I love cilantro, many italians sprinkle oregano in their pasta, of course also basil and parsley.

I was just reading that eggs are linked to raised risk for diabetes. but anyways...

I used to put cumin in my scrambled eggs. For salads, teriaki sauce or sesame ginger dressing in light drops can add an interesting asian flavour.

My favorite spices of fake meats, are the meat spices that you find at the store and also garlic and ginger and anything used to make spiced sausage like rosemary and sage and fennel seeds.

Oddly enough, chili powder is great on scrambled eggs!
Fresh is best......basil, cilantro, rosemary, parley are great on eggs or pasta. I chop up small amounts of whatever fresh herbs I have on hand to add to salad greens. You can useleftover meat and fresh raw veggies chopped fine as a warm pasta salad and forego the cheese (hint hint). Garlic is a winner in almost any dish.

Cooking can be an adventure and often, half the fun is experimenting with different spices. While new recipes might require a little extra time in the spice aisle at the supermarket, here are the Top 10 spices that should always fill your spice rack.

Salt & Pepper Really, these should be counted as one spice because they go together like PB&J, cheese and crackers, mustard and ketchup

Cayenne Great for adding heat and color to just about any dish, cayenne pepper tastes great on everything. Try it on sauted veggies or give your hot chocolate a Mexican makeover by adding a dash of cayenne. Use cayenne sparingly though because it is HOT.

Nutmeg This earthy spice is great in sweet and savory dishes. A must for homemade macaroni and cheese or a cauliflower gratin, banana and zucchini breads even mushrooms and asparagus, this spice adds unbelievable depth to any dish.

Cinnamon This baking staple can be used in everything from cinnamon toast, tea, sprinkled on top of hot cereal and much, much more. For a meal with Middle Eastern flair, try sauting lamb with eggplant, raisins and cinnamon sticks.

Paprika Depending on the country, this spice can range from sweet to spicy and is primarily used to season and color rices, stews and soups. If youre feeling so adventurous, use it in the preparation of homemade sausage.

Tarragon The foundation of French cuisine, tarragon is the base for several classic sauces including barnaise and tartare. Use tarragon to add flavor to chicken, eggs, even lasagna.

Rosemary While traditionally associated with Mediterranean food, this woody spice can also be used in barbecuing.

Oregano An indispensible spice in Turkish, Greek, Portuguese, Spanish, Latin American and Italian cuisine, oregano is the must-have ingredient in tomato sauces and pairs well with capers and olives.

Cumin An aromatic spice with a unique, bitter flavor, cumin goes best with beans, chicken, couscous, curry, fish, lentils, peas, pork, potatoes, soups and stews

Garlic While technically not a spice, always keep fresh garlic on hand to liven up just about any dish you make. Rub it on baked bread, saut it with vegetables, add some to your pizza, use it to create a variety of sauces and aiolis.

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.

Basil. A common ingredient in tomato sauces, this intensely flavored herb also works well in soups, salads, and vinaigrettes. There's good reason to make the most of basil in your cooking. Preliminary research suggests that the herb may help block the biochemical chain reaction that leads to the development of cancer. An array of flavonoids exist in basil, which help to protect cells and chromosomes from damage. Studies have shown that two of these flavonoids in particular, orientin and vicenin, are useful in protecting cell structures and chromosomes from damage by radiation and oxygen.

Bay leaves. These woodsy-tasting green leaves are being studied as a potential treatment for Type II (non-insulin-dependent) diabetes. In Type II diabetes, the body doesn't produce enough of or becomes resistant to the hormone insulin, which it needs to help convert food into energy. But bay leaves can actually help regulate insulin levels. The essential oil of the bay leaf is a constituent of perfumes, and can be used as a massage oil to relieve muscular soreness and enhance circulation, and is also used in tonic formulations to combat hair loss. You can use the herb as a flavor enhancer in soups, stews, and marinades. Just remember to remove it from a dish before serving: The leaf is so sharp and stiff that it can damage the throat or digestive tract if swallowed.

Cloves. With their intense orange scent and piquant flavor, cloves nicely complement autumn-ripe vegetables such as pumpkin and squash. Cloves also spice up rice dishes and baked goods. They contain a compound called eugenol, a powerful antioxidant, that can help keep your arteries clear of cholesterol. According to a recent study, all those who ingested cloves showed a drop in glucose, triglycerides and LDL ("bad") cholesterol levels. Those who did not ingest cloves experienced no changes. Cloves are a great spice to heal ailments of the digestive system. They are well known for relieving flatulence and can actually help promote good digestion as well as metabolism. They may also help relieve vomiting and diarrhea as well as a host of other digestive disorders. Cloves are also used in tropical Asia to treat conditions such as scabies, cholera, malaria and tuberculosis. As an antispasmodic it can be applied topically to relieve muscle spasms or in a tea to ease coughing. It can also treat skin problems like styes and sores when applied as an ointment. It is said a paste of milk, salt crystals, and cloves can be a great headache remedy.

