Spice & Herb Finder

Achiote Paste

Bixa orellana

Yucatecan recado made from annatto seeds with vinegar, garlic, oregano, cumin — paints food brick-red.

Also known as recado rojo, recado colorado

Forms paste in bricks or jars

Achiote Seeds

Bixa orellana

Annatto/achiote seeds whole — soaked or ground for coloring. Same as annatto, used in Yucatan and Caribbean.

Also known as annatto seeds, achiote

Forms whole seeds, ground

Adobo Seasoning

Latin American all-purpose seasoning blend of garlic, oregano, turmeric, salt — sprinkled on everything.

Also known as adobo seco

Forms ground blend

Advieh

OTHER SPELLINGS: adwiya Advieh is a Persian spice blend that typically includes cumin, coriander, cinnamon, pepper, cardamom, cloves, nutmeg or mace, and ginger, as well as dried rosebuds or rose petals.

Also known as adwiya Advieh is a Persian spice blend that typically includes cumin, coriander, cinnamon, pepper, cardamom, cloves, nutmeg or mace, and ginger, as well as dried rosebuds or rose petals. Simpler versions may be made with only cumin, cardamom, cinnamon, and dried rose petals or buds; others may include all the spices mentioned above as well as turmeric; and still others use dried lemon peel. Advieh has a pungent aroma, a fine texture, and a warm brown color. It adds a rich flavor to couscous, pilafs, and other rice dishes. It also seasons Persian stews, lentil dishes, and soups; blends for stews may also include saffron. Advieh can be used as a dry rub for grilled or roasted meats. Stirred into yogurt or mixed with oil, it serves as a marinade for grilled meats and vegetables. Some blends are simply sprinkled over rice dishes as a garnish before serving rather than used to season them. In some Middle Eastern countries, a version of advieh is used to spice haroset, the fruit and nut paste that is part of the traditional Passover seder plate.

Agar Agar

Vegetable gelatin from seaweed — sets firmer than animal gelatin. Vegan jellies, terrines.

Also known as agar, kanten

Forms flakes, powder, bars

Ají Amarillo

( C. baccatum, sometimes identified as C.

Aji Amarillo Paste

Capsicum baccatum

Peruvian yellow chili paste — fruity, tangy, gently hot. Centerpiece of huancaina sauce.

Also known as yellow Peruvian chili

Forms paste in jars

Ají Panca

( C. baccatum, sometimes identified as C.

Aji Panca Paste

Capsicum chinense

Peruvian smoky-fruity red chili paste — gentle heat, used in anticucho marinades, stews.

Also known as Aji Especial

Forms paste in jars, dried whole

Ajowan

Trachyspermum ammi, Carum ajowan

BOTANICAL NAMES: Trachyspermum ammi, Carum ajowan OTHER NAMES: ajwain, carom/carum, bishop’s weed, lovage seeds (erroneously) FORMS: whole seeds and ground AJOWAN TEA Toast 1 teaspoon ajowan seeds and 1 teaspoon cumin seeds together in a small skillet.

Also known as ajwain, carom/carum, bishop’s weed, lovage seeds (erroneously)

Forms whole seeds and ground

Akudjura

Solanum centrale

Australian native bush tomato — dried, ground. Caramel-tomato aroma.

Also known as desert raisin, bush tomato powder

Forms ground

Aleppo

[3] chile is named for the city of Aleppo in northern Syria, close to Turkey’s southern border.

Aleppo Pepper

Capsicum annuum (Halaby variety)

Crushed Syrian/Turkish red chili — bright, fruity, moderately hot. Sprinkled on hummus, kebabs, eggs.

Also known as Halaby pepper, pul biber

Forms coarse flakes

Allspice

Pimenta officinalis, P. dioica

BOTANICAL NAMES: Pimenta officinalis, P. dioica OTHER NAMES: Jamaica pepper, myrtle pepper, pimento FORMS: whole berries and ground ALLSPICE TEA Pour 1 cup boiling water over 1 to 2 teaspoons ground allspice and let steep for 10 to 20 minutes before drinking.

Also known as Jamaica pepper, myrtle pepper, pimento

Forms whole berries and ground

Amchur

Mangifera indica

BOTANICAL NAME: Mangifera indica OTHER NAMES: amchoor, aamchur, dried mango powder FORMS: whole dried slices and ground Amchur is dried green mango, most often seen as a powder but also sold as whole dried mango slices.

Also known as amchoor, aamchur, dried mango powder

Forms whole dried slices and ground Amchur is dried green mango, most often seen as a powder but also sold as whole dried mango slices. The fruit is picked unripe, peeled, sliced, and sun-dried. Mango trees are native to India (in Hindi, am means “mango” and choor means “powder”), Burma, and Malaysia; they have grown in India for more than four thousand years. The dried slices are light brown and the powder is pale tan or beige. Occasionally, turmeric is added to the powder, which gives it a yellowish hue. Amchur has a warm, fruity fragrance and an acidic, tart taste, with a slight fruitiness. It pairs well with vegetables such as cauliflower, eggplant, and potatoes and with legumes such as chickpeas. In India, it is used in potato fillings for samosas, pakoras, and other savory pastries, and in curries, soups, stews, lentil and vegetable dishes, chutneys, and pickles; whole slices are sometimes added to lentil and vegetable dishes. Amchur combines well with other spices such as cloves, coriander, and cumin, as well as ginger and chiles, and it is a key ingredient in the spice blend chaat masala. Amchur is used as both a souring agent and as a meat tenderizer. It gives food a tart, tangy, sour taste without adding moisture, and it can be substituted for lemon juice in many dishes; use 1 teaspoon amchur powder in place of 3 tablespoons lemon juice. It sometimes stands in for tamarind as a souring agent. Like papayas, mangoes contain an enzyme that helps tenderize foods, so amchur is used in many marinades, particularly for meats and poultry that will be grilled or cooked in a tandoor oven.

Anaheim Chile

Capsicum annuum

Mild green California chili, ripens to red — large, thin-walled, perfect for stuffing or roasting.

Also known as chile California, magdalena

Forms fresh, dried, canned

Anardana

Punica granatum

BOTANICAL NAME: Punica granatum FORMS: whole seeds and ground Anardana is dried wild pomegranate seeds.

Forms whole seeds and ground Anardana is dried wild pomegranate seeds. Wild pomegranate grows in northern India, Jammu, and Kashmir; Iran; and the southern Himalayas. The seeds, with the pulp surrounding them, are slowly air-dried and then used whole or ground. The whole dried seeds are dark red to almost black, sticky, and somewhat jammy, with a hard pale seed in the center, and they tend to clump together. They have an acidic, slightly fruity taste. The medium-fine powder is reddish-brown and has a very fruity, slightly sour aroma and a subtle, slightly dry, sour-sweet flavor. For most dishes, the whole seeds should be dry-roasted in a skillet and then ground to a coarse or fine powder as desired. Anardana is widely used as a souring agent in Iran and in India, particularly in northern Indian and Punjabi cuisines. With its tart, fruity flavor, it’s also a good alternative to tamarind. In India, it adds acidic tang to chutneys, relishes, and spice rubs for meat and seafood, as well as to lentil and rice dishes, braises, and certain Moghul-style preparations. Its unique flavor pairs well with herbs such as cilantro and mint. In the Middle East, anardana is used for breads and some pastries. The coarsely ground (or whole) seeds can be sprinkled over vegetable dishes or salads, including fruit salads.

Ancho

( C. annum; heat level: 3 to 5) The ancho, the most popular dried chile in Mexico, is a dried poblano.

Anchovy Paste

Engraulis encrasicolus

Concentrated anchovy paste — tube of umami. A squeeze adds depth to vinaigrettes, pastas, Bloody Marys.

Forms paste in tubes

Anise

Pimpinella anisum

BOTANICAL NAME: Pimpinella anisum OTHER NAMES: aniseed, sweet cumin, saunf FORMS: whole seeds and ground ANISE TEA Anise tea is believed to aid in digestion, relieve stomach cramps, and stimulate the appetite.

Also known as aniseed, sweet cumin, saunf

Forms whole seeds and ground

Annatto

Bixa orellana

BOTANICAL NAME: Bixa orellana OTHER NAMES: achiote FORMS: whole seeds and ground ANNATTO OIL Combine ¼ cup annatto seeds and 2 cups canola or other neutral oil in a saucepan and heat over medium heat just until small bubbles form around the seeds; do not overheat, or the oil can…

Also known as achiote

Forms whole seeds and ground

Annatto Oil

Bixa orellana

Vegetable oil infused with achiote seeds — brilliant orange. Tints cheese, butter, rice.

Also known as achiote oil

Forms infused oil

Apple Cider Vinegar

Malus domestica

American apple-based vinegar — slightly sweet, used in slaws, BBQ sauces, salad dressings.

Also known as cider vinegar, ACV

Forms liquid

Apple Pie Spice

American blend of cinnamon, allspice, nutmeg, cardamom — close cousin to pumpkin spice but lighter.

Forms ground blend

Armenian Spice Mix

OTHER NAMES: chaimen Chaimen means “fenugreek” in Armenian, and that is one of the main ingredients in this versatile blend.

Also known as chaimen Chaimen means “fenugreek” in Armenian, and that is one of the main ingredients in this versatile blend. It usually also contains paprika, cumin, cayenne, and garlic; allspice is often an ingredient as well. Chaimen is used to season basturma, the spicy Armenian air-dried cured beef. It is also added to soups, stews, and meat or vegetable dishes. And it can be mixed with olive oil (or even just water) or yogurt to make a delicious dip for flatbreads or vegetables.

Asafoetida

Ferula asafoetida

BOTANICAL NAME: Ferula asafoetida OTHER NAMES: asafetida, hing, stinking gum, devil’s dung FORMS: blocks, granules, and ground Asafoetida is not, in fact, a spice, although it is treated like one in Indian cooking.

Also known as asafetida, hing, stinking gum, devil’s dung

Forms blocks, granules, and ground Asafoetida is not, in fact, a spice, although it is treated like one in Indian cooking. It is actually the dried resin, or latex, extracted from several species of ferula, or giant fennel, a tall perennial plant. Some varieties of ferula are poisonous; the plants that produce asafoetida are found primarily in Iran, in Afghanistan, and in Kashmir in India. The plant has a distinctive smell, and the aroma of asafoetida is pungent, slightly sulfurous, and very unpleasant—hence some of its more colorful common names (listed above). When it is cooked in small quantities with other ingredients, however, its flavor mellows. The latex is harvested from incisions made in the roots of the ferula plants over a period of time; the process of gathering the milky liquid can take up to several months. The hardened latex is collected and further processed into various forms. Blocks of asafoetida are initially a pale creamy color but darken to reddish and then reddish-brown as they age. Asafoetida is also sold in granules or as a powder, which is the easiest form to use. The tan or brown powder is usually mixed with a starch such as wheat flour or rice flour for ease of use; the rice flour version is generally considered of better quality. Turmeric is sometimes added as a coloring agent, giving the powder a yellowish hue. In any case, asafoetida should always be stored in a tightly sealed container because of its off-putting aroma. Asafoetida is used primarily in Indian cooking. The powder should generally be fried in oil before it is added to the main ingredients; other spices may be added along with it, though when mustard seeds are used, they are fried in the oil first. Other complementary spices and aromatics include cumin seeds, curry leaves, dried chiles, ginger, and garlic. (Asafoetida is one of the ingredients in chaat masala.) A pinch or two of asafoetida is enough to flavor a pot of lentils or chickpeas or of vegetables such as potatoes, cauliflower, onions, peas, or quick-cooking greens; it is added to many vegetarian dishes. It also seasons fish curries and various pickles. Some have likened the aroma and flavor of asafoetida to those of pickled or even fermented garlic, and in India, Brahmins and Jains, who do not eat garlic, turn to asafoetida as a substitute. It adds a pungent, slightly fermented and sulfuric flavor that is akin to but much lighter than that of garlic or other alliums.

Asafoetida (Hing)

Ferula asafoetida

Indian dried resin from giant fennel — overwhelming raw, transformed by hot oil into garlic-onion umami.

Also known as hing, devil's dung, stinking gum

Forms powder, resin chunks

Baharat

Baharat is a Middle Eastern spice blend that is sometimes called seven-spice mix, although both the number and spices can vary from country to country.

Balsamic Vinegar

Italian aged grape-must vinegar — Modena's pride. Traditional aged is syrupy and expensive.

Also known as aceto balsamico

Forms liquid

Banana Pepper

Capsicum annuum

Mild yellow-green tapered pepper — pickled for sandwiches, fresh in salads.

Also known as yellow wax pepper

Forms fresh, pickled

Barberry

Berberis vulgaris

BOTANICAL NAME: Berberis vulgaris OTHER NAMES: thornberries, zereshk FORMS: whole berries Various species of the barberry bush are native to Central Asia, North Africa, and parts of Europe, where it grows wild.

Also known as thornberries, zereshk

Forms whole berries Various species of the barberry bush are native to Central Asia, North Africa, and parts of Europe, where it grows wild. There are many different varieties, and some of the shrubs are considered purely decorative—the fruits of some barberries can be toxic, and only B. vulgaris should be used in cooking. (The branches of some species have thorns; the name “thornberries” derives from the belief that barberry leaves were part of Christ’s crown of thorns.) The small oval berries turn bright red when ripe and are harvested then. Barberries are very tart when fresh (they were traditionally used as a souring agent), and so, especially in the Middle East, are more often dried for culinary purposes. When dried, the berries look like small dried currants. They should be soft, moist, and deep red; avoid dried barberries that have darkened, a sign of age. Their fruity flavor is tart-sweet, and they can be eaten as a snack, like dried cranberries. Barberries are called zereshk in Iran, and zereshk polo is a favorite version of that classic Persian rice dish. They are also essential in the celebratory wedding dish known as “jeweled rice.” Barberries can be incorporated into a spice rub for grilled lamb or game meats, and they can be made into a jelly or jam to be served with mutton or other fatty meats. Barberries are used in rice dishes in Afghanistan. Be sure to remove any errant stems when rinsing or soaking barberries in cold water. In Persian mythology, they are considered a “cold” food; “hot-natured” people are encouraged to eat “cold” foods to achieve balance.

Basil

Ocimum basilicum (sweet basil); O. sanctum (holy basil)

BOTANICAL NAMES: Ocimum basilicum (sweet basil); O.

Forms fresh and dried leaves Basil, a member of the mint family, is native to India, where it has long been considered a sacred herb; if not also indigenous to Iran and Africa, it has grown there for so long that its origins are lost in the mists of time. Sweet basil is the most common culinary type today, but there are many subspecies and hybrids. A sweet basil plant can be as tall as 2 feet or more; it has dark green, smooth, oval leaves and is strongly aromatic, with an herbaceous, anise-like fragrance and undertones of mint; the leaves have a peppery anise taste, again with notes of mint as well as of cloves. The leaves of holy basil, the variety known in India, have jagged edges and can range in color from dark green to purple. There are several different types, including some with a peppery, minty taste, perhaps with hints of ginger, and others with a more citrusy taste; tulsi is the Indian name. Opal basil has dark purple leaves and often a spicier flavor than sweet basil; purple ruffle basil has crinkled purple leaves with ruffled edges and tastes very similar to sweet basil. Other varieties include lemon basil and cinnamon basil, their names reflecting their flavors. Dried basil is usually sweet basil; high-quality dried basil is dark green and has a delicate minty, peppery flavor. Basil complements most summer vegetables, from zucchini to eggplant, but probably none more so than tomatoes, whether sliced ripe tomatoes or a quick-simmered tomato sauce. (If you have only dried basil, crumble it into a tablespoon or so of olive oil and let it infuse briefly, then drizzle that over your sliced tomatoes.) It is a favorite herb throughout the Mediterranean, particularly in Italy, where one of its most famous incarnations is in pesto, the pounded sauce of basil, garlic, olive oil, pine nuts, and Parmigiano-Reggiano. Pesto is used as a pasta sauce, of course, but it is also excellent as a fresh condiment served with grilled fish, or simply spread on grilled bread for crostini. The French version of pesto, pistou , is the classic garnish for minestrone. In India, basil is used more often in drinks than in savory dishes; it is also valued for its medicinal purposes. Purple and opal basil, as well as holy basil, are used in Southeast Asian cooking, in soups, stir-fries, and other dishes. The spicier basils are also popular in this region. Finally, basil also has a place in sweet dishes. Basil sorbet is very refreshing, and fruits such as sliced strawberries or blueberries can be macerated with sugar and slivered basil. Panna cotta and delicate custards can be infused with basil, and it adds a lovely note to poached peaches or rhubarb. Note: In India, sweet basil seeds, called subja, are used in drinks and desserts. When soaked in water, the tiny black seeds swell and develop a translucent gelatinous coating. They are the basis of falooda, a sweet, milky drink flavored with rose cordial that can be served as dessert (they are sometimes referred to as falooda seeds). They are also used as a garnish for desserts such as kulfi, Indian ice cream.

Bay Leaves

Laurelus nobilis (Turkish); Umbellularia californica (Californian)

BOTANICAL NAMES: Laurelus nobilis (Turkish); Umbellularia californica (Californian) OTHER NAMES: bay laurel, sweet laurel, sweet bay (Turkish) FORMS: fresh and dried The bay laurel is a tall evergreen tree native to Asia Minor, but it has grown around the Mediterranean for centu…

Also known as bay laurel, sweet laurel, sweet bay (Turkish)

Forms fresh and dried The bay laurel is a tall evergreen tree native to Asia Minor, but it has grown around the Mediterranean for centuries and has long been associated with the cuisines of the region. Its Latin name means “noble laurel,” and in Greek and Roman times, winners of battles or sports competitions were often crowned with a laurel wreath. Poets were sometimes recognized in the same fashion—thus the origin of the term poet laureate . Most bay leaves, including those on the supermarket spice shelf, come from Turkey. California bay leaves are from an entirely different species and are much stronger than Turkish bay leaves. Unlike most herbs, bay leaves are traditionally preferable when dried, although recently, more chefs have begun using the fresh leaves. The fresh leaves can be strong and bitter, but they mellow somewhat when dried. Both types of bay leaves smell like a combination of menthol and eucalyptus, with notes of camphor. Look for deep green leaves when buying dried bay; pale or yellow leaves are older or were improperly stored and will have less fragrance. California bay leaves are longer and narrower than bay laurel leaves. Cookbook recipes that do not specify the particular type of bay leaf should be assumed to mean Turkish leaves; if substituting California bay, use half the amount. Bay leaves pair well with other Mediterranean herbs such as rosemary, marjoram, oregano, sage, savory, and thyme. They are at their best in stews, braises, and other long-simmered dishes. Moroccan tagines often include bay leaves, and in Turkey, they are used to season lamb and rice dishes, including pilafs. They complement tomatoes well and are added to many tomato sauces. Bay leaves are an essential seasoning in bouillabaisse and many other Mediterranean fish dishes. The leaves are usually added whole and then removed before serving, but they can also be crumbled before being added to long-cooked stews and the like. Bay leaves are often an ingredient in rubs for steak and other meats, and they are an essential part of a bouquet garni . They should not be eaten whole.

Bell Pepper

Capsicum annuum

Sweet capsicum — green, yellow, orange, red. Zero heat. The most-eaten capsicum worldwide.

Also known as capsicum, paprika pepper (in UK and EU)

Forms fresh

Berbere

Berbere is a spicy Ethiopian seasoning mix that typically contains ajowan, cayenne or other chile powder, paprika, fenugreek, cardamom, coriander, cumin, cinnamon, cloves, and ginger, but regional variations are also made with nutmeg and other ingredients.

Berberé Spice Blend

Ethiopian foundation spice mix — fiery red, the base of every Ethiopian wat. (Variant of Berbere.)

Also known as berbere

Forms ground blend

Bird’s-eye Chile

This name can apply to any of a variety of small hot chile peppers, but it is most commonly applied to a type of Thai chile.

Black and White Pepper

LAMPONG: Lampong pepper comes from the Lampung province of Sumatra in Indonesia (the name of the province is properly spelled Lampung, but for some reason, the peppercorns are usually referred to as “Lampong”).

Black Bean Sauce

Cantonese sauce of fermented black beans, garlic, ginger — coats stir-fried shrimp, ribs, clams.

Also known as douchi sauce, garlic black bean sauce

Forms sauce

Black Cardamom

Amomum subulatum

Smoke-dried large pod with eucalyptus-cool, smoky flavor — different beast from green cardamom. Used in savory only.

Also known as kali elaichi, hill cardamom, badi elaichi

Forms whole pods

Black Lava Salt

Activated-charcoal-infused sea salt — dramatic black color, mild salty flavor.

Also known as Hawaiian black salt, charcoal salt

Forms coarse crystals

Black Lime

Citrus latifolia

BOTANICAL NAME: Citrus latifolia OTHER NAMES: dried lime, black lemon, loomi, omani limes, noomi basra FORMS: whole and ground Limes, like all citrus fruits, are native to Southeast Asia, but dried limes come from the Arabian Peninsula.

Also known as dried lime, black lemon, loomi, omani limes, noomi basra

Forms whole and ground Limes, like all citrus fruits, are native to Southeast Asia, but dried limes come from the Arabian Peninsula. They are Persian limes, and they were originally dried on the trees themselves. Today, they are picked when ripe and dried in the sun; sometimes they are boiled before drying. Dried limes are about 1 inch in diameter and range in color from off-white to tan to black. They have a faint citrus fragrance and a sharp, sour flavor, with a slightly fermented taste. As they dry, most of the pulp dissolves, leaving a hard outer shell. Dried limes are sold both whole and powdered; if possible, buy whole limes and crack or crush or grind them at home, for more intense flavor. Wrap them in a towel and hit them with a mallet or hammer to crack them. They are quite brittle and, once split, can be ground with a mortar and pestle or in a spice grinder. Make sure to remove any seeds from the shell before grinding. Commercial powdered lime is somewhat coarse. Dried limes are used in Persian cooking as a souring agent, like tamarind. They are usually cracked or ground before they are added to a dish but are occasionally left whole. If adding a whole dried lime or two to a stew or soup, carefully pierce it with a sharp skewer or knife to allow the cooking liquid to permeate it and absorb the flavor of the lime—and be sure to squeeze the aromatic juices from the lime back into the stew at the end of cooking. Fish is cooked with black lime throughout the Persian Gulf, and powdered black lime flavors pilafs and other rice dishes; it can also be used as a rub for grilled fish, poultry, and meat. Black lime is occasionally one of the ingredients in local versions of the Middle Eastern spice mix baharat .

Black Peppercorns (Tellicherry)

Piper nigrum

Premium Indian black peppercorns from Kerala — larger, fuller-flavored, more complex.

Also known as Tellicherry pepper, TGSEB

Forms whole

Black Sesame Seeds

Sesamum indicum

Unhulled sesame seeds with skin on — toastier, slightly more bitter than white. Korean, Japanese, Chinese cooking.

Also known as black til

Forms whole seeds, ground

Black Vinegar

Chinese Chinkiang vinegar — aged, dark, malty, smoky. Essential in Sichuan dipping sauces.

Also known as Chinkiang vinegar, Zhenjiang vinegar

Forms liquid

Bonito Flakes

Katsuwonus pelamis

Shaved dried smoked skipjack tuna — the second pillar of dashi. The 'dancing' flakes on okonomiyaki.

Also known as katsuobushi

Forms shaved flakes

Borage

Borago officinalis

BOTANICAL NAME: Borago officinalis OTHER NAMES: bee bread, starflower FORMS: fresh and dried leaves Borage is native to the Middle East, specifically Persia and modern-day Turkey.

Also known as bee bread, starflower

Forms fresh and dried leaves Borage is native to the Middle East, specifically Persia and modern-day Turkey. It has droopy green leaves and purple or blue star-shaped flowers and is as widely grown as an ornamental plant as for culinary use. Both the leaves and flowers have a distinct cucumber-like taste, and borage is often used in refreshing summer drinks; it is also one of the ingredients in Pimm’s Cup, the popular British cocktail. The dried flowers are infused to make a soothing tea in Iran, where borage is known as gol gavzaban (spellings vary), and elsewhere in the Middle East, as well as throughout Europe.

Bouillon

Concentrated stock cubes or paste — instant flavor base in soups, rice, sauces.

Also known as stock cubes, Maggi cube, bouillon paste

Forms cubes, granules, paste

Bouquet Garni

A bouquet garni is a bundle of herbs used in classic French cooking to season stocks, soups, and stews.

Byadgi

( C. annum; heat level: 6) These chiles come from the town of Byadgi in the Indian state of Karnataka, in the southwestern part of the country.

Cajun Seasoning

Louisiana blend of paprika, cayenne, garlic, onion, herbs — heat, depth, and a touch of file.

Also known as Creole seasoning

Forms ground blend

Calabrian

( C. annum; heat level: 3 to 4) These chiles come from Calabria in southern Italy, a region known for its chile peppers.

Calamansi

Citrus × microcarpa

Filipino-Asian citrus — small green-yellow fruit. Tart and floral, used in everything.

Also known as calamondin

Forms fresh fruit, frozen juice, bottled

Capers

Capparis spinosa

Pickled flower buds of the caper bush — bright, briny pops in salads, fish, puttanesca, tartar sauce.

Forms pickled, salt-cured

Caraway

Carum carvi

BOTANICAL NAME: Carum carvi OTHER NAMES: siya jeera, Persian caraway, Roman cumin, wild cumin; shahi jeera, sajira (black caraway) FORMS: whole seeds and ground CARAWAY TEA Add 1 to 2 teaspoons crushed caraway seeds to 1 cup boiling water and steep for 10 to 15 minutes, then str…

Also known as siya jeera, Persian caraway, Roman cumin, wild cumin; shahi jeera, sajira (black caraway)

Forms whole seeds and ground

Caraway Seed

Carum carvi

Crescent-shaped seeds with rye-bread aroma — German, Eastern European, North African staple.

Also known as kümmel

Forms whole seeds, ground

Cardamom

Elettaria cardamomum

BOTANICAL NAME: Elettaria cardamomum OTHER NAMES: green cardamom (see below for brown and red cardamom) FORMS: pods, whole seeds, and ground Cardamom is a tropical perennial bush in the ginger family native to southern India and Sri Lanka.

