(Original post by I<3LAMP)
What kind of things did you use them for in the first place. I have a pretty full cupboard full of spices and herbs I use and also one for baking itself as I do it so much.
Oregano goes well in tomato based sauces and you can sprinkle it on salads like Greek salad.
Tarragon is lovely with chicken though I never use it that often.
Chives goes well with fish, potatoes and cream/creme fraiche. Or cheese & chives?
Cloves are warming and I either use it to stud a gammon/ham joint after boiling and before putting in oven with honey glaze, add to curries/rice or even crush the little buds on top of the stalks and add to cakes.
Ground Mixed Spice-known as All Spice and you can use in cakes/biscuits and even jerk chicken marinades.
Chillies-use whenever but dried chillies are better in sauces/marinades/curries/even scrambled eggs. Save the fresh ones to add to baked fish or chicken for extra bite & flavour.
Cayenne pepper is hot.
I add it to chips/wedges before putting in the oven as I like them hot and served with mayo/salad cream. I also add it to cajun spice and bbq seasoning when I make my own fajita mix when I've not got any in the house. I also add a tiny bit to gingerbread biscuit dough for a little heat.
Cinnamon goes well with apples or in chilli con carne. Add chillies for spicy chilli. You can even add dark choc to chilli con carne.
Nutmeg goes well sprinked into the white sauce in lasagne or in cake/biscuits.
I add garlic to everything.
Vanilla extract/essence used in cakes/biscuits/muffins etc and I use the peppermint extract when I make choc mint cupcakes.
Icing sugar-icing or buttercream topping to cakes
Granulated for crunchy toppings to apple crumble/in tea/in recipes
Caster sugar/golden caster sugar for lighter cakes and recipes
Light muscovado when you want your cakes a little denser and dark
Dark muscovado I use in dense fruit cakes with golden syrup to make sticky.
If you have coriander and cumin seeds I crush these and add to garam masala, mustard seeds, curry leaves, ground/root ginger, chillis, turmeric etc to make curry. I also crush cumin and coriander seeds to make falafel or anything with a subtle curry flavour or even thai marinades.
With the stuff you have in. You can make spicy rices, pasta sauces, chillis, cakes, muffins, falafel, curry and many other things as you have a lot of good stuff there.
Anything specific and I'll try to help.