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Elevating any good dish to a great dish starts with adding more than just salt and pepper. Salt and pepper are great bases, but don't do too much in the way of actually adding flavor. Here I'm going to go over seasoning your food, different spices and flavorings, the differences between them, and what foods they pair best with.
The purpose of seasoning is to enhance and intensify the natural flavor of a food without changing the flavor. Salt, pepper, oils, herbs, and spices all fall under the blanket term of a seasoning. Flavoring is to change the original flavor of a food, like when making regular cake batter into chocolate cake batter or adding vanilla extract. An herb is any plant with leaves, seeds, and flowers that can be used to season foods. A spice is an aromatic vegetable seasoning, typically pungent or strongly flavored, that is used to season food.
Basic seasonings that go with just about anything include salt, pepper, garlic (garlic powder works great too), onion powder, and MSG. These give a great savory umami flavor to any food you prepare. I know that there tends to be controversy surrounding MSG as a whole, but unless you have an MSG allergy or sensitivity, it isn't actually bad for you, and the stigma surrounding MSG usually stems from racist origins against Chinese people.
Spice blends are typically blends of varying seasonings that vary by cuisine type. For example, Italian, Creole, and Cajun seasonings are all spice blends that work best with their respective cuisines, and there are so many more spice blends. My best tip with seasoning food is to just try out different blends, including your own combinations, and see what you like best on your food. Toasting spices and using fresh herbs are also a great way to improve your food's flavor, but are by no means necessary if you don't have the time, energy, or resources to do so.
This seasoning list is by no means exhaustive, but will include the more common seasonings and what types of food and cuisines they work best in.
Allspice
used in Cajun, Creole, Caribbean, and Mexican cooking
despite its name, allspice is a single spice, given its name due to having flavor notes of several spices in one
allspice pairs well with pork, bringing out its natural sweetness
Anise
used in Indian and Middle Eastern cooking
anise has a very similar flavor to licorice due to the production of a compound called anethole
Basil
used in Cajun, Creole, Italian, Mediterranean, Mexican, Spanish, and Thai cooking
works well on beef, giving it nice, fresh notes
fresh basil is usually better to use, giving dishes a fresher flavor, but dried is also fine if you cant get fresh
Bay Leaves
used in Cajun, Creole, Indian, Mediterranean, and Spanish cooking
works well in rice and is excellent in marinading meat or making stocks, giving the food a good, well rounded flavor
Caraway
used in Cajun, Creole, Mediterranean and Middle Eastern cooking
caraway, to be used to its full potential, should be toasted before using it in a dish
caraway should be added to dishes either in a sachet (a small bag typically made of cheesecloth, for steeping in liquid), or crushed to add to a dish
Cardamom
used in Cajun, Creole, Indian, Mediterranean, Middle Eastern, and Thai cooking
cardamom is a spice that is slightly sweet and brings a warm flavor to a dish, and should be toasted to bring out its full potential
Cayenne Pepper
used in Cajun, Creole, Mexican, and Spanish cooking
cayenne brings a kick to any food you put it in, and if you aren't big on spicy foods, either skip it entirely or only use a pinch of it
cayenne works well with beef, and is excellent in chilis, soups, and stews
Celery Seed
used in Cajun and Creole cooking
celery seed works great in many kinds of food, from meat to vegetables to potatoes, and has a nice strong flavor similar to that of a peppercorn
Chiles
used in Cajun, Creole, Caribbean, Chinese, Indian, Mediterranean, Mexican, African, and Thai cooking
chiles come in many varieties, different chiles being used for different cuisines
chiles are also able to be dried and ground into chile powder, which will be named according to what chile was used to make it
chiles can also be made into chili powder, but will not be the same as a pure chile powder, as it will typically be mixed with other herbs and spices; to find out exactly what's in your chili powder aside from chiles, you will have to read the label on your container of it, as they vary
