The earthy and sweetly spicy flavors of chili peppers, coriander, cumin, fenugreek, and turmeric were created for colonial Brits to try and replicate the rich, complex flavors of the Indian subcontinent back home. Shichimi togarashi is a seasoning mix made up of seven flavors – typically dried and ground chili pepper, nori, orange peel, poppy seeds, sansho (Zanthoxylum piperitum or Japanese pepper), and sesame seeds, both white and black. Regional variations can also include dried anise, ash berries, chufa, fennel seeds, galangal, grains of paradise, orris root, and rosebuds. Coriander produces natural citrus flavors when ground up. Stigmas are used whole as “threads” or ground for their mild, slightly bitter floral flavor and the bright yellow hue they impart to foods. Other common ingredients include asafoetida, black pepper, caraway, cinnamon, cloves, fennel seed, mustard seed, and nutmeg. Isn’t it absolutely incredible how there is such a vast variety of delicious spices that are found all over the world? Known for it’s tart taste, it is milder than lemons or limes and is usually sold already ground but can also be found in the whole berry form. Delicious in slow-cooked dishes like beans, grains, lentils, meatballs, roasted vegetables, and stews it also shines via a western BBQ – try it as a marinade or dry rub on the likes of grilled burger patties, chicken, pork, ribs, steak, and veggies or in a big pot of chili. It also adds its piquant sweetness to coffee, mulled cider and wine, and spicy teas. Herbs such as oregano, thyme, parsley, rosemary, and sage should be added towards the beginning of a cook so there is time to extract the oils which allow the flavors to fully develop. We love the flavors of this southern Louisiana spice blend, especially in the summer. Quite expensive compared to others due to the amount of labor involved to grow and harvest this spice. Wasabi, Eutrema japonicum, is a plant of the Brassicaceae (cabbage) family native to mountainous river valleys in Japan. Thyme, Thymus vulgaris, is an aromatic, perennial evergreen herb in the Lamiaceae (mint) family native to the Mediterranean basin. - We love including this freshly ground organic sumac spice in zingy lemon dressing, hummus, fattoush or on chicken, fish or any dish needing a citrus burst. Why not print it out and put it on the kitchen wall to inspire you to get creative with the herb garden. Their flavor is reminiscent of anise seed, with a sweet, licorice taste. Native to the wet, tropical regions of the Indian subcontinent and Southeast Asia, turmeric is a close cousin of ginger and is used fresh or dried. Tandoori Masala - The core flavor base of Northern India's most popular tandoori-style dishes, this freshly ground tandoori spice masala consists of over a dozen spices adds rich, complex character. Berbere - Arguably the most famous spice blend of Ethiopian cuisine, this Bird's Eye Berbere is smoky, spicy and complex. Often toasted before being ground, add to meat rubs, curries, breads. A pinch of it is added to almost every recipe you could possibly imagine. The more hardier varieties such as sage, rosemary, and thyme will stay fresh and green for a week or two as long as they remain cool and dry. We also love it in chili, popcorn, cheese dips, pork rubs, deviled eggs, and potato salad. The color test: Is the color of your herb or spice vibrant? Cilantro leaves come from the coriander plant, Coriandrum sativum, an annual herb in the Apiaceae family native to Iran. The dried seeds have a loamy, nutty taste with a hint of bitterness and citrus. Enjoy this turmeric packed spice blend with beef, chicken, seafood or veggies or even as a stir-fry! Seeds have a warm, nutty flavor with citrus notes. Black pepper consists of a very unique spicy taste and is typically used to provide a subtle heat kick to numerous recipes and dishes. Read more about pumpkin pie spice mix here. Caraway seeds have long been associated with a multitude of health benefits that include relief from constipation, ease of digestion, cholesterol reduction, and treatment for cramps. Taco Seasoning - This taco seasoning is not your old, flavorless grocery store stuff. Saffron is a spice from the dried stigmas of the saffron crocus, Crocus sativus, and is native to the Mediterranean basin. HERBS AND SPICES HERBS AND SPICES. It primarily grows in