By flavour
Hot, warm, sweet, earthy, citrus, smoky, floral, bitter, anise, sour, umami, numbing and herbal: what a spice tastes like, and what to reach for.
Hot and fieryChilli heat that builds and lingers: capsaicin in its many strengths.119Warm and sweet-spicedCinnamon, clove, nutmeg and allspice: the warmth of baking and mulled drinks.72Sweet and mellowVanilla, liquorice, paprika and fennel: soft, round and gentle.86Earthy and deepCumin, turmeric and fenugreek: the low, savoury base of a curry.70Citrus and brightCoriander seed, sumac, lemongrass and lime leaf: lemony and lifted.54Sharp and pungentMustard, horseradish, wasabi and black pepper: the bite that reaches the nose.146SmokySmoked paprika, chipotle and black cardamom: fire and smoke in a jar.16Floral and perfumedSaffron, rose, cardamom and lavender: aromatic, high and sweet.9BitterFenugreek, nigella and turmeric's edge: a bitterness that balances richness.40Anise and liquoriceStar anise, fennel, aniseed and tarragon: the sweet, cooling taste of anethole.15Sour and tartTamarind, amchur, sumac and dried lime: acid from the spice rack.20Savoury and umamiAsafoetida, fermented pastes and dried mushrooms: a deep, meaty savour.6Numbing and tinglingSichuan pepper and its cousins: a buzz on the lips rather than a burn.8Herbal and greenThyme, oregano, basil, curry leaf and bay: green, resinous and fresh.47