Also known as green cardamom (see below for brown and red cardamom)

Forms pods, whole seeds, and ground Cardamom is a tropical perennial bush in the ginger family native to southern India and Sri Lanka. It is also grown in Vietnam, Guatemala, and Tanzania. It is one of the most expensive spices in the world, a fact explained in part by its relatively limited growing area and the laborious harvesting process. Cardamom is called the queen of spices in India (pepper is the king), and the best green cardamom comes from Kerala. Cardamom is harvested by hand just before the fruit is ripe—if left to mature, the pods will split open and the seeds will be scattered and lost. Because the pods do not all ripen at the same time, harvesting takes place over several months, with skilled workers choosing only those pods that are ready. The best cardamom is dried in special sheds heated by wood-fired furnaces rather than under the hot sun, which would bleach the pods. Green cardamom pods are about half an inch long and contain twelve to twenty dark brown to black seeds that may be oily or somewhat sticky. Cardamom has a warm, sweet fragrance with delicate citrus and floral top notes and a refreshing undertone of eucalyptus. The seeds are aromatic, with a floral scent and a fresh, lemony flavor. Look for bright green pods. White cardamom pods have been bleached and should generally be avoided, although white cardamom is used in some Indian desserts where the green color would be undesirable. When used whole, the pods are usually cracked before being added to a stew or other dish. Some recipes call for the whole seeds, but they are more often ground; the seeds are best ground in a spice grinder. If buying ground cardamom, note that it should be a fairly dark brown; lighter powders are made from ground whole pods and are of lesser quality, as the husks have little flavor. Cardamom is used in a wide variety of savory and sweet preparations. It features prominently in Indian, Persian, Turkish, and Arabic cuisines, in stews, curries, and biryanis and other rice dishes; it is also used to season vegetables. It is an essential ingredient in garam masala , and it is found in many other spice blends as well, including baharat and ras el hanout, and in curry powders. It flavors many Indian sweets and desserts, including kulfi and rice pudding, and it complements poached pears and other fruits. Cardamom pairs well with sweet spices such as cinnamon, allspice, cloves, and nutmeg, and in Scandinavia, it is used in cakes, cookies, and Danish pastries. In the Middle East and North Africa, cardamom often flavors the coffee served after a meal; it is also added to tea. Since cardamom is a stimulant, it was used in love potions in mythology. Black cardamom (sp. Amomum subulatum ), also called brown cardamom, is not true cardamom; its many common names include bastard cardamom and false cardamom. Also known as Bengal cardamom, Nepal cardamom, and winged cardamom, it is valued for certain preparations. The dried oval pods, which are much larger than those of regular cardamom, are dark brown, ribbed, and rough, and they can contain as many as fifty seeds. The pods have a smoky, woody aroma, and the seeds have a camphorous fragrance and taste, with slightly sweet notes. Black cardamom is used whole, usually crushed, or finely or coarsely ground in certain Indian meat and vegetable dishes, especially more rustic or spicier preparations. Chinese black cardamom (sp. Amomum costatum ), also known as red cardamom, is a different species, grown in southwestern China and in Thailand. The large dark-reddish-brown pods, which can be 1 inch long or more, are ribbed and sometimes still have the stems intact. They have a strong, spicy flavor and, unless dried in the sun, a gentle smoky flavor from the drying process. Chinese black cardamom is popular in Szechuan and other Chinese regional cuisines and in Vietnamese cooking. The hard pods are added whole to slow-cooked dishes, such as braises, and to steamed rice or soups. The ground seeds are sometimes added to stir-fries.

Carolina Reaper

( C. chinense; heat level: 10) For the moment, at least, the Carolina Reaper holds the title for the world’s hottest chile.

Cascabel

( C. annum; heat level: 4) The cascabel is a small round chile that gets its name from the way the seeds rattle inside the dried chiles— cascabel is the Spanish word for “rattle.” It is also sometimes called chile bola (ball chile).

Cassia

Cinnamomum cassia (Chinese), C. burmannii (Indonesian), C. louririi (Vietnamese), C. tamala (Indian)

BOTANICAL NAMES: Cinnamomum cassia (Chinese), C.

Also known as false cinnamon

Forms sticks, pieces, and ground Cassia comes from the bark of a tropical evergreen that is related to the bay laurel tree. It is native to Indonesia and, according to some sources, also to northeastern India. The Cinnamomum family includes dozens of members; C. zeylanicum is considered “true cinnamon” (see Cinnamon ). Like cinnamon, cassia is an ancient spice, and its history dates back centuries. It has been cultivated in China since 4000 BC, and it was an important part of the spice trade. The major producers of cassia today are Indonesia, China, and Vietnam; it is cultivated in India, too, where the leaves of the tree are also used as a spice (see Cassia Leaves). Cassia is harvested at the beginning of the rainy season, when it is easiest to remove the bark from the trees. The bark is cut off in large sections; depending on the region, the coarser outer bark may be scraped off before the cassia is dried in the sun. As it dries, the bark, which is thicker than cinnamon bark, curls into what are called quills; cassia is also sometimes sold as small flat pieces. Once dried, cassia turns a dark reddish-brown; its color is darker than that of cinnamon. Although the quills, or sticks, can be used whole, the bark is very hard and difficult to grind at home, so much of the crop is ground commercially. Ground cassia is also darker and redder than ground cinnamon. Cassia has a warm, sweet fragrance similar to that of cinnamon but less intense; the flavor is stronger than that of cinnamon, mildly sweet but with a bitter undertone. Saigon, or Vietnamese, cassia has a higher oil content and a more pungent taste than the other cassias on the market. Although it is illegal to label cassia as “cinnamon” in some countries, no such distinctions are made in the United States, and in fact, the cinnamon found in almost all supermarkets is actually cassia, most of which comes from Indonesia. In North America, cassia cinnamon is a favorite ingredient in cookies, spice cakes, and other baked goods and desserts. In many other countries, however, it is more widely used in savory dishes. In India, cassia—often as whole quills—seasons curries, rice, and vegetables. In Malaysia and Southeast Asia, it is used in savory stews and rice dishes. Cassia is also one of the ingredients in Chinese five-spice powder and the Middle Eastern seven-spice mix (see Baharat ).

Cassia Buds

Cinnamomum cassia

Cassia tree flower buds — clove-cinnamon flavor. Indian and Chinese pickle ingredient.

Also known as marathi moggu, kapok bud

Forms dried buds

Cassia Leaves

Cinnamomum tamala

BOTANICAL NAME: Cinnamomum tamala OTHER NAMES: Indian bay leaves, tej patta, tejpat FORMS: fresh and dried Cassia leaves come from the tree, native to northern India, that is the source of cassia cinnamon (see Cassia ); it is in the same family as the species that is the source …

Also known as Indian bay leaves, tej patta, tejpat

Forms fresh and dried Cassia leaves come from the tree, native to northern India, that is the source of cassia cinnamon (see Cassia ); it is in the same family as the species that is the source of our familiar bay leaves. The shiny dark green leaves are much larger than bay leaves and each one has three prominent veins running down its length, rather than the single vein of bay leaves. The aroma and taste are mildly cinnamony, with a hint of cloves. Cassia leaves are widely used in Indian cooking and in some Asian cuisines, more often dried than fresh. They are added to Indian curries, stews, and rice dishes and to Moghul-style biryanis, kormas, and vegetable pulaos. The leaves are also used in Kashmiri and Nepalese cooking, and they are infused to make an herbal tea in Kashmir. Cassia leaves are one of the ingredients in garam masala.

Cayenne

( C. annum; heat level: 8) Most North Americans know cayenne chiles only in their powdered dried form, but the chiles—there are many different varieties—are grown in India, Asia, and Africa, as well as in Mexico, and they are especially popular in Indian and Asian cuisines.

Celery Seeds

Apium graveolens

BOTANICAL NAME: Apium graveolens OTHER NAMES: wild celery, smallage FORMS: whole and ground CELERY SALT Combine 3 parts salt and 2 parts ground celery seeds.

Also known as wild celery, smallage

Forms whole and ground

Ceylon Cinnamon

Cinnamomum verum

"True cinnamon" — milder, sweeter, more delicate than cassia. The cinnamon of choice for Mexican mole and chocolate.

Also known as true cinnamon, canela

Forms sticks, ground

Chaat Masala

Chaat (sometimes spelled chat ) masala is a ubiquitous Indian spice blend, used to season everything from meat and vegetables to fresh fruit and salads.

Charmoula

(also spelled chermoula) is a hallmark of Moroccan cooking, used as both a marinade, usually for fish or shellfish, and a condiment or table sauce.

Cherry Pepper

Capsicum annuum

Small round red-or-green pepper — pickled, vinegared, eaten as Italian antipasto.

Also known as sweet cherry pepper

Forms fresh, pickled

Chervil

Anthriscus cerefolium

BOTANICAL NAME: Anthriscus cerefolium FORMS: fresh and dried leaves A member of the parsley family, chervil is an annual native to eastern Europe.

Forms fresh and dried leaves A member of the parsley family, chervil is an annual native to eastern Europe. Sometimes called garden chervil to distinguish it from other varieties, the herb looks something like a cross between a fern and parsley, with delicate, wispy leaves. Its flavor is also delicate, with slight anise notes reminiscent of tarragon and undertones of parsley. The flavor of the dried leaves is muted, and they should be added in generous amounts to a dish toward the end of cooking; chervil, whether fresh or dried, does not stand up well to heat. Look for dark green leaves when buying dried chervil and avoid any hints of yellowing, which indicates age or improper storage. Chervil is essential in French cuisine but little used in cooking elsewhere. It is particularly good in scrambled eggs and omelets—it is one of the ingredients in the herb blend fines herbes, often used in egg dishes. It pairs well with fish and shellfish and is used in light cream sauces. It also complements spring vegetables such as peas, early carrots, and asparagus.

Chettinad Masala

Tamil Nadu Chettinad blend — black peppercorns, fennel, star anise, kalpasi — very hot and complex.

Forms ground blend

Chilcosle

( C. annum; heat level: 5) These chiles are a relative of the Mexican chilhuacle rojo (see below) and are also native to Oaxaca; their name is sometimes spelled chilcostle .

Chiles

BOTANIC NAMES: Capsicum annum (also spelled annuum ), C.

Forms whole dried chiles, dried chile flakes, and ground dried chiles (pure chile powder) All chiles are native to Latin America, particularly Mexico, and the West Indies, though they are now found around the world in tropical and temperate climate zones. Their history dates back to 7000 BC, and they were probably first cultivated in Latin America not long after that. But they were unknown beyond their native regions until Columbus took chiles back to Spain—and they then traveled throughout Europe and into Asia. Columbus thought chiles were related to Piper nigrum, the climbing vine that is the source of pepper, and because of that confusion, chiles are often referred to as peppers. The name chile comes from the Nahuatl word chilli —and the spelling still varies today, depending on the country, with chili being another form. Mexico remains a major producer, along with India, China, Thailand, Indonesia, and Japan. Several hundred varieties of chiles have been identified, and the plants cross-cultivate and hybridize easily. Capsicum annum is the most common species, with C. frutescens second to that; some sources believe that these two originally came from the same species. (Other less-common species are listed above.) C. annum is an annual, and most chile plants are grown that way, but C. frutescens is more often cultivated as a perennial. Capsaicin is the compound that gives chiles their heat, and it is most concentrated in the ribs and seeds of the fruits. Generally, smaller chiles are the hottest ones and larger chiles less hot, but there are exceptions. The heat of a chile also varies depending on the climate, soil, and other factors—and sometimes even chiles from the same harvest will vary in hotness. Chiles are green when immature and will ripen to red, yellow, deep purple, orange, brown, or almost black, depending on the variety. They may be harvested when green or fully ripe. Dried chiles, whatever their locale, have traditionally been dried in the sun, either on mats or concrete slabs, or sometimes simply on flat rooftops. They are often left to cure out of the sun for several days before drying begins, and they are usually covered at night during the drying process (not unlike vanilla beans). Another traditional way to dry chiles is to tie them into ristras, or garlands, or wreaths and hang them in the sun. While the traditional methods persist, today many chiles are commercially dried. Chiles are used in cuisines around the world, from Mexico to the Mediterranean and Africa to Asia. They feature in salsas and hot sauces, spice pastes, and table condiments, and they season innumerable dishes. Although chiles are always associated with heat to one degree or another, they can also add complex flavor, and good cooks in any country choose their chiles carefully. Below are some of the most popular dried chiles, along with a number of more unusual varieties. (Note: As this is a book about spices and herbs, the focus is on dried chiles; other common chiles, such as jalapeños, that are best or only used fresh are not covered here.)

Chilhuacle

( C. annum; heat level: 3 to 5, depending on the type) Chilhuacle chiles come from southern Mexico—specifically the regions of Oaxaca and Chiapas—and are not often seen in the United States.

Chinese Five-spice Powder

Star anise is the dominant flavor in this well-known Chinese spice blend; the other spices are cassia cinnamon, cloves, Szechuan pepper, and fennel seeds.

Chipotle

( C. annum; heat level: 5 to 6) Chipotles are dried jalapeños, though other fresh chiles can be treated in the same way.

Chives

Allium schoenoprasum; A. tuberosum (garlic chives)

BOTANICAL NAMES: Allium schoenoprasum; A.

Also known as Chinese chives (garlic chives)

Forms fresh and dried or freeze-dried chopped leaves Chives are an allium, a member of the family that also includes onion, garlic, and leeks. Regular chives, occasionally referred to as garden or onion chives, are native to central Europe; garlic chives, also called Chinese chives, are indigenous to Central Asia. Unlike other members of the allium clan, chives have almost no bulb, and only their long, thin leaves are eaten. Garden chives have long, bright green, hollow leaves, and their flowers, which are also edible, resemble pale purple or mauve pom-poms; garlic chives, which can be slightly taller, have flattened pale-green stems and white flowers. Both have a more delicate flavor than other alliums, garden chives leaning toward onions in flavor, and garlic chives, not surprisingly, toward a more pronounced garlicky taste. Fresh chives are used in many cuisines, but dried chives are almost as ubiquitous—particularly so since the advent of freeze-drying, which preserves their flavor and color much better than traditional methods. Most dried chives are garden chives, and freeze-dried chives will indicate that process on the label. Chives are very good in egg or cheese dishes, creamy white sauces, and salad dressings. They are one of the ingredients in the classic French herb blend fines herbes, and they are often combined with other herbs. They should be added near the end of cooking in most cases, to make the most of their flavor. Garlic chives are used in a variety of classic Chinese and other Asian dishes.

Chunjang

Korean black bean paste — fermented soybeans, used in jjajangmyeon.

Also known as Korean black bean paste, chunjang

Forms paste

Cilantro

Coriandrum sativum

BOTANICAL NAME: Coriandrum sativum OTHER NAMES: coriander, Chinese parsley FORMS: fresh and dried leaves Cilantro is an annual herbaceous plant indigenous to southern Europe and the Middle East.

Also known as coriander, Chinese parsley

Forms fresh and dried leaves Cilantro is an annual herbaceous plant indigenous to southern Europe and the Middle East. It is valued for both its fresh growth and its seeds, which, unusually, have a very different aroma and taste from the leaves; for more on the history and background of cilantro, which is sometimes referred to as fresh coriander, see Coriander. Cilantro has bright green leaves that bear a certain resemblance to flat-leaf parsley, which accounts for one of its common names, Chinese parsley. But it is not related to parsley—it is a member of the carrot family—and its flavor is distinctive. It also seems to be divisive: although many people love cilantro, others think it tastes like soap. (According to some recent studies, an intense distaste for cilantro may actually be genetic.) Aficionados, however, find its unusual fresh, citrusy flavor addictive. Like most tender herbs, cilantro is best used fresh, added at the end of cooking to preserve its flavor. Dried cilantro has little fragrance, but high-quality dried leaves can impart something of the unique flavor of the fresh herb when added shortly before serving and allowed to “blossom” in the heat or steam radiating from the dish. Cilantro is widely used in Latin American, Caribbean, and Asian cuisines; the stems and roots, as well as the leaves, are added to many dishes. Mexican fresh salsas and guacamole are flavored with cilantro, as are ceviches in Peru, Mexico, and other countries. Cilantro is the Spanish word for coriander, and this may be why it is now used to describe the fresh leaf of the plant. It has a particular affinity for black beans and other beans. Its flavor is also good with hot chiles, and it is used in spicy stews and soups in Mexico and in curries, stir-fries, and other dishes in India and Southeast Asia. It is used as a garnish for lassis and the chopped salads called kachumbers, as well as made into chutneys in India and herb pastes in Thailand and other Southeast Asian countries, often in combination with garlic and/or chiles. Cilantro also pairs well with ginger, lemongrass, and mint, all signature flavors of Thai cuisine.

Cinnamon

Cinnamomum verum , C. zeylanicum

BOTANICAL NAMES: Cinnamomum verum , C. zeylanicum OTHER NAMES: Ceylon cinnamon FORMS: quills and ground True cinnamon comes from the bark of a tropical evergreen tree, a member of the laurel family, native to Sri Lanka.

Also known as Ceylon cinnamon

Forms quills and ground True cinnamon comes from the bark of a tropical evergreen tree, a member of the laurel family, native to Sri Lanka. It has a long and venerable history, and it was known in the time of the pharaohs and in ancient Greece and Rome. It is mentioned in the Torah, and it was one of most sought-after commodities in the early days of the spice trade. Today, Sri Lanka is the main producer, and its cinnamon is believed to be the best. Cinnamon is also cultivated in other tropical regions, particularly the Seychelles. (See Cassia for information on other members of the large Cinnamomum genus.) The bark of the tree is harvested during the rainy season, when it is moist and easier to remove. “Cinnamon peelers” are highly skilled, and often several generations of the same family will be involved in the harvests, each generation learning proficiency from the one before it. Workers first cut the small branches, or shoots, from the trees and scrape off the coarser outer bark. Then the thin inner layers are cut and painstakingly rolled into scrolls, or “quills,” and allowed to air-dry, protected from the sun. When the bark is processed, smaller pieces, called quillings, often break off, and these are inserted in the quills as the peelers form them. Quillings that break off as the cinnamon dries are used for ground cinnamon. Cinnamon bark is thinner and more brittle than cassia bark, and the fragrance is more delicate as well. The aroma is warm, sweet, and agreeably woody, and the taste is equally warm. Unlike cassia, cinnamon bark can be ground at home in a spice grinder. The quills are paler than cassia quills, and the powder is pale tan rather than reddish-brown. Cinnamon is one of the most common spices used for baking, from cookies to cakes and pies to sweet breads, and for other desserts. Whole quills are often added to the poaching liquid for pears and other fruits, and they are traditional in mulled wine. Cinnamon sugar is sprinkled over cookies or other baked goods. Cinnamon also has a wide variety of uses in savory dishes. Many Moroccan tagines are flavored with cinnamon, as is bastilla (there are many variants of this name), the savory phyllo-dough pastry stuffed with a filling of chicken, ground almonds, and rose water or orange flower water. Cinnamon flavors biryanis and other rice dishes, as well as meaty stews and curries, throughout the Middle East, India and Pakistan, and Malaysia; it is a favorite seasoning for lamb in many cuisines. Cinnamon is an ingredient in garam masala , ras el hanout, and many other spice blends.

Citric Acid

Sour crystalline powder — instant lemon-like acidity. In hummus, sour candies, cheese making.

Also known as sour salt, lemon salt

Forms crystalline powder

Cloves

Eugenia caryophyllus

BOTANICAL NAME: Eugenia caryophyllus FORMS: whole and ground Cloves are the unopened flower buds of a tropical evergreen tree native to the Moluccas (aka the Spice Islands) in eastern Indonesia.

Forms whole and ground Cloves are the unopened flower buds of a tropical evergreen tree native to the Moluccas (aka the Spice Islands) in eastern Indonesia. They were an important part of the early spice trade (Columbus was looking for the Spice Islands when he landed in the West Indies). Their name comes from the French word clou , meaning “nail,” because of their appearance, with a rounded head and tapered stem. Indonesia remains one of the largest producers, and the trees are now grown in Sri Lanka, Madagascar, Tanzania, and Grenada as well. Cloves are harvested by hand, and the trees must be at least six years old before the first harvest, though they will then continue to bear fruit for fifty or so years longer. There are two yearly harvests, and the process requires a delicate touch. The buds are gathered when they have reached full size but have not yet opened, and they do not all reach the proper stage at the same time, so the pickers have to be discerning when choosing which clusters of buds to harvest. Then the buds are removed from the stems, again by hand, and dried in the sun for several days. Dried cloves should be dark reddish-brown, though the bud end, which is surrounded by four “prongs,” will be somewhat lighter. They are pungent and highly aromatic, warm and slightly peppery. The taste is strong, even medicinal, warming, and sweet; if chewed, cloves leave a lingering numbing sensation on the tongue. Good-quality cloves may release a small amount of oil if pierced with a fingernail. When purchasing whole cloves, avoid jars or packages with many noticeable stems, which have far less of the volatile oil than the buds. Ground cloves should be dark brown; a lighter color is an indication that the mix includes ground stems as well and is of a lesser quality. Cloves are used in Middle Eastern, Indian, and North African cooking, in rich or spicy meat dishes, including Moroccan tagines, and in some curries, and they enhance many rice dishes. With their strong flavor, they should always be used sparingly. When the dish is served, the whole cloves may be removed or not, but they are generally not consumed. A clove-studded onion is often added to chicken stock as it simmers. Cloves are used in baking in Europe and North America, and in poached fruits and mulled wine. They combine well with many other spices, especially warming ones, and they are an ingredient in numerous spice blends, including garam masala, quatre épices, baharat , and berbere.

Cocoa Powder

Theobroma cacao

Defatted ground cacao beans — natural or Dutch-processed. Brownies, cocoa, mole.

Forms powder

Coconut Flakes

Cocos nucifera

Dried shredded coconut — sweetened or unsweetened. Toasted for crunch, used in baking, sambals, and granola.

Also known as desiccated coconut, shredded coconut

Forms flaked, shredded, desiccated

Coconut Milk

Cocos nucifera

Pressed grated coconut and water — creamy base of Thai curries, Caribbean rice and peas, South Indian stews.

Forms liquid in cans

Colombo

OTHER NAMES: poudre de Colombo Colombo is the name given to West Indian curry powders, specifically in Martinique and Guadaloupe; the blends are many and varied.

Also known as poudre de Colombo Colombo is the name given to West Indian curry powders, specifically in Martinique and Guadaloupe; the blends are many and varied. Curry arrived in the Caribbean with immigrant workers from India in the mid-nineteenth century, and the name comes from the capital of Sri Lanka, Colombo. A basic mix consists of cumin, coriander, fenugreek, peppercorns, and mustard seeds; many blends include the decidedly non-Indian allspice, which is native to the Caribbean. Others may also include cardamom, ginger, cloves, turmeric, and/or ground dried bay leaves, and while some do contain dried chiles, others do not, as the dishes the blend is used for tend to include fresh chiles. In the West Indies, poudre de Colombo seasons curries made with goat, lamb, chicken, pork, or beef, as well as fish and vegetables. It is also used as a rub for grilled fish and meats.

Coriander

Coriandrum sativum

BOTANICAL NAME: Coriandrum sativum FORMS: whole seeds and ground A member of the carrot family, coriander is an annual plant native to the Mediterranean region, specifically southern Europe and the Middle East.

Forms whole seeds and ground A member of the carrot family, coriander is an annual plant native to the Mediterranean region, specifically southern Europe and the Middle East. It is an ancient spice, with a history dating back more than three thousand years; it is mentioned in the Bible and in Sanskrit texts (and in The Arabian Nights ). It was one of the first spice plants grown in North America. Primary producers today include India, the Middle East, Central and South America, the United States, Canada, North Africa, and Russia. Unlike those of most herbaceous plants, the seeds of the coriander plant have a very different aroma and taste from the fresh leaves. And while the leaves, often called cilantro, are most popular in Asian and Latin American cooking, the seeds are widely used in many cuisines. There are two main types of coriander: Moroccan ( kazbarah ), which is more common, and Indian ( dhania ). The Moroccan seeds are pale tan to medium brown, spherical, and ribbed (looking something like miniature Chinese lanterns); the Indian are more oval in shape and range from a lighter tan to brown. The seeds have a warm, nutty fragrance and a sweet, somewhat pungent taste, with citrusy undertones of orange or lemon and faint notes of fresh sage; the Indian seeds are sweeter than the Moroccan. Both types have papery husks but are easy to grind, especially if they are first dry-roasted in a skillet. Coriander seeds are always toasted before grinding in India, but if they are to be used in baking and desserts, they should not be toasted. The seeds are best ground in a spice grinder, which will give a finer texture than a mortar and pestle. Ground coriander has a warm, mildly nutty fragrance and taste, again with notes of citrus. Coriander seeds are harvested when mature, but the plants must be cut when the early-morning or late-afternoon dew is still upon them, or the seedpods will split. Then they are dried and threshed to remove the seeds. Coriander is especially popular in Asian, Indian, African, and Mediterranean cuisines. It seasons curries, stews, and sauces, where it may also act as a thickening agent, and is added to chutneys. In India, it is used in drinks, and ground coriander is often dusted over raitas and lassis for garnish. Coriander is an essential ingredient in curry powder. It is considered an amalgamating spice, meaning it complements a wide range of other spices, and so it is used in many other spice blends as well, including ras el hanout, and in dukkah , the Egyptian spice and nut mix. In Europe and North America, coriander is more often used in baking and for pickling.

Cornstarch

Zea mays

Pure starch from corn — neutral thickener for sauces, slurries, Asian cooking, baking.

Also known as cornflour (UK)

Forms powder

Costeño

( C. annum; heat level: 4 to 7, depending on the type) Costeños come primarily from the coastal areas of the Mexican states of Oaxaca and Guerrero ( costeño means “coast”), and the chiles, which are usually dried, are little known outside their native regions.

Cream of Tartar

Potassium bitartrate — leftover from wine making. Stabilizes egg whites, prevents crystallization in syrup.

Also known as potassium bitartrate

Forms powder

Cubeb Pepper

Cubeb pepper comes from another vine in the pepper family, Piper cubeb .

Cumin

Cuminum cyminum

BOTANICAL NAME: Cuminum cyminum OTHER NAMES: jeera, white cumin (or black cumin) FORMS: whole seeds and ground Another member of the parsley family, cumin is an annual plant generally considered indigenous to the Middle East, although some sources say that it originated in the N…

Also known as jeera, white cumin (or black cumin)

Forms whole seeds and ground Another member of the parsley family, cumin is an annual plant generally considered indigenous to the Middle East, although some sources say that it originated in the Nile Valley. Cumin is a major spice, and an old one—its culinary history dates back to 5000 BC. It was used by the ancient Egyptians in mummification and is mentioned in both the Old and New Testaments. It was also thought to encourage love and fidelity. Today, it grows throughout the Middle East and North Africa, with major producers including Iran, India, Turkey, and Morocco. Cumin is harvested when the seeds have ripened, and the whole stalks are dried. Then they are threshed to remove the seeds and the seeds are rubbed, either mechanically or by hand, to remove most of the fine “tails.” Cumin seeds look like caraway seeds, and the two are sometimes confused—the fact that the word jeera is used to refer to both spices in India adds to the confusion, though caraway is more properly called shia jeera . (For even more on mistaken identity, see black cumin .) The small seeds are slightly curved, ridged, and pale brown to greenish-gray, and they often still have some hair-like bristles, or tails, attached. They have a pungent, warm, earthy aroma, which becomes noticeably stronger when they are lightly crushed, and an equally pungent, lingering taste with a hint of bitterness. Ground cumin is reddish-brown and has a similarly strong aroma and slightly bitter but warm taste. Toasting the seeds before grinding will make the powder more pungent; ground cumin from toasted seeds is darker than powder from untoasted seeds and has a slightly smoky taste. Cumin is an important seasoning in Indian, Middle Eastern, Asian, North African, and Mexican and other Latin American cuisines. It is used in couscous and merguez sausages in North Africa, in kebabs in many Middle Eastern countries, and in ground meat and vegetable dishes in Turkey. It is added to curries, stews, and other regional dishes throughout India, and it is used there in breads, pickles, and chutneys. It is an essential ingredient in spice mixes such as panch phoron and garam masala, and it is mixed with ground coriander to make the simple seasoning blend known as dhana jeera . Chili powder always includes cumin, as does charmoula, the Moroccan seasoning paste. Black cumin ( Bunium persicum ) is primarily grown in Kashmir, India, and it also grows in Iran and Pakistan. It is known as kala jeera in India and is sometimes called Kashmiri cumin. It is often confused with nigella, which is sometimes called black cumin but is an entirely different spice. Black cumin seeds are darker, smaller, and finer than those of regular cumin, and their fragrance is less earthy and bitter. When the seeds are fried in oil, the taste becomes nutty. Black cumin is used mostly in northern Indian cuisines and Moghul-style dishes, such as biryani and korma, as well as in breads and some spice blends and pastes. It is also a seasoning in Pakistani and Bangladeshi cooking.

