So, you're stranded on an island.  There's plenty of fresh food around you.  What would be your go to seasonings, that you can not live without?|

The first couple that come to my mind are a) salt, and b) pepper.  Let's be honest, there isn't much a little salt and pepper can't fix, you know what i'm saying?  So, after those essentials are out of the way, what's next?  I'm sure everyone's list may differ slightly depending on your personal preferences, which is largely influenced by the type of food you're accustomed to eating, and how your flavor pallet has grown over the years.

As part of my culture, I grew up eating foods that were heavily seasoned.  So, for me, choosing only ten seasonings is difficult!  In my older age, I have an insatiable craving for spicy food, which is the exact opposite of my childhood where I had an issue stomaching any dish on the spicier side.  My top ten seasonings will allow me to create dishes inspired by different areas of the world that I love so much (ie.  Central American, Asian, West Indian)

Thyme Garlic

Basil Onion

Cilantro Cumin

All Spice  Curry

Chili Flakes Ginger

These are in no particular order.  All are essential to creating the spice pallet I desire.  Below I will provide a little background on each spice.  What it is, how it's used, and even the health benefits of each spice.

Thyme

Thyme is an evergreen shrub that has been used in medicinal and culinary applications for thousands of years.  This herb is native to the Mediterranean region and certain parts of Africa, and its use dates back to the Egyptian empire.

The health benefits of this herb include:

Anit-Fungal Ability Antioxidant Capacity Improves Circulation Eye Care Boosts Immunity Reduces Stress Treats Respiratory Issues

In terms of its culinary use, the stems and the leaves are used in various dishes, either in whole or dried form. It is usually added to soups, sauces, meat dishes, and is used as a flavorful garnish. The leaves can be removed from the stems and ground into a fine spice, or the entire spring can be added to flavor a larger dish or stew. They can also be brewed into a tea and a decoction can be made with carrier oils or creams to apply topically to the body.

Basil

There are a number of types of basil, which differ in taste and smell. Sweet basil (the most commercially available basil used in Italian food) has a strong clove scent because of its high concentration of the chemical agent eugenol.  Alternatively, lime and lemon basil have a strong citrus scent due to their high concentration of limonene.

Basil is used in traditional Tamil and Ayurvedic medicine, which is a form of traditional medicine popular on the Indian subcontinent.  Research indicates that there may be several health benefits associated with basil.

The health benefits of this herb include:

Anti-Inflammatory Antioxidant Cancer-Fighter Pain-Reducer (analgesic) Fever-Reducer (antipyretic) Diabetes-Preventer Liver-Protector (hepatoprotective) Blood Vessel-Protector Anti-Stress Solution Immune-Booster

Basil is well known for its use in Italian cuisine. It is one of the primary ingredients in pesto sauce. Basil is also commonly included in Indonesian, Thai, and Vietnamese cuisine.

Cilantro

An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other.

Cilantro pairs well with many dishes, especially Mexican or Thai dishes and those with beans, cheese, eggs, and fish. Cilantro is also great with creamy vegetable dips and as a topping or garnish for soups and salads.

The health benefits of this herb include:

Anticancer Effects Reduce Pain and Inflammation Carotenoids Anti-Fungal Properties

Natural Preservative  Lead Detoxification

Also known as Chinese parsley, the fresh leaves embody with citrus overtones.  Used as an ingredient in South Asian foods; in Chinese and Thai dishes; in Mexican cooking; in Russia and other CIS countries; also in Portugal.

All Spice

In the culinary arts, allspice is a spice made from the dried berries of a plant known as Pimenta dioica. A member of the pimento family, allspice is used in Caribbean, Middle Eastern, and Latin American cuisines, among others.

The health benefits of this spice include:

Anti-inflammatory Qualities Aids in Digestion Boosts Immunity Antioxidant Capacity Dental Care Improves Circulation Protects Heart Health

The flavor of allspice is similar to cinnamon, cloves, nutmeg, and pepper. It can be used to flavor desserts as well as savory dishes.

