Discover your next dish
Explore detailed recipes, practical spice knowledge and a personal recipe book designed for everyday cooking.
Cook something great
Aamras Puri
Aamras Puri is a traditional Marathi preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Aloo Baingan
Aloo Baingan is a traditional Indian preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Aloo Chaat
Aloo Chaat is a traditional Indian preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Aloo Gobi
A dry North Indian preparation of potato and cauliflower coated in turmeric, cumin and coriander.
Aloo Jeera
Aloo Jeera is a traditional Indian preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Aloo Matar
Aloo Matar is a traditional Indian preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Aloo Palak
Aloo Palak is a traditional Indian preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Aloo Shimla Mirch
Aloo Shimla Mirch is a traditional Indian preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Aloo Tikki
Crisp North Indian potato patties seasoned with cumin, chilli and tangy amchur.
Alu Chi Paatal Bhaji
Alu Chi Paatal Bhaji is a traditional Marathi preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Alu Vadi
Colocasia leaves layered with a sweet-sour besan paste, steamed, sliced and pan-fried.
Alu Wadi
Alu Wadi is a traditional Marathi preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Amba Dal
A Maharashtrian raw-mango and chana-dal salad, lightly seasoned and served fresh.
Amboli
Amboli is a traditional Marathi preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Amrakhand
Amrakhand is a traditional Marathi preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Amritsari Chole
Amritsari Chole is a traditional Indian preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Amti Dal
A Maharashtrian sweet-sour toor dal seasoned with goda masala, tamarind and jaggery.
Anarsa
Anarsa is a traditional Marathi preparation made with its characteristic ingredients and seasonings, with the method kept focused on the dish named above.
Explore spices 349+ entries
Achari Masala
Pickling-style blend with mustard, fennel, fenugreek, nigella and other aromatics.
Adobo Seasoning
Garlic, oregano, paprika and savory spices for marinades.
Advieh
Persian aromatic blend often using cinnamon, cardamom and rose.
Ajwain
Sharp, thyme-like and warming. Common in Indian breads, fritters, legumes and snacks.
Aleppo Pepper
Fruity, mildly hot and earthy. Great on eggs, meats, vegetables and dips.
Allspice
Warm, clove-like and peppery with hints of cinnamon and nutmeg. Used in Caribbean and baking.
Aloo Masala
Cumin, chili and tangy spice blend for potato dishes.
Amchur
Tart, fruity dried mango powder. Adds sourness to chutneys, snacks, curries and marinades.
Amti Masala
Maharashtrian dal seasoning with roasted spices and gentle warmth.
Anardana Powder
Ground dried pomegranate seeds for tangy depth in Indian dishes.
Ancho Chili
Mild dried poblano chili with fruity raisin-like notes.
Andhra Curry Powder
Hot aromatic blend for Andhra-style vegetables and curries.
Apple Pie Spice
Warm baking blend featuring cinnamon, nutmeg and ginger.
Asafoetida
Strong, savory and onion-garlic-like when cooked. Used in small amounts in Indian dals and vegetables.
Assamese Khar Spice
Regional alkaline preparation associated with Assamese cooking.
Baharat
Middle Eastern warm spice blend for meats, rice and stews.
Bay Leaf
Herbal and subtle with tea-like notes. Simmered in stocks, soups, curries and stews.
BBQ Spice Rub
Smoky sweet savory blend for grilling and roasting.
Bengali Bhaja Masala
Dry-roasted cumin and coriander-forward blend for Bengali dishes.
Bengali Fish Masala
A Bengali-style blend of cumin, coriander, turmeric and chilli for fish curries and fries.
Bengali Garam Masala
Aromatic Bengali blend featuring cardamom, cinnamon and clove.
Berbere
Complex Ethiopian blend with chili, ginger, fenugreek and warm spices.
Berbere Spice
Ethiopian chili and warm spice blend.
Bhakri Masala
Savory seed and spice mix suited to millet and grain bhakri.
Bhel Masala
Tangy aromatic seasoning for bhel and street snacks.
Bhut Jolokia
Very hot northeastern chili used sparingly for intense heat.
Biryani Masala
Aromatic Indian blend for layered rice dishes, commonly using cardamom, clove, cinnamon and cumin.
Bishop’s Weed
Traditional English name for ajwain, an aromatic Indian seed.
