How many spices

One form of advieh is used primarily to flavor rice, while the other is used as a rub for meats or a flavor for stews. It adds a warm, slightly sweet taste and fragrance to a wide range of dishes. Advieh-Spiced Persian Meatballs. Perfectly Roasted Chicken with Advieh. Ajwain is a plant that grows in the Mediterranean region. Both the leaves and seeds are edible although it is the seeds that are most often used for cooking. Ajwain seeds have a taste that resembles thyme and are commonly used in India and the Middle East.

They are usually combined with other spices and pair particularly well with lentils. They may also be used to flavor bread.

Red Lentils with Paprika and Ajwain. Ajwain Brown Rice. The indigenous Hawaiian culture mixed sea salt and volcanic clay to produce the spice known as alaea Hawaiian sea salt. It has a reddish-brown color and may not be readily available outside of Hawaii and California. Alaea Hawaiian sea salt is used almost exclusively in native Hawaiian dishes such as kalua pig and jerky. It adds a distinctive salty flavor to meats and savory dishes. Slow Cooker Kalua Pig. A Few Simple Recipes. The name of this spice is perfectly descriptive: it is Pacific salt that is smoked over alderwood.

It has a smoky taste that is imparted to whatever it is cooked with. Alderwood smoked sea salt is tailor-made for meats. It can be used as a rub or a marinade and is particularly tasty on meats that are to be grilled. This salt adds the strong flavor of smoke without artificial ingredients. Alligator pepper is made from the dried seeds of a West African plant that is related to ginger.

It adds a hot, pungent flavor to pepper pot soups and rice dishes. Alligator pepper also compliments vegetables, especially potatoes and varieties of yellow squash. For the cook unsure of what to do with alligator pepper, it is usually compatible with dishes that call for cinnamon and cardamom. A bit of experimentation with substitutions and combinations should yield some delightfully flavorful results.

Nigerian Pepper Soup. Beef Pepper Soup. Allspice gets its name from the coincidence that it seems to combine the flavors of cloves, cinnamon and nutmeg. It is derived from the dried berries of a tree that is common in Mexico and Central America.

Allspice is heavily used in traditional Caribbean and Middle Eastern dishes where it is used to flavor meat dishes and sausage. In the United States and Great Britain, allspice is popular as a spice for baking and desserts. Spiced Butternut Squash Soup. Moroccan Couscous. Amchur is a spice made from dried green mangoes. It originated in India and has a fruity taste that reflects its source.

Amchur is a familiar ingredient in Indian cooking. It is used to add the flavor of mango when the fruit is not in season or when the flavor but not the moisture of the fruit is desired. It may be used to tenderize meat, and adds a delightful flavor to dishes from curries to soups to desserts. Chicken with Amchur.

Chickpeas with Amchur. Annatto seeds are harvested from the pods of the achiote tree which is native to Brazil. The seeds have a flavor that is a unique combination of nutty and peppery. Besides adding flavor to dishes, annatto seeds also impart a yellow or gold color and can be used as a less-expensive substitute for saffron.

Annatto seeds are important in the cuisines of the Philippines, Jamaica and Latin America and can be found in rice, cheeses and many local sauces. Latin Style Paella. Annatto Rice with Sausage and tomato. Star anise is derived from the star-shaped fruit of a tree that is native to China and Vietnam. It shares the same characteristic licorice flavor with anise and is used for many of the same products, including liqueurs. Star anise is widely used in China, India and Indonesia for such traditional dishes as garam masala and pho.

It is one of the ingredients of the five-spice powder that is a staple of Chinese cooking. Spicy Braised Chicken with mushrooms and Star Anise. Malvani Chana Masala. Anise seed, often called aniseed, is the dried seed of a plant native to southwest Asia.

It has a sweet flavor that is reminiscent of licorice. Aniseed is used to flavor candies and desserts, including black jelly beans and Mexican hot chocolate, in cultures throughout the world. Aniseed is also used to flavor liqueurs such as Ouzo. Anise Seed Cookies. Apple spice, sometimes sold as apple pie spice, is a blend of cinnamon, nutmeg and allspice. Apple spice is a modern blend that is designed for use in any dish that contains apples, such as pie, pastry or baked apples.

