1. Garam Masala
An Indian spice staple, garam masala preparations can vary, but most often it’s a highly aromatic blend of peppercorn, cloves, cumin, coriander, cinnamon, nutmeg, bay leaf, and cardamom.
The flowers of the sumac plant are dried and made into a powder used heavily in Middle Eastern cuisines. The antioxidant-packed spice has a tart flavor like lemon, but is less tangy, and is usually sprinkled on rice.
3. Jerk Seasoning
The quintessential Jamaican spice is typically made of peppers, cloves, cinnamon, thyme, and other seasonings and rubbed over meat.
This Ethiopian and Eritrean seasoning includes chili pepper, ground onion, garlic, and other additions like paprika, cumin, fenugreek, cardamom, sea salt, coriander, and cinnamon.
5. Khmeli Suneli
Common in stews and meat plates in Georgia, this mixture usually includes fenugreek, coriander, peppercorns, dill, bay leaves, and mint.
A common ingredient in Thai, Caribbean, and Indian cooking, turmeric is used as a natural yellow dye in foods (hello, yellow curry!) but is also known for its anti-inflammatory properties.