The 25 must-know spices

First, what exactly is a spice?

A spice is an aromatic plant substance whose primary function is seasoning, not nutrition. 

Any part of a plant’s anatomy, either whole or ground, can be used as a spice. This includes the seeds, fruit, root, bark, and other parts.

The 25 Spices (in alphabetical order):

1. Allspice – Allspice, aka Jamaican pepper, is used widely throughout the Caribbean, most notably in Jamaican jerk chicken.

1. Basil – Basil is a member of the mint family. It is typically added to fresh tomatoes, tomato sauce, and other Italian foods.

1. Bay leaves – With a distinct earthy or woodsy taste, bay leaves are usually added to simmering soups and stews, imparting their rich flavor, and then removed before serving.

1. Black pepper – Often considered the king of spices, black pepper can be added to almost any dish to add both heat and flavor.

1. Cayenne pepper – Cayenne pepper is made from small red peppers; it is often the foundation for bottled hot sauces. It’s also commonly used in Cajun recipes.

1. Chili powder – Chili powder is mainly used to add heat to food.

1. Cinnamon – Cinnamon comes from the bark of tropical evergreen trees. It is one of the most commonly used spices in baking. It is used in cakes, cookies, pies, and other desserts.

1. Cloves – Cloves are used in Indian and Middle Eastern curries and rice dishes. They have a very strong flavor so should be used sparingly.

1. Coriander seed – Coriander seed is an excellent complement to dishes that have a little sweetness to them.

1. Cumin – Cumin is used in many Indian and Middle Eastern curries.

1. Curry powder – Curry powder is an Indian blend of many spices including coriander, cumin, and turmeric.

1. Garlic powder – Garlic powder is added to dishes to impart a garlicky flavor without the bulk of garlic cloves.

1. Ginger powder – Ginger powder has a more intense flavor than fresh ginger without the bulk.

1. Salt – Salt is a mineral, not a spice. It is so essential to seasoning that it is one of the four basic tastes: sweet, salty, sour, and bitter.

1. Nutmeg – Nutmeg is a warm spice frequently used in baking.

1. Onion powder – Similar to garlic powder, onion powder provides the flavor of onions without the bulk.

1. Oregano – Similar to basil, oregano is a member of the mint family and is often used in tomato-based dishes and sauces.

1. Paprika – With a rich, red color, paprika is often used to season meat, seafood, and vegetables.

1. Red pepper, crushed – Crushed red pepper heats up vegetables and red sauces. It’s also used to flavor pizzas.

1. Rosemary – Rosemary has an aroma of pine and lemon.

1. Saffron – Saffron is the most expensive spice and is often used for medicinal purposes by people with digestive issues, persistent cough, or asthma.

1. Sage – Sage is another member of the mint family. It is mostly used during the Thanksgiving holidays.

1. Tarragon – One of the most important spices in French cuisine, tarragon makes an excellent complement to chicken and fish.

1. Thyme – Thyme is a fragrant herb that adds delicate flavor to vegetables and meat.

1. Turmeric – Turmeric is found in many different curries and gives a vibrant yellow color to dishes.