Bay Leaves are the aromatic leaves of several species of the Laurel family. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. Bay Leaves (Daphni - Greek) are a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying

Cinnamon Sticks or Cinnamomum verum, is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of desserts, chocolate, spicy candies, tea, hot cocoa and liqueurs. In the Middle East and parts of the Meditteranean, it is often used in savoury dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon is one of the few spices which can be consumed directly.

Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. It is native to Indonesia and used as a spice in cuisine all over the world. The name derives from French clou, a nail, as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Zanzibar, Indonesia and Madagascar; it is also grown in Pakistan, India, and Sri Lanka. Cloves can be used in cooking either whole or in a ground form.

Cumin seeds are used as a spice for their distinctive aroma, popular in North African, Middle Eastern, Western Chinese, Indian, Cuban and Mexican cuisine. Cumin's distinctive flavour and strong, warm aroma is due to its essential oil content. Today, cumin is identified with Indian and Mexican cuisine and Cuban cuisine. It is used as an ingredient of curry powder. Cumin can be found in some Dutch cheeses like Leyden cheese, and in some traditional breads from France. It is also wide-spread used by traditional culinary in Brazil.

Oregano. The subspecies of oregano Origanum vulgare hirtum is an important culinary herb. It is particularly widely used in Greek and Italian cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. Oregano is often used in tomato sauces, fried vegetables and grilled meat. Oregano is an indispensable ingredient for Greek cuisine. Oregano adds flavour to the Greek salad and is usually used separately or added to the lemon-olive oil sauce that accompanies almost every fish or meat barbecues and some casseroles. Together with basil, it contributes much to the distinctive character of many Italian dishes. Oregano combines nicely with pickled olives, capers and lovage leaves. Unlike most Italian herbs, oregano works with hot and spicy food, which is popular in southern Italy.

Nutmeg is derived from the fruit of the Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. The other important spice derived from the fruit is Mace. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. Nutmeg is a flavorsome addition and is best grated fresh. In Indian cuisine, nutmeg powder is used almost exclusively in sweet dishes. In Middle Eastern cuisine, nutmeg powder is often used as a spice for savoury dishes. In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces and baked goods. Nutmeg is a traditional ingredient in mulled wine and cider, and in eggnog.

Paprika is a spice made from the grinding of dried sweet red bell peppers (Capsicum annuum). In many European countries the name paprika also refers to bell peppers themselves. The seasoning is used in many cuisines to add colour and flavour to dishes. Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and colour rices, stews, and soups, such as goulash. In Spain, Germany, Hungary, Slovakia, Bosnia and Herzegovina, Croatia, Serbia, Romania, Bulgaria, Turkey and Portugal, paprika is also used in the preparation of sausages as an ingredient that is mixed with meats and other spices. Paprika may be smoked for additional flavour.

Black Peppercorn (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper, red/pink pepper, and green pepper. Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. The fruit is known as a peppercorn when it is dried. Dried ground pepper is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity for both its flavour and its use as a medicine. The spiciness of black pepper is due to the chemical piperine. Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, often alongside table salt.

Pine Nuts have been eaten in Europe and Asia since the Paleolithic period. They are frequently added to meat, fish, and vegetable dishes. In Italian they are called pinoli and are an essential component of Italian pesto sauce. The pignoli cookie, an Italian specialty confection, is topped with pine nuts. Pine nuts are also featured in the salade landaise of southwestern France. Pine nuts are also used in chocolates and desserts such as baklava. It is also a widely used ingredient in Middle Eastern cuisine, reflected in a diverse range of dishes such as kibbeh, sambusek, ladies' fingers and many others.

Italian Porcini Mushrooms. Italian Porcini Mushroom is widely considered to be superior to most other mushrooms in flavour and in texture. It is described as having a nutty, sweet and slightly meaty taste, with a smooth, chewy texture. Italian Porcini Mushrooms are eaten and enjoyed raw, sautéed with butter, and in sauces and gravy. They are popular in Italian cooking were porcinis are added to risotto, pasta, sauces, soups, casseroles, and stuffing, and in many other dishes. They are a feature of many cuisines throughout Europe and in Asia; such as Thailand, where they are used in soups and consumed blanched in salads.

Saffron is a spice derived from the flower of the saffron crocus. Saffron has for decades been the world's most expensive spice by weight, is native to Southwest Asia and was first cultivated in Greece. Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as somewhat bitter. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, Arab, Central Asian, European, Indian, Iranian, Moroccan and Cornish cuisines. Confectionaries and liquors also often include saffron.

Vanilla Bean or Vanilla Pod. The sweetly fragrant dried, cured pods of the vanilla orchid (Vanilla planifolia), which is native to Central America and Mexico. The pods can be used either whole or split to reveal the aromatic seeds, which can be added to a wide range of sweet dishes such as cakes, desserts, sauces and ice creams. The whole pod can be used to flavour milk, and added to an air-tight jar of sugar permeates it with the spicy aroma and flavour of the bean.