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.

PartSeed Bark Root Flower Fruit Chilli Leaf Resin Bulb Stigma Blend Paste Seasoning

MealBreakfast Lunch Dinner Supper Snacks and tea time Drinks Desserts and sweets Street food Pickles and preserves Feasts and banquets

🇵🇪 Peru and 5 moreChili pepperchīlli The pungent berry of the Capsicum plant, used to add heat to dishes worldwide.Fruit · Hot and fiery · Earthy and deep

🇮🇳 IndiaChammanthi podi A dry coconut and spice condiment from Kerala that preserves fresh chutney for months.Hot and fiery · Earthy and deep

🇴🇲 Oman and 3 moreDried lime Sun-dried limes from the Persian Gulf, used whole or ground to add sour depth to Middle Eastern dishes.Fruit · Sour and tart · Earthy and deep

🇮🇳 IndiaErode TurmericErodu Manjal A Geographical Indication turmeric from Tamil Nadu with high curcumin content.Root · Earthy and deep · Bitter

🇮🇳 India and 4 moreCurry paste A blended mixture of spices and aromatics used as the base for curries in Asia.Warm and sweet-spiced · Earthy and deep

🇹🇷 Turkey and 5 morePoppy seed The tiny kidney-shaped oilseed of the opium poppy, used in baking and cooking across Europe and South Asia.Seed · Earthy and deep

🇾🇪 Yemen and 1 moreZhugسحوق A Yemeni hot sauce of crushed chilies, garlic, and corianderHot and fiery · Sharp and pungent

🇱🇾 Libya and 1 morePilpelchumaפלפלצ'ומה A steamed chili and garlic paste from Libyan Jewish cuisine, now common in Israel.Hot and fiery · Sharp and pungent

🇲🇽 Mexico and 5 moreAnnatto The orange-red pigment from achiote seeds used as a natural food coloring and mild spice.Seed · Earthy and deep · Sweet and mellow

🇲🇽 Mexico and 5 morePaprika A red powder made from dried Capsicum annuum peppers, used to colour and flavour dishes across Europe and the Middle EasSeed · Sweet and mellow · Hot and fiery

🇮🇳 India and 4 moreCurry powder A Western adaptation of Indian spice blends for cooking sauces and stews.Blend · Warm and sweet-spiced · Earthy and deep

🇮🇷 Iran and 2 moreAsafoetida A pungent gum-resin from the Ferula plant, used as a garlic and onion substitute in South Asian cooking.Resin · Sharp and pungent · Earthy and deep

🇪🇹 Ethiopia and 1 moreBerbereበርበሬ (bärbäre) A complex Ethiopian spice blend built on chili peppers, coriander, and ginger.Hot and fiery · Warm and sweet-spiced 🇯🇴 Jordan and 5 moreBaharatبهارات A versatile Middle Eastern spice blend used to season meats and soups.Warm and sweet-spiced · Sharp and pungent

🇬🇪 GeorgiaKhmeli suneliხმელი სუნელი A flexible Georgian blend of dried herbs and seeds for stews and meats.Blend · Warm and sweet-spiced · Earthy and deep

🇪🇹 EthiopiaMitmitaሚጥሚጣ A fiery Ethiopian spice blend of bird's eye chilies, cardamom, and cloves.Blend · Hot and fiery · Warm and sweet-spiced

🇨🇳 China and 5 moreChili oil辣椒油 A red condiment of infused vegetable oil and hot peppers used across Asia and Europe.Hot and fiery · Smoky

🇧🇩 Bangladesh and 2 morePanch phoronপাঁচ ফোড়ন A Bengali blend of five whole seeds used to temper dishesBlend · Bitter · Warm and sweet-spiced

🇾🇪 Yemen and 1 moreHawaijحوايج A ground Yemeni spice blend used for soups, coffee, and everyday cooking.Warm and sweet-spiced · Earthy and deep 🇮🇷 IranAdviehادویه A fragrant blend of spices used to season rice and stews in Iranian cooking.Warm and sweet-spiced · Sweet and mellow

