Citrus and bright
Coriander seed, sumac, lemongrass and lime leaf: lemony and lifted.
Citrus spices smell of lemon, lime or orange without being citrus fruit. Coriander seed, lemongrass, kaffir lime leaf, sumac, lemon myrtle and dried lime are examples.
What makes them citrusy
Compounds such as citral, limonene and linalool carry the lemon and orange notes. Coriander seed has a lemony, floral taste, lemongrass is rich in citral, and sumac gives a sour fruitiness without a citrus fruit.
How cooks use them
They brighten curries, soups, grilled fish, salads and drinks. Southeast Asian cooking uses lemongrass and lime leaf in pastes and broths, Persian cooks use dried limes in stews, and Middle Eastern cooks dust sumac over kebabs.
Tips
Add citrus spices early to build a base, and late to keep a fresh note. Most lose their lift when cooked for a long time.
Citrus and bright on EveryMasala
The spices written up so far, best known first.
🇯🇵 Japan and 1 moreMyoga茗荷
The edible flower buds and shoots of a woodland ginger native to East Asia.Flower · Sharp and pungent · Citrus and bright
🇹🇼 Taiwan and 5 moreMountain pepper山胡椒
A citrusy tree fruit prized as a seasoning across Taiwan's indigenous cookingFruit · Citrus and bright
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Houttuynia: Agnieszka Kwiecień, Nova, CC BY-SA 4.0, source
- Sassafras: Randy Everette, CC BY-SA 3.0, source
- Hops: LuckyStarr, CC BY 2.5, source
- Myoga: Mariko GODA, CC BY-SA 3.0, source
- Grains of paradise: Lemmikkipuu, CC BY-SA 3.0, source
- Mountain pepper: LiChieh Pan / Flickr user: plj.johnny ( https://www.flickr.com/photos/, CC BY 2.0, source