Reducing my selection of herbs and spices to minimise waste

Imagine a world without herbs and spices. Pretty boring huh? But I’ve managed to whittle down my selection from so many to nine for ease of transportation and space saving. I went through all my recipes and found the ones I use the most of. That will do for fitting in a small place with not a lot of room. And I wanted to make sure I use this selection enough that they don’t go out of date. These ones actually get used up!

• SEA SALT - The queen of all. I love Murray River Pink Salt for it’s gutsy bold flavour. A salt grinder does the trick. 
• BLACK PEPPERCORNS - The king. I buy black peppercorns and grind in my grinder. Love it on tomato bruschetta, bolognese sauce, on sandwiches, everything really.
• MIXED HERBS - I love the Simply Organic brand. For me, it has a more robust flavour. And I love that the jar is square so it fits neatly in my drawer and doesn’t roll around. I use it for Shepherd’s Pie, Chicken Marengo, Julie’s Creamy Chicken Bacon Pasta, Tuna Mournay, Bolognese Sauce and Tuscan Bacon Bean Soup.
• GARLIC POWDER - I love the Simply Organic brand. Again, for the intense flavour. I use it for Osso Bucco, Kotopita, Creamy Pesto Chicken with Gnocchi, Coq Au Vin, Fettuccine with Chicken and Mushroom Sauce, Chicken Marengo, Julie’s Creamy Chicken Bacon Pasta, Bolognese Sauce, Basil Pesto and Chicken Satay.
• CURRY POWDER - Again, the Simply Organic brand. Yaz’s Chicken Curry and Chicken Satay.
• SWEET PAPRIKA - I’m still working on finding my chosen brand. I use this for Julie’s Creamy Chicken Bacon Pasta, Beef Stroganoff and Mexican Loaded Sweet Potatoes.
• GROUND CUMIN - I use this for Yaz’s Chicken Curry and Mexican Loaded Sweet Potatoes.
• BAY LEAVES - I use for Chicken Marengo and Coq Au Vin.
• DRIED CHIVES - I use in Chicken and Sweetcorn Soup. I make my own from the chives in the garden.
• GROUND CINNAMON - My one dessert spice of choice. I use for banana smoothies and apple crumbles!