Bisi Bele Bath Powder
Aromatic Karnataka blend for rice and lentil dishes.
Black Cardamom
Smoky, camphor-like and earthy. Used in hearty North Indian curries and rice dishes.
Black Cardamom Pods
Large smoky pods used in robust gravies and rice dishes.
Black Cumin
Shahi jeera, delicate dark seeds used in pulao, biryani and breads.
Black Cumin Powder
Ground shahi jeera with delicate earthy aroma.
Black Garlic Powder
Deep savory fermented garlic seasoning.
Black Mustard Seed
Sharp mustard seed prized for hot tempering in Indian cooking.
Black Pepper
Pungent, warm and citrusy. Great for soups, sauces, meats, vegetables and almost any savory dish.
Black Salt
Kala namak with sulfurous savory character, popular in chaat and fruit.
Black Sesame
Earthy nutty seeds used in sweets, chutneys and regional preparations.
Black Sesame Powder
Ground black sesame for sweets, sauces and drinks.
Black Sesame Salt
Toasted black sesame seasoning with savory mineral notes.
Black Stone Flower
Deeply aromatic lichen used in goda masala, biryani masala and regional meat preparations.
Brown Mustard Seed
Pungent Indian mustard used in tempering, pickles and curry bases.
Brown Poppy Seed
Nutty poppy seed variety used in regional sweets and cooking.
Butter Chicken Spice
Mild aromatic blend suited to creamy tomato chicken.
Buttermilk Masala
Cumin, mint and savory spices for spiced chaas.
Byadgi Chili
Karnataka chili valued for brilliant color and moderate heat.
Cacao Nibs
Roasted cacao pieces with bitter chocolate aroma.
Cajun Seasoning
Paprika, garlic, onion and chili-forward blend.
Caraway
Earthy, citrusy and slightly peppery. Used in rye breads, cabbage, sausages and stews.
Caraway Seeds
Earthy citrusy seeds for breads, cabbage and spice blends.
Cardamom
Sweet, floral and intensely aromatic. Excellent in chai, rice dishes, desserts and savory curries.
Cardamom Seeds
The aromatic inner seeds of cardamom, useful for desserts and spice pastes.
Carob Powder
Naturally sweet roasted pod powder used in drinks and baking.
Carom Seeds
Ajwain, sharp thyme-like seeds used in parathas, pakoras and legumes.
Cascabel Chili
Round Mexican chili with nutty smoky character.
Cassia Bark
Stronger woody cinnamon relative used widely in Indian cooking.
Cayenne
Hot ground chili pepper. Use sparingly to add clean heat to sauces, soups and marinades.
Celery Salt
Salt blended with celery seed for soups, snacks and savory drinks.
Celery Seed
Herbal, earthy and slightly bitter. Useful in pickles, slaws, soups and seasoning blends.
Ceylon Cinnamon
Delicate sweet cinnamon with layered citrus and floral notes.
Chaat Masala
Tangy salty blend with dried mango, cumin, black salt and aromatic spices.
Chai Masala
Warming tea blend for milk tea with cardamom, ginger and aromatic spices.
Chettinad Masala
Bold South Indian blend with roasted coriander, fennel, pepper and chilies.
Chicken Masala
Indian-style aromatic blend for chicken curries and grills.
Chili Flakes
Dried crushed chili with variable heat. Useful for pasta, pizza, stir-fries, eggs and sauces.
Chinese Five Spice
Aromatic blend usually based on star anise, cinnamon, cloves, fennel and Sichuan pepper.
Chipotle Powder
Smoked dried jalapeño powder for deep chili flavor.
Chivda Masala
Savory snack seasoning for poha-based mixtures.
Chole Masala
Tangy roasted spice blend for chickpea curries.
Chutney Masala
Tangy savory blend commonly used for dry chutneys, snacks and fruit.
Cinnamon
Sweet, woody and warming. Used in desserts, rice, curries, stews, drinks and spice blends.
Cinnamon Quills
Whole cinnamon bark used in tempering, rice dishes and desserts.
Clove
Powerful, warm and sweet with a peppery edge. Used in biryani, baked goods, chai and marinades.
Clove Buds
Intensely aromatic buds used in rice dishes, chai, baking and marinades.
Cocoa Powder
Deep chocolate seasoning used in desserts and drinks.
