10. Ceylon Cinnamon
Cinnamon is a common kitchen spice, but people often don’t realize that there are two varieties of the spice. The more common and less expensive variety is cassia cinnamon. On the other hand, Ceylon cinnamon is often called the ‘true cinnamon’ and the two types actually come from different species. While their tastes are similar, cassia cinnamon contains a compound called coumarin, which is not good for health. While you can consume small amount of that compound, if you are eating cinnamon frequently, Ceylon is a better choice.
9. Fennel Pollen
Fennel pollen has started to become somewhat of a trendy spice in recent years, even if it is still a challenge to find. It has elements of citrus, licorice and even (surprisingly) marshmallows. The spice is one of the more versatile ones. Although you can’t literally use fennel pollen on everything, there is a wide variety of uses, including means, soups and roasted vegetables. However, it is a spice to be careful with, as even a little is enough and too much can easily overpower a dish.
8. Dried Avocado Leaves
Avocado leaves are a common ingredient in Mexican cuisine and come from a species of avocado native to Mexico. The leaves can be used either fresh or dried, although dried is more common when they are being used as a spice. They are a common ingredient in many traditional Mexican dishes, such as those relying on black beans. Typically the leaves are toasted prior to their use. Even though they sound like they should be common, these leaves are especially hard to find in the United States.