A first shopping list can make plant-based cooking look like it requires an entire spice shop. Most ordinary dinners ask for much less.
Choose a few seasonings with distinct roles: perhaps cumin for beans, paprika for warmth, and black pepper for finishing. Add others when a particular recipe gives them a purpose. Buy small amounts while learning what you enjoy.
Write the opening date on a packet if it helps you keep track, but also pay attention to aroma and storage. A spice beside a hot stove may fade faster than one kept sealed in a cool cupboard. The goal is a shelf you use, not a collection you feel obliged to display. If a recipe depends heavily on a spice you dislike, choose another recipe rather than hoping you will not notice it.