Cinnamon: You can't ignore the go-to spice for baking during the fall and holiday seasons. But don't forget, cinnamon can also be used to top hot drinks during those cold months. And try a touch of it in pumpkin or butternut squash soup.

Cloves: Strong and pungently sweet, cloves are most commonly used in baked goods such as gingerbread cookies. But a small amount also adds an unexpected twist to soups and marinades.

Marjoram: Oregano's more complex cousin, marjoram has a delicate, sweet flavor with a hint of bitterness. It goes perfectly with meats, stuffings, stews and Italian sauces.

Nutmeg: Another favorite baking spice, nutmeg's sweet but slightly bitter flavor also makes it a great complement for leafy greens and cheesy dishes such as scalloped potatoes.

Sage: Use sage to season almost any sort of meat, especially pork or poultry, or use its chopped leaves for flavor in salads. It's also the classic seasoning for stuffing at Thanksgiving dinner.

Smoked Paprika: This colorful spice is great for adding smoky flavor to meats like chicken and fish when it's too cold to grill outside. Smoked paprika also tastes great on vegetables such as spinach and in sauces.

To get the best results from the above spices and herbs–or any seasoning you use for cooking–handle them with care. Store them in kitchen cabinets away from light and heat. And avoid buying in bulk to keep large amounts from going stale.