Once you have them organized and labeled and easy to access like this, you find tons of uses for them. During COVID I remodeled my kitchen and bought about 40 jars to make a similar battlestation, labeled them all, and bought everything in bulk. Now I order refills at 100 or so grams at a time and I go through everything pretty quickly. If you don't cook often or don't enjoy cooking, maybe disregard, but it's nice being spoiled for choice when it comes to flavor.

Celery salt: fairly often, esp. for coleslaws and similar salads, also great on sausages and bratwursts

Celery seed: tons especially in winter- great flavor enhancer for soups, stews, pickles

Cream of tartar: rarely but good for some desserts and good for polishing silverware/stainless steel

Dill weed: at least weekly for any cool yogurt or ranch-style dips, egg salad, chicken salad, tuna salad. I might use it more than any other herb- I go through a 100g bulk pouch at least once every couple months.

Flax seed: weekly at least - oatmeal, smoothies, bread

Taco seasoning: at least once a week for tacos, taco rice, or wraps (but usually make my own: chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, cumin, salt & pepper, and a pinch each of MSG and sugar)

Popcorn salt: not often, but a carton of Flavacol costs pennies and will last a household literally forever

Freeze dried chives? eh. Never had those around.