I love to forage for wild fennel, i can use the pollen to dust fish and dry the seeds for salami and cured meats.
I think for me it would have to be star anise, I cook alot of chicken thighs and quite alot of duck breasts, and both of these benefit tremendously from having this rubbed into their skin for a few hours before cooking.
Paprika very versatile fine peppery taste without too much heat
It depends on what I am cooking. I use a lot of Garlic, Basil, Oregano, Thyme and Paprika when I cook.
Cayenne pepper!! Because everything is better with a little, sneaky, heat.
I don't think I have a favorite one. Although I can say that powdered garlic works wonders :)
In the seasoning blends I have created, paprika is a base. I love the color and smokiness of this spice. It gives foods such a beautiful, caramel color when cooked.
Chili pepper. With pastry. Yep.
Ginger, very versatile. Can be savory or sweet. A great go-to spice for island cooking to Asian and Indian.
I don't have a favourite spice, my spice rack is full to bursting, however, if im using spices I like to blend them to be aromatic.
I make my own spice mixture which I use in some of my recipes but if I were to choose only one I would say black pepper as I use it in ALL my recipes.
cardamom and saffron . make an interesesting taste