As a professional chef, I get asked about spices constantly: what to buy, what to skip, where to start. This is the list I'd hand every new cook: the spices that actually get used, actually make a difference, and won't sit in your cabinet for five years untouched. One note: don't stress about buying organic dried spices. Unlike fresh produce, the case for organic dried herbs and spices is pretty weak, and the drying process changes the equation entirely. Put that extra money toward quality fresh ingredients where it actually matters.
