Earthy and deep
Cumin, turmeric and fenugreek: the low, savoury base of a curry.
Earthy spices have a deep, savoury, slightly dusty flavour. Cumin, turmeric, coriander seed, fenugreek and black cardamom give food a rounded, grounded base.
What makes them earthy
Cumin contains cuminaldehyde, a warm, musky compound. Turmeric tastes of soil, ginger and a little bitterness. Black cardamom adds smoke and camphor. They hold the flavour together under brighter spices.
How cooks use them
They form the base of curry powders, chilli, tagines, falafel and many bean dishes. They are usually cooked in oil early, to remove rawness, and are often combined with sweeter or more sour notes.
Cautions
Overuse can make food taste muddy. A small pinch of a brighter spice, such as coriander or lemon, restores balance.
Earthy and deep on EveryMasala
The spices written up so far, best known first.
🇮🇳 India and 3 moreGaram masalaगरम मसाला
A ground blend of warm spices from the Indian subcontinent used to finish curries and stews.Blend · Warm and sweet-spiced · Sharp and pungent
🇱🇧 Lebanon and 5 moreZa'atarزَعْتَر
A Levantine blend of dried herbs, sumac, sesame seeds, and salt used in breads and dips.Blend · Earthy and deep · Citrus and bright
🇯🇵 JapanShichimi七味唐辛子
A Japanese seven-ingredient spice blend for finishing soups and noodlesBlend · Hot and fiery · Citrus and bright
🇪🇹 EthiopiaMitmitaሚጥሚጣ
A fiery Ethiopian spice blend of bird's eye chilies, cardamom, and cloves.Blend · Hot and fiery · Warm and sweet-spiced
🇬🇧 United Kingdom and 2 moreMixed spice
A British blend of cinnamon, nutmeg, and allspice for sweet bakingBlend · Warm and sweet-spiced · Sweet and mellow
🇮🇩 Indonesia and 5 moreIndonesian cinnamon
A strong, affordable bark from Sumatra used as a common spice and oil source.Bark · Warm and sweet-spiced · Sharp and pungent
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.