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
🇦🇹 Austria and 5 moreCaraway
The crescent-shaped fruit of a carrot-family herb, used to flavour breads and spirits.Seed · Anise and liquorice · Sharp and pungent
🇮🇷 Iran and 4 moreSaffronزعفران
The dried crimson stigmas of the autumn-blooming saffron crocus.Stigma · Sharp and pungent · Bitter
🇮🇩 Indonesia and 4 moreNutmeg
The dried seed of a tropical tree, prized for its warm, pungent spice.Seed · Warm and sweet-spiced · Sweet and mellow
🇧🇷 Brazil and 5 moreMalagueta peppermalagueta
A small, fiery chili from Capsicum frutescens used across Portuguese-speaking regions.Chilli · 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
🇾🇪 Yemen and 1 moreZhugسحوق
A Yemeni hot sauce of crushed chilies, garlic, and corianderHot and fiery · Sharp and pungent
🇯🇵 JapanKarashiからし
A potent Japanese mustard made from brown mustard seeds, served as a sharp condiment.Seed · Hot and fiery · Sharp and pungent
🇱🇰 Sri LankaThuna pahaතුන පහ
A Sri Lankan unroasted curry powder made from cumin, fennel, and coriander seeds.Warm and sweet-spiced · Sharp and pungent
🇮🇳 IndiaMalabar pepper
A geographically protected black pepper from India's western spice coast.Seed · Sharp and pungent
🇺🇸 United StatesSpicebush
The dried fruit of a North American shrub, used as an allspice substitute.Fruit · Citrus and bright · Sharp and pungent
🇮🇹 ItalyMostardamostarda di frutta
A northern Italian condiment of candied fruit in a sharp mustard syrupBlend · Sweet and mellow · Sharp and pungent
🇮🇳 India and 3 moreIndian prickly ash
A pungent fruit from a thorny shrub, used for its tingling spice in coastal India and Vietnam.Fruit · Sharp and pungent · Numbing and tingling
🇫🇷 France and 1 moreDijon mustardMoutarde de Dijon
A sharp condiment made from brown mustard seeds and white wine or verjuice, originating in Burgundy.Sharp and pungent · Sour and tart
🇭🇹 HaitiEpis
A blended flavor base of peppers, garlic, and herbs essential to Haitian cookingHot and fiery · Sharp and pungent
🇳🇬 NigeriaYaji
A spicy rub from Nigeria made with chili, ginger, and ground peanuts.Blend · Hot and fiery · Earthy and deep
🇨🇲 Cameroon and 1 morePenja white pepper
A Cameroonian black pepper variety grown in the volcanic Penja Valley, protected by geographical indication.Seed · Sharp and pungent · Earthy and deep
🇮🇳 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
🇮🇳 IndiaKairकैर
The spicy pink berry and flower bud of a drought-hardy desert bushFruit · Sharp and pungent
🇮🇳 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
🇦🇫 Afghanistan and 5 moreLovageлюбисток
A tall European herb with celery-like leaves and spicy seeds used in soups and broths.Leaf · Sharp and pungent · Herbal and green
🇮🇩 Indonesia and 5 moreGreater galangalข่า
The pungent rhizome of a ginger relative, essential in Southeast Asian soups and curries.Root · Sharp and pungent · Citrus and bright
🇮🇳 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
🇮🇳 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
🇨🇳 China and 5 moreSichuan pepper花椒 (huājiāo)
The dried husk of Zanthoxylum fruit, prized for its citrus scent and electric numbness.Fruit · Citrus and bright · 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
🇲🇦 Morocco and 2 moreRas el hanoutرأس الحانوت
A complex Maghrebi spice blend meaning 'head of the shop', used in savory dishes across North Africa.Warm and sweet-spiced · 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
🇳🇱 Netherlands and 5 moreJuniper berry
The fleshy seed cone of the juniper tree, a piney spice for game and gin.Sharp and pungent · Citrus and bright
🇫🇷 France and 3 moreHerbes de Provenceèrbas de Provença
A dried herb blend from southwestern France, now a global kitchen staple.Warm and sweet-spiced · Herbal and green
🇨🇳 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
🇯🇵 JapanGariガリ
Thinly sliced young ginger pickled in sweet vinegar, served with sushi.Sweet and mellow · Sour and tart
🇯🇵 JapanShichimi七味唐辛子
A Japanese seven-ingredient spice blend for finishing soups and noodlesBlend · Hot and fiery · Citrus and bright
🇯🇴 Jordan and 5 moreBaharatبهارات
