I use red pepper flakes probably the most - they seem to go well on almost everything!

cumin, coriander, turmeric, black mustard seeds.

These plus a few others are in an Indian spice tin, which gets refilled as needed.

My list matches yours exactly! If I were to expand it a tad, I'd add coriander, cardamom, turmeric, red pepper flakes, fennel and black sesame seeds (more of a garnish). In summer, I seem to use dried dill (when I forget to get fresh) and celery seed.

Parsely!
And this isn't a herb or spice, but I suppose a seasoning of some sort, but I use white cheddar popcorn seasoning in my cooking, whether it be sauces or an extra pop of flavour in a stir-fry.

Hmm... My top 5 most used are probably parsley, cumin, dill, Italian seasoning (basil+oregano, etc.) and cinnamon. (Not together of course, hehe.) But I've got a ton in the rotation and an ever-expanding spice jumble in my pantry.

Herbs de Provence the most. Then cumin, tumeric, paprika, cumin seeds and red pepper flakes.

some random mix of what's been mentioned but throw in ginger (the dried powder because I don't always have fresh) and nutmeg.

Cumin, herbes de provence, red pepper flakes and smoked paprika.

paprika (in cheesy things), ginger (in soups and baked things), cardamom (also in soups and baked things), red pepper flakes (in pasta)... yup.

Ground cumin, oregano, and garlic. Followed closely by yellow curry powder and thyme. Not much of a logical combo that I can see here!

Tarragon, parsley, garlic powder, toasted onion powder, Bavarian Seasoning, and sweet curry powder.

I keep most of my spices whole, and only grind the ones I use regularly. Cardamom, coriander, cumin, red pepper flakes, chipotle powder, sumac, chai masala, cinnamon. Black pepper should be top of the list, but I always grind it fresh. I made a magnetic storage system for my spices http://kitchentablescraps.com/storage-and-organization/magnetic-spice-rack/ my meager cupboard space simply cannot accommodate my spice habit.

I'm similar - the only herbs I've had to replace recently (or am coming close to the end of) are cumin, cinnamon, Aleppo pepper, and smoked paprika. I think the thing about those is that they're pretty versatile and go in lots of different cuisine types.

sea salt, black pepper (fresh ground), red pepper flakes

These go in pretty much every savory dish I make

I have a pretty large spice cabinet, but only keep the ones I use the most frequently on a lazy susan in a cool corner of the kitchen.

Currently in rotation (hah! See what I did there?) are: dukkah (blend of hazelnuts, fennel seeds, cumin seeds, salt, pepper, sesame seeds, and coriander); sumac; Herbs de Provence; and nutritional yeast (not really an herb or a spice, but definitely a seasoning!).

It seems like I toss Mexican Oregano into almost everything. I'm also in love with the Shallot Salt from Savory Spice Shop. Besides that garlic powder, cumin, red pepper flakes, and cayenne.

Sea salt, mustard powder, chipotle chile powder, whole fish chiles, saigon cinnamon, cardamom, cumin, allspice, nutmeg, poppy seeds, dried fennel, coriander, saffron, cloves, herbes de province and occasionally black pepper corns. I also keep dried ginger on hand for when I don't have fresh. Besides those spices, I'm also fond of using fresh herbs, citrus fruits, and flavourful oils.

^I also forgot, I count soya sauce, worcestershire sauce, fish sauce, Marmite, and apple cidre vinegar as essential seasonings.

Hmm, when I'm cooking for the Texan part of me, I use cayenne, crushed red pepper, cumin, and chili powder. When I'm cooking for the part of me that loves French and Mediterranean food, I use thyme, tarragon, herbes de provence, oregano, and bay leaf.

Wow...seeing these lists is kind of fascinating! Like...I want to know what some of you are cooking that your frequent-use spices are ones I don't even own yet--and I'm a spice-a-holic!

If you're just talking dried spices--so things like garlic/ginger/fish sauce/citrus are out--my top 5 would probably be cumin, coriander, red pepper flakes, basil, and smoked paprika.

