Cinnamon, ginger, nutmeg, ... and citric acid. Having many cans of lemon pie filling, not a great brand, I and ginger to the crumb crust and citric acid to the lemon filling.
If you are familiar with Starburst candy, citric acid is the ingredient that "makes your mouth water".
I also make a lot of rice pudding and I add nutmeg to give it more flavor. Sherry and brandy are what it really needs, but I refuse to pay the prices.
Hey, wait! You know those two sisters Sherry and Brandy, too? And here I was thinking they were my little secret. (By the way, they never charge me! Hmmmmm.)
Garlic is my favorite too. I like all of the savory ones as well...rosemary, thyme, basil, sage, cumin, tumeric, etc. I use chives a lot as well as crushed red pepper and paprika. And then sometimes I cook my food plainly without added flavors just to enjoy the actual food, especially veggies.
I consider garlic a vegetable. Same with ginger, turmeric, or horseradish root. Herbs to me are little, green, and aromatic. Or which I use mostly dill, parsley, and cilantro, depending on what I am making. Not everything is good with them. Occasionally a mint. Dill with soups, root vegetables. Parsley with kasha varnitchkes or tabouli. Cilantro with whole wheat pasta. I bruise them fist. Occasionally rosemary with parsnips, sage with carrots, and or course basils in pestos or noodles.
Patchouli 