This section is titled "Flavors" because there are so many things out there to add a harmony of flavor to a recipe! Obviously herbs and spices are the first and foremost to look to; natural products that evoke so much enjoyment and pleasure, a delight to the senses.

Chile peppers come in such variety, they will be treated as a section of their own.  The list is confusing, because so many, while common to various countries, are named differently in each country.

Spices also have a more exotic class.  There are so many spices used in ethnic cooking, but not known all that well here in the US, unless, like me, you love hunting out these unusual flavors!  Galangal, Sumac, Nigella, Ajowain, Amchur, Mahlab!  These are just a few. 

And then, there are spice blends.  So many countries have their own unique sets of spice blends; Garam & Chaat Masalas of India.  Curry powder, while sold in India, is a British concoction no self-respecting Indian would have in their house, though it is exported, of course.  Ras el Hanout and Zahtar are Moroccan mixtures.  Quatre-Epices is a standard French 4-spice blend for long stewing.  Harissa is a fiery mixture from Tunisia, Algeria and Morocco.  Sambhar Powder is widely used in Southern Indian Brahmin cooking, which is vegetarian.  Five-Spice Powder is widely used in Southern China and Vietnam.  And the list goes on.