Mustard seeds, cumin seeds, turmeric, chilli powder, red chilies, pepper, coriander seeds for everyday use and cinnamon, cardamom, cloves, oregano, basil ocassionally.

Just curious--what kinds of things do you use nutritional yeast for? I just got some to use in homemade seitan, but I have no idea what else to do with it!

Probably my most frequently used spices are cinnamon, ginger, cumin, chili powder (I'm addicted to ancho chili powder at the moment), and oregano and dried basil (for when I don't have fresh around).

Oh yeah - and chiles! I use them every day. Mostly fresh, some dried.

I only just recently discovered sea salt, and have been using it like crazy. Same with celery salt, which is great on popcorn.

Of course, freshly-ground black pepper, garlic and onions. And cumin, chile powder, oregano, soy sauce, vinegar, Tapatio, sriracha, chiles adobados, oregano, thyme, parsley, and cilantro.

Less often, but still always on hand, are mustard seeds and dill (for when I prepare sauerkraut and kielbasa), and curry powder.

I find that I rarely reach for the coriander, though.

Garlic definitely! Cinnamon as a close second, as it can be for sweet and savory dishes...I buy both in bulk!

We use garlic on almost everything. Red pepper flakes, onion (dried minced, powder, fresh, etc), basil, oregano, Tony Chachere's, and Beau Monde (a Spice Islands blend) make frequent appearances. :)
I use nutmeg on everything that gets baked :)

Dried: red pepper flakes, herbs de provence, bay leaves, pumpkin pie spice (in place of cinnamon, which I don't love) and za'atar.
Fresh: garlic, thyme, ginger, rosemary. The last two keep surprisingly well in the freezer.

Kosher salt.

Nutmeg
Ginger (dry and fresh)
Ground cardamom
Thyme (dry and fresh)
Bay leaves (foraged california bay, you don't have to use as much as with Bay Laural)
Garlic & onion (dry and fresh)
Black peppercorn (in whole and ground forms).

Oh right! and LEMON. Fresh lemon. How could I forget my beloved lemon.

Minced garlic, pepper, red pepper flakes, Italian seasoning. Yeah, can you tell I'm just learning to cook? I keep meaning to go out and buy the individual spices that make up Italian seasoning, but so far it hasn't happened. I have ~10 more seasonings that get used about once a month, which is a lot better than my previous average of once a year.

I use fish sauce all the time -- I call it Vietnamese magic.

Otherwise I use crushed red pepper, garlic, black pepper, onion, and vinegar.

I have dedicated an entire cabinet to seasonings, but my most often used are salt (I have about 5 types), fresh ground pepper, ridiculous amounts of chile powder, obscene quantities of minced garlic, cumin and paprika. With grilling season in full swing I have also been using a lot of honey in marinades.

Maldon salt, pepper, paprika (I have 5 kinds), ground cumin, caraway seeds, cinnamon (I have 6 kinds), marjoram, bay leaves, Montreal Steak Spice.

The fresh stuff: garlic and shallots, onions (my favourite are pink Onions de Roscoff), lemon, vinegars (including rice and mirin), oils and fresh herbs -- cilantro, parsley, mint, chives and basil most of all.

I like things that do double-duty: cumin and coriander go into my Mexican-inspired dishes AND my curries. Oregano is perfect in Italian and Greek dishes, but also Mexican ones too! And bay leaves go into the mirepoix for every soup I make!

aside from peppercorns and kosher salt... i always have oregano, cinnamon, red pepper flakes, and, admittedly Mrs. Dash Extra Spicy. It doesn't have salt and works well for a lot of dishes i cook. lately i've been in love with za'atar

Also aside from peppercorns and sea salt: dill, cumin, tarragon, oregano, smoked paprika, cayenne, cinnamon, and cardamom.

Cinnamon and granulated garlic

Morton Nature's Seasonings, Italian Seasoning, Salt, Pepper