A seed-like fruit with a strong thyme-like flavor used in Indian cooking and digestive remedies.

A dried berry combining flavors of cinnamon, clove, nutmeg, and pepper, used in baking and savory dishes.

A tangy powder made from dried unripe green mangoes used as a souring agent in Indian cuisine.

Dried pomegranate seeds used as a souring and flavoring agent in Indian and Middle Eastern dishes.

A small seed with a strong licorice flavor used in baking, liqueurs, and digestive teas.

A pungent resin used as a digestive aid and flavor enhancer in Indian vegetarian cooking.

A dried aromatic leaf used to flavor soups, stews, and braised dishes with its subtle herbal notes.

A pungent spice made from dried peppercorns, widely used as a table seasoning and flavor enhancer.

A crescent-shaped seed with a warm, anise-like flavor used in rye bread, sauerkraut, and liquors.

A highly aromatic pod spice with a sweet, floral flavor used in chai, baking, and curries.

A thick-barked cinnamon variety with a strong, pungent flavor commonly used in baking and cooking.

Cayenne Pepper is a flavorful spice that provides cayenne, chili, spice benefits. Beyond cooking, it offers various health-promoting properties.

A tiny brown seed with a strong celery flavor used in pickling, coleslaw, and spice blends.

A fresh Indian cheese used as a base for desserts and savory dishes.

A ground blend of dried chilies and spices used to add heat and color to Mexican and Indian cuisines.

A sweet and warm spice from tree bark used in baking, desserts, and savory dishes worldwide.

A dried flower bud with an intensely pungent, sweet flavor used in spice blends and mulled beverages.

A warm, citrusy seed from the cilantro plant used whole or ground in curries and spice blends.

A warm, earthy seed with a distinctive aroma essential in Indian, Mexican, and Middle Eastern cuisines.

A blended spice mix containing turmeric, cumin, coriander, and other spices used in Indian-style dishes.

A flat, oval seed with a flavor similar to caraway, used in pickling, breads, and spice blends.

A sweet, licorice-flavored seed used as a digestive aid and spice in Indian and Italian cooking.

A bitter, maple-scented seed used in Indian curries and spice blends like panch phoron.

A rhizome similar to ginger with a sharp, citrusy pine flavor used in Thai and Indonesian cooking.

A dehydrated ground garlic used as a convenient seasoning for meats, sauces, and vegetables.

A dried, powdered ginger root used in baking, spice blends, and marinades for its warm, spicy flavor.

A small pine-scented berry used to flavor gin, game dishes, and sauerkraut.

A volcanic rock salt with a pungent, sulfurous aroma used in Indian chaats and chutneys.

Dried fenugreek leaves used as a herb in Indian cooking for their intense, slightly bitter aroma.

A lacy aril surrounding the nutmeg seed, with a similar but more delicate warm, sweet flavor.

A small round seed with a sharp, pungent heat used whole or ground in pickling and cooking.

A small black seed with a pungent, onion-like flavor used in Indian and Middle Eastern cuisine for its aromatic and medicinal properties.

A warm, aromatic seed used grated in sweet and savory dishes, especially baking and eggnog.

A dehydrated ground onion used as a convenient seasoning for rubs, soups, and dips.

A ground red spice made from dried peppers, ranging from sweet to hot, used in Hungarian and Spanish cuisines.

A tiny nutty seed from the opium poppy used in baking, pastries, and Indian curries.

Dried piney needles of the rosemary plant used as a seasoning for roasted meats and vegetables.

The world's most expensive spice, dried stigma of crocus flowers, used for color, flavor, and aroma.

Dried ground sage leaves with an earthy, slightly peppery flavor used in stuffing and sausages.

A crystalline mineral essential for human health, used universally for seasoning and food preservation.

A small oil-rich seed with a nutty flavor used in baking, tahini, and Asian cuisine.

A star-shaped pod with a strong licorice flavor used in Chinese five-spice and Vietnamese pho.

A tangy, lemony red spice made from dried sumac berries used in Middle Eastern and Mediterranean dishes.

A sweet-sour pod pulp used as a tangy flavoring agent in Asian, Indian, and Mexican cuisines.

Turmeric (Ground) is a flavorful spice that provides turmeric, ground-turmeric, spice benefits. Beyond cooking, it offers various health-promoting properties.

Turmeric is a flavorful spice that provides turmeric benefits. Beyond cooking, it offers various health-promoting properties.

An aromatic extract from vanilla orchid pods used to flavor desserts, beverages, and baked goods.

A pungent green Japanese horseradish paste traditionally served with sushi and sashimi.

A milder pepper made from hulled peppercorns used in light-colored sauces and Asian cooking.

A Middle Eastern spice blend of thyme, sumac, sesame seeds, and salt with a tangy, herbal flavor.