Its warm, spicy taste and aroma also lend themselves to breads, pumpkins and squash, and even some meat dishes. Apple Spice Cake. Asafoetida powder is made from a gum that is exuded from trees in the Middle East. This gum is dried and ground to yield a powder with an unpleasant odor but a mild onion-like flavor. Asafoetida powder is popular in Indian cooking, and it is often used to enhance the flavor of the other spices in a dish rather than imparting strong flavor of its own.

The powder goes well with vegetable dishes and helps to make them more robust. Cabbage Saute with Mustard and Asafoetida. Gobi Masala. Baharat is a spice blend that has its roots in Middle Eastern cuisine. There is no single standard list of ingredients for baharat, but it typically contains spices that run the gamut from sweet to sharp, including paprika, nutmeg, cinnamon and black pepper.

Baharat is usually used to flavor savory dishes including meats and soups, and it can be blended into an oil for use as a marinade. Roast Baharat Chicken. Turkish Chickpea and Potato Stew with Baharat.

Bay style seasoning is a product of New England. It is a blend of spices that can be added to dishes as an ingredient or sprinkled on at the table. Bay style seasoning pairs well with fish and seafood. It can be added to boiling water or mixed with butter and used to baste grilled foods.

It has the advantage of being a low-salt blend with a powerful punch of flavor. Spicy Steamed Shrimp. Classic Maryland Crab Cakes. Berbere is a spicy blend that is popular in the cuisine of Northern Africa. It is usually made with basil, fenugreek, chili peppers, garlic and ginger, along with a variety of other herbs and spices.

Berbere may be used in powdered form or mixed with oil to form a paste. It is a traditional spice mix in the dishes of Ethiopia, including stews, meats and lentil dishes. Ethopian Berbere Chicken Thighs.

Doro Wat. Black pepper is derived from the dried fruits of a vine. It is often purchased as powder but may also be found as whole, dried peppercorns. The pepper plant is indigenous to India and Vietnam. Black pepper is one of the most ubiquitous spices throughout the world. It has a mild, delicious bite that enhances almost any savory dish.

It is most commonly used in concert with salt, and the familiar salt-and-pepper shakers that can be found in any kitchen testify to its popularity. Black Pepper Biscuits. Black Pepper Beef.

Black Brazilian peppercorns are the small fruits of plants native to Brazil. Although quite similar in taste to common black pepper, there are subtle differences that lead some cooks to prefer the Brazilian variety. Brazilian black pepper tends to be a bit stronger and sharper than other black peppers, and it may be substituted for black pepper in any recipe that will not be overwhelmed.

Brazilian Style Steaks. Black salt is found in Asia. Its mineral composition causes it to have the odor of sulfur and a dull purplish-pink color. Black salt is used to flavor dishes of all sorts in South Asia, where it appears as a condiment, an ingredient and a snack.

Black salt is becoming more popular outside of Asia, and vegans have discovered that it can be used to provide an egg-like flavor to dishes that are free of real eggs. Black Salt Asparagus. Vegan Eggs. This salt is a lovely pale pink shade and is found in the mountains of Bolivia. It has a high mineral content and is typically sold in a coarse grind.

Bolivian rose salt is a gourmet selection and may be used for fish and meats, vegetables and eggs. It is an unusual and fun choice to rim the glasses of strawberry daiquiris and strawberry margaritas.

A spicy blend of red pepper, onions and garlic forms the base of this spice that is custom-made for cooking from the Deep South. Other herbs and spices are added according to the taste of the manufacturer or cook.

Cajun spices are an excellent addition to fish and seafood. They are often included in the rubs of the popular blackened fish dishes, and they also add layers of flavor to rice dishes and jambalayas. Caraway seeds are not really seeds at all, but the dried fruits of a plant that is found in north Africa, Europe and Asia.

Caraway seeds have a flavor that is similar to that of anise and are perhaps most familiar as the ingredient that gives rye bread its distinctive taste. Caraway seeds are used in a wide variety of dishes throughout the world, from rice dishes in India to cakes in England.

