Please find the list of few spices and herbs and their culinary usage.

Allspice: Used in baking and Caribbean cuisine.

Anise: Adds a licorice flavor to sweets and liqueurs.

Annatto: Imparts a rich, red colour to Latin American dishes.

Alkanet: It gives a rich, red colour to Kashmiri dishes.

Asafoetida: A pungent Indian spice used in vegetarian dishes.

Basil: A key herb in Italian cuisine and pesto sauce.

Bay Leaf: Adds flavour to soups, stews, and sauces.

Black Cardamom: Used in Indian and Middle Eastern dishes.

Black Mustard Seeds: Common in Indian pickles and curries.

Black Pepper: A versatile spice used worldwide.

Caraway Seeds: Used in bread, sausages, and stews.

Cardamom: Adds a sweet aroma to desserts and curries.

Cayenne Pepper: Provides heat to various dishes.

Celery Seed: Used in pickling and coleslaw.

Chervil: Adds a delicate flavour to French cuisine.

Chili Powder: Common in Mexican and Tex-Mex cooking.

Chinese Five Spice: Used in Chinese and Vietnamese cuisine.

Cilantro: Key in Mexican and Thai dishes.

Cinnamon: Used in desserts, curries, and beverages.

Cloves: Often used in spice blends and baked goods.

Coriander: Used in Indian, Middle Eastern, and Mexican cuisine.

Cumin: A staple in Indian, Mexican, and Middle Eastern cooking.

Curry Leaves: Essential in South Indian curries.

Dill: Common in pickles and seafood dishes.

Epazote: Used in Mexican bean dishes.

Fennel Seeds: Adds a licorice flavour to dishes.

Fenugreek: Common in Indian and Ethiopian cuisine.

Garam Masala: An Indian spice blend for curries.

Garlic Powder: Used in various savory dishes.

Ginger: A versatile spice in Asian cuisine.

Green Cardamom: Used in desserts and tea.

Juniper Berries: Used in Scandinavian and game dishes.

Lavender: Adds a floral note to desserts and drinks.

Lemongrass: Common in Thai and Vietnamese cooking.

Mace: A spice made from the outer coating of nutmeg.

Marjoram: Used in Mediterranean and European cuisine.

Nigella Seeds: Used in Indian and Middle Eastern dishes.

Nutmeg: Common in desserts, béchamel sauce, and eggnog.

Oregano: A key herb in Italian and Mexican cuisine.

Paprika: Adds colour and flavour to various dishes.

Parsley: A common herb for garnish and flavour.

Pink Peppercorns: Used as a garnish and in sauces.

Poppy Seeds: Common in baked goods and bagels.

Rosemary: A versatile herb in Mediterranean cooking.

Saffron: Adds color and flavour to rice dishes.

Sage: Used in stuffing and sausage.

Sesame Seeds: Common in Asian and Middle Eastern cuisine.

Star Anise: Adds a licorice flavor to Asian dishes.

Sumac: Used in Middle Eastern cuisine.

Tamarind: Provides a tangy flavour in Asian and Mexican dishes.

Tarragon: Used in French cuisine, particularly in béarnaise sauce.

Thyme: A versatile herb in various cuisines.

Turmeric: Adds colour and flavour to Indian and Middle Eastern dishes.

Vanilla: Used in desserts and baking.

White Pepper: Used in light-coloured dishes.

Za’atar: A Middle Eastern spice blend for seasoning.

Ajwain: Common in Indian bread and snacks.

Amchur (Mango Powder): Adds tartness to Indian dishes.

Angelica: Used in Scandinavian baking.

Arugula: A peppery green used in salads and pesto.

Bouquet Garni: A bundle of herbs used in soups and stews.

Cassia Bark: Similar to cinnamon, used in Chinese cuisine.

Chervil: Adds a delicate flavour to French cuisine.

Chia Seeds: Used in puddings and smoothies.

Chili Flakes: Adds heat to dishes like pizza and pasta.

Chive: Used as a garnish and in compound butter.

Cicely: Used in Scandinavian desserts and soups.

Cubeb Pepper: Used in Middle Eastern and North African cuisine.

Dill Seeds: Used in pickling and bread.

Dill Weed: Common in salads and fish dishes.

Fenugreek Leaves: Used in Indian and Ethiopian cooking.

Galangal: Similar to ginger, used in Thai cuisine.

Grains of Paradise: Adds a spicy flavour to dishes.

Hyssop: Used in Mediterranean cuisine and liqueurs.

Kaffir Lime Leaves: Common in Thai and Southeast Asian cooking.

Lovage: Used in soups and stews.

Mahlab: Used in Middle Eastern pastries.

Mint: Common in desserts, drinks, and savory dishes.

Mugwort: Used in Asian and European cuisine.

Pennyroyal: Used sparingly in European cuisine.

Savoury: Common in Mediterranean and European dishes.

Sorrel: Adds a tangy flavour to salads and sauces.

Szechuan Peppercorns: Provide a numbing sensation in Chinese dishes.

Tarragon: Used in French sauces and vinegar.

Thai Basil: Adds a distinctive flavour to Thai dishes.

Vadouvan: A French-Indian spice blend for curries.

Wattleseed: Used in Australian Aboriginal cuisine.

White Mustard Seeds: Used in pickles and condiments.

Wild Thyme: Common in Middle Eastern and North African cuisine.

Woodruff: Used in European desserts and liqueurs.

Yuzu Zest: Adds citrusy flavor to Japanese dishes.

Zedoary: Used in Asian and Middle Eastern cuisine.

Zest of Citrus Fruits: Adds aroma and flavour to dishes.

Achiote Paste: Used in Latin American cooking.

Annatto Seeds: Used for colouring and flavouring Latin dishes.

Cassava Flour: Common in African and South American

Please feel free to add new spices to the list in the comment section. Hope this list helps you. Happy Cooking!