The Basics
Stocking your spice cabinet can be costly and complicated. So start with a few basics -- the stuff you'll probably use the most -- then add more as you need them. Get started with:

Basil
Add this herb and you're Italian in a minute. You'll recognize this leaf from pastas and pizzas. Keep both fresh and dried versions on hand and use liberally.

Cayenne
Think the red color is just window dressing? No, it's a warning. This spice is hot, hot, hot. Hot as in Tabasco hot. Approach with caution.

Cinnamon
A spice staple, this old flavorite makes you think of home. It comes ground or in sticks (the stick is actually a curl of dried bark). Start your spice collection with ground cinnamon; you can add sticks as you need them.

Crushed Red Pepper
You know this stuff from your favorite pizzeria; it's usually on the table in a shaker alongside the Parmesan cheese. Use it carefully; those little seeds can carry a wallop.