I use a wide variety of spices etc in my cooking, but one blend that always goes with me is a spice blend called Spike, which was developed by Gayelord Hauser.
I was first introduced to it as a kid in the 1970s, and it has remained with me ever since. :coffeedrink:
It is a combination of 39 different ingredients:
Salt and sea salt crystals, special high potency non-active nutritional yeast grown on beet molasses, hydrolyzed vegetable protein, mellow toasted onion, onion powder, orange powder, soy flour, celery leaf powder, celery root powder, garlic powder, dill, kelp, Indian curry, horseradish, ripe white pepper, orange and lemon peel, summer savory, mustard flower, sweet green and red peppers, parsley flakes, tarragon, rosehips, saffron, mushroom powder, parsley powder, spinach powder, tomato powder, sweet Hungarian paprika, celery powder, cayenne pepper, Greek oregano, French sweet basil, French marjoram, French rosemary, and Spanish thyme.
I second that. Goes with everything. Especially eggs and potatoes