I told him it really depends on what flavors you're trying to go for. I cook a lot of Mexican, Asian, and Italian flavors. So I typically keep interesting spices like star anise and smoked cardamom pods and green cardamom and tamarind paste, fennel, cumin seeds and powder, lots of turmeric both ground and fresh root, poppies, saffron, fenugreek, cloves, various curry powders about five different salts, couple different kinds of pepper, rock sugar....cayenne, coriander, garlic, and onion powder. Grand Masala, fennal. And that's just the dry stuff. 😅