Garlic and black pepper.
No contest.
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Sugar? Can I trade sugar for black pepper? And garlic is not a spice. I count it as a vegetable, like olive oil. Iāll go with red pepper and basil. Or maybe rosemary. Or ā¦
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Ok, Iām going to cheat, but I think itās fair cheating. Garlic is an aromatic, and we grow our own. So cheating on that, as well as the Greek oregano, and rosemary we grow.
So my two, will be Tellicherry black peppercorns and Vietnamese cinnamon.
Oh, forgot to say, I consider peppers and chiles to be food, so I can get all the delicious heat I want from grocery & make my own sauces, etc. Think I could make do with those for awhile, but would miss many others.
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Fish sauce and Chinese black vinegar.
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Lamb chop, I like the way you think. I grow peppers, Rosemary, oregano, basil, tarragon (which chicken loves), mint, and parsley So I guess I just need ā¦ curry? Do capers count?
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Garlic & basil. Whoās a good Italian boy ā¦
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Forgot, we also grow mint and basil, but I couldnāt cook without cumin, that would be difficult. Truly itās like asking a mother to pick her favorite childā¦
Hmm paprika could be made if, (and I have before) I could find fresh paprika chiles/peppers around here.
Impressive array of spices/herbs you grow @johntannerbbq!
Meant to say I canāt even find tarragon starter plants in my area, except once, and it didnāt do well. Will maybe try from seed next year. Oh we have chives too. Very nice to have. Should grow some parsley.
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Another vote for garlic and basil. Then, sage and tarragon.
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Oh lucky me, forgot we have sage too, itās by the rosemary; things are looking up by the minute! 
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@Lambchop I bought a Mexican Tarragon starter plant a couple of years ago. Its lasted tow winters and itās turning into a bush. I love it. Oh, and we have two kind of sage. One is variegated.
And we have some lavender. Does anyone cook with lavender? I donāt particularly like the odor.
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@JoeBabbitt A fairly good Southern boy whoās a big fan of Italian food. And most other food.
Food on the grill usually just needs salt and pepper. Garlic goes with almost everything else. Shrimp and grits, red beans and rice, all pasta dishes, all vegetables, all soups and stews, ā¦ everything except desserts, and Iām keeping an open mind there. Basil goes with tomatoes. 'nuff said.
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I do use a little lavender in some things, as is found in Herbes de Provence. A light hand is needed with that stuff IMO. Iāve had lavender in iced tea - tasted like soap, yuck. Iāve had it in a couple of pleasant cocktails though, and actually like the aroma. Totally forgot we grow lavender tooā¦
Have never heard of Mexican tarragon, but am intrigued now! Do use Mexican oregano for Mexican and Latin foods, but would never use it in Greek, Italian, or other cuisines @johntannerbbq.
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My wife uses it in shortbread cookies.
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Soy sauce and thyme. Am assuming that garlic is a veg. Lemon and lime are fruit. Yeh, I can go a long way with these.
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Difficult to narrow it down to two, but I think iād go with black pepper and smoked paprika.
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If you put dried garlic (flakes or bits) in a grinder (could be with or without other spices) and use it on food then itās a seasoning spice! A few things mentioned here are not considered āspiceā. They are ingredients and condiments. So garlic is a spice, to me.
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The whole premise of only two is anxiety-inducing - my masala dabba / spice box has 7 compartments 
Iād be judicious about what went in there and add soy sauce and vinegar for condiments. Chilli oil would be close, but with chilli powder in the dabba, I wouldnāt āneedā it.
So I blew the premise, but Iād happily leave something out of the bag to fit these in.
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Ancho chili powder and oregano.
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Trader Joeās 21 Seasoning Salute and Penzeyās Tsardust Memories (a tie with Krakow Nights).
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