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Another for Sriracha. Not so secret, I guess. =)
Cumin for a bit of smoky pungency, paprika for color. Another vote for vinegars, they really brighten up the flavors of a dish. Fresh lemon juice works, too.
I mostly use Kosher salt, but I've been using more sea salt recently. Again, it's the fresh, bright flavor it brings to a dish. Both of these do taste saltier than table salt, could be because of the non-uniform grain structure/size produces more surface area etc etc. Either way, they just taste good.
Probably doesn't count, but my cast iron pan. The fond that's produced after you sear a steak or chicken breast is perfect for building up and layering flavors.
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