They are used to make liqueurs and are even chewed to freshen the breath. Black caraway seeds are harvested from plants that are native to Asia. They have a taste that resembles pepper and onions, and they are popular in the cuisine of India and the Middle East. Black caraway seeds are often blended with other spices and used to flavor curries, but they are also used in the familiar naan bread and may even be used as a substitute for pepper if the need arises.

Cardamom pods are the seeds of plants that were originally grown in India. While whole pods are available to the consumer, cardamom is most often used as a powder.

Cardamom lends both flavor and aroma to savory dishes but is most popularly used in drinks, sweets and pastries. Cardamom bear claws are a popular breakfast pastry, and the spice is also used to flavor coffee and tea.

Green cardamom is the seed from one of several related species of plant native to India. Black and green cardamom may often be used interchangeably, though some people find the green variety has less of a smoky flavor. There are regional variations in the common uses of green cardamom.

In India, it is most often used in savory dishes, while the Nordic countries prefer it in bread. Green cardamom is also used to add flavor to coffee and tea. It comes from the bark of a tree that is native to Asia.

Cinnamon is one of the most popular spices, adding its sharp, sweet flavor to a broad range of dishes. It is used to flavor desserts, pastries and beverages, and can also add interest to savory dishes made with lamb. The cayenne pepper is a bright red pepper that is dried and ground into powder for cooking. While it is native to tropical regions, its popularity has caused it to be cultivated in gardens wherever it can be coaxed to grow.

Cayenne pepper is used to add heat to dishes from any culture. It is popular in Asian cuisine and Tex-Mex, and some aficionados use it like salt or pepper to sprinkle on their favorite foods. Celery is grown as a common vegetable throughout the temperate regions of the world.

Its seeds are used as flavorings and may be found either whole or ground. As an ingredient, celery seed imparts a very concentrated celery flavor, so a little goes a long way. It is used in stews and pickling, and may be used in salads or sprinkled on breads to act as both flavoring and garnish. Chaat masala is a blend of spices that was developed in India.

It may contain as many as a dozen ingredients including amchur, ginger and cumin. It has a tangy flavor with just a bit of heat. Chaat masala is often used as a garnish on raw foods. It may be sprinkled on fresh fruits, vegetables or salads to add extra flavor.

Like other spice blends native to India, it is also used in curries. Chermoula is a Middle Eastern blend of herbs and spices. There are many different recipes for chermoula, but it typically contains garlic and coriander along with a list of other ingredients that may include lemon, chili peppers and onion.

Chermoula is used as a marinade to flavor meat and fish. It also adds flavor when used as a sauce for vegetables and grains. Chili powder is made from dried and ground chili peppers. Chili powder sold in the supermarket may be from a single type of pepper or may be a blend of spices including cumin and oregano.

Chili powder is used in many cultures from Thailand to the American Southwest to give a hot spark to savory dishes. The blend of spices used to make chili powder is often regional, and it varies from relatively mild to burning hot.

A bit of experimentation may be needed by the cook to find just the right variety for the taste of the diners. Red chili is the powder made from dried red chili peppers. There are several different peppers that may be used and they vary in intensity from mild to very hot. Red chili is used in the cooking of cultures around the world. It is used in powdered form to add heat to savory dishes and made into a sauce to use as a condiment. Oils made from red chili may be used for sauteing and frying.

Chipotle chilies are a product of Mexico. Often used in Chinese cooking, you can make your own or find pre-packaged mixes in Asian markets and most grocery stores. It is most often used in dishes that use soy sauce.

Cinnamon is a fragrant bark with a sweet, woody and fruity flavour. There are different varieties available, but the most common cinnamon sold in North America is cassia cinnamon. While you may be used to using it in sweet dishes, you can also add it to savoury stews, soups and curries. It also works well with beef.

Cloves provide a sweet and spicy taste to sweet and savoury recipes. Use it in baked goods , smoked meats, pickles, sauces, curries and mulled beverages. They can be used whole and then removed from the final dish or ground. A little goes a long way for cloves, so use them in moderation. Try cloves in Chicken in Mole Sauce. Coriander seeds are dried seeds that come from the same plant as the popular herb, cilantro.