Curing Salts

Curing salts are used for charcuterie and other preserved meats.

Curry Leaves

Murraya koenigii

BOTANICAL NAME: Murraya koenigii OTHER NAMES: meetha neem, kadhi patta FORMS: fresh and dried The curry tree is native to southern India and Sri Lanka, and its name gives rise to confusion on several fronts.

Also known as meetha neem, kadhi patta

Forms fresh and dried The curry tree is native to southern India and Sri Lanka, and its name gives rise to confusion on several fronts. A member of the citrus family, the tree is a small tropical evergreen, but there is also a curry plant from the same region, which is used more for ornamental purposes than for cooking. And while the leaves may be used in some curries and curry blends, they are by no means an essential ingredient in curry or curry powders. Smaller than bay leaves, curry leaves are deep green. Their herbaceous aroma is reminiscent of curry powder, with an undertone of citrus, and their flavor can be slightly bitter, especially with longer cooking. When carefully dried, the leaves maintain their green color, although their fragrance will be muted; avoid dried leaves that have darkened or turned black. Fresh leaves are optimal. Curry leaves are commonly used in southern India and in Sri Lanka but are rarely found in the cooking of the north, although they do figure in some Gujarati dishes. They are an essential ingredient in many vegetarian dishes, including dals and lentil soups, and in curries. The leaves are often fried in oil at the beginning of cooking until very fragrant, but they can also be warmed separately in oil or ghee (clarified butter) that is then used to finish a dish. Unlike bay leaves, you can eat them whole or chopped, but younger leaves are best. Curry leaves are an ingredient in many pickles and in some chutneys. Left whole or ground with a mortar and pestle, they flavor marinades for seafood and lighter meats.

Curry Leaves (Dried)

Murraya koenigii

Dried curry leaves — much less fragrant than fresh, but useful in a pinch.

Also known as sweet neem leaves (dried)

Forms dried whole leaves

Curry Paste (Thai Green)

Thai green curry paste — fresh green chilies, holy basil, lemongrass, galangal — the iconic green Thai curry base.

Forms paste

Curry Paste (Thai Red)

Thai red curry paste — dried chilies pounded with lemongrass, galangal, garlic, shallots, shrimp paste.

Also known as nam prik gaeng phet

Forms paste

Curry Powder

There are dozens, even hundreds, of curry powders found throughout India, most extensively in the southern regions, and in neighboring countries.

Dashi

Japanese clear stock from kombu and bonito — the foundation of miso soup and most Japanese cooking.

Also known as awase dashi, niban dashi

Forms stock

de Árbol

( C. annum; heat level: 7.5) Also known as bird’s beak chiles, these are one of the most popular dried chiles.

Dhana Jeera Powder

OTHER SPELLINGS: dhanajiru Dhana jeera is simply a convenient blend of ground toasted coriander and cumin seeds.

Also known as dhanajiru Dhana jeera is simply a convenient blend of ground toasted coriander and cumin seeds. The classic blend uses two parts coriander to one part cumin. The spices are usually toasted ahead and combined, then ground as needed. Dhana jeera is widely used in the states of Gujarat and Maharashtra, on India’s western coast.

Dill

Anethum graveolen (European); A. sowa (Indian)

BOTANICAL NAMES: Anethum graveolen (European); A.

Forms whole seeds and ground

Dill Weed

Anethum graveolen

BOTANICAL NAME: Anethum graveolen OTHER NAMES: dill FORMS: fresh and dried leaves and pollen Dill is an annual herb that is native to the Mediterranean and southern Russia; for more on its history and uses, see Dill .

Also known as dill

Forms fresh and dried leaves and pollen Dill is an annual herb that is native to the Mediterranean and southern Russia; for more on its history and uses, see Dill . It is a relative of parsley, anise, and caraway. Its fronds look something like those of fennel, but the fragrance is reminiscent of parsley, and the flavor also echoes parsley, with undertones of anise. Dried dill has a grassy aroma and a similar though distinctive taste; in fact, some prefer the dried herb to the fresh. Look for dark green dried dill, and avoid any with signs of yellowing. A sauce made with dill, whether creamy or vinaigrette-style, is a classic accompaniment to smoked salmon, and dill weed is also good with pickled herring, accentuating the flavor of the dill seeds often used in pickling. Dill weed also complements fresh seafood, particularly milder white-fleshed fish. Egg and cheese dishes are often flavored with dill weed, and it is a favorite seasoning for potato salad. Dill also pairs particularly well with cucumbers and green beans. It is a classic seasoning for borscht and certain other chilled soups. Dill pollen is harvested from mature plants that have flowered and are then dried. It is simultaneously intensely flavorful and subtle; to preserve its delicate flavor, it is best stirred into a dish at the end of cooking or used as a finishing spice. Like fennel pollen , another chef’s favorite, dill pollen is expensive, but just a pinch or two will work wonders.

Doenjang

Korean fermented soybean paste — earthy, salty, the foundation of jjigae stews.

Also known as Korean soybean paste

Forms paste in tubs

Doubanjiang

Sichuan fermented broad bean and chili paste — the flavor base for mapo tofu and twice-cooked pork.

Also known as Pixian douban, chili bean paste, broad bean paste

Forms paste in jars

Dukkah

OTHER SPELLINGS: dukka, duqqa Dukkah is an Egyptian spice mix that also includes ground nuts and seeds.

Also known as dukka, duqqa Dukkah is an Egyptian spice mix that also includes ground nuts and seeds. A typical blend contains hazelnuts, sesame seeds, coriander, cumin, black pepper, and sea salt. Hazelnuts or roasted chickpeas are the main ingredient in most mixes, but pistachios and other nuts are often included. Some versions contain dried mint and/or thyme. Dukkah is most often used as a flavorful condiment for flatbreads, which are first dipped in olive oil and then into the spice mix; or the dukkah can be mixed with oil and then served that way. It can also be used as a dry rub for chicken, fish, or steaks before panfrying or grilling, or applied more generously to make a crunchy coating. Dukkah is good sprinkled over salads, especially tomato salads; yogurt; and feta cheese that has been drizzled with oil. Until recently, specialty spice markets or Middle Eastern spice bazaars were the only source of dukkah—other than home kitchens—but Western chefs have increasingly been experimenting with the delicious blend (sometimes it even turns up on the shelves of stores like Trader Joe’s). E

Dundicut

( C. annum; heat level, 7 to 9) These small chiles are indigenous to Pakistan, the major producer today.

Epazote

Chenopodium ambrosiodes

BOTANICAL NAME: Chenopodium ambrosiodes OTHER NAMES: pigweed, wormseed, Mexican tea, skunk weed FORMS: fresh and dried leaves Epazote is an annual native to Mexico, but it is also found throughout Central America, as well as in the South and other parts of the United States.

Also known as pigweed, wormseed, Mexican tea, skunk weed

Forms fresh and dried leaves Epazote is an annual native to Mexico, but it is also found throughout Central America, as well as in the South and other parts of the United States. It’s a tall, bushy plant that is often treated as a weed, in part because it self-seeds readily and spreads easily. The leaves are narrow and serrated, with a distinctive aroma. The name epazote comes from the Nahuatl word epatzotl — epatl means “skunk” and tzotl means “dirty.” No wonder it is often considered an acquired taste! Others compare its aroma to petroleum, creosote, or turpentine. But epazote is an essential herb in many Mexican black bean dishes. It is used in moles and long-simmered stews, in tortilla soup and other soups, and, in its fresh state, in quesadillas. When carefully dried, the herb retains its characteristic scent and taste. When buying dried epazote leaves, avoid samples that contain a high proportion of the woody stems; if necessary, pick out the larger stems and discard them before crumbling the leaves into the dish you are preparing (or wrap the epazote in a square of cheesecloth and then remove it from your soup or stew after cooking). If it’s not obvious at this point, epazote should be used sparingly.

Fennel

Foeniculum vulgare

BOTANICAL NAME: Foeniculum vulgare OTHER NAMES: common fennel, sweet fennel, saunf FORMS: whole seeds and ground FENNEL SEED TEA Pour 1 cup boiling water over 1½ teaspoons crushed fennel seeds and steep for 10 minutes, then strain.

Also known as common fennel, sweet fennel, saunf

Forms whole seeds and ground

Fennel Pollen

Fennel pollen has become a favorite “secret ingredient” for contemporary chefs.

Fenugreek

Trigonella foenum-graecum

BOTANICAL NAME: Trigonella foenum-graecum OTHER NAMES: methi, kasuri methi FORMS: fresh and dried leaves Fenugreek is an annual in the bean family.

Also known as methi, kasuri methi

Forms fresh and dried leaves Fenugreek is an annual in the bean family. (For information about fenugreek seeds, see here .) The dried leaves have a grassy, nutty aroma. Look for intensely green dried leaves when buying fenugreek; a paler green is an indication of age, and the herb will have less flavor. (Be sure to store dried fenugreek in a dark place so it won’t be bleached by light.) In India, the word for fenugreek is methi ; the term kasuri methi is used specifically for the dried leaves. In Indian cooking, fenugreek is used both fresh, like spinach, and dried; it also figures in Pakistani, Iranian, and other Middle Eastern cuisines. It goes particularly well with potatoes and root vegetables. It is also mixed into doughs to make paratha in India and naan or other flatbreads in the Middle East. Fenugreek can be added to curries made with meat as they simmer or crumbled and sprinkled over meat-based curries or vegetable dishes for a final seasoning. It is often also added to lentil dishes throughout the Indian subcontinent.

Fenugreek Seeds

Trigonella foenum-graecum

BOTANICAL NAME: Trigonella foenum-graecum OTHER NAMES: bird’s foot, cow’s horn, goat’s horn, methi FORMS: whole seeds, crushed, and ground The origins of fenugreek are not entirely clear, with various sources asserting that it is native to southern Europe, India, western Asia, a…

Also known as bird’s foot, cow’s horn, goat’s horn, methi

Forms whole seeds, crushed, and ground The origins of fenugreek are not entirely clear, with various sources asserting that it is native to southern Europe, India, western Asia, and/or the eastern Mediterranean, but it is certain that it has been used for medicinal and culinary purposes since antiquity. A tall annual plant, it has been grown all around the Mediterranean region for thousands of years. Major sources today include Turkey, the Baltic region, South America, France, and Pakistan, as well as India. Fenugreek gets many of its popular names from the shape of the seedpods, which are 4 to 6 inches long, narrow, and beaked. Fenugreek is a member of the legume family, and the pods look like those of green beans (in Africa, the seeds are soaked and prepared like other legumes). Each pod contains ten to twenty small seeds. The seeds are yellowish-brown and roughly octagonal in shape, with a furrow running down one side, and they are so hard they might almost be mistaken for a handful of little pebbles. They have a pungent aroma, somewhat similar to that of celery seeds, and an astringent, bitter flavor. Actually, they smell like curry powder—or, to be more accurate, many curry powders smell like fenugreek. The seeds should be toasted before crushing or grinding, both to mellow their bitterness and to make it easier to grind them; be careful not to overtoast them, though, or they may become more bitter. Toasting also brings out some of the natural sugars in the seeds, giving them a slight aroma of maple syrup (fenugreek is used commercially to make artificial maple syrup). Use a spice grinder, not a mortar and pestle, to grind the hard seeds to the desired consistency. Ground fenugreek is orange-brown and very aromatic. Fenugreek is used widely in Indian cooking, most commonly in curries, dals, and poultry and vegetable dishes. It is an important ingredient in various vegetarian preparations, as well as in breads and savory pastries, pickles, and chutneys. It also figures in certain Middle Eastern and Mediterranean cuisines, and in Egypt and Ethiopia, it is used to season flatbreads. Fenugreek is an essential ingredient in many curry and sambar powders, in the Ethiopian spice blend berbere, and in Bengal’s panch phoron.

Filé Powder

Sassafras officinalis

BOTANICAL NAME: Sassafras officinalis OTHER NAMES: gumbo filé, gumbo filé powder Filé powder is ground dried sassafras leaves.

Also known as gumbo filé, gumbo filé powder Filé powder is ground dried sassafras leaves. It is used to thicken and flavor classic Creole gumbo, the hearty soup/stew that is one of the signature dishes of Louisiana and popular in other parts of the South as well. The sassafras tree, which can grow to almost 100 feet tall, is native to the Gulf of Mexico. The Choctaw Indians of Louisiana were the first to use dried sassafras leaves as a thickener. Only the smaller leaves are used for filé powder; they are dried and then finely ground. Filé powder is added to gumbos at the end of cooking, off the heat—if boiled, it will become stringy. (Some cooks and chefs prefer to add a sprinkling of filé to each serving or to offer the powder at the table.) Filé powder can also be used to thicken other Creole or Cajun soups or stews. Store it in a tightly sealed container, as it can absorb moisture easily. Do not confuse sassafras powder, which is made from the bark and/or roots of the tree, with gumbo filé.

Fines Herbes

Fines herbes is a classic French dried herb blend consisting of chervil, chives, parsley, and tarragon; other herbs such as dill, marjoram, and/or lovage are sometimes included.

Fish Sauce

Southeast Asian fermented anchovy liquid — funky, salty, the umami foundation of Thai and Vietnamese cooking.

Also known as nam pla, nuoc mam, patis

Forms liquid

Fleur de Sel

Fleur de sel is a relatively rare sea salt that comes from the coast of Brittany and the offshore islands, also the source of high-quality sel gris (gray salt).

Fresno Chile

Capsicum annuum

Bright red California cousin of jalapeño — slightly fruitier and a touch hotter. Used in salsas, hot sauces.

Also known as Fresno pepper

Forms fresh

Furikake

Japanese dry rice topping of nori, sesame seeds, bonito flakes, sugar, salt — sprinkled liberally over rice, eggs, popcorn.

Forms dry blend

Galangal

Alpinia galanga (greater galangal), A. officinarum (lesser galangal)

BOTANICAL NAMES: Alpinia galanga (greater galangal), A.

Also known as galangale; Laos root, galanga (greater); Chinese ginger, China root (lesser)

Forms sliced dried rhizomes and ground Galangal is a tropical plant in the ginger family. There are several varieties; the two used in the kitchen are greater galangal and lesser galangal. Greater galangal is native to Indonesia, specifically Java, and lesser galangal to southern China. Today, galangal is cultivated in China and Southeast Asia. Greater galangal can grow to as tall as 6 feet; the lesser generally reaches heights of no more than 3 feet. As with ginger and turmeric, it is the rhizomes, or underground roots, that are used in cooking. Although galangal was known in European kitchens in the Middle Ages, when it was called galangale, it is now rarely seen outside the countries where it is grown. It has been used for medicinal purposes since ancient times, especially in China (in parts of Asia, the powder was taken as snuff—a sure if somewhat unnerving way to clear one’s sinuses). After harvesting, the rhizomes are trimmed, with some of the skin removed to facilitate drying, and then dried, traditionally in the sun. Both types of galangal resemble ginger, but the skin is marked with horizontal rings or stripes. Fresh greater galangal usually has orange-red skin with darker rings; the interior is creamy and pale yellow. Lesser galangal has orange-red to brown skin, marked with pale brown rings, and the flesh is pale brown, sometimes with a pinkish tinge. Once dried, the rhizomes are polished to remove most of the remaining skin and then sliced or ground into a powder. The dried slices are brown around the edges and tan inside; the powder is brown or reddish-brown. Greater galangal smells like ginger but has a more peppery, piney fragrance. The flavor is not as sharp as that of ginger and there are sometimes slight citrus notes. Lesser galangal is hotter than greater galangal. Ground galangal has a sharp, hot, slightly musky taste; it should be used sparingly. The sliced dried rhizomes keep well for up to three years. If stored airtight, the powder will retain much of its pungency for at least six months. Galangal is an important flavoring in Thai cuisine, but it is also used throughout Southeast Asia and in China. Fresh galangal is an essential ingredient in many Thai curry pastes, and dried galangal is generally favored over ginger there in cooking. Galangal is also used in many Southeast Asian curries, stews, and soups, including pho, Vietnam’s much-loved beef soup, and in fish and seafood dishes. It is an ingredient in many versions of sambal, the spicy Indonesian seasoning paste. It is also used in some liqueurs and bitters. Kencur, or kenchur, another member of the family, is sometimes confused with lesser galangal. Its botanical name is Kaempferia galanga, and its origins are in Southeast Asia. It is not as hot as galangal, and it has noticeable notes of camphor or menthol. Kencur is most widely used in Indonesia.

Galangal (Greater)

Alpinia galanga

Larger, milder galangal — Thai cuisine standard. Used in tom kha, curry pastes.

Also known as khaa, laos

Forms fresh, dried, frozen

Garam Masala

Garam masala is one of the defining seasonings of northern India and Moghul-style cooking.

Garlic (and Onion) Powder

Although garlic and onion powder, also called granulated garlic or onion, are not spices, many cooks turn to them as versatile seasonings.

Garlic Powder

Allium sativum

Dehydrated, ground garlic — the convenience garlic that lives in every spice rack.

Also known as granulated garlic (coarser version)

Forms powder, granulated

Gelatin

Animal-derived collagen powder — sets jelly desserts, gummies, panna cotta, marshmallow.

Forms sheets, powder

Ghost Chile

( C. chinense/frutescens hybrid; heat level: 10) Native to Bangladesh, the ghost chile was declared the world’s hottest chile (from 850,000 to more than 1,000,000 Scoville units, depending on the harvest and the source of the ranking) in 2007, but there are more recent contender…

Ginger

Zingiber officinale

BOTANICAL NAME: Zingiber officinale OTHER NAMES: gingerroot FORMS: fresh, dried rhizomes, dried slices, and ground GINGER TEA Stir a generous ¼ teaspoon ground ginger and 1 teaspoon honey into 1 cup hot water.

Also known as gingerroot

Forms fresh, dried rhizomes, dried slices, and ground

Gochugaru

[6] , or kochukaru. The coarse flakes are bright red and their heat can range from mild to moderate.

Gochujang

Korean fermented chili paste — sweet, deeply funky, the soul of Korean cooking.

Also known as Korean chili paste, red pepper paste

Forms paste in tubs

Goda Masala

Maharashtrian spice blend — coconut, sesame, dried red chiles, cinnamon, stone flower. Distinctive sweet-floral.

Also known as kala masala

Forms ground blend

Gomasio

OTHER SPELLING: gomashio A Japanese condiment or spice blend, gomasio is a coarsely ground mixture of black or unhulled white sesame seeds and sea salt (the word goma means “sesame seeds” and shio means “salt”).

Also known as gomashio A Japanese condiment or spice blend, gomasio is a coarsely ground mixture of black or unhulled white sesame seeds and sea salt (the word goma means “sesame seeds” and shio means “salt”). Some versions include dried seaweed. Gomasio is sprinkled over rice, vegetables, and salads and used as a seasoning in other dishes. It is used in macrobiotic diets as a healthier, lower-sodium alternative to plain salt.

Grains of Paradise

Aframomum melegueta

BOTANICAL NAME: Aframomum melegueta OTHER NAMES: Melegueta pepper, Guinea pepper FORMS: whole seeds Grains of paradise come from a tall perennial plant that is native to the western coast of Africa, along the Gulf of Guinea.

Also known as Melegueta pepper, Guinea pepper

Forms whole seeds Grains of paradise come from a tall perennial plant that is native to the western coast of Africa, along the Gulf of Guinea. It is a member of the ginger family and related to cardamom. One of its alternate names, Melegueta pepper, comes from Melle, an ancient empire between Mauritania and Sudan, which the Portuguese colonists called Malaguet; the coastal region has also been called the Pepper Coast. Today, the plant grows primarily in Ghana and West Africa. The spice has been known since the thirteenth century, and it was used in Europe, often as a substitute for black pepper, for the next five centuries or so. Today, however, it is not often found outside its place of origin. The fruits of the plant contain dozens of tiny seeds nestled in a bitter white pulp. The seeds are removed from the pulp and dried, traditionally in the sun. The seeds are hard, shiny, dark brown, and multifaceted, with a paler tip at one end; the interior is bright white. The whole seeds have a peppery fragrance with notes of cardamom; once cracked or ground, they are very aromatic, warm, pungent, and peppery, with a lingering numbness on the tongue. Grains of paradise should be crushed or ground before using; toast them before grinding to bring out the flavor, if you like. Today, the spice is used primarily in the cooking of western Africa, but it can be substituted for black pepper in many dishes, imparting its distinctive flavor along with a peppery bite. Try the crushed or coarsely ground seeds as a rub for grilled steaks and other meats or add to stews and hearty soups (the Portuguese took grains of paradise to Brazil, and it appears in some recipes for feijoada, the national dish). Sprinkle some over homemade ricotta and serve it as a dip with flatbread. Grains of paradise are also good in mulled wine (they were traditionally added to warmed sack); they flavor some high-end gins, as well as craft beers and even home brews. They are one of the ingredients in the T unisian spice blend qâlat daqqa, which also includes black pepper as well as cloves, nutmeg, and cinnamon, and in some versions of the North African seasoning mix ras el hanout.

Green Pepper

Green peppercorns are unripe pepper berries that are treated in one of several different ways to preserve their green color; if they were simply air-dried or dried in the sun, they would turn black.

Green Peppercorns

Piper nigrum

Unripe black pepper berries — mild, fresh, slightly fruity. Pickled or freeze-dried.

Forms brined, dehydrated, freeze-dried

Ground Sumac

Rhus coriaria

Tangy crimson Levantine spice ground from sumac berries — sour, fruity, lemony. Sprinkled liberally.

Also known as summaq

Forms ground from dried berries

Guajillo

( C. annum; heat level: 2 to 4) The guajillo is the most common chile in Mexico.

Guindilla

( C. annum; heat level: 6 to 7) These chiles are popular in Spain, especially in the Basque region.

Harissa

[2, ground dried chiles and spices; 3, paste] is a fiery-hot Tunisian spice paste that is also widely used in Moroccan and Algerian cooking; precise blends may vary from cook to cook or country to country.

Hatch Chile

Capsicum annuum

New Mexico-grown chili with vegetal, smoky character — fire-roasted in late summer is a Southwest tradition.

Also known as New Mexico chile

Forms fresh, frozen roasted, dried, powdered

Hawaiian Sea Salt

Hawaiian volcanic-clay-infused red salt — earthy, mineral, on poke and pork.

Also known as alaea salt, Hawaiian red salt

Forms coarse crystals

Hawaij

OTHER SPELLINGS: hawayej, hawayij, hawayil Hawaij is an aromatic, flavorful Yemenite spice mix, used throughout the Arabian Peninsula, notably in Israel, because of its Yemenite Jewish population.

Also known as hawayej, hawayij, hawayil Hawaij is an aromatic, flavorful Yemenite spice mix, used throughout the Arabian Peninsula, notably in Israel, because of its Yemenite Jewish population. There are several different versions, some of which are available as whole-spice mixtures as well as the more commonly found ground forms. One that originated in Aden, a former British colony that is now part of Yemen, consists of ground cardamom, coriander, cumin, and black pepper, along with turmeric, which gives the mix its vibrant orange-brown color. Hawaij is used in many soups and stews and as a rub for grilled chicken, fish or seafood, and meats, especially lamb. Another popular blend includes saffron threads along with cardamom, turmeric, black pepper, and, sometimes, ground nigella and/or caraway seeds. It is good with lentils and other legumes. Other variations of hawaij are used for brewing tea or coffee.

Herbes de Provence

Herbes de Provence is a classic French blend like fines herbes , but it consists of stronger herbs and is a more assertive seasoning.

Hoisin Sauce

Chinese sweet-savory soybean-based sauce — like Asian BBQ sauce. Drizzled on duck, char siu, banh mi.

Also known as Chinese barbecue sauce

Forms thick sauce

Hoja Santa

Piper auritum, P. sanctum

BOTANICAL NAMES: Piper auritum, P. sanctum OTHER NAMES: yerba santa, hierba santa, momo, acuyo, pepperleaf, pepper plant, root beer plant FORMS: fresh and dried leaves The hoja santa plant is native to Central America and goes by a variety of names throughout Latin America.

Also known as yerba santa, hierba santa, momo, acuyo, pepperleaf, pepper plant, root beer plant

Forms fresh and dried leaves The hoja santa plant is native to Central America and goes by a variety of names throughout Latin America. It also grows wild in the American Southwest, and in southern United States it is sometimes called the root beer plant because of the scent of its leaves. The large, velvety, heart-shaped leaves have a strong anise flavor and a slightly peppery flavor—not surprising, since the plant is a member of the pepper family. Hoja santa— the name means “holy leaf”—is an important herb in Mexican cooking, particularly in the southern part of the country, and is used in a variety of ways. The whole fresh leaves can serve as wrappers for tamales and other foods, imbuing them with the herb’s distinctive flavor. They are also used in the green moles of Oaxaca, in pozole and other soups, and in seafood sauces. The flavor of the dried leaves is not as intense as that of the fresh, but they can be crumbled and used to flavor soups, sauces, and other dishes.

Holy Basil

Ocimum tenuiflorum

Hindu sacred herb (tulsi) and Thai krapow — clove-pungent, peppery, completely different from sweet basil.

Also known as tulsi, krapow

Forms fresh, dried (as tea)

Hyssop

Hyssopus officinalis

BOTANICAL NAME: Hyssopus officinalis FORMS: fresh and dried leaves Hyssop is an ancient perennial herb that is native to the Mediterranean.

Forms fresh and dried leaves Hyssop is an ancient perennial herb that is native to the Mediterranean. It is a member of the mint family, and its flavor is slightly bitter, with sweeter minty notes. The plant looks something like tarragon, with long, narrow leaves, and both the stems and leaves are used (as are the flowers). Hyssop was originally valued for its medicinal uses more than as a culinary herb. It is good in soups and stews, such as cassoulet, and in other bean or legume dishes—crumble the leaves before adding them to bring out their fragrance and flavor. It can also be added, sparingly, to rubs for grilled lamb or pork. Hyssop is said to aid in the digestion of fatty foods (speaking of cassoulet), and it is used to make tisanes or herbal teas. It is also one of the many herbs in Chartreuse, the French liqueur that has been made only by an order of monks since the 1600s (the secret formula is said to list more than a hundred herbs and other plants). I

Indian Bay Leaves (Tej Patta)

Cinnamomum tamala

Cinnamon-family leaves used in Indian curries — different from Mediterranean bay.

Also known as tej patta, tejpat, Indian cassia leaves

Forms whole dried leaves

Italian Seasoning

Dried herb blend of basil, oregano, rosemary, thyme, marjoram — Italian-American kitchen staple.

Forms dried herb blend

Jalapeño

Capsicum annuum

Medium-hot green Mexican chili — fresh in pico de gallo, salsa verde, sliced on nachos.

Also known as chile jalapeño

Forms fresh, pickled, smoked (becomes chipotle)

Jamaican Jerk Seasoning

[4] may simply be a combination of ground and crushed spices used as a dry rub, but a more common version is a wet marinade made with scallions and/or onions, fresh chiles, and often garlic.

Japonés

( C. frustescens; heat level: 5 to 6) Native to Mexico and used in Latin American and Caribbean cooking, these widely grown chiles are also cultivated in Japan and season many Japanese and Chinese dishes.

