Cumin here too, followed by Berebere mix which is the one I buy in bulk, keep the bag in the freezer. I don’t buy the cumin in bulk because it’s cheap in stores here.
Unless you are counting onion & garlic, but those almost always fresh and I’d call them veg more than spice.
I hate beets as vegetables but shredded beets in chocolate cake will fix it just like the carrot fixes the spice cake.
That’s the way I cook, just have made enough mistakes and so many different dishes I can put things together and make magic. On baking, my family doesn’t like fancy cakes, more like snacking cakes, those are pretty forgiving. I don’t measure rice & water, just know how it should look, and yes my husband sometimes gets annoyed that it’s not more standardized but I’m not a commercial chef I am a cook.
The exceptions - My sourdough bread, and the sourdough chocolate chip cookies - carefully measured by weight and if I am winging the bread (never the cookies) I try to still write down the measurements in case it’s the best bread I have ever made. The bread I could almost certainly make it without measuring at this point, I can tell by how it feels, what it will do, but have the scale and use it.
My mom cooked from recipes. Only from recipes . She asked her mom once how to make good biscuits, and her mom said “the water has to be very cold”. Which, honestly, would have helped me a lot. But my mom wanted a recipe!