Coriander seeds taste like a combination of lemon, sage and caraway. This spice can be used for curries, soups, pickling spices and special drinks like mulled wine. Cumin provides a warm and nutty flavour to dishes. It is popular in curries, chili powders and barbeque spice blends. It is most often used in Middle Eastern, Asian and Mediterranean cooking. Try it in this Quinoa and Lentil Pilaf. Curry powder is a mixture of powdered spices that will differ depending on the region and dish.

It usually includes a combination of coriander, cumin, turmeric, ginger, mustard, fenugreek, cinnamon, clove, cardamom, chilies and black pepper. The combination of spices gives a hot and spicy flavour to gravy-based dishes like Indian curries.

Use it in a marinade or as a dry rub for beef, fish, lamb, veal and potatoes. Fennel seed gives a sweeter and mild licorice flavour to dishes. Fennel seeds are used to flavour savoury dishes, including fish, sauces, meatballs and sausages. It is popular in Mediterranean cuisines. Garam masala is a spice blend like curry powder, but without the cumin or caraway. The combination of spices will depend on the chef and the recipe, just like curry powder. It usually contains black pepper, fennel, cinnamon, clove and cardamom and sometimes mace and nutmeg.

It is widely used in Indian cooking and adds deep, rich flavour. It is usually added towards the end of cooking. Try it in this Indian scrambled egg dish, Egg Bhurji. Ginger gives a sweet and spicy flavour to a variety of sweet and savoury dishes. Dried ginger has a different flavour than fresh ginger. Ginger is known for its use in baked goods , gingerbread, spice cookies, ginger ale and ginger beer, but also delicious in savoury dishes like soups and stews like Spicy Chicken and Squash Stew , curries, Asian stir-fries, meats and fruit compotes.

The flavor of this spice is very unique and is said to be very intense, which is one of the reasons why it is used in such small quantities. Saffron is often used as a sedative as well as a treatment for dry skin, menstrual symptoms, and asthma. As the name suggests, Allspice is a combination of all other spices and features an amazing combination of cinnamon, nutmeg, pepper, and cloves. This fusion of spices gives it a mixture of sweet-spicy-pungent taste which is why it is popularly used in several food dishes for that intense depth of flavor.

Allspice comes from Pimenta dioic which is an evergreen tree that belongs to the myrtle family. It is believed to be native to Jamaica, Honduras, and Guatemala. According to historical evidence, Christopher Columbus discovered this spice in the Caribbean and he brought it back to Spain. Allspice is very popular in Jamaican cuisines, most notably being featured in the Jamaican jerk chicken. It is also used in many desserts in ground form due to its distinctive flavor and aroma.

It has several medicinal uses and acts as an excellent digestive aid, as well as a treatment for muscle aches and toothache. Also known as anise seed and sweet cumin, Anise is a flowering plant that is native to Southwest Asia and the eastern Mediterranean region.

Anise was first cultivated in the Middle East and regions of Egypt, after which it gained significant medicinal value in Europe. The flavor of anise is said to be very similar to that of licorice which is why it is commonly used with honey in a variety of baked goods. This spice consists of a warm, fruity flavor, and a sweet aroma which is why they are also featured in a variety of tea blends and tisanes. Anise is widely used as a treatment for coughs, sore throat, indigestion, flatulence, and sleeplessness.

Also known as wild cumin, Caraway is a biennial plant that belongs to the Apiaceae family. It is native to North Africa, western Asia and Europe. Caraway seeds are most commonly used in the preparation of rye bread due to their warm, biting flavor and a sharp, pungent aroma that is highly similar to the aroma of dill.

You may also find this spice being used in deserts, casseroles, and caraway seed cakes. Caraway seeds have long been associated with a multitude of health benefits that include relief from constipation, ease of digestion, cholesterol reduction, and treatment for cramps.

Latin name: Trachyspermum ammi or Carum copticum. Ajwain seeds are small and oval-shaped and greatly resemble many other spice seeds including cumin, caraway, and fennel.

These seeds consist of a bitter, pungent taste and a very aromatic smell which is similar to that of the herb, thyme. It is mainly cultivated and produced in India and Iran.

This spice is typically dry-roasted or fried in oil which allows it to develop a complex aroma and a subtle taste. Its texture is quite similar to that of caraway seeds and it is also often used in baked foods to get that depth of flavor and smell. Some common medicinal uses of ajwain include relief from indigestion, nausea, diarrhea, and vomiting. Many people also use it as a treatment for appetite loss and respiratory distress.

