden cress seeds,
sesame white and black,
dried basil (dried basil is super weird and ground basil is not a substitute for the fresh) That quiet wraps up my list.

And I don't know if it can be considered a spice but grounded dry shiitake makes everything better.
Also: I couldn’t live without rose petals. If I’m making a Persian dish, I crush them into the garnish for lamb, for example.