Saffron: Saffron is a highly prized spice derived from the stigma of the Crocus sativus flower. It is known for its vibrant reddish-gold color and distinctive floral aroma. Saffron is used in a wide range of dishes, particularly in rice dishes like paella and biryani.

Cardamom: Cardamom is a spice with a strong, sweet flavor and a slightly citrusy undertone. There are two main types: green and black cardamom. Green cardamom is often used in sweet dishes and desserts, while black cardamom has a smokier, earthier flavor and is used in savory dishes.

Ceylon Cinnamon: Also known as "true" or "Ceylon" cinnamon, this type of cinnamon has a delicate, sweet flavor with a hint of citrus. It is lighter in color and more subtle in taste compared to the more common cassia cinnamon.

Nutmeg: Nutmeg is a spice with a warm, nutty flavor. It is often used in both sweet and savory dishes, adding depth to dishes like pumpkin pie or béchamel sauce. It's typically used in its ground or grated form.

Anasipu (Anise): Anise seeds have a distinct licorice-like flavor and are often used in baking and in the production of various liqueurs, such as anisette and ouzo.

Black Pepper: Black pepper is one of the most widely used spices in the world. It has a pungent, spicy flavor and is often used to season a variety of dishes, adding a mild heat and aroma.

Cinnamon Powder: Cinnamon powder is made from ground cinnamon bark. It has a sweet and slightly spicy flavor and is commonly used in baking, desserts, and as a spice for oatmeal, coffee, and hot chocolate.

Clove: Cloves are intensely aromatic flower buds with a strong, sweet and slightly peppery flavor. They are used in both sweet and savory dishes and are often associated with holiday spices and mulling spices for drinks.

Nutmeg: Nutmeg is a spice with a warm, nutty flavor. It is often used in both sweet and savory dishes, adding depth to dishes like pumpkin pie or béchamel sauce. It's typically used in its ground or grated form.

Cardamom Black: Black cardamom, unlike green cardamom, has a smoky and earthy flavor. It's used in savory dishes, particularly in Indian and Southeast Asian cuisine, and imparts a distinct, bold flavor.

These spices and flavorings are widely used in various cuisines around the world and contribute unique tastes and aromas to a wide range of dishes.​