Juniper

Juniperis communis

BOTANICAL NAME: Juniperis communis OTHER NAMES: juniper berries FORMS: dried berries Juniper berries come from a small evergreen shrub that is native to southern Europe and the Mediterranean, as well as Norway, Russia, and North America.

Also known as juniper berries

Forms dried berries Juniper berries come from a small evergreen shrub that is native to southern Europe and the Mediterranean, as well as Norway, Russia, and North America. There are many different species, some of which grow wild all over Europe, but the major areas of cultivation today are Italy, eastern Europe, and Turkey. Juniper has been valued for medicinal purposes for centuries, and both magical and safekeeping properties have been attributed to it since biblical times. Juniper berries are picked when they are ripe and have turned blue-black. They can take up to three years to mature on the bush, one reason that they are a relatively pricey spice; another is that they are usually harvested by hand, as machine-harvesting can crush the berries, and the plants have sharp, needle-like leaves, making picking the berries an arduous task. In addition, because of their long maturation time, both ripe and immature berries will be found on the same bush, so the pickers have to be careful to differentiate between them. Once dried, the berries may have a slightly dimpled appearance; they also often display remnants of a cloudy whitish bloom, but this is simply a harmless mold. The best dried berries are still slightly soft; avoid those that are rock-hard, as they will have little fragrance or flavor. The aroma of juniper is sharp, spicy, and piney, even turpentine-y, and the taste is equally sharp, slightly resinous, and bittersweet. More than anything, the smell and taste is that of gin—juniper berries are used to flavor gin, and the name gin is derived from the Dutch word for juniper, genever . Juniper berries should always be crushed before using. They go particularly well with game, both game birds and meats such as venison or, in Scandinavia, reindeer, and are often used in marinades, rubs, or sauces for these. Their pungent flavor cuts the richness of fatty meats like duck and pork, and they are used in pâtés and terrines. In Germany and Alsace, the berries often flavor sauerkraut and pickles. They pair well with other spices, including rosemary, sage, thyme, and bay leaves, as well as with garlic and onions. In addition to flavoring gin, juniper berries are used in various liqueurs in Belgium, Holland, and Germany.

Kaffir Lime Leaves

Citrus hystrix

BOTANICAL NAME: Citrus hystrix OTHER NAMES: wild lime, Indonesian lime, makrut FORMS: fresh and whole and ground dried leaves The kaffir lime tree is native to Southeast Asia, as is all citrus, but, unlike with other citrus fruits, traditionally only the zest—not the pulp and ju…

Also known as wild lime, Indonesian lime, makrut

Forms fresh and whole and ground dried leaves The kaffir lime tree is native to Southeast Asia, as is all citrus, but, unlike with other citrus fruits, traditionally only the zest—not the pulp and juice— was used, along with the leaves, which are used fresh or dried. The double-lobed leaves are unusual looking, composed of two oval leaves growing end to end. They are dark green, shiny, and very aromatic. Their fragrance is that of a blend of citrus fruits, a strong lime scent with lemony undertones, and it is also reminiscent of lemongrass or lemon verbena; the flavor is clean, sharp, and citrusy. The dried leaves are not as aromatic as the fresh, but if they have been properly treated, they will add their characteristic citrus tang to a variety of dishes. Dried kaffir lime leaves are sold both whole and ground. Kaffir lime leaves are widely used in Indonesia and Thailand, as well as in Vietnam and some other regions of Southeast Asia. Many versions of pho, the classic Vietnamese beef broth, include kaffir lime, and it flavors other soups, stews, stir-fries, and curries. If the leaves are added whole to the dish, they are often removed before serving. Note: Although the tree is commonly known as kaffir lime in the West, kaffir is a derogatory term in South Africa that many prefer to avoid, calling it wild lime or Indonesian lime instead. Makrut is the Thai name, and the leaves are sometimes identified that way.

Kala Namak

Indian black salt — actually pink-purple, with a sulfurous, almost eggy smell. Essential in chaat.

Also known as black salt, sulfur salt

Forms rock crystal, ground

Kashmiri

( C. annum; heat level: 4 to 6) From India’s northernmost state, this chile is sometimes used as much for the color it imparts to any dish as for its fruity flavor and its heat, which is moderate.

Kashmiri Masala

Kashmiri spice blend — heavier on fennel, ginger, cardamom, with deep-red Kashmiri chiles. Vegetable-forward.

Forms ground blend

Kecap Manis

Indonesian sweet soy sauce — molasses-thick, slightly bitter-sweet. The signature of Indonesian cooking.

Also known as sweet soy sauce, Indonesian sweet soy

Forms thick liquid

Khmeli-suneli

Khmeli-suneli is a classic spice and herb blend from Georgia that is popular throughout the Caucasus regions.

Kirmizi

[2] chile is actually a blend of hot and milder dried chiles; Kirmizi biber translates simply as “red pepper.” Oil and salt are added to the chile flakes during the curing process, and they are fruity, sweet, and moderately hot.

Kokum

Garcinia indica

BOTANICAL NAME: Garcinia indica OTHER SPELLINGS: kokam, cocum FORMS: semidried and dried Kokum is the fruit of a tropical evergreen tree native to India’s western coast; in fact, it grows only in India and is virtually unknown elsewhere.

Also known as kokam, cocum

Forms semidried and dried Kokum is the fruit of a tropical evergreen tree native to India’s western coast; in fact, it grows only in India and is virtually unknown elsewhere. It is related to the mangosteen, and it bears purple fruits that look like small plums or passion fruits. The fruits are picked when they are ripe. Then they are halved, the pulp is removed, and the rinds are dried in the sun; often they are rubbed with salt to hasten the drying process. The fruit darkens as it dries, turning dark purple to black. Black kokum is the form most often found; it is also called wet kokum, and the rinds are still pliable and moist. White kokum is dried longer and it is also known simply as dried kokum; sometimes these fruits have been cut into slices rather than halved, and they will still contain their hard whitish seeds, which should be removed before use. Kokum is primarily used as a souring agent, though it also adds a pinkish-purple color to any dish seasoned with it. It has a tart, slightly sweet, astringent flavor. Black kokum that has been salted during the drying process can be quite salty and should be rinsed before using. White kokum is usually soaked before being used to soften it, making it easier to remove the seeds. Kokum is used in the cuisines of Gujarat, Goa, and other coastal and southern Indian states. There it is added to curries, especially fish curries, and to legume and vegetable dishes. Its flavor pairs well with coconut, and kokum-flavored coconut milk is sold as a refreshing drink in India; kokum sherbet is also popular in the hot southern regions. L PREVIOUS SPREAD, FROM LEFT: la kama, licorice root sticks, lavender, lemon verbena, licorice root, dried lemongrass slices (two forms), and fresh lemongrass

Kombu

Saccharina japonica

Dried Japanese sea kelp — soaked in cold water makes dashi. Pure umami base of Japanese cooking.

Also known as haidai (Chinese), dasima (Korean)

Forms dried sheets

Kosher Salt

Coarse American salt with no iodine — the cook's salt of choice. Diamond Crystal vs Morton.

Also known as coarse salt

Forms coarse crystals

Krachai

Boesenbergia rotunda

Finger root galangal — narrow rhizomes, milder, used in Thai fish curries.

Also known as finger root, Chinese keys

Forms fresh, frozen, jarred

La Kama

Moroccan blend of black pepper, cinnamon, ginger, nutmeg, turmeric — for hearty Moroccan soups and tagines.

Forms ground blend

Lavender

Lavandula angustifolia, L. officinalis (English); L. dentata (French)

BOTANICAL NAMES: Lavandula angustifolia, L.

Forms fresh and dried flowers and buds Lavender, a member of the mint family, is one of most aromatic of all herbs. There are many different species, but all are native to the Mediterranean; English and French lavender are the types preferred for cooking. Lavender is mentioned in the Bible, and it was used by the ancient Greeks and Romans. Today, France is the major producer, and beautiful fields of lavender in bloom, with its fragrant purple flowers, are a part of the landscape of southern France. The flowers and buds of the plant, not the leaves, are used. Their intense fragrance is sweet and floral, and their flavor is also floral, with camphor-like, piney undertones. Dried lavender is almost as potent as fresh. Lavender is well-known for its use in soaps, potpourri, and the like, but it does have a place in the kitchen. It helps cut the richness of fatty meats and game, and it can be used, on its own or with other dried herbs, as a rub for grilled or roasted meats. It is one of the ingredients in the classic French blend herbes de Provence. Lavender is also good in desserts and is often infused in cream or milk to be used as the base of a custard or ice cream. Lavender shortbread cookies and scones are delicious.

Lavender Buds

Lavandula angustifolia

Dried lavender flower buds — floral, slightly soapy when overdone. Provençal cooking and English baking.

Also known as English lavender

Forms dried buds

Lebanese Seven-Spice

Lebanese baharat blend — black pepper, cinnamon, cloves, nutmeg, allspice, fenugreek, paprika.

Also known as bharat sabaa, seven-spice

Forms ground blend

Lemon Balm

Melissa officinalis

Mint-family herb with lemon scent — used in herbal tea, syrups, salads.

Also known as melissa, balm mint

Forms fresh leaves, dried

Lemon Pepper

American blend of black pepper and dried lemon zest — bright, peppery, on chicken, fish, and asparagus.

Forms ground blend

Lemon Verbena

Aloysia triphylla (formerly Lippia citriodora )

BOTANICAL NAME: Aloysia triphylla (formerly Lippia citriodora ) FORMS: fresh and dried leaves Lemon verbena is a shrub that is native to South America; it was brought to Europe by Spanish explorers and is now grown widely in France, as well as in England.

Forms fresh and dried leaves Lemon verbena is a shrub that is native to South America; it was brought to Europe by Spanish explorers and is now grown widely in France, as well as in England. It is related to verbena, Verbena officinalis (also called vervain or, in France, verveine ), but the two should not be confused. Lemon verbena can grow to as tall as 15 feet. Its pale green leaves are about ½ inch long, narrow, pointed, and wonderfully aromatic. They have an intense lemon fragrance and taste, without the citrus acidity. The dried leaves retain their scent and flavor well. Lemon verbena is used in potpourri and similar fragrant herb mixtures; the dried leaves are often made into a tisane, or restorative tea. In cooking, it can be added to the poaching liquid for fish or chicken, and because of its strong lemon flavor, some sources suggest it as a substitute for lemongrass in Asian dishes when that is unavailable. But lemon verbena is more often used in desserts. It can be infused into the liquid for custards or ice cream or made into a fragrant citrus curd. It can also be used in the syrup for poached fruit or to flavor a creamy rice pudding. It adds a bright note to summer drinks and other beverages.

Lemon Zest

Citrus limon

Outer yellow layer of lemon peel — bright, oily, intensely fragrant. Different from juice.

Forms fresh, dried

Lemongrass

Cymbopogon citratus

BOTANICAL NAME: Cymbopogon citratus FORMS: fresh and sliced or ground dried stalks Lemongrass is a tall tropical grass native to Asia; it is now also grown in central Africa, South America, the West Indies, India, and in the United States, Florida.

Forms fresh and sliced or ground dried stalks Lemongrass is a tall tropical grass native to Asia; it is now also grown in central Africa, South America, the West Indies, India, and in the United States, Florida. The fibrous stalks are very fragrant—lemongrass contains citral, a compound that is also found in lemon peel. The lower parts of the stalks have the most flavor. Dried lemongrass is sold sliced into rings or ground into a powder; unfortunately, it loses much of its fresh, clean, lemony aroma and taste when dried. Lemongrass is widely used in Thai, Vietnamese, Malaysian, Indonesian, and other Asian cuisines. It is sometimes found in markets under its Indonesian name, sereh . Dried lemongrass can be substituted for fresh in some soups and stews; if using the powder, add it sparingly. Dried lemongrass can be used to infuse boiling water to make a refreshing herbal tea.

Licorice Root

Glycyrrhiza glabra

BOTANICAL NAME: Glycyrrhiza glabra OTHER NAMES: sweetroot, sweetwood FORMS: sliced dried root, sticks, and powder Licorice is an herbaceous annual in the bean family.

Also known as sweetroot, sweetwood

Forms sliced dried root, sticks, and powder Licorice is an herbaceous annual in the bean family. Native to the Middle East, southwestern Asia, and southern Europe, it has been valued for medicinal and culinary uses since ancient times. The Greek name for licorice means “sweet root.” There are other varieties of Glycyrrhiza, but G. glabra is the type preferred for use in the kitchen. Today, licorice is grown throughout the Middle East and Asia, in southern Europe, and in the western United States. Although the plant develops small pods containing five seeds each, only the roots are used. They are harvested once the plants are three or four years old, cleaned, trimmed, and dried. The straight lengths of the roots are sold as licorice sticks (not to be confused with dark black licorice sticks that are actually dried concentrated licorice extract). The remaining roots are sliced, chopped, or ground into a powder or used to make licorice extract. The dried roots have brown skin and a pale tan interior; powdered licorice is pale brown to grayish-green. The roots smell like tobacco—licorice is actually used as a flavoring agent in cigarettes—but immediately release a sweet taste when bitten into; the flavor is similar to that of fennel or anise. The powder is very pungent. (It attracts moisture readily, so it should be stored in an airtight container.) Licorice root has been used since Greek and Roman times, prescribed to soothe sore throats and coughs, chewed on for its sweet taste, and brewed into a refreshing drink. Today, it is important in the confectionery industry, but its medicinal benefits have overshadowed its culinary use in most countries, including India as well as China, where it was well-known to herbalists centuries ago. However, licorice is an ingredient in some Asian master stocks, and it can be added to the poaching liquid for pears and other fruit. In Spain’s Basque region, sharpened skewers of licorice root are sometimes used for grilling meat, imbuing it with their flavor as it cooks. The roots can also be steeped in milk or cream to make a base for ice cream or custard.

Liquid Smoke

Smoke-condensate liquid — drops of it impart hickory or mesquite smoke to anything without a fire.

Forms liquid

Long Pepper

Long pepper, Piper longum, is native to India.

Loomi

See Black Lime . M PREVIOUS SPREAD, CLOCKWISE FROM TOP: ground mahlab, marjoram, mastic, dried mace blades, whole mahlab kernels, mint, marathi moggu, and mustard seeds

Mace

Myristica fragrans

BOTANICAL NAME: Myristica fragrans FORMS: whole dried blades and ground The nutmeg tree, native to the Spice Islands, is the source of a second lesser-known spice as well, and that is mace.

Forms whole dried blades and ground The nutmeg tree, native to the Spice Islands, is the source of a second lesser-known spice as well, and that is mace. (See Nutmeg for more about the history and provenance of the tree, as well as more details on the harvesting process.) The seed, or kernel, nestled inside the fruit of the tree is enveloped in a lacy covering, or aril, of what are called mace blades, which are bright red when the fruit is first split open. This covering is carefully removed, pressed flat, and dried in the sun in a matter of hours. Then the mace is either left whole or ground. The fully dried blades are an orange-red or orange-yellow; ground mace is orangey-brown in color. Like nutmeg, mace has a warm fragrance and a similarly warming taste, but it is somewhat lighter, fresher, and more aromatic; it has a slightly bitter undertone. In Western markets, ground mace is by far the more common form of the spice, and that is the way it is used in most cuisines. It is difficult to grind the blades at home; if you want to attempt that, use a spice grinder rather than a mortar and pestle.

Madras Curry Powder

British-Indian curry powder named after Madras (Chennai) — hotter than mild curry powder, with red chili and tamarind.

Forms ground blend

Maggi Seasoning

Salty yeast-extract liquid invented in Switzerland, beloved in Vietnam, the Philippines, India, Africa. Drops of umami.

Also known as Maggi Würze, Maggi liquid

Forms liquid

Mahlab

Prunus mahaleb

BOTANICAL NAME: Prunus mahaleb OTHER NAMES: mahleb, mahlebi, mahlepi, St.

Also known as mahleb, mahlebi, mahlepi, St. Lucie’s cherry

Forms whole kernels and ground This unusual spice is actually the pits of the fruits of a tall wild cherry tree that is native to southern Europe and Turkey. The cherries are small, sour, and so tart that they are usually harvested only for their pits. Today, the trees grow mainly in Iran, Turkey, and Syria and across the Mediterranean region. The pits, which are about ¼ inch long, oval, and slightly tear shaped, are blanched and dried, then left whole or ground. Whole pits, which are pale brown on the outside and white inside, are quite aromatic, with a sweet, flowery fragrance that evokes cherries and almonds. They are soft and chewy and taste a bit like cherries, with a nutty bitter-almond undertone; the aftertaste, though, can be quite bitter. Ground mahlab may be slightly coarse or as fine as flour, and it ranges from creamy white to pale tan in color. The powder loses its fragrance and flavor quite quickly, so it’s best to buy mahlab whole and grind it yourself before using. Mahlab is used in Greek, Turkish, and Middle Eastern baked goods, and sometimes in ice creams (especially chocolate). In Greece and Turkey, it is an ingredient in breads, particularly festive Easter breads, and in cakes and cookies. Because it is so aromatic, a pinch or so of the powder is all that is needed in most recipes. In Egypt, mahlab flavors a sweet paste made with sesame seeds, nuts, and honey, and in many countries, it flavors pastries and sweets eaten to celebrate the end of Ramadan. Mahlab is also used in some savory preparations, including rice dishes.

Mahleb

Prunus mahaleb

Ground pit of the St. Lucie cherry — almond-rosewater fragrance, used in Easter breads and ka'ak.

Also known as mahlab, mahalebi

Forms whole kernels or ground

Malagueta

( C. frutescens; heat level: 7 to 8) The malagueta is a hot chile from Brazil, and it is beloved there and in Portugal and Mozambique.

Malaysian Curry Powder

Malaysian curry powder — coconut-influenced, lighter than Indian, with star anise and cinnamon.

Forms ground blend

Maldon Salt

English flaky pyramid-shaped sea salt — finishing salt for steaks, chocolate, salted caramel.

Forms flake salt

Manzano

Capsicum pubescens

Mexican apple chili with black seeds — fruity, hot, harder to grow than common chiles.

Also known as rocoto, locoto

Forms fresh

Maras

[5] chile comes from the town of the same name (also called Kahramanmaraş) in southeastern Turkey, which is quite close to Aleppo, and the pepper has a similar flavor profile.

Marathi Moggu

Bombax ceiba

BOTANICAL NAME: Bombax ceiba OTHER NAMES: kapok buds, Andhra mogga, karer, shalmali, semul FORMS: dried buds Marathi moggu are the dried unopened buds of a tree popularly known as the red silk cotton tree or cotton tree, or, sometimes, the kapok tree.

Also known as kapok buds, Andhra mogga, karer, shalmali, semul

Forms dried buds Marathi moggu are the dried unopened buds of a tree popularly known as the red silk cotton tree or cotton tree, or, sometimes, the kapok tree. The tree is native to South India, specifically the state of Karnataka, and the buds are used in the cooking of Karnataka and Andhra Pradesh but rarely seen elsewhere. The dried buds look somewhat like fat nails or, perhaps, tiny plump sabers with long handles. They are dark brown and hard. Marathi moggu buds are sometimes described as a type of caper, but they are not at all related. The flavor is something like a combination of mustard and black pepper. Marathi moggu buds are used in traditional southern Indian recipes, including biryanis and other rice dishes. The buds may be fried in oil before other ingredients are added, but they are more often first toasted and ground and then combined with other spices. They are an ingredient in some curry and masala mixes.

Marjoram

Origanum majorana

BOTANICAL NAME: Origanum majorana OTHER NAMES: sweet marjoram, knotted marjoram FORMS: fresh and dried leaves Like its close cousin oregano, marjoram is an ancient herb native to the Mediterranean.

Also known as sweet marjoram, knotted marjoram

Forms fresh and dried leaves Like its close cousin oregano, marjoram is an ancient herb native to the Mediterranean. A member of the mint family, it is a perennial that bears tiny white flowers in the summer. The deep green leaves are aromatic and somewhat reminiscent of thyme. Sweet marjoram is the most common variety, but knotted marjoram flourishes in many herb gardens; the type called pot marjoram has a less agreeable taste and is better passed over for either of the other two. The flavor of marjoram is somewhat more delicate than that of oregano, but as is true of oregano, its flavor intensifies when dried. Some cooks prefer the more concentrated taste of dried marjoram to fresh. Marjoram can be used in many of the same ways as oregano . It is especially popular in Italy and Greece, where it seasons tomato-based sauces and other dishes. It is an ingredient in various Italian herb blends and is sometimes added to a bouquet garni . Marjoram is good with fatty meats like pork and with duck and goose, as well as in poultry stuffings. It pairs well with other Mediterranean herbs such as rosemary, sage, savory, thyme, and, of course, oregano.

Mastic

Pistacia lentiscus

BOTANICAL NAME: Pistacia lentiscus OTHER NAMES: gum mastic, mastiha, mastika, mastekah, miskeh FORMS: tears (drops) Mastic is the hardened resin of various species of the gum mastic tree, a hardy evergreen native to the Mediterranean and the Middle East.

Also known as gum mastic, mastiha, mastika, mastekah, miskeh

Forms tears (drops) Mastic is the hardened resin of various species of the gum mastic tree, a hardy evergreen native to the Mediterranean and the Middle East. Today, however, most mastic comes from the Greek island of Chios, where production is still largely a family affair but is strictly controlled by the Gum Mastic Growers’ Association (mastic from the Chios growers has been trademarked under the Greek name mastiha ). To tap the resin, cuts are made in the bark of the trees over a two- or three-month period from July into August and sometimes September, and the resin that emerges gradually coagulates (similarly to asafoetida). Then it is sorted, cleaned, washed, and dried. Larger pieces, referred to as pita, are sometimes sold in markets in Greece. The more common form is small tears that range from ⅛ to ½ inch long. Dried gum mastic is very pale golden-yellow, translucent, and hard. It should be stored in a cool, dry place to prevent it from turning cloudy and losing flavor. The tears can be chewed like chewing gum as a mouth freshener (mastic is used commercially in chewing gums and toothpastes); they will soften and turn bright white and opaque. Mastic’s culinary uses in Greece, Turkey, and other eastern Mediterranean countries include desserts such as ice creams, puddings, and cakes, for which it is pounded with sugar, lemon juice, and orange blossom water or rose water, as well as Turkish delight, the popular sweet. It flavors breads, including a Greek festival bread, and some savory dishes, and it is an ingredient in liqueurs such as the eponymous Greek mastiha .

Mexican Chocolate

Theobroma cacao

Mexican stone-ground chocolate with cinnamon and sugar — for mole, atole, hot chocolate.

Forms discs

Mexican Oregano

Lippia graveolens

Distinct from Mediterranean oregano — earthier, with notes of licorice and citrus. Essential in mole and beans.

Also known as Mexican thyme, hierba dulce

Forms dried leaves

Mexican Vanilla

Vanilla planifolia

Vanilla planifolia from Mexico — the original. Slightly smoky, often less expensive than Madagascar.

Also known as Papantla vanilla

Forms whole beans, extract, paste

Mint

Mentha spicata/M. crispa/M. viridis (spearmint); M. piperata officinalis (peppermint)

BOTANICAL NAMES: Mentha spicata/M. crispa/M.

Forms fresh and dried leaves

Mirin

Sweet Japanese rice wine for cooking — adds gentle sweetness, gloss, and depth to teriyaki, sukiyaki, tare.

Also known as hon-mirin

Forms liquid

Miso

Japanese fermented soybean paste — white, red, or barley. The base of miso soup and dozens of dressings.

Also known as shiro miso, aka miso, awase miso

Forms paste

Mitmita

Ethiopian chili powder hotter than berbere — for kitfo, awaze, and bold dishes.

Forms ground blend

Mountain Pepper

Tasmannia lanceolata

Tasmanian native pepper — black-purple berries with intense fruity heat and lingering numbing tingle.

Also known as Tasmanian pepper, mountain pepperberry

Forms whole berries, ground

Mulato

( C. annum; heat level: 3 to 4) The mulato is a close relative of the poblano and the dried chile is similar to the ancho.

Murray River Salt

Australian pink salt flakes — soft, light, mineral pink color from the Murray-Darling Basin.

Also known as Murray River pink salt flakes

Forms flake salt

Mustard

Brassica alba or B. hirta, Sinapis alba (white or yellow); B. juncea (brown); B. nigra (black)

BOTANICAL NAMES: Brassica alba or B. hirta, Sinapis alba (white or yellow); B.

Also known as Chinese mustard, Indian mustard (brown mustard)

Forms whole seeds, cracked seeds, and ground There are three main types of mustard plant, all of which are Brassicas, members of the same family as cabbage and broccoli. White (aka yellow) mustard, the most familiar to Westerners, is probably native to southern Europe and the Mediterranean, but it grows throughout Europe and North America; Canada is one of the largest producers today. (Because the mustard plant now grows in most temperate zones, the precise origins of the three types are subject to some debate.) Brown mustard is indigenous to India and China but is now grown in Great Britain, the United States, and throughout the central latitudes. Black mustard is native to Asia and India; because, unlike white and brown mustard, it is difficult to harvest mechanically, it is grown on a much smaller scale than the other two types. Mustard is an ancient plant—Pliny wrote about its medicinal benefits in first-century Rome, where it was also used as a condiment. It has been cultivated in Europe for centuries, and it was one of the most popular spices in medieval kitchens. The mustard plant is an annual, and all varieties produce yellow flowers (those of white mustard are bright yellow; brown mustard flowers are paler); a field of mustard in bloom is a beautiful sight. The white mustard plant is the smallest, reaching about 3 feet; brown and black mustards can grow as tall as 9 feet. The seedpods contain from six to twelve seeds, depending on the variety. The seeds are harvested when the pods have matured but are not fully ripened, as they, especially those of black mustard, can shatter easily if left on the plant longer. The cut plants are then allowed to dry and threshed. The tiny yellow to pale brown seeds of the white mustard plant are the largest of the three. Unlike other spices, mustard seeds have almost no aroma, because the enzyme that gives mustard its hot, sharp flavor is activated only when it comes into contact with a liquid. Black mustard seeds are the most pungent, followed by the brown and then yellow seeds. (The word mustard is believed to have come from the Latin term mustum ardens, meaning “burning must.”) The brown seeds have a slightly bitter edge. Mustard powder can be made from any type of seeds or a combination. The seeds are finely ground and, for the finest result (also called mustard flour), sifted to remove the husks. Colman’s dry mustard powder from England is one of the most highly regarded; it is a blend of finely ground yellow and brown mustard seeds. Cracked mustard seeds are also sometimes available in the market. Mustard seeds are used in many Indian curries and other dishes. They are usually added at the beginning of cooking, heated in hot oil until they pop before the other seasonings and ingredients go into the pan. Mustard seeds that have been crushed to a paste are used in spicy Bengali marinades and pastes; the seeds are also an ingredient in the Bengali spice blend panch phoron. Mustard oil is used in Indian cooking, but it is a neutral oil, not a hot one as you might expect; it is cold-pressed from brown mustard seeds. Ghee or cooking oil that has been infused with the flavor of mustard seeds, as described above, is used as a rub or coating for roasted chicken, beef, or lamb. Whole mustard seeds are used for pickling in many cuisines. When cracked or coarsely ground, they may be added to rubs for grilled or roasted meats. The seeds have an affinity for cabbage, which is not surprising, given that they are members of the same family, and they are often an ingredient in potato salads. Mustard powder is added to many vinaigrettes, both for flavor and to aid emulsification. To make homemade mustard from mustard powder, always use cold water, not hot, which would kill the enzymes that give mustard its flavor. Add enough water to give you the desired consistency and let stand for 10 minutes to bring out the flavor. The pungency will diminish on standing, so homemade mustard is best used the day it is made. Commercial mustards, of course, remain shelf-stable for months.