🇨🇳 China and 1 moreGarlic powder A dry, savory spice made from dehydrated and ground garlic cloves.Seed · Sharp and pungent · Earthy and deep

🇬🇭 GhanaShitoshitor din A dark, spicy sauce made from fried fish and peppers, central to Ghanaian cooking.Hot and fiery · Sharp and pungent

🇲🇽 MexicoCascabel chili A dried Mexican pepper with loose seeds that rattle like a bellHot and fiery · Smoky

🇮🇳 IndiaIdli podiஇட்லிப் பொடி A coarse South Indian spice mix of roasted lentils and chillies, served with oil or ghee.Hot and fiery · Earthy and deep

🇮🇹 ItalyRed Sulmona GarlicAglio rosso di Sulmona A traditional garlic cultivar from the Abruzzo region of Italy, grown on the Sulmona plateau.Bulb · Sharp and pungent · Earthy and deep

🇫🇷 FranceSel gris A coarse, moist sea salt harvested from the bottom of French salt pans.Sharp and pungent · Earthy and deep

🇮🇳 India and 5 moreCumin The dried seed of a small parsley-family herb, used whole or ground in many world cuisines.Seed · Warm and sweet-spiced · Earthy and deep

🇮🇳 India and 5 moreTurmericहल्दी The dried rhizome of a tropical ginger relative, prized for its golden color and earthy bite.Root · Warm and sweet-spiced · Bitter 🇮🇳 IndiaRamanathapuram Mundu chilli A round, mild red chilli from Tamil Nadu with a GI tag.Chilli · Hot and fiery · Earthy and deep

🇬🇪 GeorgiaSvan saltსვანური მარილი A moist, aromatic spice blend from the Georgian mountains, combining herbs with salt.Sharp and pungent · Earthy and deep

🇵🇪 Peru and 4 moreRocoto A hairy-leaved Andean pepper with black seeds and a distinct cucumber aroma.Fruit · Hot and fiery · Earthy and deep

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

Panch phoron: Wiki-uk, CC BY-SA 3.0, source
Paprika: Takkk, CC BY-SA 3.0, source
Idli podi: Booradleyp1, CC BY-SA 4.0, source
Garlic powder: John Phelan, CC BY-SA 3.0, source
Chili pepper: Takeaway, CC BY-SA 4.0, source
Red Sulmona Garlic: Marica Massaro, CC BY-SA 4.0, source
Curry powder: Slick, CC0, source
Berbere: Badagnani, CC BY 3.0, source
Khmeli suneli: А. Кабанов, CC0, source
Turmeric: J.M.Garg, CC BY 3.0, source
Cumin: Sanjay Acharya, CC BY-SA 3.0, source
Rocoto: The original uploader was Lrothc at English Wikipedia ., CC BY-SA 2.5, source
Pilpelchuma: מאור עטיה, CC BY-SA 4.0, source
Asafoetida: Toyah, CC BY-SA 3.0, source
Cascabel chili: Jessica and Lon Binder, CC BY 2.0, source
Annatto: Porto Neto, CC BY-SA 4.0, source
Poppy seed: Odedr, Public domain, source
Zhug: DonIncognito, CC BY-SA 3.0, source
Curry paste: Ryan Snyder, CC BY 2.0, source
Erode Turmeric: Sivaranjani, CC BY-SA 3.0, source
Chili oil: Alpha, CC BY-SA 2.0, source
Sel gris: Stéphane Gourichon, CC BY-SA 4.0, source
Shito: Flixtey, CC BY-SA 4.0, source
Svan salt: Jelger Groeneveld, CC BY 2.0, source
Dried lime: Theinfo, CC BY 3.0, source
Hawaij: Mx. Granger, CC0, source
Chammanthi podi: Ranjithsiji, CC BY-SA 3.0, source
Mitmita: Caffe Vita, CC BY 2.0, source