Herbs and spices

I want to use herbs and spices to improve my cooking. I've started using chives in most of my omelette and cheese dishes, as well as cinnamon with my porridge and french toast, but want to try new ones out. What are your favourites and how do you use them?

Also dumping a couple of infographics. Think I'll try paprika and cumin seed next.

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Cayenne pepper

Usage instructions: add it to everyfuckingthing. NO EXCEPTIONS.

Try galangal it tastes like a mix between ginger and cinnamon/clove.

>What are your favourites and how do you use them?

I use a variety of profiles depending on the dish I want to make. I use them to flavor the proteins and any sauces, broths, or gravy that I make.

Indian profile: cumin, coriander, cayenne, tumeric, cinnamon, black and white pepper, clove, fennel with fresh garlic and ginger paste

Cajun / Southern profile: Cayenne, chilli powder, black and white pepper, garlic and onion powder

Mezkin / Southwest profile: Cumin, cayenne, chili powder, black and white pepper, onion and garlic powder

Euro profile: basil, oregano, thyme, rosemary, black and white pepper

I rarely use the Euro profile, as I like spicy food and almost always toss in a Habanero pepper, or two, into my cooking.

Forgot to toss in cardamon in the Indian profile.

I add 1/2 tsp of cardamon powder and 3 star anise to my white rice when I cook it, and it imparts an excellent flavor to go along with any Asian dish.

you can add those to your selection:

> indian
fenugreek seed, black carawayseeds, cardamom, curry leaves and asant

>european
mayoram, tarragon, sage, lavender, anise, dillseeds, fennelseeds, caraway seeds

>others you might want to try:
lemongrass, mugwort

Powder Garlic, Rough ground pepper, Sage.

Garlic: Eggs, Salad, Pork, Chicken, Beef, Soups.
Pepper: Same.
Sage: Same.
Italian seasoning is bomb too.

freshly toasted sesame seeds tossed on top are a great addition to many foods like sandwiches, salads, stews, rice, lentils..