All spices
306 spices so far, best known first. 88 more are on the list to be written.
🇴🇲 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
🇱🇰 Sri LankaLunumirisලුණු මිරිස්
A traditional Sri Lankan condiment of ground chillies and saltHot and fiery · Sour and tart
🇯🇵 JapanYuzu koshō柚子胡椒
A fermented Japanese paste of chili peppers and yuzu citrus peel.Paste · Hot and fiery · Citrus and bright
🇫🇷 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
🇮🇹 ItalyMostardamostarda di frutta
A northern Italian condiment of candied fruit in a sharp mustard syrupBlend · Sweet and mellow · Sharp and pungent
🇯🇵 JapanGariガリ
Thinly sliced young ginger pickled in sweet vinegar, served with sushi.Sweet and mellow · Sour and tart
🇮🇳 IndiaAmchoorआमचूर
A sour powder made from dried unripe green mangoes, used to add tang to Indian dishes.Seed · Sour and tart · Citrus and bright
🇰🇷 South KoreaKorean brining salt왕소금
A coarse, minimally processed salt used for fermenting kimchi in Korea.Seasoning · Sour and tart
🇨🇳 China and 5 moreRoselle
The deep red calyx of a hibiscus plant, steeped into a tart drink or cooked as a leafy green.Fruit · Sour and tart · Citrus and bright
🇸🇾 Syria and 5 moreSumac
A tart, crimson spice made from ground berries of the Rhus coriaria shrub.Seed · Sour and tart · Citrus and bright
🇺🇸 United StatesCreole mustard
A grainy paste of brown mustard seeds, vinegar, and horseradish from Louisiana.Paste · Sharp and pungent · Sour and tart
🇲🇽 Mexico and 5 moreCulantroជីរបន្លា
A tropical herb with serrated leaves, offering a deep and pungent coriander flavour.Leaf · Herbal and green · Sharp and pungent
🇪🇸 Spain and 4 moreCaper
The pickled flower buds of a drought-tolerant Mediterranean shrub.Flower · Sharp and pungent · Sour and tart
🇮🇩 Indonesia and 2 moreTorch gingerkecombrang
The edible pink flower bud of a rhizomatous plant, used for sourness in Southeast Asian cooking.Flower · Sour and tart · Sharp and pungent
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Gari: DoWhile, Public domain, source
- Sumac: Dedda71, CC BY-SA 3.0, source
- Yuzu koshō: njt, CC BY-SA 3.0, source
- Dijon mustard: Rainer Zenz ., CC BY-SA 3.0, source
- Mostarda: Silvio, CC BY 2.0, source
- Creole mustard: Mwaters1120, Public domain, source
- Amchoor: Miansari66, Public domain, source
- Dried lime: Theinfo, CC BY 3.0, source
- Roselle: Bamouzou, CC BY-SA 4.0, source
- Lunumiris: Yasith Silva, CC BY-SA 4.0, source
- Korean brining salt: 국립국어원, CC BY-SA 2.0 kr, source
- Culantro: Maxintaft, CC BY-SA 3.0, source
- Torch ginger: David Monniaux, CC BY-SA 3.0, source
- Caper: IssamBarhoumi, CC BY-SA 4.0, source