Chili Flakes

Also known as crushed red pepper, this seasoning really brings the spice to my life.  Most crushed red pepper mixtures contain a variety of different peppers such as bell, jalapeno, ancho and cayenne peppers, which range from mild and peppery to hot and spicy. The pepper seeds are included to increase the spice level.

The health benefits of this spice include:

Pain Reliever

Weight Control

Disease Prevention

Nutrient Packed

In traditional Chinese medicine and Ayurveda, a traditional form of Indian medicine, red peppers have been used to treat digestive problems, circulatory problems, infections and arthritis.

Garlic

There is something irresistible about the aroma of roasted garlic. It is so captivating with its powerful notes, that it has long been used as a flavor booster in curries, stir-fries, pizza toppings, pastas, meat preparations, dips - you name it! It has the power to instantly liven up any dish and treat some of the most common ailments.

The health benefits of this spice include:

Boosts Digestion                                      

Treats Cold

Controls Diabetes

Treats Wounds

Lowers Cholesterol Levels                  Prevents Acne                                                      Reduces Inflammation

Eye Care

Increases Libido                                                  Relieves Ear Aches

Prevents Cancer                                                  Treats Intestinal Problems

The health benefits of garlic were realized centuries ago by mankind. It is very effective when eaten raw, either crushed or chopped. As little as one clove of garlic per day may bring a vast improvement in your overall health, while 2 to 3 cloves could prevent an attack of the common cold.

Onion

Onions can vary in size, shape, color, and flavor. The most common types are red, yellow, and white onions. Flavors can be sweet and juicy to sharp, spicy, and pungent, often depending on the season in which they are grown and consumed.

The health benefits of this spice include:

Improves Immunity

Regulates Blood Sugar

Reduce Inflammation

Heal Infections

Lowers Bad Cholesterol Production

Onions can vary in size, shape, color, and flavor. The most common types are red, yellow, and white onions. Flavors can be sweet and juicy to sharp, spicy, and pungent, often depending on the season in which they are grown and consumed.

Cumin

Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to South Asia. Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form. It also has many uses as a traditional medicinal plant.

The health benefits of this spice include:

                                                                                Regulates Digestion

Prevents Anemia                                                  Cures Piles

Cognitive Disorders                                              Prevents Diabetes 

Treats Boils                                                            Treats Insomnia

Boosts Immunity

Treats Asthma & Bronchitis

Prevents Cancer

Fights Common Cold

Increases Lactation

Fun Fact:  When ground cumin is mixed with honey and pepper, it works as an aphrodisiac. This concoction is widely popular amongst Arabs.

Curry

Curry, a blend of spices used in Indian cuisine, varies widely in composition, depending on its region of origin and personal preferences. Some of the most common ingredients in curry include turmeric, fenugreek, coriander, cinnamon and ginger. Mustard seed, cayenne pepper and cardamom are also often included in curry spice mixtures. Many of these ingredients provide considerable potential health benefits.

The health benefits of this spice include:

Prevents Alzheimer’s Disease Prevents Cancer

Relieves Pain & Inflammation

Protects Heart Health

Improves Bone Health

Antibacterial Activity Cholesterol Management

Detoxification

Curry powder is native to South Asian cuisines and was popularized in the 19th and 20th century in other parts of the world due to its mass exportation as a condiment after it was discovered by colonial visitors. In the mid-20th century, Indian cuisine became more globally popular, so curry, and subsequently curry powder, became widely available.

Ginger

Ginger (Zingiber officinale) is surprisingly the most widely used dietary condiment in the world today. It’s actually part of the plant family that includes turmeric and cardamom, which may explain why the health benefits of ginger are so extraordinary.

The health benefits of this spice include:

Stroke and Heart Disease

Indigestion and Nausea

Malabsorption

Immunity and Respiratory Function

Bacterial Infections

Fungal Infections

Ulcers and GERD

Pain

Cancer

Diabetes

Cholesterol

Arthritis

Of the 115 different chemical components found in ginger root, the therapeutic benefits come from gingerol, the oily resin from the root that acts as a highly potent antioxidant and anti-inflammatory agent.