Coffee Masala
Cardamom, cinnamon and warming spices for Indian-style spiced coffee.
Coriander Leaf Dried
Dried cilantro leaf for finishing soups, curries and sauces.
Coriander Powder
Ground coriander with citrusy warmth, one of the core Indian curry spices.
Coriander Seed
Citrusy, nutty and lightly sweet. Used whole or ground in curries, pickles, breads and spice blends.
Cracked Black Pepper
Coarsely crushed black pepper for marinades, soups and finishing.
Creole Seasoning
Savory chili-herb seasoning for Southern-style cooking.
Cubeb Pepper
Tailed pepper with camphoraceous warmth, used in old Indian and Southeast Asian spice traditions.
Cumin
Warm, nutty and earthy. A staple in Indian, Middle Eastern, Mexican and North African cooking.
Cumin Powder
Roasted ground cumin with deep nutty aroma for raita, chaat and curries.
Curry Bark
Aromatic bark ingredient used in selected South Indian and Sri Lankan blends.
Curry Leaf Powder
Ground dried curry leaves for chutneys, podis and seasoning.
Curry Powder
General curry-style blend for vegetables, meats and sauces.
Dagad Phool
Rock flower, an earthy aromatic used in Maharashtrian, Hyderabadi and Chettinad masalas.
Dal Masala
Warm cumin-coriander seasoning for everyday lentils.
Dal Tadka Masala
Tempering-friendly spice blend for aromatic dal.
Degi Mirch
Blended Indian chili powder valued for color with moderate heat.
Dhokla Masala
Mild aromatic seasoning for steamed Gujarati snacks.
Dill Seed
Warm, grassy and slightly citrusy. Great for pickles, potatoes, breads and fish.
Dill Seed Indian
Aromatic seeds used in regional vegetables, pickles and breads.
Dried Amaranth Leaves
Leafy herb seasoning used in regional Indian preparations.
Dried Amla
Tart dried Indian gooseberry used in spice blends, drinks and chutneys.
Dried Ancho Flakes
Mild fruity chili flakes for Mexican-style cooking.
Dried Basil
Sweet herbal leaf for sauces, salads and Italian dishes.
Dried Bird’s Eye Chili
Small hot chili common in Asian and Indian cooking.
Dried Chipotle Flakes
Smoky chili flakes for sauces, beans and marinades.
Dried Coriander Leaf
Herbal dried coriander leaf for soups, curries and marinades.
Dried Curry Leaf Crumble
Crushed curry leaves for quick tempering and chutney mixes.
Dried Curry Leaves
Fragrant citrusy and savory leaves used in South Indian, Maharashtrian and coastal tempering.
Dried Drumstick Leaves
Moringa leaf seasoning with green herbal character.
Dried Fenugreek Leaves
Kasuri methi for aromatic Indian gravies and breads.
Dried Fenugreek Seed Powder
Ground methi for pickles, curry powders and vegetable dishes.
Dried Ginger Flakes
Sliced dried ginger for tea, broths and spice infusions.
Dried Green Chili
Dehydrated green chili for controlled heat and fresh pepper aroma.
Dried Hibiscus
Tart floral ingredient for infusions, drinks and regional blends.
Dried Jasmine
Floral dried blossoms for teas and aromatic culinary infusions.
Dried Kaffir Lime Peel
Aromatic citrus peel for spice blends and curries.
Dried Kashmiri Chili
Mild aromatic dried chili prized for red color.
Dried Kokum
Sour dark rind for western Indian curries, drinks and sol kadhi.
Dried Lemon Peel
Bright citrus peel for baking, marinades and spice blends.
Dried Lemongrass
Citrusy grass used in Thai, Vietnamese and Indian-inspired broths.
Dried Marjoram
Sweet herbal spice for Mediterranean and European dishes.
Dried Mint
Cool, sweet and herbal. Useful in yogurt sauces, salads, soups, rice and drinks.
Dried Orange Peel
Sweet bitter citrus peel for teas, desserts and spice blends.
Dried Oregano
Peppery, herbal and slightly bitter. A classic for tomato sauces, pizza, beans and grilled foods.
Dried Parsley
Fresh herbal seasoning for soups, sauces and finishing.
Dried Pomegranate Flower
Aromatic dried botanical used in some regional infusions and blends.
Dried Red Chili
Whole dried chilies add heat, color and aroma to tempering, sauces and curries.
