Here are 10 spices you may or may not be familiar with, and the "Clean Cuisines" with which they are most commonly associated.
Dried Mint: If you like Mediterranean flavors ( Greek, for example ), this is a must. Combine it with olive oil, salt, garlic, and lemon juice for a quick marinade.
Dried oregano: A little goes a long way. Use it in potato salad sometime - not just Italian dishes. And don't forget about Mexican oregano. It is spicier and more pungent.
Curry powder: It is usually a blend of chiles, cumin, coriander, cardamom, tumeric, and other spices. Keep it on hand to add Indian flair to a dish.
Bay Leaves: A couple of leaves help flavor soup or stew without overpowering it. Remember to remove them before serving!
Ground Cumin: This is a high impact spice, popular in Mexican, Indian, and Middle Easter cooking. It's for cooks who love full flavored ethnic foods.
Ground Allspice: A pinch gives soups and stews an exotic Caribbean, latin, or Southeast Asian flavor. It is a key ingredient in spice cakes and cookies.
Black Peppercorns: Freshly ground pepper gives almost any dish a kick. Try cracking and pressing some into meat before grilling ( A good pepper mill is important! ) You'll never buy pre-ground pepper after trying freshly ground!
Paprika: Just a sprinkle adds color and flavor to casseroles and deviled eggs. It can be sweet or hot, and is popular in Hungarian and Spanish cuisines.
Ground cinnamon: Cinnamon crosses into savory cooking in Middle Easter and North African stews. For dessert, sprinkle it over fruit salad. Try Saigon Cinnamon.
Dried Chiles: Ground or flaked chiles ( ancho, chipotle, or crushed red pepper flake ) are key to layering spice, smoke, and richness to most dishes with heat - Latin and Mexican dishes, especially.