Nutmeg, cardamom, powdered and granulated
garlic,
sassafras (file powder) for gumbo dishes,
Maca powder (cress of the Andes, the "Peruvian ginseng"; used as a cocoa substitute and general spice),
Cubeb (mild Javanese pepper),
Sichuan pepper, Mahlab (ground St Lucie cherry seed kernels; nutty and bitter with a slight vanilla taste; common in the Mediterranean and Aegean),
Achiote powder (ground annatto seeds;
Bixa orellana, a common spice in the Caribbean, in Mexico and in Central and South America),
Grains of Paradise (melegueta pepper; alligator pepper; Guinea grains;
Aframomum melegueta, resembles mild pepper and holds hues of e.g. cardamom, citrus, turmeric, juniper and ginger),
Sumac (a citrus like flavor; used on its own and in e.g. Za'atar mix in Middle East) and
Asafoetida (extracted from the rhizome or tap root of ferula plants; one of
Windigo's recent
orders).
Ideas from my own kitchen, this site and several additional online searches.
