Dried mango (amchoor) powder is a sneaky all-star ingredient.
It adds a tangy-ness to food without being sour. Instead of lemon or lime’s brightness, it adds depth. And unlike sumac, it changes almost nothing about the food visually since it’s such a fine powder.
Obviously it’s super in curries, but I’ve also added it to non-West Asian food like chili and smoothies with great effect. I imagine it would also work well in marinades, salad dressing, all sorts of things.
Another sleeper ingredient (at least to my palate!) is black salt. It’s got a pink tinge, confusingly. It has a distinct sulfurous smell which makes it super useful in vegan egg salad recipes, but I imagine it would be great in other stuff as well.