Spices
Canonical ingredient category source list for Spices.
Ingredients in this category
Use each ingredient link to filter the recipes index.
- Black Pepper (Whole, Ground, Cracked, Tellicherry)
- Salt (Table, Sea Salt, Himalayan Pink, Kosher, Fleur de Sel, Smoked Salt)
- Paprika (Sweet, Smoked, Hot, Hungarian, Spanish)
- Cayenne Pepper (Ground, Whole Chili)
- Garlic Powder (Granulated, Minced, Roasted)
- Onion Powder (Granulated, Minced, Roasted)
- Cinnamon (Cassia, Ceylon, Saigon)
- Nutmeg (Whole, Ground)
- Cloves (Whole, Ground)
- Ginger Powder (Fresh, Dried, Ground)
- Mustard Seeds (Yellow, Brown, Black, Ground)
- Chili Powder (Mexican blend, Hot, Mild)
- Chipotle Powder (Smoked Jalapeño)
- Aleppo Pepper (Middle Eastern chili flakes)
- Urfa Biber (Turkish smoky chili flakes)
- Gochugaru (Korean red pepper flakes)
- Ancho Chili Powder (Dried Poblano Pepper)
- Guajillo Chili Powder (Mexican mild chili)
- Habanero Powder (Extra hot)
- Ghost Pepper Powder (Bhut Jolokia, extreme heat)
- Carolina Reaper Powder (World's hottest chili)
- Saffron (Threads, Powder)
- Sumac (Middle Eastern tart spice)
- Grains of Paradise (West African spice, pepper alternative)
- Mahlab (Mediterranean cherry seed spice)
- Fennel Pollen (Aromatic, licorice-like)
- Long Pepper (Similar to black pepper, but spicier)
- Cubeb Pepper (Tailed pepper, pungent)
- Nigella Seeds (Black cumin, Kalonji)
- Ajwain Seeds (Indian spice, similar to thyme)
- Cardamom (Green, Black, Ground)
- Star Anise (Whole, Ground)
- Mace (Outer layer of nutmeg)
- Allspice (Whole, Ground)
- Vanilla Beans (Madagascar, Tahitian, Mexican)
- Tonka Beans (Rich in vanilla-like aroma)
- Za'atar (Blend of thyme, sumac, sesame)
- Dukkah (Egyptian nut and spice mix)
- Ras el Hanout (Moroccan spice blend)
- Baharat (Middle Eastern all-purpose blend)
- Advieh (Persian spice mix)
- Turmeric (Whole, Ground, Fresh)
- Curry Powder (Madras, Hot, Mild, British-style)
- Garam Masala (North Indian blend)
- Tandoori Masala (For Indian BBQ & grilled meats)
- Chaat Masala (Tangy, salty spice mix)
- Asafoetida (Hing) (Used in Indian cuisine for umami)
- Fenugreek (Methi) (Leaves, Seeds, Ground)
- Coriander (Whole, Ground, Dried Leaves)
- Cumin (Whole, Ground, Black Cumin)
- Five-Spice Powder (Cinnamon, Clove, Fennel, Star Anise, Sichuan Pepper)
- Sichuan Peppercorns (Red, Green, Tingling effect)
- White Pepper (Used in Chinese cooking)
- Licorice Root (Used in herbal Chinese cuisine)
- Berbere Spice (Ethiopian chili-based blend)
- Peri-Peri Spice (Portuguese-African chili mix)
- Suya Spice (Nigerian peanut spice rub)
- Jerk Seasoning (Jamaican allspice-chili blend)
- Oregano (Mexican, Mediterranean, Greek)
- Basil (Dried, Sweet, Thai)
- Thyme (Common, Lemon, Wild)
- Rosemary (Dried, Fresh, Ground)
- Sage (Ground, Whole, Fresh)
- Marjoram (Similar to oregano)
- Bay Leaves (Turkish, California, Indian)
- Lemongrass (Dried, Fresh)
- Himalayan Pink Salt
- Smoked Salt (Applewood, Hickory, Mesquite)
- Flake Salt (Maldon, Fleur de Sel)
- Black Salt (Kala Namak, Indian volcanic salt)
- Persian Blue Salt (Rare salt from Iran)
- Herbes de Provence (Thyme, Marjoram, Rosemary, Oregano, Lavender)
- Quatre Épices (French Four-Spice mix)
- Adobo Seasoning (Garlic, Onion, Oregano, Turmeric)
- Achiote (Annatto Powder) (Used for color & flavor)
- Tajin (Mexican lime-chili seasoning)
- Shichimi Togarashi (Japanese seven-spice blend)
- Sansho Pepper (Japanese Sichuan pepper alternative)
- Kimchi Seasoning (Korean fermented chili blend)
- Harissa Paste (Tunisian chili paste)
- Gochujang (Korean fermented chili paste)
- Tamarind Paste (Tangy, used in Indian & Thai cuisine)
- Lao Gan Ma (Chili Crisp) (Spicy, umami-packed Chinese condiment)
- Smoked Paprika (Mild, Medium, Hot)
- Dried Shiitake Mushroom Powder
- Tomato Powder (Concentrated umami tomato)
- Dried Black Garlic Powder
- Fermented Black Peppercorns
- Black Garlic (Fermented, Sweet, Umami-rich)