This is a famous hot chili pepper that is related to other hot peppers like jalapeno. Cayenne peppers are typically red-colored peppers that are packed with a lot of heat and a spicy kick of flavor. Dried cayenne peppers are turned into ground powder which is used as a spice in a variety of cuisines all over the world.

Some incredible benefits of this spice include enhanced metabolism, lowered blood pressure, ease of digestion, pain relief, reduced risk of cancer and decreased hunger. This spice is also quite popular in the culinary world where it may be either used in its fresh form or as dried powder on casseroles, curries, cheese dishes, stews and meat-based dishes. Similar to cayenne peppers, Chili peppers come from the plants of the genus Capsicum and are commonly used in food dishes for that extra spice and heat kick.

Chili peppers mainly originate from Mexico. However, many of its cultivars spread to most parts of the world. They are now commonly grown in Europe and North America in great abundance. The flavor of red chili powder is considered to be extremely pungent with a very distinct spice kick that adds great heat to dishes.

Just like other peppers belonging to the same family, red chili peppers also provide numerous health benefits like relief from pain, congestion, and colds. The first is Bitter Fennel which has a licorice-like aroma and a slightly sweet flavor profile. The other variety is Sweet Fennel, which, as the name suggests has a really sweet, nutty aroma and taste.

Fennel is basically a hardy perennial herb that is native to the Mediterranean shores. Fennel was greatly prized in ancient times, particularly by Greeks and Romans who mainly used it in their food and for its medicinal properties. Some of its medical benefits include relief from muscle spasms and flatulence. Ground fennel seeds are popularly used as a spice in several cuisines all across the world due to its sweet and grassy flavor that has subtle hints of anise and star anise. Ground fennel is widely featured in dishes originating from Scandinavia, the Middle East, and the Mediterranean.

Fascinatingly, fennel spice was significantly used thousands of years ago by the Chinese and Hindu people as a cure for snake bites. Also, according to historical evidence, fennel was hung over doorways to ward off evil spirits, especially during the Middle Ages era. Like chili pepper and cayenne pepper, paprika is also a type of pepper that belongs to the same family. Paprika spice is a ground version of this pepper that is greatly featured in the Spanish, South American, and Hungarian cuisine.

This spice has complex undertones but mostly consists of a smoky flavor coupled with a mildly sweet and earthy taste. Paprika peppers are native to the New World and have originated from Central Mexico. They were then introduced to Spain in the 16 th century after which the paprika spice began to be popularly used in a variety of dishes, mainly for its flavor and the deep reddish-orange color.

It is often used as a seasoning in soups, stews, rice dishes and many other dishes. In the United States, this spice is usually sprinkled on foods as a garnish ; however, the best way to get the maximum flavor out of it is by heating it in oil.

This incredible spice is popular for its beautiful, purple color and a tangy flavor that is highly characteristic of vinegar or lemon. The sumac spice is greatly featured in a variety of different cuisines and dishes due to its tart, lemony flavor that is not as overwhelming as a lemon itself. Sumac comes from the flowering plants belonging to the Rhus genus and it majorly grows in temperate and subtropical regions of North America, East Asia, and Africa.

Medicinal records from medieval times show great evidence of this spice being used as a treatment for a number of health ailments like bowel conditions, headaches, asthma, cold, fever and flue.

This has to be the oldest known spice that dates back to written records found during the 5 th century. Cinnamon is most popularly used as a flavorful and a highly aromatic condiment in a number of cuisines, and a variety of sweet and savory dishes. As the name suggests, this spice sports a mid-brown color. The largest cultivation and production of cinnamon comes from China and Indonesia, however, its consumption dates far back as the BC. The cinnamon spice is popularly used in the production of chocolate in Mexico, whereas in the United States, it is greatly featured in bread-based dishes and is also used to flavor different cereals.

The aroma and taste of cinnamon are quite similar to the spice cassia bark and is usually described as soft and sweet with a distinctive spice kick. Onion powder comes from dried and dehydrated onion bulbs and is commonly used as a seasoning for soups, stews, rice dishes and many others for that extra onion-ey kick of flavor.