Mustard, fennel, fennugreek, anise, Rosemary, thyme, celery seed, basil, parsely, sage, oregano, dill, mint, sugar, and I'm sure numerous others that I don't know about or aren't used anymore were native to europe or available very early. Pepper, garlic, and other imported spices were desirable bc there were no local analogues, not because there were no flavor enhancers available.