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Cardamom - Best used for: Indian cuisine, coffee and tea flavoring, and Nordic baking.

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Bolivian rose salt - Best used for: fish, meats, vegetables, and eggs.

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Mustard powder - Best used for: meat dishes, green vegetables, and potatoes.

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Nutmeg - Best used for: eggnog, Indian and Indonesian cuisines, Caribbean drinks, breads, desserts, meats, soups, and stuffing.

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Star anise - Best used for: garam masala and pho.

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Mahlab - Best used for: cakes, cookies, and pastries.

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Celery seeds - Best used for: salads and bread.

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Black pepper - Best used: along with salt.

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Alaea Hawaiian sea salt - Best used for: kalua pig, jerky, and other meats.

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Ginger - Best used for: curries, meat dishes, gingerbread, spiced teas, and ginger beer.

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Cloves - Best used for: curries, marinades, and meats.

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Baharat - Best used for: meats and soups. 

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Paprika - Best used for: meats and tomato-based sauces.

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Anise seed - Best used for: flavoring candies, liqueurs, desserts, Mexican hot chocolate, and black jelly beans.

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Harissa - Best used for: meats, breads, and soups.

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Garlic - Best used for: infusing into cooking oils and blending into butter.

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Garlic powder - Best used for: soups, vegetables, meats, and sauces. 

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Caraway seed - Best used for: rice and cakes.

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Cayenne - Best used: like salt and pepper.

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Cinnamon - Best used for: pastries, desserts, coffee, and hot chocolate.

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Turmeric - Best used for: curries and Tamil cuisine.

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Nigella - Best used for: curries, meats, and vegetables.

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Licorice root - Best used for: flavoring candies, sweets, and liqueurs.

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Chili powder - Best used for: chili stews and American cuisine.

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Asafoetida powder - Best used for: vegetable dishes. 

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Juniper berries - Best used for: game meats such as birds, rubs, marinades, stuffings, and sauces.

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Ajwain - Best used for: lentils and bread.

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Horseradish - Best used for: meats and sandwiches.

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Cumin - Best used for: stews and pastries.

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Panch phoron - Best used for: curries, meats, fish, and vegetables.

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Allspice - Best used for: meat dishes, sausages, and desserts.

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Tamarind - Best used for: meat dishes, jams, snacks, and desserts.

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Mulling spices - Best used for: mulled cider or wine. 

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Black Brazilian peppercorns - Best used: as a substitution for black pepper (black Brazilian peppercorns are stronger).

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Alligator pepper - Best used for: rice dishes, vegetables, potatoes, yellow squash, and pepper pot soups.

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Cajun - Best used for: fish, seafood, rice dishes, and jambalayas.

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Amchoor - Best used for: curries, soups, desserts, and tenderizing meat.

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Curry powder - Best used for: chicken, rice, and vegetable dishes.

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Madras curry powder - Best used for: meat dishes, curries, and vegetables. 

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Chaat masala - Best used for: salads, fruit, curries, and vegetables. 

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Korma curry powder - Best used for: blending with yogurt or coconut and poured over korma chicken.

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Dukkah - Best used for: coating grilled meats, or as salad toppers.

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Dill - Best used for: sprinkling over bread dough, soups, and salads; flavoring butter for potatoes, corn, and other vegetables; or in appetizer dips.

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Five-spice powder - Best used for: meat rubs, breading, or stuffing. 

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Cilantro - Best used for: garam masala and flavoring sausages.

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Galangal - Best used for: meat and fishes.

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Berbere - Best used for: stews, meats, and lentil dishes.

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Mustard seed - Best used for: curries.

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Cubeb - Best used for: flavoring meat dishes.

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Fenugreek seed - Best used for: flavoring vegetables, relish, and bread.

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Chermoula - Best used for: meat and fish.

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Garam masala - Best used for: flavoring meat dishes. 

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Cream of tartar - Best used for: stabilizing the texture of eggs and cream, and in recipes that call for baking soda.

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Four color peppercorns - Best used for: any recipe that calls for pepper.

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Fennel seeds - Best used for: sweet and savory dishes.

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Kokum - Best used for: lentil dishes and curries (outer coating).

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Mace -

Best used for: curries, desserts, and breads.

See also: Recipes to blow your guests away!

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