List of herbs & spices used in cooking in different countries & regions :
For French cuisine :
Bouquet Garni: Usually tied together with string or wrapped in a cheese cloth, the “garnished bouquet” is used to flavor soups and stocks. It usually consists of sage, parsley, thyme, bay leaf and peppercorns.
For Middle Eastern cuisine :
Baharat: common in middle eastern cooking. It is a blend of several spices that can vary geographically, but you can generally expect black pepper, coriander, paprika, cardamom ,nutmeg, cumin, cloves, and cinnamon.
Baharat can be used as a seasoning for meat, vegetables, seafood,dry rub or for marinate. It is aromatic and gives a little zest to any dish.
For South American cuisine:
Adobo Spice Mix: This mix of oregano, paprika, chilli and thyme is the base of the famous Chimichurri sauce for barbequed meat – also used as a marinade.
For Asian cuisine :
The spices that are typically used are basil, cassia (cinnamon), cilantro, coriander, chiles, cloves, cumin, galangal, garlic, ginger, lemongrass, spearmint, star anise and turmeric.