I.e. my chef friend had ground jalapeno at her apartment, shit was good. Like cayenne level heat but with a different flavor
I had to go to like an international food market to find some near me which is weird given how ubiquitous jalapeno peppers are
Tarragon has a light licorice taste and is wonderful. Whenever I make a lemon pasta, I include some if I can find it fresh. It’s also used a lot of food in the Near East and Middle East like chakapuli.
I also love keeping chili powders on hand like shichimi tōgarashi, gochugaru, and mala powder.