I've written on this subject before, but repetition has never held me back.
Yet again I've been delving into the spice cupboard looking for what is superfluous. You know the ones; those right at the back that haven't been opened since 1990.
First job was to put aside all those that are used regularly, secondly to line-up those that are used only occasionally, then see what's left; and, if brave, eject.
Not that much went to the dustbin. Mostly it was old stuff that had already been replaced by fresh.
However, I did ask myself when I would ever use my Amchur powder, or that nasty looking tiny box of 1980's Asafoetida, or even that pale yellowy brown stuff with no label. The answer of course was NEVER, so they've all gone to rest.
Yes, I know; next week I'll be desperate for them and curse myself, but I was in a chucking out mood.
Most used spices: Ground Cumin, Garam Masala, Haldi (Turmeric), Curry Powder, Ras al Hanout.
Most used (dried) herbs: Herbes de Provence, Parsley, Oregano, Mint.
N.B. The above is only a tiny part of my Herb/Spice collection; it actually occupies about 4 or 5 times the shown space. We ALL have far too much.