Garlic. Okay so technically, garlic doesn't qualify as an herb or a spice. (It's actually a member of the onion family.) Nevertheless, the medicinal benefits of this wonder bulb definitely merit mention. Perhaps the most compelling research so far focuses on the link between garlic consumption and cancer risk. A study at Pennsylbania State University in University Park found that garlic inhibits formation of breast cancer cells. And researchers in Iowaconcluded that eating garlic at least once a week cut women's risk of colon cancer by one-third, compared with women who never ate garlic. Garlic is so versatile that you can incorporate it into all but the sweetest dishes. Worried about garlic breath? Roasting or boiling the bulb before use will make it milder and less pungent. Or try chewing parsley sprigs after eating garlic.

Ginger. Many Chinese and Indian dishes call for this spicy-sweet ingredient, which, like garlic, has therapeutic properties. Ginger is perhaps best known for its ability to relieve motion sickness. Taking 1/4 teaspoon 20 minutes before a car or boat trip should give you about 4 hours of relief. Another popular remedy is 3 or 4 slices of sliced ginger in a cup of boiling water to make ginger tea. Sip as needed to relieve nausea caused by motion sickness. Now researchers in Denmark and India have uncovered evidence that ginger can also ease migraine pain and help lower cholesterol. Use it in stir-fries, cakes, and marinades and as a complement to meat dishes. Ginger has also been shown to clean and thin the blood thus positively affecting the heart and almost every other organ in the body. Denmark researchers have discovered that ginger can block the effects of prostaglandins. These are substances that cause inflammation of the blood vessels in the brain, which leads to migraine. Though the results are still experimental, 1/3 teaspoon of fresh of powdered ginger taken when you feel a migraine coming on can help stop pain before it starts. Using the same theory, ginger has been found to produce "marked" relief in arthritis pain. The ginger tea described above or 1/2 teaspoon of ginger is recommended by Danish researchers for arthritis relief.

Paprika. Paprika can boost your pound burning power by accelerating you metabolism while curbing your appetite. The spice is available in a range of temperatures, from mild to hot. It also tends to give foods a reddish hue. Use paprika to liven up broiled fish, chicken, and roasted or mashed potatoes. As an antibacterial agent and stimulant, paprika can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion. Paprika is unusually high in vitamin C. It is said that paprika contains as much as nine times as much vitamin C as one tomato does in weight.

Parsley. Nibbling that delicate green sprig on your dinner plate just might do you a world of good. Parsley contains compounds that act as natural diuretics, which means the herb can help prevent premenstrual water retention and flush out bacteria that lead to urinary tract infections. Besides using fresh parsley as a garnish, mince it and sprinkle it on soups, pasta, grains, and potatoes. Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges and about the same as blackcurrants

Red pepper. As with paprika, eating red pepper may speed up your metabolism. Red pepper also makes a good home remedy for a cold: The heat it produces can unclog a stuffed-up nose and stimulate a more productive cough. A natural in spicy-hot dishes such as chili, red pepper can also add flair to soups, stews, sauces-even salad dressings. According to a new study, caspian, the compound that gives red pepper its heat could stop the spread of prostate cancer. Previous studies have linked red chili papers to inhibiting the growth of pancreatic cancer cells.

Rosemary. Common in French and Italian cuisines, this aromatic herb complements the flavors of a variety of dishes, especially poultry and lamb. On the health front, evidence suggests that rosemary helps protect against cancer. Rosemary has the ability to assist in those who are having memory difficulties as a result of emotional or mental stress. In addition to improving ones memory, Rosemary posses beneficial properties such as the ability to improve ones circulation, eases joint pain for many with arthritis, a headache reliever, and can treats the symptoms of the common cold to name a few. The Rosemary herb has strong antioxidant properties as well which help to promote overall health.

Turmeric. Turmeric is what gives prepared mustard its distinctive golden glow. Its mild flavor and yellow hue complement curries and rice dishes. This spice can contribute to your heart health, too, by lowering blood levels of triglycerides and by preventing cholesterol from sticking to your artery walls. Other studies have linked turmeric to a reduced risk of cancer and possibly to stronger immunity. At least one study at the University of Texas showed that curcumin (the active ingredient in Turmeric) can slow and even stop reproduction of cancerous cells in multiple myeloma, an insidious form of cancer. Curcumin also relieves the pain associated with arthritis by reducing inflammation in the joints.