Off the top of my head:
India:
Sugar
Pepper
Basil
Mangoes
Bananas
Ginger
(Ceylon) Cinnamon
SEA:
(Cassia) Cinnamon
Mace
Nutmeg
Oranges
Lemons
Limes
Central Asia:
Apples
Carrots (Afghanistan, could be considered MENA or India but the MENA category is too OP)
East Asia:
Peaches
Soy Sauce
Ketchup
Soy sauce
Sesame oil
Africa:
Coffee
Coca-Cola
Palm oil
Americas:
Chocolate
Vanilla
Blueberries
Potatoes
Tomatoes
Corn
Pineapple
Strawberries
If you have the time/space and fresh chilies available to you, lacto fermenting chilies with some spices and garlic, then blending them makes for amazing hot sauces that you can tailor to your tastes. It’s remarkably easy and safe to do.
I did this with habaneros, onion, and garlic and it turned out amazing. Only thing I would change would be stopping the fermentation at like 7-10 days instead of letting it go for two and a half weeks. Too fermented for me, but my friends love it.