Crushed Red Pepper
used in Italian cooking
often used to add spice or as a garnish
if you are not a fan of spice, crushed red pepper should ideally be omitted entirely as it is very spicy and leaves a burning sensation in the mouth if you bite into a flake
Cinnamon
used in Cajun, Creole, Caribbean, Chinese, Indian, Mediterranean, MexiAfrican, Spanish, and Thai cooking
cinnamon is more versatile than people may think, pairing well with beef, chicken, and pork in small amounts, adding a mild sweetness and spice
Cilantro
used in Mexican, Mediterranean, and Spanish cooking
cilantro works as a garnish atop a dish, or in salsa and other dips, in dressings, and seasoning on rice
cilantro pairs well with lime in dishes
Cloves
used in Cajun, Creole, Caribbean, Chinese, Indian, Spanish, and Thai cooking
cloves are a very pungent and aromatic spice, often used alongside cinnamon and nutmeg in spiced drinks
cloves are most traditionally used in Indian dishes, but are used in a variety of cuisines overall
Coriander
used in Indian, Mediterranean, and Mexican cooking
coriander is the seeds of the cilantro herb, with a different flavor
coriander seeds have the best possible flavor when toasted and ground
Cumin
used in Indian, Mediterranean, Mexican, Middle Easter African, and Thai cooking
cumin is best when toasted before using
cumin adds a nice warmth and spice to a dish without being overpoweringly spicy, and works well in soups and stews
Dill
used in Cajun and Creole cooking
dill is commonly associated with pickles, and has a good sharp, fresh flavor that works great in creamy dressings and dips, and is also an excellent seasoning to use on chicken
Rosemary
used in Mediterranean and Spanish cooking
pairs well with thyme
best when out into a sachet to steep, or ground, as rosemary has a very toothy and unpleasant texture to bite into
rosemary pairs well with a lot of different dishes, and is an all around excellent seasoning to use with other herbs
rosemary, in my opinion, goes best on potato based dishes and chicken
Thyme
used in Cajun, Creole, Mediterranean, Mexican, and Spanish cooking
pairs well with rosemary
thyme has a lemony flavor that works well with lots of different dishes, especially chicken
Oregano
used in Cajun, Creole, Italian, Mediterranean, Mexican, and Spanish cooking
oregano is a staple in any Italian dish, often paired with other Italian seasonings such as basil and garlic
Onion
used in Cajun, Creole, Caribbean, Indian, Italian, Mediterranean, African, and Thai cooking
versatile and works great in just about any dish, whether fresh, dried, or powdered
Fennel Seed
used in Chinese, Indian, and Mediterranean cooking
fennel seed comes from the fennel plant, which is also cooked and added to dishes as a vegetable
fennel seed pairs especially well with seafood and pork, giving a mild licorice, herby flavor and sweetness to any dish
Fenugreek
used in Indian and Mediterranean cooking
fenugreek is most commonly used in curry powders, teas, and spice blends, and is also used in a medicinal fashion
Garlic
used across all cuisines
garlic is excellent in both fresh and powdered forms; you can also buy things like garlic salt for seasoning dishes
garlic pairs well with just about any savory dish or meat
Ginger
used in Caribbean, Chinese, Indian, Mediterranean, African, and Thai cooking
adds a pleasant, sharp spice and works great in Asian dishes and in soups, sauces, and stews
fresh ginger has a sharper note to it, and powdered ginger also works well
Mustard Seed
used in Chinese and Indian cooking
mustard seed has a hot bite and works well in powdered form to add a slight kick to dishes
mustard seed powder is used in things like homemade mayonnaise and adds a nice flavor
Mace
used in Cajun, Creole, Caribbean, Indian, Mediterranean, and Thai cooking
mace is most often used in spice blends like curry powder and is a key ingredient in dishes like curries and garam masala and lends itself well to spicy foods
Nutmeg
used in Caribbean, Indian, Mediterranean, Mexican, Middle Eastern, and Thai cooking
nutmeg is often used in spice blends for things like pumpkin pie, eggnog, and chai tea in combination with cinnamon and clove
do not exceed 1-2mg of nutmeg in a day, as it can be unsafe, and toxic reactions can occur at 5mg and above
Paprika
used in Cajun, Creole, Mediterranean, and Spanish cooking
paprika has many different varieties, and adds the best flavor when toasted beforehand