Dry Mango Powder
Amchur, fruity souring powder for chaat, curries and marinades.
Dukkah
Egyptian nut and spice blend featuring sesame, cumin and coriander.
Egg Curry Masala
Warm aromatic blend for egg curries and masala omelettes.
Fajita Seasoning
Cumin, chili, garlic and paprika blend for fajitas.
Fennel Pollen
Highly aromatic floral fennel seasoning used as a finishing spice.
Fennel Powder
Ground fennel with sweet anise aroma for curries, breads and desserts.
Fennel Seed
Sweet, fresh and anise-like. Pairs with pork, seafood, breads, curries and pickles.
Fenugreek
Maple-like, bitter and aromatic. Important in Indian curry blends, breads and vegetable dishes.
Fish Fry Masala
Chili, coriander and tangy seasoning for Indian fish fries.
Five Spice Powder
Chinese aromatic blend centered on star anise, cinnamon, clove and fennel.
Fresh Ginger Dried
Dried ginger pieces for teas, broths and spice infusions.
Fresh Turmeric Dried
Dried turmeric pieces for infusions and traditional preparations.
Fruit Chaat Masala
Tangy salty blend for fresh fruit and chaat.
Furikake Seasoning
Japanese rice topping blend often containing sesame and sea vegetables.
Galangal
Sharp citrusy rhizome common in Southeast Asian curry pastes.
Galangal Powder
Ground galangal with citrusy peppery warmth.
Garam Masala
Aromatic warming blend usually featuring cumin, coriander, cardamom, cinnamon and cloves.
Garlic Flakes
Dried sliced garlic with savory sweetness.
Garlic Granules
Coarse dried garlic for marinades, sauces and seasoning blends.
Garlic Herb Blend
Dried garlic with Mediterranean herbs for everyday seasoning.
Garlic Pickle Masala
Spicy aromatic blend for garlic pickles.
Garlic Powder
Savory, concentrated and slightly sweet. Convenient for rubs, sauces, snacks and marinades.
Ginger
Warm, fresh and peppery. Essential in curries, stir-fries, soups, baking and drinks.
Ginger Garlic Masala
Balanced dried ginger and garlic seasoning for marinades and curries.
Ginger Powder
Ground dried ginger with warm peppery sweetness.
Goan Curry Masala
Aromatic coastal blend for coconut-based curries.
Goan Recheado Masala
Tangy hot coastal blend traditionally used for seafood.
Goda Curry Powder
Mild roasted regional curry seasoning for vegetables and lentils.
Goda Masala
Roasted Maharashtrian blend with sweet, earthy and gently smoky character.
Goda Panch Phoron
Regional whole-spice tempering mix for vegetables, dals and pickles.
Golden Milk Spice Blend
Turmeric-forward blend with ginger, cinnamon and black pepper.
Goma Shio
Sesame and salt seasoning used in Japanese cooking.
Gondhoraj Lime Leaf
Aromatic citrus leaf used in eastern Indian dishes and bright spice pastes.
Green Anise
Sweet licorice-like seeds used in confectionery, drinks and spice blends.
Green Cardamom
Bright, floral and sweet. A favorite for chai, kheer, desserts and aromatic rice.
Green Cardamom Pods
Sweet floral pods used in chai, desserts and aromatic rice.
Green Peppercorn
Fresh aromatic peppercorns with bright pepper heat.
Grill Spice Blend
Pepper, garlic and savory herb blend for grilled chicken, fish and vegetables.
Ground Ajwain
Powdered ajwain for breads, snacks and digestive spice mixes.
Ground Black Pepper
Fine black pepper powder for everyday cooking.
Ground Cinnamon
Powdered cinnamon for baking, chai, rice and curries.
Ground Clove
Powdered clove for chai, baking, marinades and masala blends.
Ground Coriander
Powdered coriander for curry bases, marinades and spice blends.
Ground Cumin Coriander Blend
Everyday roasted cumin-coriander base for curries and vegetables.
Ground Fenugreek
Powdered fenugreek for pickles and regional masalas.
Ground Mace
Powdered mace with warm floral sweetness.
Ground Mustard
Powdered mustard for sauces, pickles and dressings.
Ground Nutmeg
Freshly ground nutmeg for creamy dishes, desserts and drinks.
Ground Sichuan Pepper
Powdered Sichuan pepper for aromatic numbing warmth.
