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Thyme, rosemary, marjoram, basil, savory, fennel and lavender. Common in French cuisine.

Star anise, cloves, Chinese cinnamon, Sichuan pepper, fennel seeds. Used in Chinese cuisine.

Coriander, cumin, cardamom, cloves, black pepper, cinnamon, and nutmeg. Common in Indian cuisine.

Chili peppers, garlic powder, onion powder, cumin, paprika. Popular in Tex-Mex cuisine.

Sesame seeds, dried sumac, thyme, oregano, marjoram. Widely used in Middle Eastern cuisine.

Basil, oregano, rosemary, thyme, marjoram, sometimes garlic powder. A staple in Italian-American kitchens.

Celery salt, black pepper, crushed red pepper flakes, paprika. Traditionally used in Maryland for seafood.

Cumin, ginger, turmeric, cinnamon, coriander, peppercorn, paprika, cardamom, clove, nutmeg. Key in North African cuisine, particularly Moroccan.

Cinnamon, nutmeg, ginger, cloves, allspice. Essential in American autumnal desserts, specially pumpkin pie.

Chili powder, paprika, cumin, garlic powder, onion powder, oregano, red pepper flakes. Central in Mexican and Tex-Mex cooking.

Allspice, thyme, Scotch bonnet peppers, cloves, cinnamon, scallions, nutmeg. Signature Jamaican blend for marinating grilled meats.