Here's my personal list of the Top 20 herbs and spices in our kitchen. Your personal favorites will probably vary depending on your tastes. Some of the following are technically not herbs or spices, but they reside in my cabinet for seasoning purposes.

I don't have any particular favorite brands, except where indicated. The most important thing to remember is that they be fresh. Most dried herbs and spices lose their potency after six months on the shelf.

It's wiser to buy small amounts that you will use up more quickly than bulk amounts that will sit around too long and go stale. 

Peggy's Top 20 Herbs & Spices
Rank	Herb / Spice	Comments
1	Garlic Powder	I use it in nearly every savory dish. Lawry's preferred.
2	Whole Peppercorns	Get a grinder and you won't use pre-ground pepper again!
3	Oregano	Rub between palms before adding to release more flavor.
4	Basil	Goes with oregano well.
5	Dill Weed	Essential for fish.
6	Paprika	Sweet Hungarian is my favorite. Sgezed preferred.
7	Cumin	Essential for Mexican dishes.
8	Cinnamon	Baking and curries.
9	Nutmeg	Baking and cream sauces. Better to grate your own.
10	Rosemary	Poultry basic.
11	Saffron	Truly worth the expense. A little goes a long way.
12	Sage	A must for poultry.
13	Thyme	Good with meat and poultry.
14	Parsley	Good for adding color. Mild flavor.
15	Bay Leaf	A must for soups and stews.
16	Tarragon	Good with seafood and poultry.
17	Onion Powder	I used this as a flavor booster instead of salt.
18	Chile Powder	Get the real thing, not a blend.
19	Celery Seed	My potato salad has to have it.
20	Arrowroot	Great for thickening sauces.