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.