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

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

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

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

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

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

Turmeric, coriander, cumin, fenugreek, red pepper. A British invention inspired by Indian flavors.

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

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

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

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