We use a lot of chili powder, Indian spices (cumin, turmeric, coriander/cardamom, curry mixes, za’atar), all of the usual baking spices (ginger, nutmeg, cloves, cinnamon) and extracts (vanilla, almond, maple, rum, orange, lemon). I keep a healthy herb garden in both places with mostly basil, rosemary, oregano, thyme, dill, sage and chives.
I use a LOT of ginger and posted here how to freeze the mash from my ginger shot (used to flavor seltzer/drinks) for use in any recipe that calls for fresh ginger.