I especially like hot and sweet dishes (for example chinese stir fry's and thai curry snd noodle dishes).Indian and Sri Lankin food is a real treat for me. (Cumin I believe, is an ingredient in Indian Curry).

My list:

Oyster sauce is my favourite. I use it widely in cooking.

Hoisin sauce is another favourite, and also hot Asian chili sauce.

Curry, Indian or red thai is also a favourite in my cooking.

I use plum sauce and Apricot jelly to sweeten up my stir frys, to offset the hot sauces.I use demara sugar and molassess in (from scratch) BBQ sauces.

I liberally use Ginger, black pepper, onion powder (differenrt than onions) and chicken powder.

I use Basil in tomato sauces, and soups/chowders.

Tobasco (green and red)has many uses, beyond Chicken Gumbo, which I like to cook. I also use Frank's hot sauce and Chinese hot chili sauce..

I use Sherry (the booze) for flavour in many dishes.

I am never out of Lea and perrins Worchester sauce, and use it alot.

Old Bay Powder is nice, especially in fish chowders.

Somertimes I also use chinese five spice powder, (but it tends to overpower other ingredients)