Reading this article truly highlighted the difference between various cuisines. Of the eight spices listed, I regularly use only cinnamon. http://www.wsj.com/articles/best-essential-spices-for-your-kitchen-89c9ff1

You Don’t Need Dozens of Spices in Your Kitchen. Just These 8.

Why hoard spices that will only go stale before you use them? This tightly curated capsule collection offers countless flavor combinations.

By Reem Kassis, published Aug. 2, 2023 5:30 pm ET

YOU DON’T need to stock dozens of spices at home, but you do want to make sure the spices you have are fresh and high-quality. Frontier Co-Op and Simply Organic brands are widely available at Whole Foods and other supermarkets, and online options have proliferated in recent years. For more-niche items, Mountain Rose Herbs is an excellent option. And Burlap and Barrel offers a large selection of organic, nonirradiated and single-origin spices.

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These eight spices are all you really need in your summer spice rack. Mix and match endlessly to punch up, brighten and otherwise enhance both sweet and savory recipes, bringing depth and complexity to even the simplest meals.

1. SUMAC

A wild flowering bush with very sour berries is the source of this vibrant spice. Those berries are dried, ground, then sifted to obtain what’s recognized as sumac spice across the Arab and Mediterranean world. Its tart flavor and floral aroma enliven salads (sprinkled on top or in the dressing), meat marinades, soups or any dish that needs a bright pop.

Sumac

2. DRIED MINT

The grassy and bright, even sweet flavor of fresh mint intensifies and becomes more earthy and herbaceous when it is dried. A spice-rack stalwart, dried mint works beautifully with all kinds of salads and sprinkled on soups, especially when paired with a squeeze of lemon and some Aleppo pepper.

Dried Mint

3. CUMIN

A very savory and woodsy spice, cumin releases lemony and nutty notes when toasted, making it the perfect accompaniment to fish. In a dish such as mujadara, which has lentils and copious onions, cumin is prized for its digestive properties as much as its flavor. It is also the natural partner to coriander in many recipes, from falafel to dukkah, and across cuisines, from Indian to Thai. 

Cumin

4. CORIANDER

Floral and somewhat citrusy, coriander (aka cilantro) seeds taste completely different from the herb of the same name that produces them. Toasting really amplifies the sweetness. And while coriander pairs beautifully with cumin in savory dishes, the former truly shines in sweet recipes, or paired with fruits such as apples, oranges, blueberries and watermelon. 

Coriander

5. BLACK PEPPER

The most widely used spice in the world, black pepper has a knack for enhancing other spices with its pungency. Pepper varieties are often called by the name of their region of origin (e.g. Tellicherry or Malabar), and larger peppercorns tend to be stronger in flavor; you may want to try a few before you settle on a favorite. Never buy this spice ground: Its aroma quickly dissipates after grinding.

Black Pepper

6. ALEPPO PEPPER 

This chile, ground into flakes, is named for the region in Syria from which it hails. It has a mild but bright heat, and subtly sweet and salty notes. The conflict in Syria has made actual Aleppo-grown pepper difficult to come by, but the spice is still produced in Turkey, where it is known as pul biber. It is ideal for flavoring ground meats and stews or sprinkling on pastas, toasts, salads and soups.

Aleppo Pepper

7. CINNAMON

When you buy cinnamon, pay attention to whether you’re getting Ceylon cinnamon, which comes in thin, flaky scrolls, or cassia, identifiable by its thicker, bark-like quills. Ceylon cinnamon is more delicate, cassia stronger, more common and more affordable. Both work well in sweets. A key element in Arab spice blends alongside allspice and black pepper, cinnamon is also used in meaty broths. 

Cinnamon

8. ANISEED 

With its licorice-like flavor, aniseed often accompanies similarly flavored fennel seed in Arab sweets such as date cookies and dried fig preserves. In Chinese and Indian cuisines, aniseed also features in savory dishes. This naturally sweet spice can also be used as a digestive: Simply steep it in boiling water for a few minutes for a soothing evening drink, especially after a day of indulging. 

Aniseed