Naga Jolokia

Capsicum chinense

Indian ghost pepper variant — over 1 million SHU. Extraordinarily hot, eaten with cautious respect.

Also known as bhut jolokia, ghost pepper, Naga king chili

Forms fresh (rare), dried

New Mexico

( C. annum; heat level: 3 to 4) There are several types of chiles called New Mexico chiles, many of which are cultivars developed at New Mexico State University.

Nigella

Nigella sativa

BOTANICAL NAME: Nigella sativa OTHER NAMES: black seed, black onion or black caraway seed (erroneously), kalongi FORMS: whole seeds Nigella is a hardy annual native to western Asia, southern Europe, and the Middle East; it is related to a decorative plant that is often known as …

Also known as black seed, black onion or black caraway seed (erroneously), kalongi

Forms whole seeds Nigella is a hardy annual native to western Asia, southern Europe, and the Middle East; it is related to a decorative plant that is often known as “love in a mist.” The Romans used nigella seeds in the kitchen, but the spice was better known in ancient Asia for its medicinal properties. Today, nigella is primarily grown in India; it is cultivated to a lesser degree in northern Africa and parts of the Middle East. Its name can be a source of confusion in India, where it is sometimes referred to as black onion or black caraway seed, though it is related to neither; the confusion can also extend to the spice market, where either of those seeds, or sometimes even black sesame seeds, may be identified as nigella. Each nigella plant has five seedpods, or capsules, which look something like those of the poppy plant. These are harvested just before they ripen fully—as they burst or shatter easily when completely mature—and are dried, then crushed and sifted or threshed to remove the seeds. The tiny black seeds have a distinctive rounded triangular shape. They have a faint peppery aroma and a pungent, nutty, and slightly metallic taste. They are usually used whole but can be ground, preferably in a spice grinder, since they are very hard; for the best results, toast them first, to make them more brittle and easier to grind. Nigella seeds are often sprinkled onto doughs for Indian naan and for Turkish or Middle Eastern flatbreads. They are also used to season Armenian string cheese and other hard white cheeses. For cooking, they are best either dry-roasted or toasted in oil at the beginning of a dish. In India, they are used to season vegetables or legumes. They can also be added to pickles and chutneys. Nigella seeds are one of the ingredients in the Bengali five-spice mix panch phoron.

Nigella Seeds (Kalonji)

Nigella sativa

Tiny black seeds — onion-pepper aroma. Naan topping, Indian pickle, Egyptian aish bread.

Also known as kalonji, black caraway, black cumin

Forms whole seeds

Nutmeg

Mystica fragrans

BOTANICAL NAME: Mystica fragrans FORMS: whole and ground Nutmeg is the seed, or kernel, of a tall tropical evergreen tree native to the Moluccas, the Spice Islands.

Forms whole and ground Nutmeg is the seed, or kernel, of a tall tropical evergreen tree native to the Moluccas, the Spice Islands. Today, it is also cultivated in Malaysia, Sri Lanka, and the West Indies—Grenada is one of the largest producers—and in the Indian state of Kerala. Nutmeg has long been used for medicinal purposes in China, India, and Arabian countries. By the sixteenth century, it was valued in Europe as both a spice and a curative—and it, as well as mace, was considered an aphrodisiac. The nutmeg tree is the source of mace as well as of nutmeg (for more about mace, see here). The trees start bearing fruit after seven years and remain productive for forty years or longer. The fruits are harvested when ripe, either by simply gathering the fruits that have dropped from the trees or, in some countries, by removing them from the trees with long-handled baskets. The ripe fruits look something like a nectarine or an apricot but are sour and bitter and so are not eaten out of hand; they may be pickled or cooked into preserves. The ripe fruits are split open to reveal the nutmegs wrapped in their lacy covering of mace. The mace is removed and dried separately, and the seeds are dried in the sun until they rattle within their thin outer shells, a process that generally takes four to six weeks. Then the shells are cracked open and the nutmegs removed and graded. The dried seeds are hard, oval, and pale brown. A cross section of a nutmeg will reveal a pattern of the veins that contain its oil. The seeds are sold whole or ground, but it is better to grate nutmeg yourself before using it, as the oils are volatile and the flavor dissipates quickly once the seeds are ground (see sidebar). The aroma is rich and warm, and the taste is warm and bittersweet. Nutmeg flavors cakes and other baked goods and creamy desserts such as custard; it’s especially good in rice pudding. It is the classic garnish for eggnog, and in Scandinavia, it flavors mulled wine. It is also widely used in savory cooking. In Europe, grated nutmeg is stirred into many vegetable dishes, including mashed potatoes and other vegetable purees; it complements root vegetables particularly well. It also has an affinity for spinach. Nutmeg is the classic seasoning for béchamel sauce and is also good in cheese sauces. In Greece, it seasons moussaka, and in Italy, it is often an ingredient in lasagna. It is also used in charcuterie, as well as in spice mixes in India and the Middle East.

Old Bay Seasoning

American seafood seasoning blend created in 1939 in Baltimore — celery salt, paprika, mustard, bay leaves, and a dozen other spices.

Also known as Chesapeake Bay seasoning

Forms ground blend

Onion Powder

Allium cepa

Dehydrated, ground onion — the foundation of dry rubs, dips, and the secret in fried-chicken dredge.

Also known as granulated onion (coarser version)

Forms powder, granulated

Orange Blossom Water

Citrus aurantium

Distilled fragrant water from bitter orange blossoms — bright floral note in Levantine and North African desserts.

Also known as mazaher, mai zahar, neroli water

Forms distilled water

Oregano

Origanum vulgare (Mediterranean); Lippia graveolens (Mexican)

BOTANICAL NAMES: Origanum vulgare (Mediterranean); Lippia graveolens (Mexican) OTHER NAMES: (Mediterranean) wild marjoram, Greek oregano, rigani Mediterranean oregano is a pungent herb native to the Mediterranean region.

Also known as (Mediterranean) wild marjoram, Greek oregano, rigani Mediterranean oregano is a pungent herb native to the Mediterranean region. It’s an ancient plant, and its name comes from the Greek for “joy of the mountains,” referring to both the fragrance and the beautiful sight of wild oregano blanketing rocky Mediterranean hillsides. A member of the mint family, oregano is actually wild marjoram (see Marjoram). Many different varieties grow in Greece, where they are collectively referred to as rigani . Oregano is one of the few herbs that most home cooks and chefs alike prefer in its dried state, particularly for tomato and other long-simmered sauces (common marjoram, on the other hand, is more often used as a fresh herb). The aroma remains pungent, and the flavor is equally sharp, clean, and warm, with just a slight bitterness. Dried Greek oregano, rigani, is often sold packaged still on its long stems, but attractive and aromatic as the bunches are, the leaves should generally be removed from the stems before storing. In either case, crumble or crush the leaves between your fingertips when adding them to the dish you are cooking. Mediterranean oregano pairs well with marjoram, sage, thyme, basil, and garlic and onions. It is an essential ingredient in Italian cuisine, where it is the defining herb in pizza sauce and many other tomato sauces. It also appears in many Italian herb blends. It complements eggplant, zucchini, and peppers, as well as tomatoes, and it seasons vegetable dishes throughout the region. Oregano is also good in egg and cheese dishes. Combined with other herbs and aromatics, or simply with salt and pepper, the dried herb is used as a rub for grilled or roasted meats, and it seasons meat and vegetable stews. (Oregano is also an ingredient in many chili powders.) In Turkey and various Middle Eastern countries, oregano seasons meat for kebabs and other meat dishes. A favorite herb in Greek cooking, it is used with spit-roasted lamb or kid and in moussaka and fillings for stuffed vegetables. Oregano oil can be drizzled over dishes as a finishing touch or used as a simple rub for meats and poultry. The equally pungent Mexican oregano, or orégano, is not related to the Mediterranean herb, although it is often mistakenly believed to be the same species. Mexican oregano is actually a shrub in the verbena family, and its leaves are larger than the Mediterranean variety. (Confusingly, there is a type of oregano grown in Mexico that is in the same family as Mediterranean oregano, and there are various other herbs or plants that may be referred to as oregano there.) Mexican oregano is native to South America but is now primarily grown in Mexico (in other Latin American countries, it is more often Mediterranean oregano that is cultivated today). The aroma and flavor of Mexican oregano will be familiar, but it has a noticeable citrus character, like lemon verbena. It, too, can be used as a rub for grilled or roasted meats. In Mexico, it is an ingredient in moles and other sauces, in stews, and in soups such as pozole, and it may be added to long-simmered bean dishes. It can also be used to season Tex-Mex dishes such as chili, and is commonly found in the brine of pickled jalapeños.

Orris Root

Iris germanica L. v. florentina, I. pallida

BOTANICAL NAME: Iris germanica L. v. florentina, I.

Also known as Florentine iris

Forms coarsely chopped and ground dried rhizomes Orris root comes come from the underground rhizome of the flowering Florentine iris. The varieties most often used for culinary orris root are indigenous to the countries of the eastern Mediterranean. Once the plants have matured, the rhizomes are harvested, peeled, and dried, then finely chopped or, more often, finely ground. Orris root is very aromatic, and the flavor is bittersweet and pungent, even peppery. The fine powder is pale yellow; chopped bits of dried orris root are a mix of light brown and white. Orris root was widely used in sixteenth- and seventeenth-century kitchens, but its popularity as a cooking ingredient has dwindled since then, and today its main role is in the perfumery industry or for spice sachets and the like. As such, it is now more of a culinary curiosity, but it remains a defining ingredient in the Moroccan spice blend ras el hanout . It is still used in some regional dishes in other southern Mediterranean countries and for some liqueurs, including a type of Spanish bitters.

Oyster Sauce

Cantonese sauce made from oyster extract, sugar, soy — earthy umami, finishes stir-fries with a glossy coat.

Forms thick sauce

Padrón

Capsicum annuum

Spanish small green peppers — most are mild, but one in ten is fiery. Galician tapa.

Also known as pementos de Padrón

Forms fresh

Panch Phoron

OTHER NAMES: panch phora, panch puran, Bengali five-spice mix Panch phoron is an essential seasoning in Bengali cooking and is used in some other northern Indian cuisines as well.

Also known as panch phora, panch puran, Bengali five-spice mix Panch phoron is an essential seasoning in Bengali cooking and is used in some other northern Indian cuisines as well. Panch means “five,” and phoron means “seeds,” and the mix consists of cumin, fenugreek, mustard, nigella, and fennel seeds. The proportions vary—some mixes include equal parts of all five seeds, others are made with different amounts to taste. Panch phoron is sold as whole seeds or ground; some cooks like to use crushed whole seeds. The whole-seed blend is an attractive, colorful mix, with its black nigella, yellow fenugreek, black or brown mustard, greenish-gray cumin, and pale green fennel seeds. Whether it is whole or ground, the mix is intensely aromatic and the flavor pungent. Panch phoron is often fried in oil or ghee at the beginning of a recipe for a flavoring base, but it is also used as a finishing touch, heated in ghee that is then poured over the dish just before serving. It complements lentils and other legumes and is a seasoning in many dals, as well as in fish, meat, and vegetable curries and other dishes. Panch phoron can be used as a pickling spice, and some chutneys include it. It pairs particularly well with starches such as potatoes. Sometimes the coarsely cracked spices are sprinkled over a flatbread or other bread dough before baking.

Pandan

Pandanus amaryllifolius

Southeast Asian "vanilla of the East" — green, grassy-vanilla aroma. Pandan leaf rice and desserts.

Also known as daun pandan, screw pine

Forms fresh leaves, frozen, extract

Pandan Leaves

Pandanus amaryllifolius

BOTANICAL NAME: Pandanus amaryllifolius OTHER NAMES: screwpine, pandanus, daun pandan, bai toey, rampe FORMS: fresh and sliced or ground dried leaves PANDAN TEA Pour 1 cup boiling water over 2 to 3 tablespoons chopped dried pandan leaves and steep for 3 to 5 minutes, then strain.

Also known as screwpine, pandanus, daun pandan, bai toey, rampe

Forms fresh and sliced or ground dried leaves

Paprika

Capsicum annum

BOTANICAL NAME: Capsicum annum OTHER NAMES: pimentón FORMS: ground Although Hungarian paprika is more familiar to most people, it was actually the Spanish who first produced the powder, after Columbus and other explorers brought chile peppers back to Spain from Mexico.

Also known as pimentón

Forms ground Although Hungarian paprika is more familiar to most people, it was actually the Spanish who first produced the powder, after Columbus and other explorers brought chile peppers back to Spain from Mexico. Paprika is in the nightshade family, and there are many different varieties of the plant, bearing fruits of different shapes and sizes. Some of them look like small bell peppers, others are heart shaped, and still others look like long thin chiles; most are low on the Scoville heat scale. The main sources of paprika today are Hungary and Spain, but Israel, Portugal, Morocco, and the United States are also notable producers. Paprika peppers are always harvested when ripe and red. They are dried and cured, then ground. Hotter paprikas usually include varying amounts of the seeds and ribs, while some of the best sweet paprikas contain none of these at all. Paprika is graded according to the proportions of seeds, ribs, and/or stems it contains, as well as the fineness of the grind and the quality of the final product. Most Hungarian paprika is either hot or sweet. Sweet paprikas are bright red; hotter ones tend to have a slightly darker color. Paprika gives Hungarian goulash its signature flavor, and it is used in many other dishes, including chicken paprikash. It is an amalgamating spice and complements most other spices and many herbs, from allspice and cloves to rosemary and sage. It is an ingredient in numerous spice blends and commercial seasoning blends, including chili powders and dry rubs for grilled meat and chicken. Of course, classic deviled eggs are always finished with a sprinkling of paprika. Pimentón is the Spanish word for “paprika,” and although Spain does produce “regular” paprika, of more culinary interest is smoked pimentón, made from peppers that have been slowly smoked over wood fires, giving it a distinctive aroma and flavor. The best pimentón comes from La Vera in Extremadura, and it has been awarded DOP status and labeled accordingly with “Denominación de Origen Protegida”; any pimentón from La Vera will include that on the label as well. There are three types of pimentón: picante (hot), dulce (sweet), and agridulce (bittersweet). Pimentón is added to many soups and stews and is used in patatas bravas, a favorite tapa of fried potatoes, where it can season both the potatoes themselves and the accompanying tomato sauce (other versions of patatas bravas are served with allioli, the garlicky mayonnaise, and it too can be seasoned with pimentón). A similar Middle Eastern dish is batata harra. Pimentón is an essential ingredient in Spanish chorizo, and it can be added to a spice rub to season grilled meat, especially pork, or poultry.

Parsley

Petroselinum crispum (curly); P. crispum neapolitanum (flat-leaf)

BOTANICAL NAMES: Petroselinum crispum (curly); P.

Also known as Italian parsley (flat-leaf)

Forms fresh and dried or freeze-dried leaves Parsley grows abundantly in so many regions that its origins have become blurred, but most sources describe it as indigenous to southern Europe and the eastern Mediterranean. Its botanical name, Petroselinum, is derived from the Greek word for stone, petro, because it could often be seen growing on the rocky hillsides of that country. There are two main types of parsley, curly and flat-leaf, and many subspecies. The leaves of curly parsley are tightly furled; those of flat-leaf are darker green and look somewhat like celery leaves. Curly parsley was originally the type found in most markets in the United States, but now flat-leaf, which has a slightly stronger and more appealing flavor, is commonly available as well. Dried parsley, which is usually curly parsley, retains its flavor surprisingly well; it should be deep green, without noticeable bits of stalk. Because of the herb’s ubiquitous use as a garnish, the versatility of parsley, one of the most important members of the Apiaceae (formerly Umbelliferae) family, is sometimes taken for granted. It has a clean green flavor and complements a wide variety of other herbs, both pungent and mild. It is used in cuisines around the world, wherever the climate is temperate. (Parsley is a perennial and can winter over, but it is often treated as an annual because the taste of the leaves from the second season can be a bit harsher.) Fresh parsley is part of persillade, a classic French seasoning mixture of finely chopped parsley and garlic, and of Italy’s gremolata, a combination of minced parsley, garlic, and lemon zest that is the traditional garnish for osso buco. It is one of the three herbs in any bouquet garni , and it is part of many herb blends. It is an essential ingredient in tabbouleh, the Middle Eastern herb salad made with bulgur wheat; the authentic version is really a parsley salad, not a grain salad, as so often seems to be the case. Parsley seasons many stews, braises, soups, and other long-cooked dishes. It complements most vegetables, including root vegetables, and pommes de terre persillées, boiled new potatoes with parsley and butter, are traditionally served with simple fish dishes in France. Parsley is added to many sauces for seafood, chicken, or meats. It is also good with both egg and cheese dishes. In short, it is widely used for good reason.

Pasilla

( C. annum; heat level: 3 to 5) The pasilla chile is a dried chilaca pepper.

Pasilla de Oaxaca

( C. annum; heat level: 6 to 7) These chiles are virtually unknown outside Oaxaca and parts of Puebla.

Pav Bhaji Masala

Mumbai-street-food blend of cumin, coriander, chiles, fennel, dried mango — used in pav bhaji and chaat.

Forms ground blend

Pepper

Piper nigrum

BOTANICAL NAME: Piper nigrum FORMS: whole peppercorns and ground Black, white, green, and true pink peppercorns are all the fruits of a climbing vine that is native to southern India.

Forms whole peppercorns and ground Black, white, green, and true pink peppercorns are all the fruits of a climbing vine that is native to southern India. Several relatives and one “imposter” are described in detail on the following pages, along with two types of Asian pepper. Pepper is often called the king of spices, and it dominated and determined the history of the spice trade for centuries. Pepper, specifically long pepper, was mentioned in Sanskrit writings as early as 1000 BC. Black pepper eventually gained ascendancy over long pepper—at one time, it was actually worth its weight in gold. During the Middle Ages, salaries and rents were sometimes paid in peppercorns. Today, India remains one of the major sources of pepper, along with Malaysia and Indonesia; Brazil is also a major producer. Piper nigrum is a perennial vine that can grow to as high as 30 feet, though the plants on spice plantations are generally much shorter. In India, the plants are trained to grow up trees; elsewhere, they may be grown on trellises. The vines, which can take eight years to reach maturity, will bear fruit for up to twenty years after that. They have large, shiny, dark green leaves, and the peppercorns, also called berries, grow in long clusters, or spikes, of up to fifty fruits. Peppercorns are always harvested by hand, and the clusters of berries on each plant do not all reach maturity at once, so harvesting is repeated over time until all the clusters have been picked. The Encyclopedia of Spices and Herbs Black peppercorns are harvested when they have reached their full size but are still green and are dried in the sun for days, until they turn black and wrinkled. Green peppercorns are usually picked earlier than the berries destined for black pepper and treated in various ways to preserve their color; see here . White peppercorns, which are picked when slightly riper than those for black pepper, are traditionally produced by removing the outer husks (the pericarp) before drying the berries. A more modern technique removes the husks from dried black peppercorns mechanically, but the results are not as good as with the older methods, which are still used by better producers. Real pink peppercorns (see Pink Pepper ) are berries that have been allowed to ripen fully and then preserved in brine. The ripe berries do not stand up to other methods of preservation, including freeze-drying, and true pink pepper is rarely seen in the market. TOP ROW: Tellicherry, green, Penja, and Sarawak; MIDDLE ROW: Szechuan (crushed), pink, and cubeb; BOTTOM ROW: Wynad, Szechuan (whole berries), Muntok, and long Black peppercorns have a warm, pungent fragrance and equally pungent flavor and heat. White pepper tastes hotter and sharper than black, and the less mature green pepper berries have a fresher taste and less heat. Pepper is always best when freshly ground; preground pepper has far less pungency and flavor. Good pepper mills are not expensive and are well worth the investment. Or, if you need a large amount of freshly ground black pepper, use a spice grinder.

Pequin

Capsicum annuum

Tiny round Mexican chili — fierce heat, citrusy notes. Powdered or whole.

Also known as chiltepin (closely related)

Forms dried whole, ground

Pickling Spices

OTHER NAMES: pickling spice Pickling spices are used in many cuisines, and the blends vary widely, from simple to complex.

Also known as pickling spice Pickling spices are used in many cuisines, and the blends vary widely, from simple to complex. The spices, which are usually left whole but are sometimes coarsely ground, may include mustard seeds, peppercorns, allspice, cloves, celery seeds, dill seeds, bay leaves, ginger, and/or cinnamon. Some blends also include dried chiles or cayenne. A general guideline is to use 1 tablespoon of the spice mix per 1 quart brine. Pickling spices are also used in chutneys and, ground or left whole, to season various dishes or infusions. A version made with chiles can be used as the spice for a crab or other seafood boil.

Pink Himalayan Salt

Pink-tinged rock salt mined from ancient seabed deposits in Pakistan — touted health claims, ordinary saltiness.

Also known as Himalayan rock salt

Forms fine, coarse, blocks

Pink Pepper

So-called pink peppercorns are not actually related to true peppercorns at all; they are a member of the Schinus terebinthifolius or S.

Pink Peppercorns

Schinus terebinthifolius

Bright pink berries — not true pepper. Mild citrus-floral, dramatic visual on white fish.

Also known as baies roses, Brazilian peppertree

Forms whole

Piquín

( C. annum; heat level: 6) The name chile piquín (or pequín ) is given to a variety of small chiles in Mexico; they are also called bird peppers.

Piri Piri

OTHER SPELLINGS: piri piri, peri peri, pili pili The term piri piri has several different spellings and several different meanings.

Also known as piri piri, peri peri, pili pili The term piri piri has several different spellings and several different meanings. Piri piri chiles are small, very hot bird peppers grown in Mozambique, but piri piri can also refer to a very hot African spice blend (as here) or a hot sauce or paste. A basic dried blend is made with ground dried chiles, paprika, and sometimes dried lemon peel; some blends may also include oregano or other herbs, as well as dried garlic and onion. The spice mix can be combined with oil, garlic, and lemon juice to make a marinade for grilled chicken, considered by some to be the national dish of Mozambique; the same marinade is also used for meat or seafood. (Piri piri chiles are much loved in Portugal—brought there from Mozambique and Angola by Portuguese explorers—and frango com piri piri, grilled chicken with hot sauce, is sold at roadside stands and street stalls all over the country.) The spice blend can also be used as a dry rub for grilled meat, poultry, or shrimp or other seafood or mixed with olive oil for a seasoning for grilled vegetables.

Piri Piri Powder

Capsicum frutescens

Ground African bird's eye chiles — Mozambican-Portuguese heat for grilled chicken, prawns.

Also known as peri peri, African bird's eye

Forms dried whole, ground

Poblano

Capsicum annuum

Large mild dark-green Mexican chili — fresh for chiles rellenos; dried becomes ancho.

Also known as chile poblano (fresh); ancho (dried)

Forms fresh, dried

Pomegranate Molasses

Punica granatum

Middle Eastern thick, tart, deep-red syrup from reduced pomegranate juice — drizzled, marinated, and balanced.

Also known as dibs roman, narsharab

Forms thick syrup

Ponzu

Japanese citrus-soy sauce — light, bright, used as a dip for tataki, gyoza, sashimi.

Also known as ponzu shoyu

Forms sauce

Poppy Seeds

Papaver somniferum

BOTANICAL NAME: Papaver somniferum OTHER NAMES: maw FORMS: whole and ground The poppy plant is an annual native to the Middle East, grown for culinary and medicinal purposes since ancient times.

Also known as maw

Forms whole and ground The poppy plant is an annual native to the Middle East, grown for culinary and medicinal purposes since ancient times. It was used by the early Egyptians, Greeks, and Romans (it was mentioned by Homer), and it has been cultivated in India and China for thousands of years. Major producers today include Holland, France, Canada, India, China, Turkey, and Iran; the plants are also grown in Australia, particularly on the island of Tasmania, and in Southeast Asia. The plant’s botanical name means “sleep-inducing” (remember the poppy-field scene in The Wizard of Oz ?), because it is the source of opium, as well as of morphine and codeine, but the seeds have no traces of those alkaloids. Opium comes from the latex, or sap, of the unripe seedpods. As the plants mature, the large oval pods become filled with thousands of tiny seeds, contained within several chambers. Once the seed capsules are ripe and have turned yellowish-brown, the plants are harvested and dried before they are cracked and the seeds retrieved. The more familiar blue, or black, poppy seeds are tiny and hard, and they weigh almost nothing—a pound contains more than a half million seeds. Yellow, or white, poppy seeds, which are common in India, are even smaller. The lesser-known brown seeds come primarily from Turkey. Poppy seeds have a slight nutty fragrance—the blue seeds tend to be slightly more aromatic than the white—that is stronger if they are toasted or otherwise heated and/or ground. The seeds have a high oil content and can turn rancid quickly; store them tightly sealed in a cool place or in the freezer. Poppy seed oil has a variety of uses. The oil from the first cold pressing is a mild oil that can be used in salads and other dishes (later pressings yield an oil that can be further processed and used in artists’ paints). In Europe and North America, poppy seeds are most often used in baking—for cakes, cookies, and crackers—and in confectionery. The seeds pair well with lemon and other citrus fruits, and lemon poppy seed cake is a favorite. And, of course, they are a popular bagel topping. They are also added to coleslaw, as well as to potatoes, vegetables, and pasta and noodle dishes, either as an ingredient or a final garnish. In India (where the seeds are known as khas-khas or kus-kus ) and the Middle East, the seeds are sprinkled over naan and other flatbreads. They are also ground with other spices to flavor and thicken Indian meat, fish, and shellfish curries and other preparations. In Turkey, they are ground into a paste with poppy seed oil to fill or flavor pastries; they are also used there to make halvah.

Pumpkin Pie Spice

American blend of cinnamon, ginger, nutmeg, cloves, allspice — defines autumn baking.

Also known as pumpkin spice

Forms ground blend

Puya

( C. annum; heat level: 5 to 6) The puya chile, also spelled pulla, is closely related to Mexico’s guajillo chile.

Quatre Épices

OTHER NAMES: French four-spice mix Quatre épices is a classic French spice mix, but the actual mix may vary from cook to cook—and from the savory kitchen to the sweet one.

Also known as French four-spice mix Quatre épices is a classic French spice mix, but the actual mix may vary from cook to cook—and from the savory kitchen to the sweet one. And while some blends are made with just four ( quatre ) spices, others may contain five or even more. A typical mix is black or white peppercorns, nutmeg, cloves, and ginger, all ground to a fine powder; some include cinnamon in addition to these or instead of the cloves. Both cinnamon and allspice appear in blends used for baking. Quatre épices is an important seasoning for charcuterie, from sausages to pâtés to terrines. It is also added to beef or game stews, braises, and other long-cooked dishes. Many recipes for pain d’épices, a traditional loaf cake sometimes described as the French version of gingerbread, call for quatre épices. The mixture is also used in some Middle Eastern cuisines. A similar blend called Middle Eastern five-spice consists of allspice, peppercorns, cloves, nutmeg, and cinnamon. R OPPOSITE, CLOCKWISE FROM TOP LEFT: rosemary, rosebuds, rose petals, radhuni, and ras el hanout

Radhuni

Trachyspermum roxbrughianum, Carum roxburghianum

BOTANICAL NAMES: Trachyspermum roxbrughianum, Carum roxburghianum OTHER NAMES: wild celery, ajmud, ajmod FORMS: whole seeds A member of the same family as celery and parsley, radhuni is thought to be native to India and Southeast Asia, where it is widely grown today.

