Za'atar is a traditional spice blend with Middle Eastern and Levantine origins. The ingredients used in za'atar vary from region to region, and the list often includes the wild za'atar herb (hyssop, growing throughout the Levant), marjoram, thyme, oregano, coriander, cumin, toasted sesame seeds, sumac, and salt.

The sumac imparts a lemony, citrusy flavor, oregano gives a slight bitterness, while marjoram gives notes of sweetness. The spice blend is commonly sprinkled over soups, dips, bread, meat, rice, pasta, vegetables, or rice dishes.

Berbere is an Ethiopian spice blend full of flavor and heat, made with a combination of spices such as chili, garlic, cumin, ginger, coriander, cinnamon, nigella, fenugreek, and ajwain. This spice blend can be used in its dry, powdery form, or as a paste, where the powder is combined with oil.

It is traditionally used in numerous meat dishes and stews, providing them with spiciness and depth of flavor.

Ras el hanout is a mixture which often includes up to 40 different spices, while some blends claim to include over 100. Literally translated, ras el hanout means top of the shop, suggesting that the spice blend is the best and finest thing a consumer can buy from the merchants.

Overall, the spice mix should be aromatic, warm, sharp, and slightly pungent, including some common, and some unusual ingredients such as dried lavender, caraway, galangal, a variety of peppers, dried rosebuds, and Japanese white ginger. Sometimes, ras el hanout can even contain hashish or a Spanish fly. 

Duqqa is an Egyptian blend of herbs, toasted nuts, and spices such as cumin, sesame seeds, and coriander. The combination of these ingredients is ground into a coarse powder which can be used as a salad topping, a dip with olive oil and bread, or as a seasoning.

Its name is derived from the Egyptian Arabic word for to crush or to pound, referring to the method of production. Duqqa originated as peasant food and people mostly consumed it as a seasoning for bread. Due to its high protein and fat content, it provided sustenance throughout the day. 

Mitmita is an Ethiopian spice blend sold in the form of powder, consisting of ingredients such as cloves, cardamom, salt, cumin, ginger, cinnamon, and bird's eye chili. It is traditionally used as a dip for cooked and raw meat dishes, but it can also be used as a rub, or sprinkled on different foods.

Mitmita is even hotter than berbere, and it is often used in dishes such as kitfo or ful medames.

Hararat is a traditional spice mix commonly used in Libya. The word "hararat" in Arabic means "spices" or "heat," indicating its role as a warming and aromatic blend that enhances the flavors of various dishes. It is versatile and used to season a variety of dishes, such as meats, rice dishes, soups, and stews, making it a staple in regional cuisine.

The exact composition of hararat can vary depending on the region and household, but it often includes spices like cinnamon, cumin, coriander, allspice and chili flakes. These ingredients combine to create a complex and aromatic flavor profile that is both warm and slightly spicy. 

Suya spice, also known as Yaji, is a flavorful and aromatic spice blend traditionally used in West African cuisine, particularly in Nigeria, Ghana, and Cameroon. It is a key ingredient in making Suya, a popular street food that consists of skewered, grilled meat, usually beef, chicken, or goat, seasoned with this distinctive spice mix.

Suya spice gives the meat its characteristic fiery, nutty, and savory flavor. The spice blend typically includes ground peanuts as the base, providing a nutty flavor and texture, along with cayenne pepper or chili powder for heat, paprika for a mild, smoky flavor, ginger powder for warmth and a hint of sweetness, garlic powder for a savory, pungent flavor, and onion powder to enhance the overall depth of taste. 

Kan kan kan is an unusual spice blend that is popular in Burkina Faso. It consists of peanut powder, chili powder, allspice, and Maggi bouillon cubes. All of the ingredients are crushed and mixed together to create this delicate spice blend which is typically sprinkled over various grilled meat dishes.

The peanut powder imparts a grassy flavor, the chili powder gives the blend some needed heat, while the saltiness comes from bouillon cubes.