The Mexican region of Chinantla is the only place in the world where wild vanilla grows. Known locally as colibrí, these orchid vines grow in the heart of the forest, using moderate-size trees like citrus, cocoa, and calabash (jícara) trees for support.

Jerk is a Jamaican seasoning blend used for dry-rubbing or wet-marinating various types of fish and meat. The basic ingredient in jerk seasoning is pimento, which is then mixed with other peppers such as Scotch bonnet, and other flavorings such as onions, salt, cloves, garlic, thyme, and scallions.

This spice rub is so popular that the version produced by McCormick is readily available in most Canadian grocery stores, although it can also easily be made at home. It provides heat and flavor to steaks, burgers, and potatoes even without the floral herbs of numerous old world spice blends. Montreal steak seasoning usually consists of coarse salt, black pepper, cayenne pepper, garlic, paprika, onions, coriander, and dill, but regarding the ingredients used in it, there are numerous variations throughout Canada.

Recado rojo is a spice blend featuring ingredients such as annatto seeds, garlic, cumin, oregano, cinnamon, pepper, allspice, salt, and cloves. The blend is used for seasoning, rubbing, and marinating various types of meats, and it is especially useful for barbecued and grilled meat dishes.

Sazon is a versatile Puerto Rican seasoning mix that is prepared with a few simple spices such as cilantro, cumin, garlic powder, oregano, salt, and ground annatto seeds. Other possible additions include black pepper, saffron, and onion powder.

Old Bay Seasoning is a trademarked American seasoning mix originating from Baltimore, Maryland. The mix includes paprika, celery salt, crushed red pepper flakes, and black pepper, among other spices which are believed to include bay leaves, dry mustard, nutmeg, ginger, cloves, mace, cardamom, and allspice.

Filé powder or gumbo filé is a herbal powder made from dried and ground leaves of the Sassafras albidum, commonly known as the sassafras tree. These powdered leaves were originally used by Choctaw Indians, but they soon started to be used by the Cajuns in Louisiana, who added it to stews, gumbos, and soups as an earthy thickener and flavoring.

Recado negro, also known as black recado, is a traditional seasoning paste originating from the Yucatan Peninsula. The ingredients used in recado negro can vary depending on the region, but they typically include toasted chiles, achiote paste, black pepper, oregano, cumin, cinnamon, cloves, allspice, garlic, and vinegar.

Pápalo (lat. Porophyllum ruderale), is a herbaceous plant native to Mexico, Central, and South America that goes by various other names, such as yerba porosa, quillquiña, and Bolivian coriander.

It is known for its distinctive aroma and flavor, which is often described as a combination of anise, arugula, and cilantro. Pápalo is a hardy and easy-to-grow plant that prefers well-drained soil and full sun. The plant's leaves can be harvested throughout the growing season and are best used fresh, as they tend to lose their flavor when dried.