Cumin. With a mild, earthy flavor, cumin goes great in curries without adding any heat, and has been known to aid digestion and improve your immune system.
Coriander. Did you know coriander seeds come from the cilantro plant? This spice has a nutty, mild flavor and is great for creating rubs, adding to homemade pickles or putting in a curry.
Smoked paprika. While paprika is derived from the pepper plant, it doesn’t pack the heat that its cousin cayenne does. And this smoky version can add depth to chilis and stews without firing up your mouth.
Turmeric. This bright root has a bold flavor, but no spicy zing, and is wonderful for treating inflammation. You can add it to smoothies, soups, stir-fry’s and more.
Sumac. Popular in middle-eastern cuisine, this spice has a bold lemony flavor. Use it to flavor rice, sprinkle on top of cooked vegetables or add to salad dressings.