One of the most significant things I learned about the different cuisines in our project is all the different kinds spices and herbs our cultures use. It has been really cool to realize that just by using a different herb, a whole new flavor emerges from the same old food I always eat. At the grocery store, I have found myself wandering to the aisle where they keep the spices. I could just stare at all the different kinds and think about what it is, or how it would make a certain food taste. I’ve also been buying different herbs than the usual parsley, basil, and rosemary. Maka introduced me to Dill. It has been great using dill on the vegetables I always cook and getting a new flavor. Afghan and Pakistani foods use spices that are completely different than anything that Italian or Salvadorian food would have in it. Trying all of these different spices and herbs have broadened my thinking, and my taste buds. I will continue to cook and experiment with these new found herbs and spices from around the world.