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That's a question with dozens of answers. It depends on what you cook. After a while, you tend to use fewer spices and more fresh, dried or preserved ingredients.
I cook a lot of:
Mexican, which uses dried chiles, oregano, achiote, sugar... fresh herbs like cilantro and epazote.
French, which uses more fresh herbs than spices... parsley, tarragon, chervil, basil, marjoram.
Italian is similar to French...
Asian uses a vast array of herbs and various preserved ingredients, plus endless sauces and condiments.
All use garlic, all the members of the onion family, etc.
Salt and pepper are the two most common spices I use. I have about every common dried spice that is available, but seldom use any of them. Indian cuisine probably uses more spices than most other cuisines.
JR
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