All spices
306 spices so far, best known first. 88 more are on the list to be written.
🇬🇷 Greece and 4 moreParsley
A bright green herb from the celery family, used fresh across Europe and the Middle East.Leaf · Bitter · Herbal and green
🇮🇷 Iran and 4 moreSaffronزعفران
The dried crimson stigmas of the autumn-blooming saffron crocus.Stigma · Sharp and pungent · Bitter
🇴🇲 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
🇮🇩 Indonesia and 2 moreIndonesian bay leafdaun salam
The aromatic leaves of a Myrtaceae tree used to flavour soups and stews across Indonesia and Suriname.Leaf · Bitter
🇮🇳 IndiaErode TurmericErodu Manjal
A Geographical Indication turmeric from Tamil Nadu with high curcumin content.Root · Earthy and deep · Bitter
🇮🇳 India and 2 moreBay leaf
The dried or fresh leaves of the laurel tree, used to infuse depth into slow-cooked dishes.Leaf · Herbal and green · Sharp and pungent
🇮🇷 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
🇬🇪 GeorgiaKhmeli suneliხმელი სუნელი
A flexible Georgian blend of dried herbs and seeds for stews and meats.Blend · Warm and sweet-spiced · Earthy and deep
🇧🇩 Bangladesh and 2 morePanch phoronপাঁচ ফোড়ন
A Bengali blend of five whole seeds used to temper dishesBlend · Bitter · Warm and sweet-spiced
🇹🇷 TurkeyUrfa biber
A sun-dried and night-wrapped chili from Turkey with a smoky, raisin-like taste.Chilli · Smoky · Sweet and mellow
🇯🇵 Japan and 4 moreMugwort艾草 (ài cǎo)
Aromatic leaves from the Artemisia genus used in Asian cuisine and traditional medicine.Leaf · Bitter · Herbal and green
🇮🇹 Italy and 1 moreFriggitello
A mild sweet Italian chilli often pickled, known for its complex flavour and slight heat.Sweet and mellow · Hot and fiery
🇭🇺 Hungary and 5 moreHorseradish
A pungent root vegetable from Southeastern Europe used as a spicy condiment.Root · Hot and fiery · Sharp and pungent
🇮🇩 Indonesia and 3 moreGalangal
The pungent rhizome of the ginger family, essential to Southeast Asian soups and pastes.Root · Sharp and pungent · Warm and sweet-spiced
🇹🇭 Thailand and 5 moreKaffir limeมะกรูด
The bumpy-skinned citrus fruit and double-leafed shrub of Southeast AsiaFruit · Citrus and bright · Sharp and pungent
🇮🇳 India and 5 moreFenugreekحلبة (hilba)
The cuboid seed of an annual legume, prized for its bitter warmth and maple aroma.Seed · Bitter · Warm and sweet-spiced
🇪🇸 Spain and 4 moreCaper
The pickled flower buds of a drought-tolerant Mediterranean shrub.Flower · Sharp and pungent · 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
🇹🇷 Turkey and 5 moreBay Laurelδάφνη
The dried leaf of a Mediterranean evergreen, used to infuse slow-cooked dishes with herbal depth.Sharp and pungent · Bitter
🇮🇩 Indonesia and 3 moreCubeb
The dried fruit of a climbing vine, known for its long tail and sharp taste.Fruit · Sharp and pungent · Warm and sweet-spiced
🇬🇪 Georgia and 1 moreBlue fenugreekუცხო სუნელი
The blue-flowered annual herb that seasons Georgian stews and Swiss cheeseSeed · Earthy and deep · Bitter
🇹🇷 Turkey and 5 moreBlack cumin
The tiny black seed of a wild annual flower, used across the Middle East and South Asia.Seed · Sharp and pungent · Herbal and green
🇳🇬 Nigeria and 3 moreAshanti pepper
The dried fruit of a climbing vine, used for its fresh, herbaceous heat in West African stews.Fruit · Sharp and pungent · Bitter
🇲🇽 Mexico and 2 moreEpazoteepazōtl
A pungent leafy herb from the Americas, traditionally used to flavor beans and stews.Sharp and pungent · Citrus and bright
🇨🇳 China and 1 moreChenpi陳皮
Sun-dried mandarin orange peel aged for use in Chinese cooking and medicineFruit · Sweet and mellow · Sharp and pungent
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
- Black cumin: AndreHolz at English Wikipedia, CC BY-SA 3.0, source
- Saffron: Hubertl, CC BY-SA 4.0, source
- Khmeli suneli: А. Кабанов, CC0, source
- Turmeric: J.M.Garg, CC BY 3.0, source
- Caper: IssamBarhoumi, CC BY-SA 4.0, source
- Horseradish: Pethan, CC BY-SA 3.0, source
- Urfa biber: Fornax, CC BY-SA 3.0, source
- Epazote: Francisco Manuel Blanco (O.S.A.), Public domain, source
- Erode Turmeric: Sivaranjani, CC BY-SA 3.0, source
- Ashanti pepper: User:Fornax, CC BY-SA 3.0, source
- Asafoetida: Toyah, CC BY-SA 3.0, source
- Friggitello: User:CFang, Public domain, source
- Indonesian bay leaf: W.A. Djatmiko ( Wie146 ), CC BY-SA 4.0, source
- Kaffir lime: David Monniaux, CC BY-SA 3.0, source
- Fenugreek: Yak, CC BY-SA 3.0, source
- Dried lime: Theinfo, CC BY 3.0, source
- Bay leaf: Χρήστης:Andrikkos / The original uploader was Andrikkos at Greek Wikip, Public domain, source
- Bay Laurel: Forest and Kim Starr, CC BY 3.0 us, source
- Cubeb: Kembangraps, CC BY-SA 3.0, source
- Blue fenugreek: Flyout, CC BY-SA 3.0, source
- Chenpi: Dboxes, CC BY-SA 3.0, source
- Parsley: H. Zell, CC BY-SA 3.0, source