Also known as wild celery, ajmud, ajmod

Forms whole seeds A member of the same family as celery and parsley, radhuni is thought to be native to India and Southeast Asia, where it is widely grown today. It has been important in Ayurvedic medicine since ancient times. The tiny greenish-gray seeds are featherlight, oval, and flattish, with a ridge running down one side. The aroma recalls parsley, and the taste is similar to that of celery. Radhuni is also related to ajowan, but the taste is milder. Radhuni seeds resemble celery seeds and are often confused with them—but as the two seeds have a similar flavor, they can, in fact, be used interchangeably in many recipes. The flavor intensifies when the seeds are crushed, which can be done easily with a mortar and pestle, or even between your fingertips. Radhuni seeds are popular in Bengali cuisine but little used in other Indian regions; radhuni is the Bengali name. They are often fried in oil until they crackle and become aromatic and then drizzled over dals or other dishes as a finishing touch. Radhuni seeds are also used in marinades and pickles, and in certain versions of the favorite Bengali spice blend panch phoron.

Ras el Hanout

Ras el hanout is a Moroccan spice blend that is used across North Africa.

Recado Negro

Yucatecan blackened paste — charred chiles, achiote, garlic, spices. For relleno negro turkey stew.

Also known as chilmole

Forms paste

Recado Verde

Yucatecan green seasoning paste — herbs, peppers, salt, oregano. For grilled chicken, fish.

Forms paste

Red Pepper Flakes

[4] found on the grocery-store shelf—and in pizzerias—are most commonly crushed dried cayenne chiles, but other peppers, or a mix, may also be used.

Rice Vinegar

Mild Japanese/Chinese rice-based vinegar — gentle acidity for sushi rice, dressings, sunomono.

Also known as komezu, white rice vinegar

Forms liquid

Rosebuds

Rosa spp. The dried rosebuds sold for culinary uses come from many different varieties of the plant. Although they are most often steeped in boiling water to make a soothing herbal tea, they are also an ingredient in several important Middle Eastern spice blends, most notably ras el hanout, as well as advieh, a Persian mix, and some North African versions of baharat . Look for dried rosebuds with good color and fragrance.

BOTANICAL NAME: Rosa spp. The dried rosebuds sold for culinary uses come from many different varieties of the plant.

Rosemary

Rosmarinus officinalis

BOTANICAL NAME: Rosmarinus officinalis FORMS: fresh and whole or ground dried leaves Rosemary is a perennial shrub in the mint family that is native to the Mediterranean.

Forms fresh and whole or ground dried leaves Rosemary is a perennial shrub in the mint family that is native to the Mediterranean. Its Latin name, from the words ros and marinus, translates as “dew of the sea,” and it thrives in coastal Mediterranean regions. It is an ancient herb, known for its medicinal as well as culinary uses since early times. Many myths and legends, some religious, have been associated with rosemary, and in Hamlet, Ophelia utters the words, “There’s rosemary, that’s for remembrance,” a sentiment that has been widely repeated. There are a number of varieties of rosemary, but Rosmarinus officinalis, an upright shrub that can reach 5 feet, is probably the most common; a low-growing plant known as Rosmarinus officinalis ‘Prostratus’ is also widely grown. The aroma and flavor are pungent, with piney, minty notes and an undertone of camphor or eucalyptus. The dried leaves, or needles, retain their pungency well, with the same warm, woody characteristics; crush or chop them before using. Preground rosemary is also available, but whole dried leaves are more aromatic and flavorful. Rosemary is a classic flavoring for lamb, often in combination with garlic, and it is good with most grilled or roasted meats, and in marinades for the same. It complements game such as venison, and it flavors pâtés and charcuterie. Rosemary pairs well with other herbs, particularly Mediterranean herbs such as oregano, sage, savory, and thyme, and it is part of the French blend herbes de Provence . It is an essential ingredient in classic cassoulet. Breads and crackers can be flavored with rosemary, and it has a place in the sweet kitchen as well, in desserts such as crème brûlée and in shortbread. It is also added to preserves such as apple or citrus jellies. S PREVIOUS SPREAD, CLOCKWISE FROM BOTTOM LEFT: winter savory; saffron; star anise, sambar powder, salam leaves (ON PLATE); sage; ground sumac; sesame seeds; shichimi togarashi; summer savory; and sumac berries

Rosewater

Rosa damascena

Distilled water from rose petals — perfumes Persian, Indian, Middle Eastern desserts.

Also known as gulab jal, ma' al-ward

Forms distilled water

Saffron

Crocus sativus

BOTANICAL NAME: Crocus sativus FORMS: threads and ground The most expensive spice in the world, saffron comes from a species of crocus believed to be native to Asia Minor and Greece.

Forms threads and ground The most expensive spice in the world, saffron comes from a species of crocus believed to be native to Asia Minor and Greece. Its history extends back at least to the tenth century BC. It has been known in most of the countries surrounding the Mediterranean since ancient times, used as a spice and a dye as well as for its medicinal benefits. It was prized by Phoenician traders and by the Greeks, Romans, and Egyptians, and it is mentioned in the Old Testament. Saffron has been cultivated in India for centuries, and India is one of the major producers today, along with Spain and Iran. Saffron is the dried stigmas of the crocus flower, and it takes more than one hundred thousand flowers to produce one pound of saffron. Each flower has only three stigmas, and these are attached at the bottom of the flower with a pale thread that is called a style. Harvesting saffron is a demanding, painstaking process. The harvest is in the fall, and the flowers are picked early in the morning, to avoid the heat of the sun. Then the stigmas are removed by hand, traditionally by all the women, young and old, of the town. Still attached to the style, the stigmas are then dried, often still over charcoal or in the sun, the traditional methods. Most grades of saffron will have some of the styles attached; very high-quality versions have had the styles removed. Because of the cost (the price of saffron can be close to half of that of gold by weight), both whole threads and ground saffron have been known to be adulterated—safflower stigmas, the most likely culprit, look somewhat similar but have none of the flavor of the real thing. Dried saffron stigmas are red or red-orange, and the styles are lighter; the deeper the color of the threads, the better. Ground saffron is also marketed, but it is preferable to buy the whole threads and pulverize them at home, both for their fresher flavor and because of the possibility of the preground version being adulterated. Saffron has a distinctive musky, woody fragrance and a pungent, bitter taste. The best Spanish saffron, or azafrán, comes from La Mancha, and some believe this is the best in the world, but saffron from Kashmir in India is also very good, as is some of the saffron from Iran. Saffron’s color is water-soluble, and it adds a beautiful yellow tone as well as its flavor to a wide variety of dishes. Spain’s paella is one of the most notable of these, along with Italy’s risotto alla Milanese and France’s bouillabaisse, the traditional seafood stew; it also flavors zarzuela, the Spanish version of that classic. Fortunately, only a pinch is necessary for most recipes (and too much can add a bitter taste, so it should always be used sparingly). The threads are usually soaked in warm water or another liquid to soften them and bring out the color and then added, with the liquid, to the pot; ground saffron can be added directly to a dish as it cooks. In India, saffron seasons rice and chicken, as well as rich Moghul-style preparations, and it flavors sweet custards and yogurt drinks or desserts. In England, the spice was cultivated in Essex in the Middle Ages, and it is still used in Britain to make traditional saffron cakes. Chartreuse and some other liqueurs are flavored with saffron. It is also used in a traditional Persian stew called koresh and a rice dish called polow .

Saffron Tea (Hot Brew)

Crocus sativus

Saffron threads steeped in hot water — Persian morning ritual.

Forms brew

Saffron Threads

Crocus sativus

Hand-picked stigmas of crocus flower — the world's most expensive spice. Pinch tints rice gold and perfumes everything.

Also known as azafran, zafferano, kesar

Forms whole threads, powder

Sage

Salvia officinalis

BOTANICAL NAME: Salvia officinalis FORMS: fresh and rubbed or ground dried leaves Sage, another member of the mint family, is a perennial shrub that is indigenous to the Mediterranean coastal regions of southern Europe; today the best is said to come from Dalmatia, in Croatia, a…

Forms fresh and rubbed or ground dried leaves Sage, another member of the mint family, is a perennial shrub that is indigenous to the Mediterranean coastal regions of southern Europe; today the best is said to come from Dalmatia, in Croatia, and garden sage is sometimes called Dalmatian sage. There are many varieties, but most have fuzzy green or greenish-gray leaves. Sage is one of the most aromatic of the Mediterranean herbs, with a warm, pungent fragrance and a fresh, strong, even somewhat medicinal taste. Its Latin name comes from the word salver, which means “to save” or “to heal,” and sage was prized for its medicinal properties for centuries before it became a favorite culinary herb. It was known to the ancient Greeks and Romans, and in the Middle Ages, tea made with sage was prescribed for many ills all around the Mediterranean; the Chinese were also enamored of Europe’s sage tea. When sage is dried, its taste becomes, if anything, more concentrated. The more common form is “rubbed” sage, crumbled dried leaves, but it is also available ground; rubbed sage has more flavor and keeps its flavor longer. Bunches of dried Greek sage still on the stems can be found in some specialty markets. Sage is an essential seasoning in the stuffing for the Thanksgiving turkey, of course, and onions sautéed with sage are the base for many savory dishes. It goes well with fatty meats like pork, as well as with game such as duck and goose, and is often used to flavor sausages. Sage is also good in bean dishes and hearty soups and stews. It pairs well with other strong Mediterranean herbs such as rosemary, thyme, oregano, and bay, and it features in many herb blends. Sage Derby, a mild cow’s-milk cheese marbled with sage, is a favorite in England.

Sahawiq

Yemenite green or red chili relish — fresh chiles, garlic, cumin, cilantro. Eaten with everything.

Also known as zhug, schug, sahawiq

Forms paste, fresh

Saigon Cinnamon

Cinnamomum loureiroi

Vietnamese cassia — the sweetest, hottest, most aromatic cinnamon. Defines the smell of cinnamon rolls.

Also known as Vietnamese cinnamon

Forms sticks, ground

Sake

Japanese rice wine — drink it, but also cook with it. Adds depth to marinades, simmers, and steamed dishes.

Also known as rice wine

Forms liquid

Salam Leaves

Syzygium polyanthum (formerly Eugenia polyantha )

BOTANICAL NAME: Syzygium polyanthum (formerly Eugenia polyantha ) OTHER NAMES: Indonesian bay leaves, daun salam, salaam leaves FORMS: fresh and dried Salam leaves are sometimes referred to as Indonesian bay leaves ( daun salam is their name in Indonesia), but they are in an unr…

Also known as Indonesian bay leaves, daun salam, salaam leaves

Forms fresh and dried Salam leaves are sometimes referred to as Indonesian bay leaves ( daun salam is their name in Indonesia), but they are in an unrelated species and the flavor is quite different from that of bay laurel leaves. However, the fresh or dried leaves are used in the same ways as true bay leaves. They are common in Indonesian and Malaysian cuisines but are little known outside their native habitat. The dried leaves are aromatic with a mild citrusy, somewhat tart flavor. They are best in soups, stews, and other long-simmered preparations. They also season nasi goreng, Indonesia’s version of fried rice and its best-known dish.

Salt

Salt is, of course, a mineral, not a spice, but it is a seasoning we can’t do without.

Salt-Cured Sumac

Rhus coriaria

Ground sumac with added salt — most common supermarket form.

Forms powder

Sambal

Indonesian-Malaysian chili paste — many regional varieties. Sambal oelek is the basic raw chili-paste.

Also known as sambal oelek, sambal terasi

Forms paste

Sambar Powder

The Tamil word for powder is podi, and this South Indian spice blend is usually labeled “sambar powder” (or sambaar or sambhar ) in Indian grocery stores.

Sansho Pepper

Zanthoxylum piperitum

Japanese cousin to Sichuan pepper — bright, citrusy, with milder numbing tingle. Sprinkled on unagi.

Also known as Japanese pepper, kinome (leaves)

Forms whole pods, ground, fresh leaves

Saunf

Foeniculum vulgare

Indian word for fennel seeds — chewed after meals as a digestive and breath freshener.

Also known as fennel seeds

Forms whole seeds, ground, candied

Savory

Satureja hortensis (summer savory); S. montana (winter savory)

BOTANICAL NAMES: Satureja hortensis (summer savory); S.

Forms fresh and dried leaves There are two types of savory, a member of the mint family, that are used in cooking: summer, which is an annual, and winter, a perennial. Both are native to the Mediterranean region. Savory is one of the oldest culinary herbs, and the Romans are known to have made a sauce of savory and vinegar. Summer savory, which grows to about 18 inches tall, has small green to dark green leaves and bears white or purple flowers, which are sometimes part of the mix when the herb is dried. It is very fragrant, and its aroma is somewhat peppery, with strong notes of thyme; the taste is also peppery. Winter savory is a smaller plant, with small, shiny, dark green leaves and white flowers when mature; it looks something like thyme at first glance. Its fragrance and flavor are similar to that of summer savory but it has a more pungent bite. Savory dries well and will keep for months if stored properly. It is sometimes called the bean herb, and it is excellent in dried bean dishes and with other legumes, retaining its flavor even during long simmering. It is also good in stuffings and in sausages and other charcuterie. Generally, the two types can be used interchangeably, but if substituting winter savory in a recipe that calls for the summer herb, you may want to reduce the amount. Savory complements chicken, pork, veal, and beef and can be used in an herb rub or marinade for any of these; it is also good in hearty meat stews. It goes well with trout and other fish, especially when these are grilled. Savory is one of the ingredients in classic herbes de Provence.

Sazón

Latin American achiote-and-coriander seasoning — gives the deep orange-yellow color to arroz con pollo.

Forms ground blend in packets

Sazon Tropical

Goya-style Latin seasoning packets — coriander, garlic, annatto, salt. Yellow rice color and flavor.

Also known as sazón Goya, Sazón Tropical

Forms ground blend in packets

Sel Gris

Sel gris, literally “gray salt,” comes from salt marshes or flats along France’s Atlantic and Mediterranean Coasts.

Sesame

Sesamum indicum

BOTANICAL NAME: Sesamum indicum OTHER NAMES: benne, gingelly, til, teel FORMS: whole seeds Sesame is an annual indigenous to northern Africa and, some authorities believe, also native to India.

Also known as benne, gingelly, til, teel

Forms whole seeds Sesame is an annual indigenous to northern Africa and, some authorities believe, also native to India. It has been grown in Asia for centuries (although it is still considered a “foreign” plant in China), as well as in Indonesia. It is generally considered to be the oldest crop grown for its oil; the oil content of the seeds is very high. Today, sesame is cultivated primarily in India, China, Indonesia, Africa, Mexico, Guatemala, and the United States. The seeds were brought to the United States by African slaves in the seventeenth and eighteenth centuries, and they are still called benne, an African word for “sesame,” throughout the American South. The seedpods, or capsules, that contain sesame seeds tend to shatter easily once ripe, so the seeds must be harvested before they are fully mature. Traditionally, harvesting was done by hand, the stalks cut and then dried and the seeds removed, and it is still done this way in many countries. But more recently, varieties that do not burst when ripe have been developed, allowing for mechanical harvesting. The seeds are small, flat, and oval. White sesame seeds, which are actually a pale cream color, are the most common form. Brown sesame seeds, also called “natural,” are unhulled white seeds. The white seeds are sometimes sold toasted, and in that case look like the brown seeds. The white seeds have a faint nutty aroma, while unhulled brown seeds have almost no fragrance; both, however, have a pleasing nutty, slightly sweet flavor. Black sesame seeds, grown in Asia, have little aroma but a richer flavor. Sesame seeds are used in baked goods in many cuisines and are often sprinkled over flatbreads and other breads, bagels (of course), and breadsticks before baking. They pair well with certain vegetables, particularly asparagus, bok choy, and broccoli, as well as eggplant. In India, the seeds are made into a nutty chutney served with various dishes. Toasting brings out the flavor of the seeds, and they are easily toasted in a dry skillet, just until aromatic; overtoasting can make the seeds, especially the black ones, bitter. In Japan, a mixture of toasted sesame seeds and sea salt, called gomasio, is a popular seasoning. Sesame seeds may also be sprinkled over salads or stirred into rice or noodle dishes, and the black seeds make a striking garnish. The ground sesame paste known as tahini, made from hulled white seeds, is ubiquitous in the Middle East, and a similar paste made from toasted seeds is used in Japanese and other Asian cuisines. The seeds are also used in sweet dishes and in confections, notably halvah, the Middle Eastern sweet. Sesame oil is used in many cuisines, and it keeps well even in hot climates. The oil extracted from white seeds is used as a cooking oil in Western kitchens, while Asian oils, made from toasted seeds, are darker and have a stronger, more nutty flavor; they are more often used in dressings or as a finishing oil or garnish.

Shaoxing Wine

Chinese rice wine for cooking — amber, slightly sweet, the standard splash for stir-fries and marinades.

Also known as Shaohsing, Chinese rice wine

Forms liquid

Sherry Vinegar

Spanish vinegar from sherry — nutty, oak-aged, complex. Spanish kitchen essential.

Also known as vinagre de Jerez

Forms liquid

Shichimi Togarashi

Also known as seven-flavor or seven-spice mix, shichimi togarashi is a Japanese seasoning mixture that can be very hot or relatively mild, depending on the proportion of chile included ( togarashi means “red pepper flakes”).

Shishito

Capsicum annuum

Japanese mild green peppers blistered in oil — like Padrón, occasionally hot.

Also known as shishito pepper

Forms fresh

Shiso

Perilla frutescens

Japanese perilla leaf — minty-cinnamon flavor. Wrap around sashimi, pickle as umeboshi color, garnish.

Also known as perilla, aojiso, akajiso, kkaennip

Forms fresh leaves

Singapore Curry Powder

Singaporean-style curry blend used in noodles and stir-fries — yellow from turmeric, complex Malay influence.

Forms ground blend

Smoked Paprika

Capsicum annuum

Spanish pimentón de la Vera — oak-smoked dried peppers ground to a fragrant red powder. Sweet, bittersweet, or hot.

Also known as pimentón, pimentón de la Vera, Hungarian sweet/hot paprika

Forms ground

Smoked Salt

Sea salt cold-smoked over wood — adds barbecue smoke flavor without fire. Hickory, alder, applewood varieties.

Forms flake salt, coarse salt

Smoked Salt (Alder)

Sea salt cold-smoked over alder wood — gentler than hickory. Pacific Northwest favorite.

Forms flake or coarse crystals

Smoked Salts

Smoked sea salt makes a great finishing salt, but it can also be used as an unusual seasoning salt.

Sorrel

Rumex acetosa (European); Hibiscus sabdariffa (Caribbean)

Tart lemon-flavored leafy herb — French sorrel soup, salad green, Caribbean drink ingredient.

Also known as sour grass; roselle (Caribbean)

Forms fresh leaves, dried (hibiscus)

Soy Sauce

Fermented soybean liquid — light, dark, sweet, tamari, shoyu. The foundation of East Asian cooking.

Also known as shoyu, tamari, ganjang, kecap, jiangyou

Forms liquid

Sri Lankan Curry Powder

Roasted dark Sri Lankan curry powder — distinctly toasted, with curry leaves and pandan. Deeper than Indian blends.

Forms ground blend (raw or roasted)

Sriracha

Thai-American chili-garlic sauce — bright red, tangy, sweet-hot. "Rooster sauce" from Huy Fong.

Also known as rooster sauce

Forms sauce

Ssamjang

Korean dipping paste of doenjang, gochujang, garlic, sesame — the dip for ssam (Korean lettuce wraps).

Forms paste

Star Anise

Illicium verum

BOTANICAL NAME: Illicium verum OTHER NAMES: Chinese anise, badian FORMS: whole and ground Star anise is the seedpod of an evergreen tree native to southern China and North Vietnam; it is a member of the magnolia family.

Also known as Chinese anise, badian

Forms whole and ground Star anise is the seedpod of an evergreen tree native to southern China and North Vietnam; it is a member of the magnolia family. Today, it is grown in India, Japan, and the Philippines, as well as in China and Vietnam. The trees first bear fruit after six years, and they may continue to fruit for as long as one hundred years. Dried star anise has a striking appearance. It looks like an eight-pointed star, and each canoe-shaped “point” splits open to reveal a hard, shiny tan or brown seed. Several of its various Chinese names translate as “eight points.” Like allspice, cloves, and pepper, the spice is harvested before it has ripened and then dried in the sun. Dried star anise is mahogany to dark reddish-brown in color. It has a pungent warm, sweet, spicy aroma, like that of licorice, and its flavor is similar to that of aniseeds but stronger. Although they are unrelated botanically, aniseeds and star anise both contain the essential oil anethole. Star aniseeds have less flavor than the dried casings that surround them. Ground star anise is made from the whole dried spice. The reddish-brown powder has a warm, pungent aroma and strong licorice flavor, with a hint of cloves and a slight bitterness. Because the dried spice is very hard, if you need ground star anise, it is better to buy it preground rather than attempt to grind it in a mortar and pestle or even a spice grinder. Whole star anise keeps almost indefinitely. Star anise is an important ingredient in Chinese and Vietnamese cooking, and it also seasons Indian and Indonesian dishes. It is pungent, so it should be used sparingly, whether whole or ground. It pairs well with chicken and other poultry; Chinese cooks often add one or two star anise to the cavity of a chicken before roasting it, and it also flavors red-cooked duck. It is an ingredient in soups and stocks, including Chinese master stocks. Star anise adds fragrance to pho, the classic Vietnamese beef soup, and it also flavors long-cooked stews and braises. In most cuisines, the spice is usually added whole to stews and similar dishes, then removed before serving. In India ( badian is its Indian name), it is used for biryanis and other rice dishes and in curries. Ground star anise is an ingredient in some curry powders, and it is the dominant flavor of Chinese five-spice powder. Unlike most spices, star anise is not well known in the West, although it is used to flavor anisette and some liqueurs.

Sumac

Rhus coriaria

BOTANICAL NAME: Rhus coriaria FORMS: whole berries and powder Sumac comes from a shrub native to the Mediterranean, and its history dates to ancient times.

Forms whole berries and powder Sumac comes from a shrub native to the Mediterranean, and its history dates to ancient times. The Romans used sumac berries as a souring agent and flavoring before citrus fruits reached the region. Sumac still grows wild around the Mediterranean, including in Sicily and southern Italy; major sources today include Turkey and the Middle East. Sumac berries, which are about the size of a peppercorn, grow in clusters and turn from green to crimson as they ripen. (There are many varieties of the shrub, and some of them—including many of those used as ornamental bushes in North America—are poisonous, so don’t be tempted to harvest sumac berries from your backyard. However, Native Americans traditionally used sumac berries to make a refreshing drink, and they also used both leaves and berries in tobacco mixtures.) The berries are picked by hand when mature but slightly underripe and then dried, still on the stem, in the sun for several days. The fully dried berries range from brick-red to almost purple in color. Although they are sometimes sold whole, they are more often ground to a coarse, slightly moist powder; the best-quality powders are a deep reddish-purple. Sumac has a clean, fruity fragrance and tart, fruity, astringent flavor, with a citrus tang but without the sharpness of lemon juice. Sumac is widely used in cooking in Turkey and the Middle East, especially in Lebanon, Iran, and Iraq. The dried whole berries must be soaked or ground before use; occasionally, the berries are soaked to soften them and then are strained out, pressed to release all their juices, and the liquid used as part of the cooking medium for a stew or other dish. A simple salad of sliced onions seasoned with ground sumac is popular throughout the Middle East. Sumac flavors kebabs and grilled meats, fish, and chicken, and it is added to marinades for foods that will be roasted or grilled. It can be stirred into yogurt to make a marinade, or the seasoned yogurt can be served on its own as a dip or a condiment. Sumac is also sprinkled over rice, hummus, or baba ghanoush, along with a drizzle of olive oil, as a garnish and flavoring. It is an essential ingredient in the Middle Eastern spice blend za’atar.

Suya Spice

Nigerian Hausa peanut-based meat seasoning — for skewered grilled beef. Smoky-nutty.

Also known as yaji, kuli kuli spice

Forms ground blend

Sweet Bean Paste

Chinese fermented soybean paste — sweetened, used in Peking duck pancakes and zhajiangmian sauce.

Also known as tianmianjiang, sweet flour sauce

Forms thick paste

Szechuan Pepper

Szechuan peppercorns are the berries of a small prickly ash tree ( Zanthoxylum simulans ) native to China; Szechuan pepper is not related to black pepper.

Tabasco Pepper

Capsicum frutescens

Small tropical chili that gives Tabasco hot sauce its name — fiery, fruity, hard to find fresh.

Also known as bird pepper

Forms fresh (rare), in hot sauce

Tabil

Tabil is a hot, aromatic Tunisian spice mix used to season a wide range of dishes.

Tahini

Sesamum indicum

Middle Eastern paste of ground sesame seeds — bitter, nutty, the base of hummus and baba ghanoush.

Also known as sesame paste, tahina

Forms paste

Tajín

Mexican chili-lime-salt seasoning — sprinkled on fruit, micheladas, popcorn, anything tart.

Also known as Mexican chili lime

Forms ground blend

Tamari

Japanese wheat-free soy sauce — darker, richer, smoother than shoyu.

Also known as Japanese soy sauce

Forms liquid

Tamarind

Tamarindus indica

BOTANICAL NAME: Tamarindus indica OTHER NAMES: Indian date, assam, imli, puli FORMS: blocks, concentrate, and powder Tamarind is the fruit of a tall tropical evergreen tree in the bean family.

Also known as Indian date, assam, imli, puli

Forms blocks, concentrate, and powder Tamarind is the fruit of a tall tropical evergreen tree in the bean family. It is indigenous to eastern Africa, and possibly also to southern Asia, and it has grown wild in India for centuries. Tamarind was used by the Arabs in the Middle Ages, and the Europeans also knew it then. Spanish conquistadors took tamarind to Mexico and the West Indies. Today, India is one of the major producers, but tamarind is also cultivated in Thailand and other Asian countries, as well as in Mexico and the East Indies. Tamarind pods look like fat, dark brown broad beans. They are about 4 inches long, and the pulp contains ten or so hard seeds. The pods are harvested when ripe, often after they have begun to split open. The outer skins are removed, and the sticky reddish-brown pulp, with the seeds intact, is usually shaped into bricks or blocks; the pulp darkens to a very deep brown. Tamarind is also processed into a flavorful (and easier to use) concentrate, made by cooking down the pulp with water and then straining it to remove the seeds and fibers. More recently, tamarind powder has become available. With a mild fruity fragrance and a tart, sweet, fruity flavor, tamarind is the main souring agent in Indian cooking and is used for the same purpose in other tropical kitchens (one of its names in Asia is assam, which means “acid”). To use the pulp, pull off a small chunk from a block of tamarind and soak it in a little hot water for 15 to 20 minutes or so, until it softens, then mash the pulp and liquid together and strain. Tamarind concentrate is ready to be used, and the powder can be stirred into any dish to add a hit of tartness, though the flavor will not be as complex. In India, tamarind adds its distinctive flavor to a range of curries, dals and other lentil dishes, and chutneys. It is popular in Thailand, where it is used in soups, sauces, and curries. Tamarind is particularly good with fish and seafood. It can be used in desserts and sweets, as well as in savory dishes, and it is made into a refreshing drink in countries from Thailand to East Africa to the Caribbean and Mexico. Tamarind is one of the ingredients in Worcestershire sauce. It can also be used in candies.

Tamarind Paste

Tamarindus indica

Sour-sweet pulp from tamarind pods — essential in pad thai, sambar, sauces, marinades.