A versatile Middle Eastern spice blend used to season meats and soups.Warm and sweet-spiced · Sharp and pungent
🇮🇩 Indonesia and 2 moreLong pepper
The dried fruit spike of a climbing vine native to Java, once the world's standard heat.Fruit · Hot and fiery · Sharp and pungent
🇪🇹 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
🇨🇳 ChinaMala麻辣
A fiery, tongue-numbing Chinese seasoning of Sichuan pepper and chilliesPaste · Hot and fiery · Numbing and tingling
🇵🇪 Peru and 3 morePink peppercornbaie rose
The dried fruit of Schinus trees, offering a sweet, piney heat distinct from black pepper.Fruit · Sharp and pungent · Citrus and bright
🇾🇪 Yemen and 1 moreHawaijحوايج
A ground Yemeni spice blend used for soups, coffee, and everyday cooking.Warm and sweet-spiced · Earthy and deep
🇺🇸 United StatesKosher salt
Coarse edible salt used for dry brining and general cooking, typically free of iodine.Sharp and pungent
🇹🇳 TunisiaTabilتابل
A Tunisian blend of coriander, caraway, garlic, and chili used to season stews.Sharp and pungent · Warm and sweet-spiced
🇲🇽 Mexico and 1 moreRecado rojo
A red-orange paste of annatto and spices used to marinate meats in Yucatán cuisine.Earthy and deep · Sharp and pungent
🇯🇲 Jamaica and 2 moreAllspice
The dried green berry of a tropical tree, named for its blend of cinnamon, nutmeg, and clove notes.Fruit · Warm and sweet-spiced · Sweet and mellow
🇰🇭 CambodiaKampot pepperម្រេចកំពត
A Cambodian cultivar of black pepper with a protected geographical indication status.Seed · Sharp and pungent · Earthy and deep
🇮🇹 ItalyPeperoncino
A hot Italian chili pepper used in southern cuisine, dried and crushed for heat.Chilli · Hot and fiery · Sharp and pungent
🇬🇭 GhanaShitoshitor din
A dark, spicy sauce made from fried fish and peppers, central to Ghanaian cooking.Hot and fiery · Sharp and pungent
🇨🇳 China and 1 moreGarlic powder
A dry, savory spice made from dehydrated and ground garlic cloves.Seed · Sharp and pungent · Earthy and deep
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Nutmeg: Herusutimbul, CC BY-SA 4.0, source
- Karashi: yoppy, CC BY 2.0, source
- Malabar pepper: കാക്കര, CC BY-SA 3.0, source
- Allspice: Unknown author, CC BY 2.5, source
- Juniper berry: Unknown author, CC BY-SA 1.0, source
- Garlic powder: John Phelan, CC BY-SA 3.0, source
- Peperoncino: Ramac, CC BY-SA 3.0, source
- Ras el hanout: Sarefo, CC BY-SA 4.0, source
- Gari: DoWhile, Public domain, source
- Sichuan pepper: Didier Descouens, CC BY-SA 4.0, source
- Recado rojo: Paul Goyette, CC BY-SA 2.0, source
- Caraway: Slick, CC0, source
- Berbere: Badagnani, CC BY 3.0, source
- Mitmita: Caffe Vita, CC BY 2.0, source
- Indian prickly ash: Didier Descouens, CC BY-SA 4.0, source
- Epis: LittleT889, CC BY-SA 4.0, source
- Hawaij: Mx. Granger, CC0, source
- Asafoetida: Toyah, CC BY-SA 3.0, source
- Annatto: Porto Neto, CC BY-SA 4.0, source
- Zhug: DonIncognito, CC BY-SA 3.0, source
- Malagueta pepper: Alex Popovkin, Bahia, Brazil, CC BY 2.0, source
- Dijon mustard: Rainer Zenz ., CC BY-SA 3.0, source
- Curry powder: Slick, CC0, source
- Mostarda: Silvio, CC BY 2.0, source
- Penja white pepper: Didier Descouens, CC BY-SA 4.0, source
- Curry paste: Ryan Snyder, CC BY 2.0, source
- Greater galangal: Raffi Kojian, CC BY-SA 3.0, source
- Long pepper: Unknown author, CC BY-SA 3.0, source
- Garam masala: Miansari66, Public domain, source
- Pink peppercorn: Milvus, CC BY-SA 3.0, source
- Mala: Theorb, Public domain, source
- Chili oil: Alpha, CC BY-SA 2.0, source
- Kair: T. R. Shankar Raman, CC BY-SA 4.0, source
- Shichimi: http://www.recipelab.jp/sozai/detail/1779/, CC0, source
- Bay leaf: Χρήστης:Andrikkos / The original uploader was Andrikkos at Greek Wikip, Public domain, source
- Fingerroot: Ariearsad, CC BY 4.0, source
- Spicebush: Jomegat, CC BY-SA 3.0, source
- Kampot pepper: PsamatheM, CC BY-SA 4.0, source
- Lovage: 4028mdk09, CC BY-SA 3.0, source
- Parsley: H. Zell, CC BY-SA 3.0, source
- Kosher salt: Lexlex, CC BY-SA 4.0, source
- Shito: Flixtey, CC BY-SA 4.0, source
- Herbes de Provence: Unknown author, CC BY 2.0, source
- Saffron: Hubertl, CC BY-SA 4.0, source
- Yaji: Salma kyari, CC BY-SA 4.0, source