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Sharp, citrusy, and piney, similar to ginger but more intense; Used in Southeast Asian cooking, notably in Thai and Indonesian dishes.

Sweet, floral, and eucalyptus-like flavor; Commonly used in Scandinavian baking, Indian sweets, and Middle Eastern cuisine.

Pungent and sulfurous odor; Used in Indian vegetarian cooking to add an onion-like flavor; Serves as a garlic substitute.

Hotter than black pepper with a hint of sweetnees; Used in Indonesian, Malaysian, and Indian cuisines, particularly in spice blends.

Cherry stone kernel with a bitter almond and cherry flavor; Used predominantly in Middle Eastern and Mediterranean pastries.

Peppery taste with hints of citrus and cardamom; Used in West African cooking and to flavor beverages, including some beers and gins.

Tart, lemony flavor with a hint of vinegar; Commonly used in Middle Eastern cuisine for salads, meat, and rice.

Earthy and smoky flavor; Used in North Indian, Pakistani, and Iranian cuisines in pilafs, curries, and bread.

Bitter and pungent with notes of thyme and oregano; Commonly used in Indian cuisine for breads, biscuits, and vegetable dishes.