Oh well, if we are talking 'blends' that we use most, that would have to be chili powder and/or Goya Adobo seasoning. I buy both in bulk.

And I almost never add salt to my cooking. My DH salts stuff after the fact, so I just leave it out unless it's necessary (like when baking or in yeast breads, etc).

I really want to make my own chili powder this summer/fall after we harvest our peppers and dry them. I meant to do it last year but our pepper harvest wasn't great.