fresh mint and Thai basil! The smell wakes up my senses and its so refreshing!

I've recently started cooking with Turmeric. It is an awesome spice. I can't say that I've really found anything I don't like it on! Good luck :)

Lemon zest, fresh dill, sea salt, minced or pressed garlic and cracked fresh pepper. I love it on chicken or white fish.

I like fennel pollen and saffron, ground up in a mortar and pestle, as a rub for poultry and fish.

I'm partial to sumac, lemon zest, minced garlic, sea salt, black pepper and sage at present. Makes a nice rub for meat, poultry or fish and has a nice zing to it.

I often use a combination of turmeric, paprika, curry, and cumin (either whole seeds, or powder, or both).

Yum

Cinnamon and fenugreek are useful, as is garam masala, french fines herbs, and cardamom.

Check out my blog fora meat medley seasoning mix...http://dogd.wordpress.com

I'll be honest, in the winter time when I can't grow fresh herbs (& not willing to buy at such high prices), I have dried seasonings I use... one is a Simply Organic (brand) French Seasoning & the other is an Italian seasoning.

I use Chinese five-spice powder, its a mixture of bajiao (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds. It is used in stir-fried vegetables and as a spice rub for chicken, duck, seafood and other meats and beef stews as well. Five-spice powder encompasses all five flavours - sweet, sour, bitter, pungent, and salty.

I love coriander, cardamom, white pepper and hungarian hot paprika. Not necessarily together, these are just the most commonly reached for seasonings in my rack.

A blend? Hands down Trader Joe's 21 Seasoning Salute. I love the stuff!

Cardamom seeds with ghee with some salt and pepper makes for an awesome way to saute chicken.

Ras el Hanout, a Moroccan spice, forms the basis of my main spice mix.

http://en.wikipedia.org/wiki/Ras_el_hanout

Thyme, rosemary, and leeks