garlic: good flavor with many things. picke jars have them in to soak up the flavor into the brine. garlic bread is pretty great too, and some meat. ginger is nice i guess, i like ginger ale on occasion. dill pickles are a popular flavour here, its okay in my opinion. i never heard of tumeric or anise or cardamom before really. the peppers im not a big fan of. mint is great on many things, except the toothpaste dentists use. saffron and lavender i always thought of more as a flower or colour than a spice, or a type of scented candle or perfume, dunno what they taste like. sage and parsely are mostly garnish, dunno if i can actually say they taste alll that good. oregono and paprica and cinnamon are great. salt and pepper too, basically everything tastes better if you put pepper on it, as long as its a mostly dry food. oh and vanilla > chocolate, can never go wrong with vanilla