I don't know about you, but when I'm cooking, I don't always know what spices will mesh well with the direction I'd like to take with my entree. For instance, I'd love to not be so reliant on packet spice mixes (which are INSANELY high in sodium) when I make chili -- but what loose spices are inherently Tex-Mex? When and to what would I add sage? And if I want to make an Asian inspired dish, can I get away with using red-pepper flakes, or are they mainly for Italian-inspired cuisine.
Luckily for us, McCormick has created this delightful little infographic that you and I can now consult for all of our spice pallet dilemmas.