Southwest India and in the Eastern Himalayas. Although there are over 40 varieties, the most common source for mustard seeds are black mustard (Brassica nigra) native to the Middle East and Asia Minor, brown mustard (Brassica juncea) originally from the Himalyas and used in Chinese cooking, and the most common, yellow mustard (Brassica alba), often used in European and American cuisine. Fresh mint is widely used in Middle Eastern and British cooking to season fruit, lamb dishes, mint jelly, mint sauce, salads, and veggies like peas and potatoes. Search our wide variety of flavors and find your next favorite spice! Now that you know some of the most common and popular spices, you will be able to identify them in most of your foods and dishes! There are over 900 species of the herb sage! For your convenience, and to take advantage of the many wonderful flavors now available to us, we’ve compiled this complete guide to culinary herbs and spices. Below is our mega list of spices every kitchen needs. Widely used in Asian and Mediterranean cuisines, basil adds its fresh flavor to noodles, pasta, pesto, salads, salad dressing, sandwiches, sauces, soups, stir fries, and vinaigrettes and is best added to cooked foods at the last minute to retain flavor. Used to add a sour note to many Middle Eastern dishes, it’s widely used with lentils, rice, soups, stews, tagines, and is popular with fish, grilled meat, and poultry. Chervil is commonly used in French cuisine to season mild-flavored dishes such as eggs, fish, poultry, salads, seafood, soups, spring vegetables, and vinaigrettes. With a sweet, woodsy, and lightly spiced flavor, the dehydrated whole bean (seeds plus pod) can be used for flavoring and vanilla extract, paste, and powder are also available for convenience. Not too sweet and not too spicy, this classic blend is meant for meat or bean khoresht (Persian stews). It is popular for its nutty and earthy flavor that consists of a subtle spice kick and some hints of lemon. Dill seeds are used through Europe, the Middle East, North America, and Southeast Asia to season bread, chutney, pickles, salad dressings, salmon, soups, vegetables, vinegar and pickles. Pumpkin Pie Spices - Crafted with naturally organic, freshly ground whole cinnamon, allspice, black peppercorns and star anise, this pumpkin pie spice blend is unlike all those other traditional blends. This powder is derived from a root and adds a malty flavor on any dish or beverage. Paprika is a ground spice made from the dried fruits if the species Capsicum annuum – usually bell, sweet, or tomato peppers that can also include some of the more intense chili or cayenne peppers. Add flavor to your boring food with different range of herbs and spices available in the market. Here are the suggested shelf lives of each spice category: Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months Herbs (basil, oregano, parsley): 1 to 2 years The flavor can vary with ingredients, but generally it has a deep, earthy flavor – sweet, spicy without too much heat, and floral notes. Vanilla paste is best suited as a liquid ingredient in butter creams, custards, or panna cotta. - We love using this stand-alone spice as a dry rub for steaks, barbeque chicken or kebabs or whisked into marinades for fish and vegetables. Dried Tarragon - We love using this dried tarragon in a classic bearnaise sauce or tarragon vinegar. Typically added to oil or ghee over medium heat, toast these until they pop and add to anything from sauteed vegetables to a pot of lentils. Some of its medical benefits include relief from muscle spasms and flatulence. Is the aroma weak? Also known as anise seed and sweet cumin, Anise is a flowering plant that is native to Southwest Asia and the eastern Mediterranean region. Its sweet flavor has a hint of heat and is similar to other licorice-like seasonings such as fennel, tarragon, and star anise. Marjoram, Origanum majorana, is a cold-tender perennial herb in Lamiaceae family native to temperate Asia, Europe, North Africa, and parts of North America and has a flora, woodsy flavor of sweet pine and citrus. Saffron is basically the stigma of crocus flowers which is typically picked by hand. Common, garden, or culinary sage, Salvia officinalis, is an evergreen, woody perennial herb in the mint family, Lamiaceae, and is native to the Mediterranean region.