Saigon cinnamon. Large grain black pepper. Poppy seeds a big favorite.
Chili powder. Coffee. More recently I've been trying blends-chinese five
spice in pumpkin pie for example. One of those self-grinder containers
of fish/seafood seasoning. Steak Dust. I have an all-purpose salt-free
spice container with something like 27 different spices in it-I rub my
frozen breaded flounder with a little olive oil and sprinkle that on. I
like snipping fresh chives into my scrambled eggs. I have little bottles
of lime orange lemon oil but I havent discovered how to use them
properly yet. I live near an Amish area, have bought many little bottles
in their store of different flavorings-quite fun to shop in their stores
if you haven't ever.