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.