Odds are, you have oregano and cinnamon in your spice cabinet. But there’s a whole world of spices unfamiliar to many Americans that add unexpected and delicious flavor to all types of dishes. Up your kitchen game by trying out some new flavors!

Swipe through to learn about 7 spices that may be new to you.

Grains of Paradise

The seeds of grains of paradise come from a cousin of the ginger plant that is native to West Africa. The seeds offer a pungent, black-pepper-like flavor with notes of ginger, citrus, cardamom, coriander, nutmeg and juniper. In recipes, grains of paradise can be used instead of black pepper to add a more complex flavor.

Photography: Pinterest/Martha Stewart

Amchur

Sometimes spelled amchoor, this fruity spice powder is made from unripe mangoes that are sun-dried and then finely ground. Used liberally in Indian cooking, Amchur adds a honey-like aroma and an acidic flavor to soups and curries.

Photography: Pinterest/Photodune

Epazote

Popular in Guatemala and central and southern Mexico, this strong smelling and tasting herb is best used fresh, though you will find dried versions available. Some say it has a medicinal flavor; others detect notes of anise, mint, oregano and citrus. It’s often used to season beans and stews.

Photography: Pinterest/Etsy

Anardana

Anardana is the dried seed of pomegranate. It lends a sweet and sour flavor to recipes, mainly in Indian and Middle Eastern cooking. The seeds are sold whole or ground to a fine powder.

Photography: Pinterest/Saveur.com

Nijella

The black, drop-shaped seeds of the Nigella sativa are traditionally used to flavor dishes—both savory and sweet—in Indian, Middle Eastern and North African cuisines. The strongly scented seeds taste of black pepper, onion and oregano.

Photography: Pinterest/MasterClass

Ajwain

The ajwain plant grows natively in India, Iran, Afghanistan, and northern Africa. Its tiny seed-like fruit have a bitter and pungent taste that’s likened to that of anise and oregano, and are best used in very small quantities so as to not overwhelm a dish.

Sumac

This deep red spice is the dried, powdered berries that grow on the Rhus coriaria shrub, a plant that grows natively in Sicily, Turkey and Iran. Its flavor is lemony, but not as strong as lemons. Sumac is often used with other spices as a rub for meat.

Photography: Pinterest/Etsy