Another for the Mushroom Umami seasoning. It's not an overt "mushroom" flavor, so no issues there.

I also cook regularly with Adobo seasoning (onion, garlic, etc) as it is easy to get in my area.

Multiple kinds of bouillon or similar (a ham flavor isn't super common but very useful)

All the usual ones: granulated garlic & onion, dried parsley, oregano, marjoram, thyme, rosemary. Sage too but I'm just learning to use that one outside of recipes which call for it. Bay leaves.

Blends: Frontier brand poultry seasoning. Italian seasoning. Curry powder, I'm embarrassed to say I don't have a preferred brand yet. Garam masala.

Ground turmeric, ginger, coriander, cumin, mustard.

Paprika, smoked paprika, mild chili powder, chipotle powder, red pepper flakes. Black & white pepper. Chili garlic sauce in the fridge.

Cinnamon, allspice, nutmeg, cloves. Vanilla extract.

Cider vinegar, white & red wine vinegar, balsamic.

Frank's red hot.

Regular Japanese style soy sauce. Chinese & Thai style dark soy sauce. Oyster sauce. Fish sauce. Worcestershire sauce.

Toasted sesame oil.

Since I mentioned oil, a high temp frying oil such as peanut or grapeseed. Refined & virgin coconut oil and butter flavored Crisco for baking.

Edit: how could I forget nutritional yeast.. I live with vegans but I'd have plenty of uses for it even if I didn't.

I think that about covers the waterfront... after HVAC and running water, the biggest thing I am going to miss after civilization collapses is the ability for even lower middle class Western households to have a king's ransom in seasonings if they are so inclined.

These, with another drawer of bulk spices for seasoning large pots of curry etc. The Salt Substitute is Black Salt, the hand labeled ones are Daal Masala, Hing, Mushroom Salt

Aside from the usual, I go out of my way to get kasoori methi (dried fenugreek leaves). It adds a certain "pop" to many dishes. I could never get an acceptable palak paneer until I realized that this herb is what was missing. It serves a similar role as cilantro, so super-tasters might try it as a substitute to learn why other people might actually like it.

Smoked paprika is a requirement, closely followed by black pepper and garlic powder - theres a lot of seasonings i can go without, but I'll do many unsavory things before i go without those three

Salt

Pepper

Yellow curry paste.

Boil up some shrimp, chill, and toss in curry sauce = something that tastes way fancier than it is.

Curry sauce on fried chicken, eggs, fish, potatoes, literally anything.

Chili crisp has been life changing for us. We're in Seattle and live by soup and congee during the cold months. Chili crisp goes in damn near everything.

for now it is cumin-curcuma-paprika +notes of coriander and muscade +oignons and garlic

In the summer, oregano+olive oil

It may be sacrilege, but I am a big fan of ready made spice blends. I absolutely love McCormick Montreal Steak Seasoning and Montreal Chicken Seasoning. I always have the on hand. Onion salt and smoked paprika also come into rotation very often. I do make my own chili powder though, which is straight up ground chilis. I bought a couple pounds of a mix of dried chilis at the Mexican grocery like 2 years ago and haven’t run out yet.

Fennel is great in a lot of sauces and I love it in sausage.

Lemon pepper is great as a dry rub for breaded chicken, or added to buffalo sauce for lemon pepper wings.

I will keep old bay on hand exclusively for fries in the air fryer