It really depends on what type of cuisine you’ll usually make. Take note I’m writing this at 4am in the morning and my recall isn’t that great.
For most American dishes, it’s going to be garlic powder, onion powder, paprika, chili powder, cayenne pepper. Adding another layer of flavor with dried herbs (usually for Italian inspired dishes) includes oregano, rosemary, basil, thyme, marjoram, and sage. For south asian cooking there’s cumin, garam masala, cardamom, turmeric, curry powder, coriander, clove, and saffron. For east asian dishes there’s chili flakes, msg, gochugaru, ginger powder, bay leaves, sesame seeds, five spice, furikake, and more
Of course, never forget the salt and pepper. These are what I’ve worked with so far (actually some of those I listed I’ve never even tasted before lol) and I believe there’s a lot more but just buy them one at a time as you try new dishes and decide whether it’s going to be a repeat dish or a once in a blue moon kinda eat. That way you don’t have 10 jars that are always untouched (unless you’re cool with that of course).