The intermediate cabinet

Instant barbecued, slow-cooked depth for beans and potatoes.

Floral lift for rice, chai, and Middle Eastern coffee.

Intense warmth for braises, mulled drinks, and garam masala.

Grate fresh into cream sauces and baked goods.

Clove, cinnamon, and nutmeg in one berry; key to jerk.

Sweet anise note for sausage, fish, and tomato sauce.

Savory all-purpose herb for roasts, beans, and stock.

Piney punch for lamb, potatoes, and bread.

Tart, lemony red finish for grilled meat and hummus.

Fresh citrus lift for Mexican, Thai, and Indian dishes.

A finished warm blend that shortcuts Indian cooking.

Already on the starter shelf; lean on it more here.