Multiple kinds of bouillon or similar (a ham flavor isn’t super common but very useful)

All the usual ones: granulated garlic & onion, dried parsley, oregano, marjoram, thyme, rosemary. Sage too but I’m just learning to use that one outside of recipes which call for it. Bay leaves.

Blends: Frontier brand poultry seasoning. Italian seasoning. Curry powder, I’m embarrassed to say I don’t have a preferred brand yet. Garam masala.

Ground turmeric, ginger, coriander, cumin, mustard.

Paprika, smoked paprika, mild chili powder, chipotle powder, red pepper flakes. Black & white pepper. Chili garlic sauce in the fridge.

Cinnamon, allspice, nutmeg, cloves. Vanilla extract.

Cider vinegar, white & red wine vinegar, balsamic.

Frank’s red hot.

Regular Japanese style soy sauce. Chinese & Thai style dark soy sauce. Oyster sauce. Fish sauce. Worcestershire sauce.

Toasted sesame oil.

Since I mentioned oil, a high temp frying oil such as peanut or grapeseed. Refined & virgin coconut oil and butter flavored Crisco for baking.

Edit: how could I forget nutritional yeast… I live with vegans but I’d have plenty of uses for it even if I didn’t.

I think that about covers the waterfront… after HVAC and running water, the biggest thing I am going to miss after civilization collapses is the ability for even lower middle class Western households to have a king’s ransom in seasonings if they are so inclined.