You may have trouble finding some of these spices, but you’ll find the search worth your effort.

• Grains of Paradise
  A West African spice related to ginger and cardamom. It has a peppery flavor with citrus and floral notes. Commonly used on roasted vegetables, fish, and meats.
• Mahlab
  Made from the ground pits of a cherry species. It has a flavor reminiscent of almond, cherry, and vanilla. Often used in Middle Eastern and Mediterranean breads and pastries.
• Long Pepper
  An older relative of black pepper with a warmer, more complex taste that includes sweet and earthy notes. Suitable for soups, sauces, and spice blends.
• Ajwain
  A strong, thyme-like spice commonly used in Indian cooking. It adds a savory, herbal flavor to breads, legumes, and vegetable dishes.
• Sumac
  A dark red spice with a tart, lemon-like flavor. Widely used in Middle Eastern cuisine on meats, salads, rice, and dips.
• Nigella
  Small black seeds with a flavor combining onion, oregano, and pepper notes. Often used on flatbreads, curries, and vegetable dishes.
• Tasmanian Pepperberry
  A native Australian spice with fruity, slightly sweet notes followed by strong heat. Used in meat dishes, sauces, and gourmet seasoning blends.
• Fenugreek
  A spice with a slightly bitter, nutty flavor and a maple-like aroma. Common in curries, spice blends, and some breads.
• Kala Namak
  A mineral salt with a sulfurous flavor often used in Indian cooking. Frequently added to chutneys, snacks, and vegan dishes.
• Pink Peppercorn
  Mild, floral, and slightly sweet berries often used as a garnish or seasoning. Pairs well with seafood, cheeses, and desserts.