• Exotic spices can add zest to your meals.Valueline/Valueline/Getty Images
  
  Spices have been used for thousands of years as flavor enhancers for food. Most people have heard of common spices like cinnamon and thyme, but relatively unknown spices from all over the world have rich cultural histories. When you use these exotic spices in cooking, they lend exciting new flavors to your cuisine.
  
  

Amchur

• Mangifera indica, commonly known as amchur, is derived from unripe mangoes which have been sliced, then sun-dried. Mangoes have grown in India for 4,000 years, and they enjoy an exalted place in the mythology of the Hindus. Amchur powder is used in Indian cuisine. It has a souring effect on curries. Because of its tenderizing properties, it is an excellent ingredient for marinades. Amchur's tart flavor makes it a good seasoning for fish and chicken.
  
  

Lovage

• Levisticum officinale, commonly known as lovage, is a member of the parsley family and is native to Southern Europe. The ancient Greeks and Romans used its roots, leaves, and seeds to flavor their food. Its taste is likened to a combination of celery and lemon. Today, lovage is popular in Great Britain and in southern European countries as a flavoring for soups, salads, and stews, and as a garnish.
  
  

Melegueta Pepper

• Aframomum melegueta, commonly known as melegueta pepper, is native to West Africa, growing primarily in Ghana. Today, it's hardly known in western countries, but it was widely used in Europe during the Middle Ages and the Renaissance. Melegueta pepper comes from seeds that grow in wrinkled brown capsules on plants similar to cardamom. It has a strong peppery taste with overtones of ginger. It's used mainly in West Africa to flavor vinegar, beer, and wine. Some people use it as a breath freshener.
  
  

Saffron

• Crocus sativus, commonly known as saffron, is the most expensive spice in the world. To make one pound of saffron, 225,000 stigma from the saffron crocus must be hand picked. Saffron is native to the Mediterranean. Its use goes back to the Roman Empire, where it was used in public halls and baths for its fragrance. Its flavor is like bitter honey. Saffron is popular in Asian and Mediterranean dishes as a flavoring for seafood and as a yellow coloring for rice.