Ground Star Anise
Fine star anise powder for desserts, broths and spice blends.
Ground White Pepper
Fine white pepper for soups, sauces and light gravies.
Guajillo Chili
Mild-to-medium Mexican chili with berry-like aroma.
Gujarati Masala
Balanced sweet-warm regional blend for Gujarati curries and snacks.
Guntur Chili
Andhra chili known for pronounced heat and rich red color.
Habanero Powder
Very hot fruity chili powder for controlled heat.
Harissa Seasoning
North African chili-forward spice blend.
Harissa Spice
Warm North African blend commonly featuring chili, cumin, coriander, caraway and garlic.
Herbes de Provence
French herb blend commonly featuring thyme, rosemary, savory and oregano.
Hot Chocolate Spice
Cinnamon, chili and warm aromatics for cocoa drinks.
Indian Bay Leaf Powder
Ground tej patta for aromatic curry and rice seasoning.
Indian Long Pepper
Pippali, a warm aromatic pepper used in traditional spice blends, pickles and rich curries.
Indian Sichuan Pepper
Regional aromatic pepper with citrus and gentle numbing character.
Italian Seasoning
Herb blend commonly featuring oregano, basil, thyme and rosemary.
Jalapeno Powder
Green chili powder with fresh vegetal heat.
Jaljeera Masala
Cumin, mint and tangy spice blend for refreshing drinks.
Jamaican Jerk Seasoning
Bold Caribbean blend often using allspice, thyme, chili, ginger and garlic.
Japanese Sansho
Citrusy Japanese pepper with gentle tingling warmth.
Java Pepper
Aromatic peppercorn with warm woody notes, useful in traditional spice blends.
Jerk Spice
Caribbean blend featuring allspice, thyme and chili.
Juniper Berry
Piney and resinous. Often paired with game meats, sauces and European braises.
Kadhi Masala
Tangy warming blend for yogurt-based kadhi.
Kala Masala
Dark roasted Maharashtrian masala used in usal, curries and vegetable preparations.
Kalpasi
A fragrant lichen spice, also called stone flower, used in regional meat and rice masalas.
Kanda Lasun Masala
Maharashtrian onion-garlic chili blend used for bhaji, usal, misal and everyday curries.
Kanda Poha Masala
Mild aromatic blend for poha and breakfast dishes.
Karnataka Saaru Powder
South Indian blend for peppery tangy lentil soups.
Kashmiri Chai Spice
Delicate aromatic blend for pink Kashmiri-style tea.
Kashmiri Chili
Bright red with mild-to-medium heat and strong color. Great for Indian curries and marinades.
Kashmiri Masala
Aromatic regional blend for rich Kashmiri gravies and rice dishes.
Kashmiri Saffron
Premium saffron threads with floral honeyed aroma.
Kasuri Methi
Dried fenugreek leaves with a bittersweet aroma, commonly crumbled into North Indian curries.
Kerala Fish Masala
Citrusy chili-forward blend for coastal fish curries and fries.
Kerala Garam Masala
Fragrant Kerala-style blend for curries and rice dishes.
Kewra Essence Spice Leaf
Fragrant pandan-like botanical used in festive Indian sweets and rice.
Kokum
Tart and fruity. Common in western Indian curries, drinks and coastal dishes.
Kokum Rind
Dried souring rind used in Konkan curries, sol kadhi and coastal gravies.
Kolhapuri Masala
Robust hot Maharashtrian blend built around dried chilies, coriander, cumin and toasted aromatics.
Korean Chili Powder
Fine Korean chili powder used in sauces and marinades.
Korean Gochugaru
Coarse Korean chili flakes with fruity moderate heat.
Korma Masala
Mild warm blend for creamy nut-based Indian gravies.
Krachai
Fingerroot used in Thai curry pastes and seafood dishes.
Lal Mirch Powder
General Indian red chili powder for heat, color and marinades.
Lassi Masala
Cardamom, cumin and aromatic seasoning for savory or sweet lassi.
Lemon Chili Blend
Bright citrus and chili seasoning for snacks and vegetables.
Lemon Pepper
Citrus and black pepper seasoning for vegetables, fish and chicken.
Lemon Thyme
Citrusy thyme variety for vegetables, poultry and sauces.
Licorice Root
Naturally sweet aromatic root used in teas and selected spice blends.
