Here are 10 seeds commonly used as spices.

Cumin Seeds, adds warm, earthy flavor to various dishes, especially in indian and middle eastern cuisines.

Fennel Seeds, offers a mild, sweet licorice flavor; used in mediterranean and indian cooking.

Cardamom Seeds, known for their warm, sweet, and slightly floral flavor, used in both savory and sweet dishes globally.

Coriander Seeds, known for a citrusy, slightly sweet taste; used whole or ground in curries and sauces.

Anise Seeds, has a sweet, licorice-like flavor; used in baked goods, sauces, and liqueurs.

Nigella Seeds, adds a peppery, slightly bitter taste; used in Indian breads and middle eastern dishes.

Caraway Seeds, adds a nutty, bittersweet flavor to breads, sausages, and stews, especially in european cuisine.

Fenugreek Seeds, bitter and nutty, often used in curry powders and to flavor sauces and stews.

Celery Seeds, small, potent seeds used for pickling, soups, and dressings, with a concentrated celery flavor.

Mustard Seeds, available in yellow, brown, and black varieties; adds a spicy, pungent flavor to pickles, dressings, and curries.