jd, I'm glad to see you misspoke (mistyped?) when you posted onion
salt and garlic
salt. Your photo shows the powder version of each. IMO, that is much better because 1) you can control how much salt goes into each dish, 2) I find the "salt" version solidifies if you don't use it enough, while the powder version does not, and 3) it's just plain cheaper shake-for-shake.
You must LIKE cumin to stock cumin. I keep trying to like it, but no matter who's version I buy, I still can't like it (I'm lookin' at you, Penzeys
). My spice cabinet must-haves are: cinnamon, Italian blend, tarragon, ground cayenne and chipotle peppers, sweet, hot and smoked paprika, pepper corns (
Cheryl is right about fresh-ground pepper), whole cloves, and probably more I can't think of - and I'm too lazy to walk downstairs from the den to the kitchen to check the shelves.
If you are up for a ride and have the time, you should take a pilgrimage trip to Penzeys. The nearest one to you is about a hour away, on Chagrin Blvd in Woodmere. You can sniff each and every spice, herb, and blend they offer. You can buy in jars or zip bags. If you sign up for emails, you get regular coupons for freebies - could be worth more than the cost of gas, if you end up driving to them. I also enjoy looking at/buying from
The Spice House. Also, I randomly picked up a couple of blends at a
Savory Spice Shop and found them to be really good. You can peruse them or any of the other mail-order places, but there are scads to look at online. Peruse with caution!