Marjoram
It is often confused with oregano. However, marjoram is actually a member of the mint family as well. Marjoram has a more mild, sweet flavor than oregano. Common to Middle Eastern foods, marjoram is grown domestically and imported mostly from Egypt.
Dried marjoram is a natural fragrance and it combines well with other seasonings and will enhance so many different dishes. It is especially good along with other herbs in beef stew.
Nutmeg
Nutmeg is a kind of seeds with oval shape, that have a sweet, spicy flavour. They come from East Indies and since they have a quite high oil content and and a very rich aroma, nutmeg are commonly used in dishes made with milk and cheese, such as rice pudding, béchamel sauce and whipped cream.
Turmeric
Originated in South Asia, turmeric, a member of the Ginger family, has been now widely used in Middle East due to its special deep yellow-orange colour. They are usually grinded into powder as a major ingredient in curry powder and is also used to color sauces and syrups and rices and to flavor meat and vegetable dishes.
Sumac
Sumac is a member of the Cashew family. It produces bright or dark-red berries or drupes. In the Middle East, the drupes are harvested, ground, and used as a spice. This purple-reddish powder has a sour taste and is used to flavor rice dishes and stews. Sumac berries are cooked in water until they reduce to a thick, sour essence which also serve as the same purpose for flavoring meat and vegetable dishes.
Five-spice powder is a spice mixture that originated in China that integrates the sweet, sour, bitter, pungent, and salty. The powder is most often used in cooking duck and beef stew.