Spices for snacks and tea time
Spiced nuts, crisps, fritters, chaat and everything eaten between meals.
Snacks are where spice is often most playful, with crisp, salty, sour and hot flavours coated in seasoning mixes made to eat between meals.
Savoury snacks
Indian chaat uses chaat masala, with black salt, amchur and cumin. Mexican snacks use chilli and lime, as with tajin on fruit. Japanese rice crackers use shichimi and nori, and North American popcorn and chips use paprika, onion, garlic and cheese powder.
Nuts and seeds
Roasted nuts and seeds are coated in spice mixes from many places, such as dukkah in Egypt, masala peanuts in India and chilli-lime peanuts in Mexico.
Tea time
Tea-time snacks, such as samosas, pakoras, scones and biscuits, bring spice to the afternoon. Cardamom biscuits, ginger cake and spiced fritters are typical.
Snacks and tea time on EveryMasala
The spices written up so far, best known first.
🇱🇾 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
🇮🇳 IndiaChammanthi podi
A dry coconut and spice condiment from Kerala that preserves fresh chutney for months.Hot and fiery · Earthy and deep
🇦🇺 AustraliaBush tomatokutjera
The dried fruit of a native Australian nightshade shrub, traditionally eaten by Aboriginal peoples.Fruit · Sweet and mellow · Earthy and deep
🇲🇽 Mexico and 1 moreChipotle
Smoke-dried ripe jalapeño peppers used in Mexican and Tex-Mex cookingChilli · Hot and fiery · Smoky
🇲🇽 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
🇦🇺 AustraliaWattleseed
The edible seed of Australian Acacia trees, traditionally ground into flour by Aboriginal Australians.Seed · Sweet and mellow · Earthy and deep
🇲🇽 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 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
🇲🇽 Mexico and 5 moreJalapeño
A medium-sized Capsicum annuum cultivar from Mexico known for its green pods and moderate heat.Chilli · Hot and fiery · Earthy and deep
🇱🇧 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
🇨🇳 China and 4 moreFingerrootกระชาย
The finger-shaped rhizome of a tropical ginger relative, used fresh or pickled in Southeast Asian cooking.Sharp and pungent · Citrus and bright
🇬🇷 Greece and 4 moreThyme
The dried leaves of a Mediterranean mint-family herb, used to perfume stews and baths alike.Leaf · Earthy and deep · Warm and sweet-spiced
🇯🇵 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
🇨🇳 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
🇸🇾 Syria and 1 moreAleppo pepperفلفل حلبي
A moderately spicy, fruity flake from Syria and Turkey, named for the city of Aleppo.Chilli · Hot and fiery · Sweet and mellow
🇾🇪 Yemen and 1 moreHawaijحوايج
A ground Yemeni spice blend used for soups, coffee, and everyday cooking.Warm and sweet-spiced · Earthy and deep
🇫🇷 France and 5 moreFleur de sel
A hand-raked crust of sea salt crystals gathered from evaporation pans.Earthy and deep
🇰🇭 CambodiaKampot pepperម្រេចកំពត
A Cambodian cultivar of black pepper with a protected geographical indication status.Seed · Sharp and pungent · Earthy and deep
🇬🇧 United Kingdom and 2 moreMixed spice
A British blend of cinnamon, nutmeg, and allspice for sweet bakingBlend · Warm and sweet-spiced · Sweet and mellow
🇨🇳 China and 2 moreCrushed red pepper
Dried and crushed chilli peppers, often with seeds, used as a spicy condiment.Chilli · Hot and fiery · Earthy and deep
🇨🇳 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
