Dried Herbs and Spices
Chili Powder
Ground chilis, cumin, oregano, cayenne, and lots of optional extras to make this seasoning uniquely yours. Use for chili stew, beans, grilled meat, and tacos. (Mexican/Southwestern US)
Fennel Seed
Lightly sweet and licorice flavored. It's excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid!
Cayenne Pepper
Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.
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.
Saffron
Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color.
Garam Masala
Typically includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)
Curry Powder
Typically includes tumeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian)
Thyme
Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.
Paprika
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
Smoked Paprika
Adds sweet smokiness to dishes, as well as a red color.
Star Anise
Can be used to add a sweet licorice-y flavor sauces and soups.
Coriander Seed
Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.
Allspice
Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.
Cumin
Smoky and earthy. Used in a lot of Southwestern US and Mexican cuisine, as well as North African, Middle Eastern, and Indian.
Tumeric
Sometimes used more for its yellow color than its flavor, also has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget.
Chinese Five-Spice
Star anise, Szechuan peppercorns, fennel, cassia, and clove. Adds sweetness and depth to savory dishes, especially beef, duck, and pork. (Chinese)
Rosemary
Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.
Nutmeg
Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.
Cloves
Sweet and warming spice. Used most often in baking, but also good with braised meat.
Caraway Seed
These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad.
Cardamom
This warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.
Cinnamon
Used in both sweet and savory dishes.