Also known as "true cinnamon" and is found in almost every world cuisine. Cinnamon serves double duty as spice in both sweet and savory dishes.

Ground coriander seeds adds an earthy, lemony flavor. Used in many Mexican and Indian dishes.

A sweet, mild, rich, and aromatic curry powder. A blend of coriander, fenugreek, cumin, fennel, allspice, cinnamon, cardamom, ginger, cloves, turmeric, red pepper, black pepper, garlic and saffron.

Strong and hot, mustard powder is a good source of mustard flavor. A very versatile powder used in many foods including meat, chicken, fish, vegetables and Asian cooking.

Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.

Whole nutmeg can be grated over desserts and drinks, adding a sweet and pungent flavor. Great in baked goods, but also adds a warm note to savory dishes.

Dehydrated flat-leaf (Italian) parsley leaves, this very popular herb is light and grassy in flavor. Used in meatballs, and as a finishing herb, adding a bright green color to dishes and casseroles.

Boasting to be the most expensive spice (by weight) Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color.

Has a pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking, and used in American bread stuffing.