🇺🇸 United States and 1 moreNew Mexico chilechile de Nuevo México
A cultivar group of Capsicum annuum from New Mexico, valued for its smoky flavor and range of heat levels.Sharp and pungent · Sweet and mellow
🇮🇳 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
🇮🇳 India and 1 moreChar magazचार मगज
A blend of four melon seeds used to thicken and enrich dishes in South AsiaSweet and mellow · 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
🇪🇸 SpainPaprika Tap de CortíPimentón de Mallorca
A sweet, sun-dried ground pepper from the Balearic Islands, prized for its deep red colour and antioxidant properties.Seed · Sweet and mellow · Earthy and deep
🇫🇷 FranceSel gris
A coarse, moist sea salt harvested from the bottom of French salt pans.Sharp and pungent · Earthy and deep
🇺🇸 United States and 1 moreChimayó pepper
A prized New Mexico chile cultivar known for its sweet, smoky flavor and twisted dried pods.Chilli · Sweet and mellow · Smoky
🇸🇩 Sudan and 5 moreTamarind
The sweet and sour pulp of a tropical tree pod used in sauces and drinks.Fruit · Sweet and mellow · Sour and tart
🇮🇳 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
🇮🇩 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
🇻🇳 VietnamHúng lìu
A Vietnamese spice blend of cinnamon, star anise, and clove for roasted meatsWarm and sweet-spiced · Sweet and mellow
🇮🇳 IndiaRamanathapuram Mundu chilli
A round, mild red chilli from Tamil Nadu with a GI tag.Chilli · Hot and fiery · Earthy and deep
🇮🇳 IndiaKashmiri red chilliकश्मीरी लाल मिर्च
A mild Capsicum annuum cultivar prized for its deep red colour and low heat.Chilli · Earthy and deep
🇲🇽 Mexico and 5 moreJalapeño
A medium-sized Capsicum annuum cultivar from Mexico known for its green pods and moderate heat.Chilli · 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.
- Paprika: Takkk, CC BY-SA 3.0, source
- Idli podi: Booradleyp1, CC BY-SA 4.0, source
- Fleur de sel: Fleur de Sel sea salt. Ile de Re 2005, personal photograph., CC BY-SA 3.0, source
- Garlic powder: John Phelan, CC BY-SA 3.0, source
- Indonesian cinnamon: Forest & Kim Starr, CC BY 3.0, source
- Jalapeño: Unknown author, CC BY-SA 3.0, source
- Turmeric: J.M.Garg, CC BY 3.0, source
- Chimayó pepper: Dicklyon, CC BY-SA 4.0, source
- Mixed spice: Unknown author, CC BY-SA 3.0, source
- Kashmiri red chilli: Miansari66, Public domain, source
- Cumin: Sanjay Acharya, CC BY-SA 3.0, source
- Char magaz: Miansari66, Public domain, source
- Pilpelchuma: מאור עטיה, CC BY-SA 4.0, source
- Wattleseed: division, CSIRO, CC BY 3.0, source
- Annatto: Porto Neto, CC BY-SA 4.0, source
- Chipotle: User:Carstor, CC BY-SA 2.5, source
- Chili oil: Alpha, CC BY-SA 2.0, source
- Paprika Tap de Cortí: Berin, CC BY 3.0, source
- Aleppo pepper: Badagnani, CC BY 3.0, source
- Garam masala: Miansari66, Public domain, source
- New Mexico chile: vxla, CC BY 2.0, source
- Sel gris: Stéphane Gourichon, CC BY-SA 4.0, source
- Thyme: Evan-Amos, CC0, source
- Shito: Flixtey, CC BY-SA 4.0, source
- Tamarind: B.navez, CC BY 2.5, source
- Bush tomato: Mark Marathon, CC BY-SA 3.0, source
- Shichimi: http://www.recipelab.jp/sozai/detail/1779/, CC0, source
- Crushed red pepper: Takeaway, CC BY-SA 4.0, source
- Fingerroot: Ariearsad, CC BY 4.0, source
- Kampot pepper: PsamatheM, CC BY-SA 4.0, source
- Hawaij: Mx. Granger, CC0, source
- Chammanthi podi: Ranjithsiji, CC BY-SA 3.0, source
- Za'atar: Sjschen, CC BY 3.0, source
- Mitmita: Caffe Vita, CC BY 2.0, source