We all love the look of a full spice rack hanging on the wall or in a stand but remember that spices should be kept in a cool place that is dry and away from heat and sun. Do not place near the stove since it is hot and moist, the moisture comes from the steam of boiling water and simmering pots. I learned that lesson the hard way. Also, it's best to leave the spice in the jars they were purchased in, except when you buy herbs and spices in bulk. If that's the case store in containers that are airtight. Dark glass such as cobalt blue or brown is excellent although not as pretty as a clear jar which showcases the product.

I keep some of my herbs and spices in the vegetable bin of my refrigerator in jars in a plastic zip lock bag. All of my red pepper type spices, all seeds (poppy, celery, sesame), as well as my zested orange and lemon peels are kept there.

Every spice rack holds what is considered essential and your favorites. My basic spices and flavorings include the following:

Black Pepper(s)
-cracked
-whole peppercorns
-peppercorn blend
Sea Salt
Red Pepper Flakes
Cayenne Pepper
Oregano
Cilantro
Basil
Garlic Powder
Cumin
Curry Power
Italian Seasoning
Chili Powder
Parsley
Cinnamon
Dill Weed
Ground Ginger
Oregano
Paprika
Rosemary
Thyme
Allspice
Nutmeg
Sage
Onion Flakes
Minced Green Onions
Parsley

I have listed two cook books that should be available from Amazon or another online on brick and mortar store. Each of these cook books* makes you reach out and use a spice you may not have used before. Or they use ordinary ingredients and ordinary spices to make dishes you may not have eaten before.
The Food of Asia: Authentic Recipes from China
Chef Prudhomme's Louisiana Kitchen

Go on, be open to change, or at least to a little experimentation. When shopping stray a bit from the ususal herbs and spices, and try what is unusual to you. They may have your tongue singing praises. Additional Herb and spice information from the University of Nebraska Cooperative Extension