Chaimen is an authentic Armenian spice blend that provides tons of flavor to numerous meat and vegetable dishes, as well as casseroles. However, it is mostly used for curing meats and sausages, although it can also be used in soups, stews, or as a dipping sauce for flatbreads.

The blend is typically prepared with ingredients such as fenugreek, paprika, salt, black pepper, cumin, allspice, garlic, and cayenne pepper. When used as a marinade, the dry spice blend is added to tomato paste, parsley, crushed garlic cloves, and either olive oil or yogurt.

Samardala salt is a traditional spice mix originating from Stara Zagora. The spice mix consists of only two ingredients – salt and samardala (Nectaroscordum siculum bulgaricum or Allium siculum), also called Bulgarian honey garlic, a spice that belongs to the allium family and is endemic to the Balkans.

This spice mix is often used on sandwiches with butter or minced meat, pizza, bread, potatoes, or hard-boiled eggs, and it adds a specific and slightly bitter and salty layer of flavor to the foods that it's used with. The ratio of samardala to salt should be 1:1.

Hawaij is a traditional spice blend that is deeply rooted in Yemenite Jewish tradition. The spice mix consists of ingredients such as saffron, turmeric, black pepper, and cardamom. Variations include other ingredients such as cumin, coriander, cloves, cinnamon, and even ginger.

The flavor of hawaij can be best described as earthy, peppery, and floral. It can be bought throughout Yemeni markets, but also in Arabian-specialized stores internationally. Although it is primarily used in soups, stews, as rice flavoring, and on grilled meats as a rub, it can also be combined with olive oil and lemon juice to make a stellar dressing for grilled fish.

Vadouvan is a French-style curry mix consisting of ingredients such as shallots, onion, cumin, garlic, turmeric, cardamom, curry leaves, black mustard, black pepper, and fenugreek. All of the ingredients are traditionally dried and pounded into a coarse spice blend.

Vadouvan is used in a variety of dishes featuring poultry, seafood, and vegetables, but it can also be added to salads. This spice blend is sometimes made into a paste by mixing it with oil and water.

Quatre épices is a traditional spice blend that's used to season and flavor a wide variety of foods such as roulades, soups, terrines, stews, gratins, and even sausages. The name of the blend means four spices, and those are black or white pepper, cloves, nutmeg, and ginger.

Some spices may be replaced or added in the mix, including allspice and cinnamon. The most common versions of the blend focus on the pepper, and those peppery notes are backed up by the pungency and sweetness of the other spices.

The Bengali spice mix known as panch phoron (lit. five spices) is an aromatic combination of cumin, fennel, fenugreek, black mustard, and nigella or kalonji onion seeds. This spice blend adds a wonderful depth and flavor to various dishes of Bangladesh, Eastern India, and Southern Nepal, especially in the regional cuisines of Bhojpuri, Mithila of Nepal, Bengal, Assam, and Oriya.

Unlike other similar blends which are made with ground spices, panch phoron is made with whole seeds that are typically either dry roasted or fried in mustard oil or ghee - this helps to release the aromas and the bittersweet flavor of the blend. Traditionally, panch phoron is most often used with chicken or beef curry, fish, legume stews, and various vegetable-based dishes like the Bengali shukto. 

Mitmita is an Ethiopian spice blend sold in the form of powder, consisting of ingredients such as cloves, cardamom, salt, cumin, ginger, cinnamon, and bird's eye chili. It is traditionally used as a dip for cooked and raw meat dishes, but it can also be used as a rub, or sprinkled on different foods.

Mitmita is even hotter than berbere, and it is often used in dishes such as kitfo or ful medames.

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.

The seasoning was originally sold in distinctive yellow cans by McCormick & Company, but today it's usually sold in plastic containers. The spice mix is primarily used to season seafood such as shrimp and crab, but it can also be used in clam chowders, oyster stews, or as a topping for eggs, french fries, corn on the cob, popcorn, fried chicken, and salads. 

Duqqa is an Egyptian blend of herbs, toasted nuts, and spices such as cumin, sesame seeds, and coriander. The combination of these ingredients is ground into a coarse powder which can be used as a salad topping, a dip with olive oil and bread, or as a seasoning.

Its name is derived from the Egyptian Arabic word for to crush or to pound, referring to the method of production. Duqqa originated as peasant food and people mostly consumed it as a seasoning for bread. Due to its high protein and fat content, it provided sustenance throughout the day.