Latin herbs and spices, like cilantro
Cardamom is a great spice that I use often when making rice. These fibrous pods are cracked open and added to soups, stews and other dishes. Make sure to remove the pods when finished cooking as they are inedible.
Rose water has long been a favorite of mine. I love to drizzle it over desserts, like chocolate cake or vanilla ice cream. You can find it at most middle eastern markets.
I was not familiar with capuaçu [pronounced coo-poo-ah-sue]. After a bit of research, I found it is the next big super fruit (think açai berry and mangosteen of the past). This tropical fruit grows wild in Brazil and is related to cacao (the bean that we get chocolate from). The capuaçu has a chocolaty taste similar to its cousin and is sweeter than the açai berry. Locally in Brazil, it is used in desserts. Drinks, jams and jellies are also made from the pulp. It is full of antioxidants and phytonutrients.
I look forward to seeing what new unique ways all of these ingredients will be use.