paprika is versatile and adds a sweet, warm flavor to any dish, and pairs well with many meats
Parsley
used across all cuisines
often used as a garnish, parsley has a light herby note and while it doesn't often add much of a flavor, it adds a nice pop of green as a garnish on any plate
Peppercorns
used across all cuisines
there are many varieties of peppercorns, including black, white, pink, green, Szechuan, and long peppercorns
pairs well with any type of cooking and often stands alongside salt
black pepper is the most commonly used peppercorn, but every type has its use
Salt
used across all cuisines
there are several kinds of salt, including salts with other seasonings or flavors mixed in or infused
salt is an incredibly helpful tool in enhancing any food's flavor
Saffron
used in Cajun, Creole, Indian, Mediterranean, African, and Spanish cooking
saffron is an aromatic and expensive spice, used for flavoring and coloring
Sage
used in Mediterranean and Mexican cooking
sage is very herbal and aromatic and pairs well with heavy dishes to add a light freshness
sage is in the mint family, with a mild minty flavor to it
Sesame Seeds
used primarily as a garnish, commonly in Asian cooking
Star Anise
used in Chinese and Indian cooking
star anise is typically added whole (usually with a sachet or picked out at the end) to stews, soups, and in savory recipes with meats
it can also be used in drinks to infuse flavor
Sumac
used in Middle Eastern and Mediterranean cooking
sumac is used in everything from rubs to marinades to dressings, pairing well with vegetables, as well as lamb, chicken, and fish
its best use is sprinkled onto food at the end as a flavor enhancer and garnish
Turmeric
used in Chinese, Indian, Mediterranean, Middle Eastern, and Thai cooking
Turmeric works well in just about anything, and can be incorporated into foods like smoothies, baking, and anything else you may want
turmeric also works well for gut issues and pain as an anti-inflammatory spice (this doesn't mean that you should solely rely on turmeric for any issues you may be having, and I do not at all claim it as some kind of wonder spice)
Spice Blends
Note: Whenever you buy spice blends, be sure to check the labeling and ingredients! Certain fillers can contain gluten, even if only in trace amounts, which can cause harm to someone who is gluten sensitive.
Moroccan ras el hanout: fenugreek, cinnamon, clove, coriander, cumin, cardamom, cinnamon, mace, chili powder
Moroccan chermoula: onion, garlic, dried cilantro, chili pepper, cumin, black pepper
Ethiopian berbere: chile, garlic, ginger, salt, koreima, shallots, ajwain, nigella, coriander, clove, cinnamon, besobela, fenugreek, thyme, rosemary
Egyptian dukkah: hazelnuts, sesame seeds, coriander, cumin
Jamaican jerk: allspice, nutmeg, black pepper, thyme, cayenne pepper, paprika, sugar, salt, garlic, ginger
Mexican recado rojo: anatto, dried oregano, cumin, clove, cinnamon, black pepper, allspice, garlic
Cajun blackened seasoning: paprika, mustard powder, garlic, black pepper, onion, dried oregano, cumin, caraway, crushed red pepper, cayenne, thyme, celery seed, bay leaves
Pumpkin Spice: cinnamon, ginger, allspice, cloves, nutmeg, cardamom
Chinese Five Spice: star anise, cinnamon, fennel, Szechuan pepper (or black pepper)
Japanese Shichimi togorashi: sansho, mustard, poppyseed, sesame seed, dried mandarin peel
Japanese curry powder: cumin, cinnamon, turmeric, coriander, fenugreek, black pepper, cardamom, clove, bay leaves, ginger, dried oregano, dried sage, cayenne, Szechuan pepper, mace
Quatre epices: black pepper, nutmeg, clove, cinnamon
Fines herbes: dried chervil, tarragon, parsley, chives
Herbes de Province: dried marjoram, savory, thyme, basil, chervil, rosemary, fennel, lavender
Garam masala: cumin, coriander, cardamom, black pepper, clove, mace, cinnamon
Panch phoran: cumin, fennel, nigella, fenugreek, mustard
Za'atar: marjoram, oregano, thyme, sesame, sumac
Zhug: cumin, cardamom, garlic, chile
Baharat: black pepper, cumin, cinnamon, clove
Italian Seasoning: basil, oregano, rosemary, thyme, marjoram
Creole Seasoning: onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika, salt
Cajun Seasoning: salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, crushed red pepper flakes
Old Bay: celery salt, paprika, black pepper, cayenne pepper, mustard, nutmeg, cinnamon, cardamom
Taco Seasoning: chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, salt, black pepper
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