Follow up. Got a spice grinder set for Dad's Day. Electric with two grinders, a two-blade and a 4-blade. Game changer. The 4 works better for dried chiles. The 2 works best with hard seeds like mustard, allspice, or coriander.
I've made my own lebkucken blend (a German gingerbread), garam masala (a key part of curry powder) and Mexican 'holy trinity' blends.
FYI, paprika is just a Hungarian or Spanish chile powder. There are sweet and hot versions as well as smoked or not (so at least 4 distinct types). The heat can vary wildly, too.
The Spice Hunter uses these spices: Onion, Garlic, Basil, Rosemary, Coriander, Sage, Thyme, Paprika, Black Pepper, Marjoram.
Suggestion on onions in Mac and Cheese. Lightly brown the onions in butter or bacon fat (olive oil is ok if you are being careful about fat types, but not quite as good). A few bacon bits (actual bacon) is always good, too!
Drying your own spices, like basil, parsley or oregano is very easy. You don't need any special tools either. A couple of hours in the oven on 200. They are ready when you can crush them like any other dried leaf.
