Bay Leaves.
Popularly called, laurel, which are commonly used in bouillon-making and meat, fish, poultry and vegetable dishes.  Bay leaves, belonging to the laurel family, hot, herbaceous and spicy.

Anise.
Used whole or ground for cookies, sweet pickles, candies and beverages.  A dried greenish-brown seed of an annual herb found in many temperate and warm countries, Anise described to have a strong and licorice-like flavor.

Cayenne Pepper.
For hot and spicy food lovers, this one’s for you: hot and strong ripe dried pods of genus capsicum, called chili peppers. This is commonly used in pickles, relishes, hot sauces and spiced dishes, beverages; or ground for puddings and baked products.

Ginger.
Also known as rizome (underground stem) of a perennial tropical plant possessing a warm and pungent flavor.

Oregano.
These are aromatic leaves used in most tomato dishes, pizzas, meat recipes, omelets, soups and egg dishes.

Saffron.
Considered to be the most expensive among the spices, this is a dried stigma of a bright yellow crocus like flower most commonly used for Oriental rice dishes and baked products.

Basil or Sweet Basil.
This is commonly used in tomato paste making, also in innumerable vegetable, chicken and fish dishes. Also a popular main ingredient always present in pesto sauce for pasta.  Basil or sweet basil belongs to the spicy herb of the mint family.