Fenugreek seeds are a common spice in Middle Eastern cooking. The seeds are often used as a key ingredient in chutneys and curries, and they can also be used as a rub for meat. The taste of the seeds is similar to burnt sugar. I know that doesn’t exactly sound appealing, but it is a flavor that works well in strong dishes. The seeds can be used whole or ground, depending on the preference of the user and the recipe.
12. Sweet Flag
Sweet flag is another spice that comes from a rhizome. This spice has had many uses throughout history, including fame as an aphrodisiac and use in perfume and in powdered wigs. The rhizome has a strong smell, and its initial taste is sweet, followed by a bitter aftertaste. The powered root is sometimes used in sweet dishes from both Arab and Indian cultures. It is also an important ingredient in absinthe and used to be part of the recipe for Dr. Pepper.
11. Serrano Chili Powder
The serrano chili is native to south-west America and Mexico. The dried and ground chili is often used as a spice, especially as an ingredient in sauces. It is a relatively hot chili, and its heat level is often put at a 6 or 7 – so it can certainly kick a dish up a notch. Commonly the spice will be sold in a smoked form, which adds both spiciness and smokiness to a dish.