I match spices to what foods I eat:

Coriander with almost anything that was a root - carrots, rutabagas, or turnips (also fleeping awesome with sweet taters, if'n you eat them).

Dry Rosemary in any roast ruminant.

Very light amounts of Cumin in most ground beef dishes, I find is complementary.

I found a Kosher Sea Salt that I love as well.

Turmeric goes with my pig 'n chik dishes - although I don't eat pig or chicken much.

Curry Powder with lamb is a mainstay.

I make BBQ rubs with the following:
Chicken and Pork: Turmeric, "Sweet" Chili Powder, Smoked Paprika, White Pepper, Chinese 5-Spice
Beef: Smoked Paprika, White Pepper, Cayenne Pepper, Garlic and Onion powder, Black Pepper

And (I know it's not paleo) I LOVE SRIRACHA! On practically anything, but particularly on fried eggs.

Here's my list.. I tend to play with all or combos of these every week. On occasion I'll toss in some cinnamon or nutmeg, but for the most part, "spice-wise", fresh and dried. Curries, seasoning blend, rubs - these all fit the bill pretty solid.

• Salt and pepper. I play with different types of salt: smoked, pink, Kosher, Maldon, Fleur De Sel. Same with peppercorns: pink, green, white, Tellicherry black.
• Turmeric
• Paprika: smoked, hot, sweet, Spanish, Hungarian
• Chili flakes
• Citrus: juice and zest
• Fresh garlic
• Cumin
• Madras Curry Powder
• Fresh ginger
• Fresh herbs: parsley, mint, cilantro

I was introduced to Sumac last year and really love it - definitely something to experiment with if you haven't.

Chipotles - whole, canned or powdered. Hurts soooo good. Like FIRE! :)

Garlic. Garlic. Garlic. Garlic.

Cracked black pepper, cayenne and cumin are a few of my other go-to spices.

Oh, did I mention garlic?

Yeah, in my house we have a "no making out" rule for at least 30 minutes post-dinner time.

I got my first order from Penzeys spices a few weeks ago- I've been using the Chicken Taco seasoning a lot in ground beef (I like taco meat, eggs & avocado for breakfast), and the Greek seasoning blend is fantastic (I've used it in lamburgers, spaghetti squash, chicken). Got my first jar of herbes de provence a few months ago, and I've been putting it on everything!

Fresh whatever is in season - right now locally there's tarragon as well as cured garlic - so thats been the go-to recently.

I love my Chinese Five Spice, turmeric and cumin.

• Good sea salt
• curry powders. I make a TON of curries now
• chili powder
• rosemary, a lot
• thyme, yes please
• fresh cinnamon (preferably that I have ground)
• mint

And so much more. I've always been a spice-head. Even more now in paleo. Nothing quite beat leaves you clip from your own garden either. Plus my father smokes things. So smoked salt, smoke-dried herbs, different kinds of pepper, etc.

I'm trying to limit my usage of salt. For me, it's easy to overdo adding salt to meat and fish. I could have a pound of meat/fish in front of me and if I season it with salt, I could literally eat the whole thing and most likely still want more. No salt = less palatable.

Black pepper is something I use often but in very small amounts.

Smoked paprika to go with veggies and I pour bucketloads of them on sweet potatoes.

Turmeric for veggies as well; particuarly love them with carrots and broccoli.

Basil, thyme, parsley and rosemary for various dishes.

Garlic, onion and cumin used on meat but not that often.

Crushed red pepper to spice up some stir-fry dishes.

equal parts: fennel seeds, cumin, coriander, dried green chile, raw red chile powder, green cardamom, few cloves, one cassia (what most people mistakenly call cinnamon), one black cardamom, fistful fenugreek stems (methi). all toasted and then ground. add black mustard seed and grind until rawness diminished. Good for all meats--better with reds.

For fish: equal parts black pepper, toasted cumin, grind both together, then cook with fresh garlic and curry leaf and finish with tamarind and coconut milk.

Since going paleo, I find that I use paprika a LOT.

I was also born with a love of Old Bay, being a Baltimore girl. Just need my husband to like it too, so I can use it in EVERYTHING.

Smoked paprika and Asian 5 Spice are things I've added and use a lot.

Good question

Turmeric rules!

Also, papricka, basil, curry, black pepper, cumin, chile.

Cinnamon

Cumin

Garlic

Black pepper

Things cooked in Oil(usually meat): A boat load of ground Turmeric and Ginger
Starches boiled and drained get powdered in: Ceylon cinnamon or cocoa powder
Iodised salt sprinkled on everything (still hacking this one but its working for now)

Cinnamon, chili powder, all spice and of course salt and pepper.

For herbs I love Italian Seasoning.

Garlic....more garlic....some more garlic....basil.....salt/pepper.

Also love very spicy stuff so CAYENNE or any hot sauce.

First unrefined salt on everything. I use the following spices depending on the recipe

1) Pepper

2) Paprika

3) Cumin

4) Curry

5) Italian Seasoning - mixture of dried rosemary, thyme, oregano, basil, marjoram

6) Turmeric

7) Taco Seasoning

8) Steak seasoning

9) Old Bay/Cajun

10) Mediterranean

Aleppo pepper. (This is a must have, people!) Turmeric (for inflammation) sits on my counter and I sprinkle at least a token dash into almost everything - lots more in heavily spiced dishes. Other faves: hot Spanish smoked paprika, cumin that I toast and grind, really good quality cinnamons (different types), saffron, bay leaves and thyme.