for USA TODAY 10Best
Even though this aromatic spice has roots in Indian cuisine, it has found its way into recipes around the world, primarily drinks (like Arabic coffee) and baked goods where it adds depth.
Native to southwest Asia and the Middle East, cumin is often found in curry blends as well as harissa. It’s a spice that adds a little heat and earthiness to whatever it’s added to.
Saffron usually appears in seafood dishes. In Spain, saffron adds a pungent flavor to paella, while in France, it adds a mild honey-like taste to bouillabaisse.
A close cousin to ginger, turmeric adds a mild bitterness to mustard blends, relishes and curries.
In Indian cuisine, fenugreek adds richness to saag paneer and naan. In Greek cooking, it makes a great meat rub, and in Ethiopian cuisine, fenugreek is used in traditional berbere.
Take a culinary trip to the Middle East by making kofta (spiced meatballs), spicing up fattoush salad and sprinkling sumac on your hummus.
The pepper is so pungent that it can induce a tingly numbness sensation, but its floral acidity brings depth to a wide variety of Sichuan stir-fried dishes.
This spice is a variety of capsicum also known as the halaby pepper. Its flavor is mildly fruity with a heat that builds with every bite.
It's a Turkish chile pepper that has a kind of molasses, chocolate flavor with a bit of spicy heat.
Pink peppercorn goes exceptionally well with seafood and pork, but can also be used to enhance chocolate.