| 100% | TARRAGON | 8 | Spice used in pickling |
| 69% | CINNAMON | 8 | Spice used in baking |
| 68% | SUMAC | 5 | Spice used in za'atar |
| 68% | MACE | 4 | Spice used in garam masala |
| 67% | GINGER | 6 | Spice used in medicines, teas, foods |
| 67% | CINNAMON | 8 | Spice used in many coffee cakes |
| 67% | DILL | 4 | Herb used in pickles |
| 67% | VINEGAR | 7 | Liquid used in pickles |
| 64% | SUMAC | 5 | Lemony spice used in Middle Eastern cuisine |
| 64% | NUTMEG | 6 | Grated spice used in some autumnal desserts |
| 64% | GALANGAL | 8 | Ginger-like spice used in Thai cooking |
| 63% | CINNAMON | 8 | Brown spice used in baking, drinks, and desserts |
| 63% | NUTMEG | 6 | Sweet spice used in eggnog, custards, stewed fruit |
| 63% | TURMERIC | 8 | Colored spice used in the Starbucks golden latte |
| 63% | SUMAC | 5 | Lemony spice used in some Middle Eastern cooking |
| 63% | ANISE | 5 | Star ___ (star-shaped spice used in Asian cuisine) |
| 63% | ALEPPOPEPPER | 12 | *Deep red spice used in Middle Eastern cuisine |
| 62% | GINGER | 6 | Root spice used in ale, snaps, and salad dressing |
| 62% | DILL | 4 | Herb from the parsley family often used in pickle |
| 62% | GARAM | 5 | & 12A Aromatic mixture of spices used in Indian cookery |
| 61% | CINNAMON | 8 | Spice used in some "rolls" that may remind you of the holidays |
| 60% | RICEVINEGAR | 11 | Kitchen staple used in some pickling |
| 57% | VINEGAR | 7 | It can be used in cooking, cleaning and pickling |
| 57% | NUTMEG | 6 | Spice often used in eggnog |
| 57% | SUMAC | 5 | Spice often used in salads |
| 55% | MASALA | 6 | Spice mix used in Indian cuisine |
| 55% | CAPER | 5 | Pickled bud used in tartar sauce |
| 54% | HCL | 3 | Muriatic acid, briefly, used extensively in steel pickling |
| 54% | SAFFRON | 7 | Yellow or orange-colored spice used in the Spanish paella (also the world's most expensive spice) |
| 52% | CLOVES | 6 | Dry flower buds used as a spice in meat |