Forms paste

Tarragon

Artemisia dracunculus (French tarragon); A. dracunculoides (Russian tarragon)

BOTANICAL NAMES: Artemisia dracunculus (French tarragon); A.

Also known as French tarragon, true tarragon

Forms fresh and dried leaves French tarragon, or true tarragon, is a small perennial indigenous to the Mediterranean; it is a member of the daisy family. Its history is not as long as that of many other herbs, and it was not really known in Europe until around the sixteenth century. Its Latin name means “dragon,” as does its Arabic name, tarkhum; estragon, its French name, means “little dragon.” Most sources attribute the origin of the name to a belief that tarragon was an antidote to the venom of poisonous serpents. The other most common variety of the herb is Russian tarragon, which is native to Siberia. It is a taller, straighter plant (French tarragon tends to sprawl), but its leaves have little of the wonderful flavor of true tarragon. Real tarragon has a licorice-like fragrance (it contains the same volatile oil as anise) and a spicy, peppery, green taste. The pots of tarragon sold at the garden market are often Russian tarragon, since French tarragon is more difficult to cultivate and therefore more costly; be sure to check the provenance. Good-quality dried tarragon has the same peppery anise-like flavor, with a slightly sweeter note. Tarragon is one of the most important herbs in classic French cuisine. It is essential for rémoulade and béarnaise sauce, among others, and it is one of the herbs in the mix known as fines herbes . It complements chicken (think chicken tarragon salad) and delicate fish like poached sole; a lemony tarragon butter is a lovely accompaniment to simply prepared fish or seafood. Tarragon is delicious in crab cakes, and it is often one of the herbs in tartar sauce. It’s also good in omelets and other egg dishes. Mustard is often flavored with tarragon, and tarragon vinegar has myriad uses. Grapefruit or lemon sorbet infused with tarragon is a refreshing, sophisticated way to end a meal.

Tepín

( C. annum; heat level: 8) Also called chiltepín, the tepín chile is a wild piquín chile found in Mexico and the American Southwest, although both tepín and chiltepín may be used to refer to any piquín chile in different parts of Mexico.

Thai

( C. frutescens, C. annum, C. chinense; heat levels vary) A number of different chiles belonging to several species grow in Thailand and while they range in size and color, most are hot, some searingly so.

Thai Basil

Ocimum basilicum var. thyrsiflora

Anise-licorice basil with purple stems — essential in pad krapow, green curry, pho.

Also known as horapha, sweet Thai basil

Forms fresh

Thyme

Thymus vulgaris; T. citriodorus (lemon thyme)

BOTANICAL NAMES: Thymus vulgaris; T. citriodorus (lemon thyme) FORMS: fresh and whole or ground dried leaves Thyme is one of the oldest of all herbs, used in Egypt at the time of the pharaohs and in ancient Greece and Rome.

Forms fresh and whole or ground dried leaves Thyme is one of the oldest of all herbs, used in Egypt at the time of the pharaohs and in ancient Greece and Rome. It is a small perennial shrub indigenous to the Mediterranean, most notably the region that extends from southern Europe to North Africa. There are actually dozens of types of thyme, but many of them are purely ornamental. Common thyme, sometimes called garden thyme, is the kitchen herb of choice. Lemon thyme also has culinary uses (see below). Thyme leaves are tiny, pointed, and green; they are very aromatic because they contain thymol, an important essential oil. Their fragrance is warming and spicy, with undertones of pine and citrusy, minty notes (thyme is a member of the mint family); the flavor is also intense and warming, with a faintly medicinal note. The leaves should be stripped from their woody stems before use. Because of the presence of thymol, thyme dries well, retaining much of its pungency (in fact, in arid climates, thyme tends to be at least already partially dried on the stem when it is harvested). The thyme that grows all over Provence and other regions is called serpolet in France. The herb known as za’atar in the Middle East is another type of wild thyme. Thyme is one of the most common herbs in the kitchens of Europe and North America, as well as throughout the Middle East. It is an essential part of any bouquet garni, the classic French herb bundle that is used to season stocks, soups, and stews. It is also one of the ingredients in the blend known as herbes de Provence . It helps cut the richness of fatty foods such as duck or goose and pork; it is also good with chicken. Thyme complements most vegetables, particularly tomatoes, onions, mushrooms, and root vegetables, and it is an important seasoning in many dried bean dishes. Lemon thyme deserves to be more well-known than it is. It is less intense than garden thyme, but it has a lovely citrus aroma and flavor. Lemon thyme is particularly suited to desserts such as poached fruit, and it can be used in scones and shortbread. On the savory side, lemon thyme is, not surprisingly, good with fish and shellfish, as well as with chicken.

Tien Tsin

( C. annum; heat level: 9) These chiles are native to Tientsin Province in China, and they are also referred to as Chinese hot chiles.

Trinidad Scorpion, Butch T Strain

( C. chinense; heat level: 10) The Trinidad Scorpion deposed the naga jolokia, or ghost chile, as the hottest chile in the world in 2011, with a heat level of 1,463,700 Scoville units.

Truffle Oil

Tuber spp.

Olive oil infused with truffle flavor — controversial: real truffle aroma is fleeting, most truffle oil is synthetic.

Forms infused oil

Tunisian Five-Spice (Qâlat Daqqa)

Tunisian five-spice — black pepper, cinnamon, cloves, nutmeg, grains of paradise. For lamb tagines.

Also known as Tunisian five-spice, baharat tunsi

Forms ground blend

Turmeric

Curcuma longa

BOTANICAL NAME: Curcuma longa OTHER NAMES: Madras turmeric, Alleppey turmeric, yellow ginger, Indian saffron FORMS: ground TURMERIC TEA Bring 4 cups water to a boil in a saucepan, add 1 teaspoon ground turmeric and, if you like, 1½ teaspoons ground ginger, and simmer for 10 minu…

Also known as Madras turmeric, Alleppey turmeric, yellow ginger, Indian saffron

Forms ground

Urfa

[1] chile also comes from southeastern Turkey, near the Syrian border.

Vadouvan

Vadouvan is an Indian curry powder with a French influence.

Vanilla

Vanilla planifolia; Tahitian vanilla, V. tahitensis

BOTANICAL NAMES: Vanilla planifolia; Tahitian vanilla, V.

Forms whole pods, extract, and paste Vanilla beans are the fruit of a climbing orchid indigenous to Mexico and Central America. They have been harvested in Mexico for centuries, and the Aztecs used vanilla to flavor a chocolate drink. It was only several centuries later that the vines were first grown successfully (see below regarding pollination methods) on the Bourbon Islands, east of southern Africa, most notably Réunion, Madagascar, and Cormoro. Production on Tahiti also began in the 1800s, but Tahitian vanilla is a different species; it is actually a cross between Vanilla planfolia and V. fragrans . Today, Mexico, Madagascar, Tahiti, and Indonesia are the main producers, but the quality of Indonesian vanilla can vary and it is often considered inferior. Efforts to grow vanilla in countries other than Mexico were unsuccessful until it was discovered that there the flowers were pollinated by tiny bees of the genus Melipona and that the flowers could be pollinated by hand elsewhere. Hand-pollination is only the beginning of the arduous process that results in the seductively fragrant beans we know. The pods are harvested when unripe and still green; when the very tips have begun to turn yellow, they are ready. The pods do not all reach that stage at the same time, so the harvest can extend over a month or more. In Mexico, the green pods are heated in ovens for 24 to 48 hours to begin the curing process; on the Bourbon Islands, they are blanched in boiling water instead. Then the beans are spread out in the sun every morning to dry and at the end of each day are packed into boxes or other containers to sweat overnight. Finally— the entire process can take up to six months—they are stored for a period of time until they are dark brown or black and intensely aromatic. In Tahiti, the pods are picked when mature and dried in a cool place for a week or so, at which point they are rinsed and then subjected to a similar curing process, drying under the sun for much of the day and wrapped and sweated overnight, for up to a month. Then they are stored for two to three months longer to further develop the flavor. Good vanilla beans are deep brown, plump, flexible, and very aromatic, with a sweet, mellow, floral fragrance. Some pods are covered with white crystals, which is not a bad thing—these are crystallized vanillin, the main flavor component of vanilla. Inside the pod is a sticky pulp composed of hundreds of tiny seeds. For the most flavor, vanilla beans are split before they are added to the liquid they will simmer in and infuse; sometimes the seeds are scraped out and used on their own, or both the pod and seeds may be added (the tiny black specks in high-quality vanilla ice cream are the seeds, which are not strained out; similarly, you may see the tiny seeds at the bottom of a ramekin of crème brûlée). When buying vanilla extract, avoid artificial vanilla at all costs—it has nothing of the flavor of the true extract. Vanilla paste is now also available from specialty producers. It is essentially vanilla seeds in a sweet vanilla syrup and is very fragrant; it can be substituted in the same quantity in any recipe that calls for vanilla extract. All three products should be stored in a cool, dark place; vanilla beans can be stored, well wrapped, in the freezer to keep them fresher and more aromatic. Vanilla is widely used in cookies and cakes and other desserts, of course —from custard and gelato to poached fruit to chocolates—but it also works in some savory preparations. Lobster in vanilla sauce was one of renowned French chef Alain Senderens’s signature dishes in the 1980s, and it has been much copied; other chefs have served sweetbreads or veal in a vanilla sauce. W

Vanilla Bean Paste

Vanilla planifolia

Vanilla beans steeped in syrup with the seeds — looks gorgeous and tastes like real vanilla.

Forms paste

Verjuice

Pressed unripe-grape juice — tart but not as sharp as vinegar. Medieval Persian and French cooking ingredient.

Also known as verjus, ab-ghureh

Forms liquid

Vietnamese Mint

Persicaria odorata

Strong cilantro-meets-mint herb — Vietnamese rau ram. Essential in noodle bowls and salads.

Also known as rau ram, laksa leaf

Forms fresh

Vindaloo Spice Mix

Goan-Portuguese spice blend for vindaloo — vinegar-based with red chiles, garlic, mustard.

Forms ground blend

Vinegar

Fermented sour liquid — every culture has its own. White, balsamic, sherry, rice, cider, malt, black vinegar.

Forms liquid (many varieties)

Wasabi

Wasabia japonica

BOTANICAL NAME: Wasabia japonica OTHER NAME: Japanese horseradish FORMS: powder and paste Wasabi is often referred to as Japanese horseradish, but the two are actually different plants.

Also known as Japanese horseradish

Forms powder and paste Wasabi is often referred to as Japanese horseradish, but the two are actually different plants. Wasabi is a perennial herb in the Brassica family, and it is the rhizome of the plant that is used. In Japan, the plant grows wild in cold mountain streams (its Japanese name means “mountain hollyhock”). It is difficult to cultivate under other conditions, but it is raised commercially in Japan in flooded mountain terraces. More recently in the United States, a handful of producers, primarily on the Pacific Coast, have succeeded in growing fresh wasabi in limited quantities. Fresh wasabi, however, is still difficult to find in the United States, and it is usually prohibitively expensive. For use, the thick, green fresh rhizomes are trimmed, peeled, and grated. The aroma and flavor are sharp, clean, and sinus clearing. For wasabi powder, the rhizomes are dried and finely ground. The powder is often mixed with ground dried horseradish and sometimes mustard, but it is possible to find pure ground wasabi—for a price. Recently, fresh wasabi paste has become available from a handful of producers. Otherwise, instead of the prepared wasabi paste that is typically sold in small tubes, it is better to make your own paste with powdered wasabi and water, as the commercial paste usually includes artificial coloring and other additives. After mixing up a batch, be sure to let the paste stand for at least 10 minutes to bring out the flavor. Wasabi paste is a traditional accompaniment to sashimi, often mixed with a soy dipping sauce, and it is used in many forms of sushi. It is also served with various fish dishes. The powder can be combined with other ingredients to make a spicy seasoning rub or marinade. And wasabi paste can be stirred into mayonnaise for a pungent sauce.

Wattleseed

Acacia spp.

Roasted Australian native acacia seed — coffee-chocolate-hazelnut aroma. Sprinkled in baking.

Forms ground roasted seeds

White Pepper

Piper nigrum

Ripe black peppercorns with skins removed — gentler heat, used in cream sauces where black pepper looks dirty.

Forms whole or ground

Wiri Wiri

( C. chinense; heat level: 6 to 7) This hot chile from Central America has a variety of names, including bird cherry pepper, hot cherry pepper, and Guyana cherry pepper; the “cherry” part of the name obviously comes from its round shape and small size.

Worcestershire

Fermented British sauce of anchovy, tamarind, vinegar, molasses, garlic, onion — funky umami in a bottle.

Also known as Lea & Perrins, Worcester sauce

Forms liquid

Xanthan Gum

Fermented microbial polysaccharide — thickens dressings, stabilizes gluten-free baking. Tiny amounts.

Forms powder

Yellow Bean Sauce

Thai fermented soybean sauce — chunky, salty, less sweet than hoisin. For Pad See Ew and stir-fries.

Also known as tao jiao

Forms sauce

Yerba Santa

See Hoja Santa. Z PREVIOUS SPREAD, CLOCKWISE FROM BOTTOM LEFT: Lebanese za’atar, Jordanian za’atar, Israeli za’atar, dried za’atar (herb), zedoary, and Syrian za’atar

Yuzu Kosho

Japanese paste of yuzu zest, chili, and salt — fermented sharp green condiment with floral citrus heat.

Forms paste

Za’atar

Thymbra spicata

BOTANICAL NAME: Thymbra spicata OTHER NAMES: wild mountain thyme, Lebanese oregano, Syrian marjoram OTHER SPELLINGS: Zahtar FORMS: fresh and dried leaves The herb za’atar, not to be confused with the Middle Eastern spice mix of the same name (see next page), is a type of wild th…

Also known as wild mountain thyme, Lebanese oregano, Syrian marjoram

Forms fresh and dried leaves The herb za’atar, not to be confused with the Middle Eastern spice mix of the same name (see next page), is a type of wild thyme that grows on hillsides and mountains in the eastern and southern Mediterranean regions. It has a pungent aroma and an intense flavor that is something like that of a mix of oregano, thyme, and marjoram—hence some of its other common names. Za’atar, which retains its herbal pungency when dried, is included in most but not all versions of the spice blend. Mixed with other herbs or seasonings, it makes a good rub for grilled meats, such as lamb, and poultry; it can also be added to marinades for grilled fish, meat, or poultry. Dried za’atar is very good blended with olive oil and drizzled over flatbreads. The fresh herb is often an ingredient in the fillings for borek, the savory phyllo-dough pastry popular in Turkey and many Middle Eastern countries.

Zedoary

Curcuma zedoaria , C. zerumbet

BOTANICAL NAMES: Curcuma zedoaria , C. zerumbet OTHER NAMES: wild turmeric, amb halad FORMS: dried slices and ground Zedoary is a rhizome that is related to ginger, galangal, and turmeric.

Also known as wild turmeric, amb halad

Forms dried slices and ground Zedoary is a rhizome that is related to ginger, galangal, and turmeric. Sources differ as to its origins—India, Indonesia, China, and/or Southeast Asia—but today it primarily grows in India and Indonesia, and it is little known beyond these regions. There are two types of zedoary, distinguished only by their shape: C. zedoaria rhizomes are round and fat, looking more like ginger, and C. zerumbet is longer and thinner, resembling turmeric. Amb halad is its common Indian name, though it is also known as manga inji, meaning “mango ginger.” It is sometimes called kentjur or kencur in Indonesia, but that name is more correctly applied to a type of galangal. Zedoary is harvested in much the same way as turmeric , but it is usually sliced before drying, to speed up the process. The skin of the fresh rhizome is tan or yellowish and the interior is yellow. Dried sliced zedoary is grayish-brown; ground zedoary is light brown. The aroma is warm, musky, and similar to that of ginger, with an undertone of camphor; the taste is very similar to that of ginger. (Fresh zedoary sometimes has the fragrance of mangoes— amb is the word for mango in many parts of India.) Zedoary is an old spice, and it was used in European kitchens in the Middle Ages, but it is more difficult to cultivate than ginger or galangal, and both of these came to be favored over zedoary. It is still used in seafood curries and some other dishes in Southeast Asia, especially Indonesia, and in southern India. Ground zedoary, called shoti in parts of India, is used as a thickener in various dishes. Zedoary extract is an ingredient in Swedish bitters, a traditional herbal tonic.

Zhug

(or zhoug) [5] is a spicy Yemenite paste that is used both as a marinade or rub for grilled fish or meat and as a table condiment for various dishes.

Chipotle Morita

Capsicum annuum

Smoke-dried red jalapeño, fruitier and milder than chipotle meco.

Also known as chipotle colorado

Forms dried, in adobo

Chipotle Meco

Capsicum annuum

Tan-gray, leather-textured smoke-dried jalapeño — hotter and smokier than morita.

Also known as tipico, ahumado

Forms dried whole

Aleppo Chili Flakes

Capsicum annuum

Coarse Aleppo pepper flakes oil-coated for moisture — sprinkled on hummus, eggs, kebabs.

Also known as Halaby pepper, pul biber

Forms coarse oil-glazed flakes

Urfa Biber

Capsicum annuum

Turkish dark-purple sun-dried chili — sweet smoky raisin-chocolate flavor, mild heat.

Also known as Isot pepper

Forms coarse flakes

Maras Pepper

Capsicum annuum

Turkish bright-red sun-dried chili from Kahramanmaraş — fruity, smoky, moderate heat.

Also known as Maraş biberi

Forms flakes

Ras El Hanout (Premium)

Premium North African "top of the shop" spice blend — often 30+ spices including rose petals and grains of paradise.

Forms ground blend

Onion Salt

Salt blended with onion powder — convenient base for dry rubs and quick seasoning.

Forms granulated blend

Celery Salt

Apium graveolens

Salt blended with ground celery seed — defining flavor of Bloody Marys, Chicago hot dogs.

Forms granulated blend

Garlic Salt

Salt blended with garlic powder — quick garlic seasoning for popcorn, fries, rubs.

Forms granulated blend

Seasoned Salt

Lawry's-style American seasoning salt — paprika, garlic, onion, herbs in a salt base.

Also known as Lawry's

Forms granulated blend

Truffle Salt

Tuber spp.

Sea salt with shaved real truffle — finishing salt for eggs, fries, popcorn.

Forms flake or granulated

Sumac Onions

Sliced red onion massaged with sumac and salt — sour-sweet topping for kebabs and lavash wraps.

Forms prepared

Preserved Lemon

Citrus limon

Salt-cured lemons — soft, intensely lemon-floral. Essential in Moroccan and Persian cooking.

Also known as l'hamd markad, leemoon makhbous

Forms whole preserved

Quince Paste

Cydonia oblonga

Spanish/Portuguese set fruit paste — paired with cheese on cheese boards.

Also known as membrillo, marmelada

Forms set paste

Bay Rum

Pimenta racemosa

Caribbean spice — bay laurel and rum infused. Used for cocktails, marinades.

Also known as West Indian bay

Forms infused liquid

Galangal (Lesser)

Alpinia officinarum

Lesser galangal — sharper, more pungent, used in Indonesian spice pastes.

Forms fresh, dried, powdered

Vegeta

Croatian/Yugoslav universal seasoning blend — dehydrated vegetables, salt, MSG. Everywhere in Eastern Europe.

Forms granulated blend

Espazote

Dysphania ambrosioides

Mexican pungent herb — leaf used to flavor beans and reduce gas. Distinct petroleum-citrus flavor.

Also known as epazote, Mexican tea

Forms fresh

Sansho (Ground)

Zanthoxylum piperitum

Ground Japanese pepper — the powdered form sprinkled on unagi and yakitori.

Forms powder

Shichimi (Yuzu)

Shichimi togarashi blend with yuzu zest — bright citrus-chili dust for udon, tempura, fries.

Forms ground blend

Wasabi Powder

Eutrema japonicum

Dehydrated wasabi (or more commonly horseradish-mustard mix) — mix with water to paste.

Also known as Japanese horseradish powder

Forms powder

Korean Soup Soy Sauce

Aged Korean fermented soy — saltier, less complex than Japanese soy. Used in soup seasoning.

Also known as joseon ganjang, guk ganjang

Forms liquid

Korean Cooking Soy Sauce

Modern Korean dark soy — versatile, sweeter, for stir-fries and marinades.

Also known as jin ganjang

Forms liquid

Yuzu Juice

Citrus junos

Aromatic Japanese citrus juice — floral, tart, complex. A few drops perfume.

Forms bottled juice

Sudachi

Citrus sudachi

Small green Japanese citrus — squeezed over grilled fish, soba, mushrooms. Sharper than yuzu.

Forms fresh fruit, bottled juice

Whole Black Cardamom Pods

Amomum subulatum

Large smoke-dried cardamom pods — cracked open into pots for biryani, dal makhani.

Also known as kali elaichi

Forms whole pods

Garam Masala (Punjabi)

North Indian Punjabi garam masala — warming spices ground after toasting, finished into curries.

Forms ground blend

Garam Masala (Goan)

Goan garam masala — fennel-heavy, with star anise and aniseed, distinct sweet-anise profile.

Forms ground blend

Garam Masala (Bengali)

Bengali "sweet" garam masala — cardamom, cinnamon, cloves only. Floral, restrained.

Forms ground blend

Ajwain Water

Trachyspermum ammi

Persian/Indian decoction of ajwain seeds in water — drunk as digestive after meals.

Also known as ajwain pani, carom water

Forms brew

Cuban Mojo

Cuban citrus-garlic marinade — bitter orange, garlic, oregano, cumin. For pork, chicken.

Also known as mojo criollo

Forms sauce

Sofrito (Latin)

Caribbean-Latin aromatic base — onion, garlic, peppers, herbs, slow-cooked in oil.

Forms paste, frozen cubes

Italian Soffritto

Italian aromatic base — onion, carrot, celery (sometimes garlic) sweated in olive oil.

Also known as battuto

Forms sautéed base

Mirepoix

French diced onion, carrot, celery — sweated for stocks, soups, braises.

Also known as matignon (with diced ham), brunoise

Forms diced aromatic base

Holy Trinity (Cajun)

Cajun aromatic base — onion, celery, bell pepper. Foundation of gumbo, jambalaya, étouffée.

Forms diced aromatic base

Recado Rojo

Bixa orellana

Yucatecan red seasoning paste — achiote, garlic, sour orange, oregano. For cochinita pibil.

Also known as recado colorado, achiote paste

Forms paste, bricks

Salt-Cured Capers

Capparis spinosa

Salt-packed capers from Pantelleria/Salina — superior to brined. Rinse before use.

Forms salt-cured whole buds

Lavash Spice

Mixed seed topping for Armenian and Persian lavash bread — sesame, nigella, poppy.

Forms mixed seeds

Everything Bagel Seasoning

Sesame, poppy, garlic, onion, salt — the everything bagel topping that became a cult.

Forms ground blend

Italian Parsley

Petroselinum crispum neapolitanum

Flat-leaf parsley — preferred for cooking over curly-leaf for stronger flavor and easier chop.

Also known as flat-leaf parsley

Forms fresh

Curly Parsley

Petroselinum crispum

Frilly-leaved parsley — milder, often relegated to garnish. Underrated for tabbouleh in some regions.

Forms fresh

Negro Modelo Beer (Cooking)

Mexican dark lager — used in Mexican beer-braised pork and chili recipes.

Forms bottled beer

Curry Powder (Mild)

Mild British-Indian curry powder — gentle warming blend for casseroles and chicken curry.

Forms ground blend

Curry Powder (Hot)

Hot British curry powder — same blend, much more chili for spicy curry chicken.

Forms ground blend

Chili Powder

American Tex-Mex blend of ancho/cayenne/oregano/cumin/garlic — for chili con carne and rubs.

Forms ground blend

Chipotle Powder

Capsicum annuum

Pure ground smoked-dried jalapeño — smoky-fiery powder for rubs and salsas.

Forms ground

Smoked Sea Salt

Sea salt cold-smoked over hardwood — flaky finishing salt with barbecue smoke flavor.

Forms flake salt

Garam Masala (Maharashtrian)

Maharashtrian/Marathi goda masala — coconut, sesame, stone flower, deep dark color.

Also known as goda masala

Forms ground blend

Jamaican Curry Powder

Jamaican-style curry powder — turmeric-heavy, with allspice, scotch bonnet warmth.

Forms ground blend

Tonka Bean

Dipteryx odorata

Brazilian Dipteryx bean — vanilla-almond-cinnamon aroma. Banned in US, legal elsewhere for cooking.

Also known as cumaru

Forms whole beans

Tahitian Vanilla

Vanilla tahitensis

Tahitian vanilla bean — broader, plumper, with floral cherry-tobacco notes vs Madagascar's sweet creaminess.

Forms whole beans, extract

Madagascar Vanilla

Vanilla planifolia

Bourbon vanilla — the gold standard for sweet creamy vanilla flavor. World's most popular.

Also known as Bourbon vanilla

Forms beans, extract, paste

Korean Soybean Paste (Doenjang) Aged

Aged Korean doenjang — funkier, deeper than supermarket. The good stuff.

Forms paste

Cracked Sichuan Peppercorn

Zanthoxylum simulans

Whole Sichuan peppercorns cracked but not ground — preserves more aroma.

Forms whole, cracked

Black Garlic

Allium sativum

Aged garlic cloves cured into dark, sweet, balsamic-like umami bombs.

Forms whole bulbs, peeled cloves

Chili Garlic Sauce

Asian table sauce of crushed chiles, garlic, vinegar — Huy Fong rooster brand classic.

Forms sauce

Black Cumin Seeds

Bunium persicum

Pakistani Kashmiri black cumin (kala jeera) — sweeter, smokier, more aromatic than regular cumin.

Also known as kala jeera, shahi jeera

Forms whole seeds

Berbere (Authentic)

Authentic Ethiopian berbere — chili-heavy with cardamom, fenugreek, koseret, ajwain, and aged spices.

Forms ground blend

Korarima

Aframomum corrorima

Ethiopian cardamom — larger, fruitier than green cardamom. Key in berbere and mesir wat.

Also known as Ethiopian cardamom, false cardamom

Forms whole pods, ground

Koseret

Lippia adoensis

Ethiopian thyme — pungent dried herb used in spiced butter (niter kibbeh) and berbere.

Forms dried leaves

Mekelesha

Ethiopian "finishing" spice blend — added at end of cooking for aromatic top note.

Forms ground blend

Awaze

Ethiopian berbere-based dipping paste — berbere mixed with wine, oil, garlic.

Forms paste

Datu Puti

Filipino brand cane vinegar — pale, gentle, the most common Filipino vinegar.

Also known as sukang maasim, Filipino cane vinegar

Forms liquid

Sukang Tuba

Filipino palm vinegar — funky, smoky, complex. The artisanal Filipino vinegar.

Also known as sukang nipa, palm vinegar

Forms liquid

Bagoong Alamang

Filipino fermented shrimp paste — pink, salty, foundational umami.

Also known as alamang

Forms paste

Patis

Filipino fish sauce — gentler than Vietnamese nuoc mam, sweeter than Thai nam pla.

Forms liquid

Calamansi Juice

Citrofortunella microcarpa

Filipino lime hybrid — small, fragrant, between calamondin and kumquat. Squeezed everywhere.

Also known as calamondin

Forms fresh fruit, bottled juice

Yemeni Sahawiq

Yemeni green hot sauce — fresh cilantro, chili, garlic, cumin. Bright, fierce, herby.

