Spices I (General)
Caraway seed
Anise-tasting seed, essential for soda bread, sauerkraut and potato salad
Ginger
Ground up from the dehydrated fresh version, has a spicy, zesty bite.
Saffron
Has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color.
Fennel seed
Lightly sweet and licorice flavored. It's excellent with meat dishes.
Garlic powder
Made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.
Cayenne pepper
Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises and spice mixes.
Chia seeds
Nearly flavorless, can be ground into smoothies and cereals for extra nutrition and texture and even used as a vegan egg substitute.
Sage
Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.
Oregano
Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.
Thyme
Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.
Papika
Adds a sweet note and a red color. Used in stews and spice blends. There is also a spicy version.
Bay leaf
Adds a woodsy background note to soups and sauces.
Cloves
Sweet, warming spice. Used most often in baking, but also good with braised mean.
Peppercorns
Come in a variety of colors (black, white, pink, and green being the most popular). These are pungent and pack a mild heat.
Coriander seed
Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.
Cinnamon
Serves double duty as spice in both sweet and savory dishes (found in almost every world cuisine)
Allspice
Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.
Cumin
Smokey and earthy flavor. Used in a lot of southwestern US and Mexican cuisine (as well as North African, Middle Eastern, and Indian)
Turmeric
Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget.
Rosemary
Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats like chicken.
Nutmeg
Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.
Cardamom
Warm, aromatic spice, widely used in Indian cuisine, great in baked goods when used in combination with spices like cloves and cinnamon.