30 Essential Cooking Spices You Need To Know About

Here are 30 spices that home cooks should have handy in their kitchen:

Allspice: Allspice is a popular baking spice whose flavor is a blend of cinnamon, nutmeg, cloves, and pepper. Part of the ginger family, it is commonly used in Jamaican dishes. The spice is an important part of many dishes for chef Kwame Onwuachi, who is heavily influenced by Jamaican cuisine. Kwame uses whole allspice berries to make the jerk brine and jerk paste for his delicious jerk chicken recipe, and he also incorporates allspice (either whole, crushed, or ground) into his curry powder, pepper shrimp, oxtails, and as a key component of his sauces, marinades, and stews. 

Bay Leaves: The bay leaf is a type of spice made from the leaves of an evergreen tree. They have a mild, slightly bitter flavor and are commonly used in Mediterranean cooking.

Caraway: Caraway is a fragrant and earthy spice made from the dried fruit of caraway plants. It is commonly used in European dishes such as sauerkraut and rye bread.

Cardamom: Cardamom is an aromatic spice made from the seeds of an herb. Cardamom, which belongs to the same family as ginger and turmeric, has a sweet, citrusy flavor and is often used in Middle Eastern, Scandinavian, and Indian cuisines. The two main types of cardamom are green cardamom, which is considered the “true cardamom,” and black cardamom, whose pods are bigger and has a smokier flavor.

Chiles: Chiles, which are the world’s most popular spice, are a type of pepper used to add heat and flavor to dishes. There are several different types of chiles, including Aleppo pepper, which is common in Middle Eastern cooking; ground paprika pepper or smoked paprika, much of which comes from chiles grown in Spain and Hungary (In fact, “paprika” means “pepper” in Hungarian); chipotle chiles and ancho chiles (commonly used in Mexican cooking); and red chili pepper flakes, which come from different types of dried red chili peppers.

Cinnamon: Cinnamon is a warming spice made from the bark of a tropical tree. Ground cinnamon has a woodsy, spicy sweet flavor and is commonly used in baking and in dishes throughout the world, from India to the Middle East to the Caribbean. Cinnamon sticks are rolled pieces of bark with a more intense flavor and aroma, and are often used to flavor teas, coffees, and wines. Chef Asma Khan often uses cassia bark in her cooking, which is also known as Indian cinnamon.

Cloves: Cloves are fragrant dried flower buds that are native to Indonesia. With a sweet and pungent flavor, they are commonly used in baking, in a variety of dishes throughout the world, and have been used in Chinese cooking for a very long time.

Coriander: Coriander is a fragrant spice made from the dried seeds of a Mediterranean herb. It has a sweet, tart, lemony flavor and is commonly used in Indian and Middle Eastern dishes.

Cumin: Cumin is a fragrant spice made from the dried fruits of an herb from Western Asia.  Cumin seeds have an intensely warm and earthy flavor and are commonly used in Indian, Mexican, and Middle Eastern dishes. Ground cumin is quite popular in many spice rubs, stews, and curries. 

Dill Seed: Dill seed is a fragrant spice made from the dried fruits of a Mediterranean herb. It is pungent and flavorful and is commonly used in Scandinavian, Russian, and German dishes.

Dried Herbs: Dried herbs are fresh herbs that have been dried and typically used to add flavor, texture, and aroma to dishes. Common dried herbs include oregano, sage, thyme, bay leaves, and rosemary.

Fennel: Fennel is a fragrant spice made from the dried fruits seeds of a plant native to the Mediterranean and southwest Asia. Part of the parsley family, It has a sweet, anise-like and licorice-like flavor and is commonly used in Indian, Middle Eastern, and Mediterranean dishes.

Fenugreek: Fenugreek is an herb and spice native to the Mediterranean and South Asia. It is commonly used in Middle Eastern, North African, and Indian cuisine. The leaves and seeds of the plant have a strong, slightly sweet and nutty flavor. Fenugreek leaves are often added to curries, sauces, and vegetables, while the seeds are used to flavor pickles and chutneys.

Garlic: Garlic is a type of spice made from the cloves of a bulb. It has a pungent flavor and is closely associated with traditional Italian and Chinese cooking but is used to make dishes throughout the world. Garlic powder is a form of garlic that has been dried and ground into a powder. Garlic powder is a versatile ingredient that can be found in many dishes, from pizza and pasta to meats and vegetables.

Ginger: Ginger is a spice that comes from the root of the ginger plant and is used to add a pungent and slightly sweet flavor to dishes. Ginger is commonly used in many types of cooking, from Asian dishes to baking, and can also be used in teas and other drinks. Ginger can be used as a spice in its dried or ground form, or it can be used as fresh ginger, grated ginger, or pickled ginger.