Also known as zhug, schug

Forms paste

Date Molasses

Phoenix dactylifera

Middle Eastern date syrup (silan, dibis) — thick, deep, caramel-fig sweetness.

Also known as silan, dibis

Forms thick syrup

Grape Molasses

Vitis vinifera

Turkish/Levantine grape syrup (pekmez, dibs el inab) — earthy sweet for sauces.

Also known as pekmez, dibs el inab

Forms thick syrup

Carob Molasses

Ceratonia siliqua

Cypriot/Lebanese carob syrup — earthy-bitter chocolatey-fig sweetness.

Also known as kharroub

Forms thick syrup

Israeli Couscous

Pearl-sized toasted pasta — chewy, nutty. Not actually couscous.

Also known as ptitim, pearl couscous

Forms toasted pasta

Smen

North African aged butter — funky, cheesy, deeply flavored. Used in couscous, tagines.

Also known as sman, semneh

Forms aged butter

Niter Kibbeh

Ethiopian spiced clarified butter — cardamom, korarima, fenugreek. Foundation of Ethiopian cooking.

Forms infused clarified butter

Mostarda

Italian candied fruits in mustard syrup — sweet-hot relish with bollito misto, cheese.

Also known as mostarda di Cremona

Forms preserve

Sambuca

Pimpinella anisum

Italian anise liqueur — used in cooking for sweet-licorice flavor in seafood and dessert.

Forms liqueur

Pastis

French anise-flavored liqueur from Provence — cooked into seafood and bouillabaisse.

Also known as Ricard, Pernod

Forms liqueur

Brandy (Cooking)

Aged grape distillate — flambéed over duck, lobster, cherries jubilee.

Also known as Cognac, Armagnac

Forms distillate

Marsala

Sicilian fortified wine — sweet or dry. Essential in chicken Marsala, zabaglione.

Forms fortified wine

Madeira

Portuguese fortified wine — nutty, slightly sweet. For sauces and pâté.

Forms fortified wine

Sherry (Dry)

Spanish fortified wine (fino, manzanilla) — for sauces, soups, sherry-vinegar pickles.

Also known as fino, manzanilla

Forms fortified wine

Sherry (Cream)

Sweet Spanish sherry (oloroso, PX) — for desserts, glazes, dessert wines.

Also known as oloroso, Pedro Ximénez

Forms fortified wine

Port (Cooking)

Portuguese fortified wine — sweet and rich. For desserts, sauces, foie gras pairings.

Forms fortified wine

Pandan Extract

Pandanus amaryllifolius

Concentrated pandan flavoring/coloring — bright green, nutty-floral. For Southeast Asian sweets.

Forms liquid extract

Tamarind Concentrate

Tamarindus indica

Boiled-down sour tamarind paste — dark, thick, intensely sour. Convenience form.

Forms thick liquid

Yuzu Pepper

Yuzu kosho — fermented Japanese paste of yuzu zest and chili. Bright, hot, aromatic.

Also known as yuzu kosho

Forms paste

Aji Charapita

Capsicum chinense

Tiny round Peruvian chili — fruity, very hot, used fresh in Peruvian cooking.

Also known as charapita

Forms fresh, dried

Rocoto

Capsicum pubescens

Andean apple-shaped pepper — meaty, very hot, used in Peruvian rocoto relleno.

Also known as locoto, manzano

Forms fresh, frozen

Aji Mirasol

Capsicum baccatum

Sun-dried yellow aji amarillo — concentrated, raisin-fruity, the dried form for sauces.

Forms dried whole, ground

Mole Negro Paste

Oaxacan black mole — chocolate-rich complex mole with 30+ ingredients including ceniza chiles.

Forms paste

Mole Rojo Paste

Oaxacan red mole — chiles, sesame, chocolate, less complex than negro. Used for everyday mole.

Forms paste

Mole Amarillo

Oaxacan yellow mole — chiles, masa, hoja santa. Bright, thinner, herbaceous.

Forms paste, fresh sauce

Mole Verde

Oaxacan green mole — fresh herbs, pumpkin seeds, tomatillos. Bright, vegetal, lighter.

Forms fresh sauce, paste

Black Limu

Citrus aurantiifolia

Persian dried lime (limu omani) — fermented dried lime. Sour, funky, foundational.

Also known as limu omani, loomi, noomi basra

Forms dried whole, powder

Persian Saffron

Crocus sativus

Iranian saffron — considered world's best by many. Long red threads, deep flavor.

Also known as za'faran

Forms threads

Limu Powder

Citrus aurantiifolia

Powdered dried Persian lime — tart-funky shake-on seasoning for soups and rice.

Also known as loomi powder

Forms powder

Advieh Polo

Persian rice spice blend — cardamom, cinnamon, cumin, rose petals for rice and biryani.

Forms ground blend

Advieh Khoresht

Persian stew spice blend — heavier on cumin, turmeric, black pepper. For khoresht and meat.

Forms ground blend

Adjika

Georgian/Abkhaz hot pepper paste — red peppers, garlic, herbs, walnuts. Spicy and savory.

Forms paste

Blue Fenugreek

Trigonella caerulea

Georgian-Caucasian dried herb (utskho suneli) — sweet-savory, key in khmeli suneli blend.

Also known as utskho suneli

Forms dried flower powder

Khmeli Suneli

Georgian spice blend — blue fenugreek, coriander, dill, marigold, peppers. Key in khinkali, lobio.

Forms ground blend

Marigold Petals

Tagetes erecta

Dried Mexican/Caucasian marigold — saffron substitute. Mild bitter floral color.

Also known as imeretian saffron, Mexican marigold

Forms dried petals

Tkemali

Prunus cerasifera

Georgian sour plum sauce — sour plums, garlic, herbs. Tangy condiment with meat.

Forms sauce

Svaneti Salt

Georgian spiced salt — salt mixed with garlic, blue fenugreek, marigold, coriander.

Forms coarse salt blend

Karakum Salt

Turkmen/Central Asian smoked salt from desert — distinctive mineral profile.

Forms crystal salt

Bulgarian Chubritsa

Satureja hortensis

Bulgarian savory-based herbal blend — for sprinkling on tomato-cheese-bread (the shopska routine).

Forms dried herb blend

Kala Pepper

Piper longum

Indian long pepper from Kerala — sweet, deep, less hot than black pepper.

Also known as pippali, long pepper

Forms whole, ground

Tirphal

Zanthoxylum rhetsa

Konkani-Maharashtrian wild Sichuan-cousin — citrusy-tingly, used in Konkani fish curry.

Also known as teppal, tippal

Forms dried whole

Mathania Chili

Capsicum annuum

Indian Rajasthani chili from Mathania village — moderate heat, deep color. For lal maas.

Forms dried whole, powder

Bedgi Chili

Capsicum annuum

Indian Karnataka chili — moderate heat, bright color. For sambar masala and goan curries.

Also known as byadgi

Forms dried whole

Guntur Chili

Capsicum annuum

Indian Andhra chili — fiery hot, the standard for South Indian heat.

Forms dried whole, powder

Rasam Powder

South Indian spice blend for rasam — peppery thin tamarind-based soup. Black pepper-heavy.

Forms ground blend

Idli Podi

South Indian "gunpowder" — toasted dal, chili, sesame. Mixed with ghee for idli dipping.

Also known as molagai podi, gunpowder

Forms ground blend

Pandi Curry Masala

Coorg (Kodagu) pork curry spice — vinegar, kachampuli, peppers, distinctive sour-spicy.

Forms ground blend

Kashmir Garam Masala

Kashmiri garam masala — fennel, ginger, cinnamon, cardamom. No onion-garlic, restrained.

Forms ground blend

Mawal

Celosia argentea

Kashmiri cockscomb flower (dried) — natural red colorant for rogan josh and yakhni.

Also known as cockscomb flower

Forms dried whole

Ratan Jot

Alkanna tinctoria

Indian root dye (alkanet) — red oil-soluble colorant for rogan josh, tandoori dishes.

Also known as alkanet root

Forms dried root

Iru

Parkia biglobosa

West African fermented locust bean — pungent, savory, foundational in Nigerian/Yoruba cooking.

Also known as dawadawa, soumbala, ogiri, netetou

Forms fermented paste, dried

Dawadawa

Parkia biglobosa

Northern West African fermented locust bean — drier, more crumbly than iru. Same plant, different fermentation.

Also known as iru, soumbala

Forms dried cakes, crumble

Egusi

Citrullus mucosospermus

West African melon seeds — ground into thick, savory base for egusi soup. Nutty, creamy.

Also known as agushi

Forms ground meal, whole seeds

Ogbono

Irvingia gabonensis

West African wild mango seed — ground for thick, slightly slippery, draw-stew. Nutty earth flavor.

Also known as dika, wild African mango, apon

Forms ground

Grains of Selim

Xylopia aethiopica

West African Selim pepper (kani pepper) — smoky, musky pods used in Senegalese cooking.

Also known as kani pepper, Ethiopian pepper, hwentia

Forms dried whole pods

Yaji

Northern Nigerian suya spice — peanut, ginger, chili, garlic. Coats grilled skewered beef.

Also known as suya pepper, suya spice

Forms ground blend

Shiro Powder

Ethiopian roasted chickpea/fava flour spiced blend — base for shiro wat, a vegan stew.

Forms powder

Telba

Linum usitatissimum

Ethiopian roasted flax seed — toasted and ground for telba fitfit, sauces, and bread.

Forms roasted seeds, ground

Tigernuts

Cyperus esculentus

West African chufa tubers — small, sweet, nutty. Used for kunu aya (tigernut milk) and toasted as snack.

Also known as chufa, atadwe

Forms whole, peeled, ground

Mahyawa

Persian/Gulf fermented fish sauce — anchovy/mustard/spices. Funky, savory condiment.

Also known as mahiyawa

Forms paste

Ye-Kibe

Ethiopian clarified butter without spices — pure ghee form. Base for niter kibbeh.

Also known as qibe

Forms clarified butter

Pondu

Manihot esculenta

Central African cassava leaf — pounded, slow-cooked into deep-green saka-saka stew.

Also known as saka-saka, isombe, kassia

Forms frozen pounded leaf

Maafé Spice

Senegalese peanut stew spice base — peanut paste, tomato, onion, scotch bonnet, ginger.

Also known as groundnut stew base

Forms paste, blend

Hibiscus (Bissap)

Hibiscus sabdariffa

Dried hibiscus calyces — tart, ruby red. For bissap drink, agua de jamaica, sorbet.

Also known as bissap, zobo, jamaica, karkadeh, sorrel (Caribbean)

Forms dried calyces

Atare

Aframomum melegueta

West African grains of paradise — peppery, citrusy, used in Yoruba spice mixes and traditional medicine.

Also known as grains of paradise, melegueta pepper

Forms whole seeds, ground

Belacan

Malaysian/Indonesian fermented shrimp paste — dense block, intensely savory, foundational in sambals.

Also known as terasi, blachan

Forms dried block, brick

Terasi

Indonesian fermented shrimp paste — same family as Malaysian belacan but Indonesian style.

Also known as belacan, blachan

Forms dried block, paste

Candlenut

Aleurites moluccanus

Indonesian/Malaysian/Hawaiian waxy nut — thickens curries and rendang base. Always cooked, never raw.

Also known as kemiri, kukui

Forms whole nut

Daun Salam

Syzygium polyanthum

Indonesian bay leaf — milder, slightly different from Mediterranean bay. For Indonesian curries.

Also known as Indonesian bay leaf, salam leaves

Forms dried whole leaves

Asam Gelugur

Garcinia atroviridis

Malaysian/Indonesian sour dried fruit slices — sourness for fish curries and Penang asam laksa.

Also known as asam keping, tamarind slices

Forms dried slices

Prahok

Cambodian fermented fish paste — intensely funky, foundational in Khmer cooking.

Forms paste

La Lot

Piper sarmentosum

Vietnamese piper leaf — heart-shaped, peppery-aromatic, wraps beef for bo la lot.

Also known as wild pepper leaf, cha plu

Forms fresh leaves

Cha Plu

Piper sarmentosum

Thai wild betel leaf — same as Vietnamese la lot. For miang kham, grilled beef wraps.

Also known as la lot, wild pepper leaf

Forms fresh leaves

Culantro

Eryngium foetidum

Long-leaf cilantro — more pungent than regular cilantro. For Vietnamese, Thai, Caribbean cooking.

Also known as sawtooth coriander, ngo gai, recao, shadow benny

Forms fresh leaves

Daun Kemangi

Ocimum × africanum

Indonesian lemon basil — citrus-tinged basil for soto, pepes, lalapan raw vegetable platters.

Also known as Indonesian lemon basil, hoary basil

Forms fresh leaves

Daun Jeruk

Citrus hystrix

Indonesian kaffir lime leaves — same as Thai but bigger role in Indonesian cooking.

Also known as kaffir lime leaf, makrut leaf

Forms fresh, frozen, dried

Kencur

Kaempferia galanga

Indonesian aromatic ginger — distinct from galangal. Sharper, more medicinal, in jamu and sambals.

Also known as aromatic ginger, cekur

Forms fresh, dried, powder

Bunga Lawang

Illicium verum

Indonesian/Malay name for star anise — anchor of many SE Asian curry blends.

Also known as star anise

Forms whole

Umeboshi

Prunus mume

Japanese salted-pickled plums — intensely sour-salty. Eaten with rice, in onigiri, for digestion.

Also known as salted plum

Forms whole pickled

Ume Vinegar

Pink-red brine left after umeboshi curing — sour, salty, plum-floral. For dressings, pickles.

Also known as ume-su, umeboshi vinegar

Forms liquid

Niboshi

Japanese dried baby anchovies/sardines — for niboshi dashi, a deeper, fishier broth than katsuobushi version.

Also known as iriko

Forms dried whole

Shio Koji

Japanese rice-koji + salt + water ferment — tenderizing, umami-rich marinade.

Forms paste

Amazake

Japanese sweet koji-rice drink — sometimes alcoholic, sometimes not. Sweetener and condiment.

Forms liquid, paste

Aonori

Ulva spp.

Japanese green seaweed flakes — bright green, light umami. For okonomiyaki, takoyaki, yakisoba.

Also known as green laver

Forms flakes

Akajiso

Perilla frutescens var. crispa

Red shiso leaves — used to dye umeboshi pink and in red-shiso furikake.

Also known as red shiso, purple shiso

Forms fresh, dried

Aojiso

Perilla frutescens var. crispa

Green shiso leaves — fresh, mint-anise-citrus. For sashimi garnish, tempura, salads.

Also known as green shiso, perilla

Forms fresh leaves

Yukari

Red-shiso furikake — dried akajiso + salt. Bright magenta sprinkle for rice.

Forms flakes

Sansho Leaves

Zanthoxylum piperitum

Young leaves of Japanese sansho pepper plant — kinome. Aromatic garnish for spring dishes.

Also known as kinome

Forms fresh leaves

Kombu Rishiri

Saccharina ochotensis

Premium Japanese kelp from Rishiri Island — clean, refined umami for kaiseki dashi.

Forms dried sheets

Ma-Kombu

Saccharina japonica

Premium Japanese kelp from Hakodate Bay — sweet, full, foundational for Kansai-style dashi.

Forms dried sheets

Deulkkae

Perilla frutescens

Korean perilla seed powder — nutty, slightly bitter. Thickens jjigae and namul side dishes.

Also known as perilla seed powder

Forms powder

Saeu Jeot

Korean fermented salted shrimp — small pink shrimp in brine. For kimchi-making, dipping sauce.

Forms in brine

Aekjeot

Korean fermented fish sauce — used to brine kimchi for deep funk umami.

Also known as myeolchi aekjeot, kkanari aekjeot

Forms liquid

Dasida

Korean beef bouillon powder — convenient umami booster for soups, jjigae, marinades.

Forms powder

Meju

Korean dried soybean block — base of doenjang and ganjang fermentation.

Forms dried brick

Cheonggukjang

Korean quick-fermented soybean — funky, stringy, like natto's Korean cousin. For stews.

Forms frozen brick

Maesilcheong

Prunus mume

Korean green plum syrup — naturally fermented sweet-tart syrup. Cooking sweetener.

Forms syrup

Yuja-Cheong

Citrus junos

Korean yuzu marmalade — yuja peel + sugar. For yuja-cha (yuzu tea) and dressings.

Also known as yuzu marmalade

Forms marmalade

Samphire

Salicornia europaea

Coastal succulent — bright green, salty-crunchy. With fish, seafood, summer salads.

Also known as marsh samphire, sea bean, glasswort

Forms fresh

Wild Garlic

Allium ursinum

Spring forageable allium — leaves taste of garlic-chive. For pesto, soup, butter.

Also known as ramsons, bear leek, wood garlic

Forms fresh leaves

Ramsons

Allium ursinum

British/Scottish name for wild garlic — same plant, same culinary uses.

Also known as wild garlic, bear's garlic

Forms fresh leaves

Three-Cornered Leek

Allium triquetrum

Mediterranean allium with white bell flowers — milder than wild garlic. Edible whole.

Also known as angled onion, snowbell

Forms fresh

Lovage

Levisticum officinale

Old European herb — celery-on-steroids flavor. For soups, stocks, infused vinegars.

Also known as maggi plant

Forms fresh leaves, dried stalks, seeds

Elderflower

Sambucus nigra

Cream-white umbel flowers — honeyed, muscat-floral. For cordial, syrup, tempura.

Forms fresh flowers, dried, cordial

Elderberry

Sambucus nigra

Black-purple berries of elder — for syrup, jam, wine. Must be cooked (raw is mildly toxic).

Forms fresh, dried, syrup

Sweet Woodruff

Galium odoratum

German May herb — vanilla-coumarin aroma. For Maibowle (May wine punch).

Also known as Waldmeister

Forms fresh leaves, dried

Meadowsweet

Filipendula ulmaria

Cream-white European herb — almond-honey aroma. Wild yeast for old beers, mead flavoring.

Also known as queen of the meadow

Forms fresh, dried

Angelica

Angelica archangelica

Tall European herb — root and stem candied; juniper-anise flavor. For gin, Chartreuse, baking.

Forms candied stems, dried root

Sweet Cicely

Myrrhis odorata

European herb with feathery leaves — natural sweetener. Anise-lemon flavor.

Also known as myrrh

Forms fresh leaves, seeds

Wild Rocket

Diplotaxis tenuifolia

Sharp peppery arugula — wild form much hotter than salad arugula. Italian classic.

Also known as rucola selvatica

Forms fresh leaves

Triphala

Ayurvedic three-fruit blend — amla, bibhitaki, haritaki. Sour-astringent powder for digestion.

Forms powder

Trikatu

Ayurvedic three-pepper blend — black pepper, long pepper, ginger. Stimulating digestive.

Forms ground blend

Chyawanprash

Ayurvedic dark herbal jam — amla base + 40+ herbs. Daily immunity tonic.

Forms thick jam

Dagad Phool

Parmelia perlata

Indian stone flower / black lichen — earthy, smoky background note in Maharashtrian and Chettinad masalas.

Also known as black stone flower, kalpasi

Forms dried whole

Kachri

Cucumis callosus

Indian wild cucumber/melon dried for tenderizing meat — sour, tannic. Used in Rajasthani cooking.

Also known as kachri powder, wild melon

Forms dried, ground

Rampatri

Myristica malabarica

Indian 'false mace' — bark/aril used in Maharashtrian goda masala. Cinnamon-like.

Also known as false mace, Bombay mace

Forms dried whole

Nagkesar

Mesua ferrea

Indian cobra's saffron — stamens of Mesua ferrea tree. Bitter-warm, used sparingly in masalas.

Also known as cobra's saffron, Indian rose chestnut

Forms dried stamens

Mango Ginger

Curcuma amada

Indian rhizome — looks like ginger, smells like green mango. For pickles, chutneys, raita.

Also known as amba haldi, ma inji

Forms fresh rhizome

Saunth Powder

Zingiber officinale

Indian dry ginger powder — distinct from fresh adrak. Concentrated, warming, for chutneys.

Also known as sonth, sukku

Forms powder

Anardana Powder

Punica granatum

Ground dried pomegranate seeds — tart, fruity. For chaat, North Indian chutneys.

Forms powder

Pudina

Mentha spicata

Indian fresh mint — slightly hotter than spearmint. For chutneys, raitas, biryani.

Also known as Indian mint

Forms fresh leaves

Huacatay

Tagetes minuta

Peruvian black mint — pungent, marigold-mint flavor. For Peruvian ocopa sauce, stews.

Also known as Peruvian black mint

Forms fresh, paste, dried

Muña

Minthostachys mollis

Andean mint — used in mate de muña, Andean digestive tea. Eucalyptus-mint flavor.

Also known as Andean mint

Forms fresh, dried

Recao

Eryngium foetidum

Puerto Rican name for culantro — long-leaf sawtooth coriander. Backbone of sofrito.

Also known as culantro, sawtooth coriander, shadow benny

Forms fresh leaves

Cacao Nibs

Theobroma cacao

Roasted, crushed cacao beans — pure unsweetened chocolate. Crunchy, intensely chocolaty.

Forms crushed roasted nibs

Piloncillo

Saccharum officinarum

Mexican unrefined cane sugar cone — molasses-rich, caramel-spicy. For café de olla, mole.

Also known as panela, rapadura

Forms hard cone, brick

Panela

Saccharum officinarum

Colombian/Latin American unrefined cane sugar — same family as piloncillo, brick form.

Also known as piloncillo, rapadura, raspadura

Forms brick, block

Urucum

Bixa orellana

Brazilian annatto — same as Mexican achiote. Coloring agent and mild paprika-nutty flavor.

Also known as achiote, annatto, colorau

Forms seeds, powder

Colorau

Bixa orellana

Brazilian annatto colorant — annatto + cornstarch. Paprika-like seasoning for everyday cooking.

Also known as colorífico

Forms powder

Jerk Paste

Jamaican wet jerk seasoning — scotch bonnet, allspice, thyme, scallion. Marinade for jerk chicken/pork.

Forms paste

Green Seasoning

Caribbean (Trinidad) wet herb blend — culantro, scallion, garlic, peppers. Marinade and flavor base.

Forms paste

Hemp Seeds

Cannabis sativa

Cannabis sativa seeds — nutty, soft. Topping for salads, yogurt, modern bowls. No psychoactive content.

Also known as hemp hearts

Forms hulled seeds

Flax Seeds

Linum usitatissimum

Tiny brown/golden seeds — nutty when toasted, omega-3 rich. Whole or ground for baking.

Also known as linseed

Forms whole seeds, ground meal

Chia Seeds

Salvia hispanica

Tiny Aztec seeds — swell into gel in liquid. For chia pudding, smoothies, egg replacement.

Forms whole seeds

Sunflower Seeds

Helianthus annuus

Roasted seeds — nutty, crunchy. For salads, granola, snacking, modern sunflower butter.

Forms hulled, in-shell

Pepitas

Cucurbita pepo

Hulled pumpkin seeds — green, oblong. For Mexican pipián sauce, modern snacks, salads.

Also known as pumpkin seeds, hulled pepitas

Forms hulled raw or toasted

Matcha

Camellia sinensis

Powdered Japanese green tea — bright green, umami-grassy, slightly bitter. For lattes, baking, mochi.

Forms powder

Hojicha

Camellia sinensis

Roasted Japanese green tea — toasty, low caffeine, brown rather than green.

Forms leaves, powder

Moringa

Moringa oleifera

"Drumstick tree" leaf powder — bright green, vegetal, deeply nutrient-dense superfood.

Also known as drumstick leaf, malunggay

Forms powder, fresh leaves

Baobab Powder

Adansonia digitata

African baobab fruit powder — citrusy-sherbet, naturally tart. Smoothie, drinks, raw desserts.

Forms powder

Mesquite Powder

Prosopis spp.

South American mesquite pod flour — sweet, malty-caramel. For baking, smoothies, Mexican drinks.

Also known as harina de mezquite

Forms powder

Carob Powder

Ceratonia siliqua

Ground roasted carob pod — chocolaty, sweeter than cocoa, naturally caffeine-free.

Forms powder

Lucuma

Pouteria lucuma

Peruvian fruit powder — maple-sweet potato-caramel. Natural sweetener in modern desserts.

Forms powder, fresh

Maca

Lepidium meyenii

Andean root powder — malty-earthy. Hormone-balancing reputation. For smoothies, energy bites.

Forms powder

Acai Powder

Euterpe oleracea

Amazonian palm berry powder — deep purple, antioxidant-rich, slightly chocolate-berry.

Forms powder, frozen pulp

Spirulina

Arthrospira platensis

Blue-green algae powder — intense vegetal-marine flavor. Tiny doses in smoothies for color and protein.

Forms powder

Prague Powder #1

Curing salt — 6.25% sodium nitrite + salt. For wet-cured meats: bacon, ham, corned beef, hot dogs.

Also known as pink curing salt, Insta Cure #1, DQ Curing Salt

Forms powder

Prague Powder #2

Curing salt with nitrate — for dry-cured, fermented sausages that age over weeks.

Also known as Insta Cure #2

Forms powder

Tender Quick

Morton's combination curing mix — salt, sugar, sodium nitrite & nitrate. Convenient home-cure blend.

Also known as Morton Tender Quick

Forms granulated mix

Saltpeter

Potassium nitrate — old-school curing salt before Prague Powder. Mostly historical.

Also known as potassium nitrate, nitre

Forms powder

Fermento

Lactic-starter culture for dry-cured sausages — initiates fermentation tang in salami.

Also known as starter culture

Forms powder

MSG

Monosodium glutamate — pure umami crystal. Centuries of safe use; modern unfair stigma fading.

Also known as Ajinomoto, Accent, Aji-no-Moto

Forms crystalline powder

Nutritional Yeast

Saccharomyces cerevisiae

Deactivated yeast flakes — cheesy, nutty umami. Vegan parmesan substitute, popcorn topper.

Also known as nooch

Forms flakes, powder

Mushroom Seasoning

Trader Joe's-style umami blend — dried porcini, salt, mushroom powder. Non-MSG umami booster.

Also known as umami seasoning blend

Forms powder

Shiitake Powder

Lentinula edodes

Ground dried shiitake mushrooms — concentrated umami for soups, sauces, finishing dust.

Forms powder

Porcini Powder

Boletus edulis

Ground dried porcini mushrooms — intense forest umami. For Italian sauces, risotto, steaks.

Forms powder

Chai Masala

Indian tea spice blend — cardamom, cinnamon, ginger, clove, black pepper. For masala chai.

Also known as masala chai spice

Forms ground blend

Mexican Chocolate Disc

Theobroma cacao

Round disc of grainy Mexican chocolate — sugar + cocoa + cinnamon + almonds. For champurrado, mole.

Also known as Abuelita, Ibarra, Mexican drinking chocolate

Forms disc, brick

Cacao Paste

Theobroma cacao

Pure unsweetened cacao mass — 100% chocolate liquor. For mole, advanced chocolate work.

Also known as cacao liquor, cocoa mass

Forms block, disc

Rapadura

Saccharum officinarum

Brazilian unrefined cane sugar — molasses-rich, mineral-tasting. Sweetener for traditional desserts.

Also known as panela, piloncillo, raspadura

Forms brick

Goji Berries

Lycium barbarum

Chinese wolfberry — sweet-tart red dried berries. For tea, congee, Chinese medicine, modern smoothies.

Also known as wolfberry, gou qi zi

Forms dried whole

Jujube

Ziziphus jujuba

Chinese red date — sweet, chewy when dried. For Chinese soup, tea, congee, sambuhae.

Also known as Chinese red date, hong zao, daechu

Forms dried whole