Every spice in the world II

This is a list of every spice I have found information about so far, with categories to show how each would generally be used. For a spice to be included on this list, it must be aromatic, dry or available dried, come from a part of a plant other than a leaf or green stem, and be used primarily as a food additive. Each item on this list is meant to represent a category of spices and every variety of a given category may not be listed depending on how distinct each is.
This list is organized into categories based on their general use. These categories are defined primarily by flavor, and are not necessarily composed entirely of spices from a certain region or that  come from a certain part of their plant. Spices in a given category may be substituted for each other in some circumstances, but do not have identical flavors.
This list includes the part of the plant that each spice comes from, to make it easier to search for whole.

Categories

Sweet spices:
Anetholes - Similar to licorice
Bittersweets - Similar to chocolate or coffee
Eugenols - Similar to cinnamon, nutmeg, or cloves
Florals - Tastes floral
Fruits - Tastes sweet like fruit
Gingers - Similar to ginger
Nuts - Tastes nutty
Pines - Tastes grassy or like pine
Vanillas - Similar to vanilla

Savory spices:
Alliums - Similar to onion or garlic
Corianders - Similar to coriander
Cumins - Similar to cumin
Sours - Tastes sour

Astringent spices:
Bitters - Tastes bitter
Mustards - Similar to mustard
Peppercorns - Peppery (piperine)
Peppers - Spicy (capsaicin)


Eugenols:
African nutmeg kernels
Allspice berries
Avens root
Betel root
Calamus root*
Cardamom pods
Cassia buds
Cassia cinnamon sticks
Ceylon cinnamon quills
Cloves
Korarima seeds
Mace blades
Nutmeg kernels
Rampatri blades
Spicebush berries
White cinnamon bark
Wild carrot seeds

Anetholes:
Anise seeds
Angelica seeds
Bay laurel berries
Fennel pollen
Fennel seeds
Licorice root
Musk mallow seeds
Perilla seeds
Sassafras root
Spikenard root
Star anise pods

Florals:
Chamomile flowers
Elderflower
Jasmine flowers
Lavender buds
Lotus stamens
Nagkesar buds
Orris root
Rose flowers
Roselle flowers
Safflower
Saffron threads

Fruits:
Akudjura fruit
Amla fruit
Annatto seeds
Black garlic bulbs
Prekese fruit
Sweet paprika peppers
Tena’adam berries
Tomato fruit

Bittersweets:
Carob fruit
Chicory root
Coffee beans
Cocoa beans
Locust bean seeds
Wattleseed

Nuts:
Chia seeds
Chironji seeds
Coconuts
Mahleb seeds
Poppy seeds
Sesame seeds
Tola seeds

Pines:
Frankincense tears
Greater galangal root
Juniper berries
Mastic tears
Myrtle berries
Paracress flowers
Vetiver root

Vanillas:
Leptotes bicolor flowers
Maca root
Tonka beans*
Vanilla beans

Corianders:
Capers
Caraway seeds
Celery seeds
Chameleon plant root
Coriander seeds
Hogweed seeds
Lovage seeds
Radhuni seeds
Nasturtium seeds
Nigella seeds

Sours:
Asam gelugur fruit
Amchoor
Anardana seeds
Barberry
Citrus fruit
Kachri
Keluak fruit
Kokum fruit
Kudampuli fruit
Sumac berries
Tamarind fruit

Gingers:
Fingerroot
Ginger root
Ginseng root
Lesser galangal root
Mango ginger root
Zedoary root

Cumins:
Ajwain seeds
Black cardamom pods
Cumin seeds
Jakhya seeds
Kalajeera seeds

Alliums:
Asafoetida tears
Country onions
Country onion bark
Divida bark
Garlic cloves
Onions
Rondelles

Peppercorns:
Alligator pepper seeds
Black peppercorns
Chiloe berries
Cubeb peppercorns
Dorrigo peppercorns
Grains of paradise
Grains of Selim
Kawakawa seeds
Long peppercorns
Nasturtium flowers
Njangsa seeds
Pink peppercorns
Sansho peppercorns
Spiked pepper pods
Szechuan peppercorns
Tasmanian pepperberries
Uziza peppercorns
Voatsiperifery peppercorns

Mustards:
Fenugreek seeds
Garlic mustard root
Golpar seeds
Horseradish root
Kapok buds
Mustard seeds
Turmeric root
Wasabi root

Peppers:
Aji panca peppers
Aleppo peppers
Ancho chili peppers
Cascabel peppers
Cayenne peppers
Chipotle peppers
Guajillo chili peppers
Gochugaru peppers
Hot paprika peppers
Pasilla peppers
Urfa biber peppers

Bitters:
Alkanet root
Bistort root
Hop flowers
Kittley berries
Moringa bark