Grains of Paradise: Grains of paradise is a type of spice that is derived from the seeds of the Aframomum melegueta plant, which is native to West Africa. The grains are usually dried, ground, and used as a seasoning in food. It has a taste similar to black pepper but with some hints of cardamom, coriander, and citrus.

Juniper Berries: Juniper berries are the small, blue-black, cone-shaped fruit of the juniper tree. They have a strong, piney, citrusy flavor and are used as a spice to add flavor to meats, sauces, and pickling recipes. Juniper berries are especially common in Scandinavian and German cuisines.

Mace: Mace is the lacy, reddish covering (aril) that surrounds the nutmeg seed. It is a slightly hotter, more pungent spice than nutmeg and is used to flavor a variety of dishes such as soups, sauces, curries, and desserts. Mace is also used to flavor baked goods and is often used to top custards and other desserts.

Mustard Seed: Mustard seeds are small, round, and yellow-brown seeds that come from the mustard plant. They have a pungent flavor and are used as a spice in cooking. Mustard seeds can be used whole, ground, or made into a paste and added to dishes such as curries, stews, and pickles. The seeds can also be toasted or fried to bring out a nutty flavor.

Nigella: Nigella is an annual herb that is native to parts of Europe, the Middle East, and India. It is also known as black onion seed, black cumin, and kalonji. The spice has an aroma that is reminiscent of oregano and thyme, and a flavor that is nutty and slightly bitter.

Nutmeg: Nutmeg is a spice that is made from the seed of the nutmeg tree. It has a warm, slightly sweet taste and is used in both sweet and savory dishes. It is popularly used in baking, to add flavor to pies, cakes, cookies, and other desserts. It can also be used to add flavor to savory foods like soups, stews, curries, and sauces.

Onion Powder: Onion powder is a ground powder made from dehydrated, ground onions. It is used as an alternative to fresh onions, for convenience and for its strong, pungent flavor. It can be used as a seasoning in a variety of dishes, such as soups, stews, casseroles, sauces, and salads. It can also be used to season meats, vegetables, and even popcorn.

Oregano: Oregano is an herb in the mint family that is widely used as a culinary herb. It has a spicy and slightly bitter flavor, and is often used to flavor foods like pizza, tomato sauces, soups, salads, and grilled meats. It is also used to season oils, vinegars, and pesto.

Peppercorns: Peppercorns are the dried, unripe fruit of a flowering pepper plant. They are used as a spice and seasoning and are available in a variety of different colors, including black, white, pink, and green. Peppercorns are used to add flavor and spice to all types of recipes, from salads and soups to pastas and meats. Black pepper , with its sharp and pungent bite, is among the world’s most widely-used spices.

Saffron: Saffron is a spice derived from the dried stigmas of the saffron crocus flower, it is known for its intense reddish-orange color and unique floral flavor. It is often used in cooking to add flavor and color to dishes. It is a common ingredient in dishes from the Middle East, North Africa, and South and Central Asia, such as paella, risotto, and biryani.

Sage: Sage is an herb with a strong, slightly bitter taste and a musty, slightly camphor-like aroma. It is most commonly used in cooking to enhance the flavor of poultry, pork, and stuffing. It is also used to flavor sauces, soups, stews, and vegetables.

Sea Salt: Sea salt is a type of salt that is produced by the evaporation of ocean water. It is generally coarser than table salt and contains trace amounts of minerals. Sea salt is commonly used as a finishing salt to add flavor to dishes, as well as to enhance the flavor of other ingredients. It can also be used to season meat and vegetables, and to give a salty crunch to salads and snacks.

Star Anise: Star anise is a star-shaped seed pod of an evergreen tree native to southern China. It has a licorice-like flavor and is commonly used in Asian cuisines. It is often used to flavor soups, stews, marinades, and sauces, or added to desserts like poached pears or spiced cakes.

Turmeric: Turmeric is a bright yellow spice derived from the rhizome of the Curcuma longa plant. It is commonly used in Indian and Southeast Asian cooking as a flavoring agent and as a food coloring. It has a slightly bitter, earthy flavor and is often used as a primary ingredient in curry powder. It is also used to add color to dishes such as rice, soups, and sauces.

Vanilla: Vanilla is a spice derived from the seed pods (vanilla beans) of the vanilla orchid. It is used as a flavoring in baking, ice cream, drinks, and other desserts. Vanilla is also used in some savory dishes, such as Mexican mole sauces. Vanilla has a sweet, aromatic flavor that adds complexity and depth to many dishes.