Lime Pickle Masala
Hot tangy blend for lemon and lime pickles.
Lovage
Celery-like herb for soups, stocks and savory seasoning.
Mace
Fragrant and warm, related to nutmeg. Useful in rice dishes, sausages, sauces and baking.
Mace Arils
Lacy covering of nutmeg with warm floral notes.
Madras Curry Powder
South Indian-inspired curry blend with coriander, cumin and chili.
Maharashtrian Goda Masala
Sweet-savory regional blend featuring coriander, sesame, coconut and warming spices.
Maharashtrian Kala Masala
Deep roasted black masala for usal, curries and vegetables.
Makrut Lime Leaf
Highly aromatic citrus leaf used in Thai curries and soups.
Malabar Pepper
Classic Indian black pepper from the Malabar coast.
Maldon Style Salt
Delicate pyramid salt flakes for finishing.
Malvani Masala
Coastal Maharashtrian blend with chilies, coriander, cumin and aromatic whole spices.
Mango Chili Blend
Tangy chili seasoning combining dried mango and red chili.
Mango Ginger
Aromatic rhizome with ginger and raw-mango character.
Mango Pickle Masala
Classic Indian pickle seasoning for raw mango.
Masala Chai Blend
Warming tea spice blend for everyday chai.
Masala Tea Spice Blend
Chai-style blend of cardamom, cinnamon, ginger, clove and pepper.
Mathania Chili
Rajasthani chili famous for color and moderate earthy heat.
Mediterranean Herb Blend
Oregano, thyme, rosemary and other dried herbs for Mediterranean dishes.
Methi Seeds
Bitter maple-like seeds used in pickles, curry powders and tempering.
Mint Powder
Ground dried mint for chutneys, raita and refreshing spice mixes.
Misal Masala
Hot aromatic blend for Maharashtrian misal and usal.
Modak Masala
Cardamom, nutmeg and saffron style blend for festive modak fillings.
Murraya Leaves
Curry leaves, prized for citrusy savory fragrance.
Mustard Powder
Ground mustard with pungent heat for sauces, pickles and marinades.
Mustard Seed
Sharp, nutty and spicy when toasted. Used in tempering, pickles, sauces and curries.
Naga Chili
Extremely hot northeastern Indian chili with fruity smoky character.
Nigella
Kalonji, onion-like seeds used in naan, pickles and vegetable dishes.
Nigella Seed
Onion-like, nutty and slightly bitter. Used on breads, pickles and vegetable dishes.
Nutmeg
Warm, sweet and slightly woody. Used in creamy sauces, baked goods, potatoes and drinks.
Nutmeg Whole
Whole nutmeg for freshly grated warmth in sweets, sauces and spice blends.
Old Bay Seasoning
Savory seafood seasoning with celery, paprika, mustard and warm spices.
Old Bay Style Seasoning
Celery, paprika and mustard-forward seafood seasoning.
Onion Flakes
Dried onion pieces for seasoning blends, soups and sauces.
Onion Powder
Sweet, savory and aromatic. Useful in seasoning blends, dips, sauces and rubs.
Orange Blossom
Fragrant floral ingredient for Middle Eastern sweets and drinks.
Pakora Masala
Savory chili and cumin blend for fritters and snacks.
Panch Phoron
Bengali five-spice mix of fenugreek, nigella, cumin, black mustard and fennel.
Panch Phutana
Eastern Indian five-spice tempering blend similar to panch phoron.
Panchamrut Masala
Regional Maharashtrian-style seasoning for savory preparations.
Paneer Masala
Balanced spice blend for paneer curries and grills.
Pani Puri Masala
Tangy aromatic seasoning for pani and chaat fillings.
Paprika
Sweet, fruity and earthy. Adds color and mild pepper flavor to stews, eggs, vegetables and meats.
Pasilla Chili
Dark Mexican chili with earthy dried-fruit character.
Pav Bhaji Masala
Tangy aromatic blend for Mumbai-style pav bhaji and vegetable preparations.
Pepper Long
Long pepper, a warm aromatic Indian pepper used in traditional blends.
Peppercorn Medley
Blend of black, white, green and pink peppercorns.
Persian Cumin
Aromatic cumin variety used in Persian rice and stews.
Persian Saffron
Fragrant saffron threads used in rice, desserts and drinks.
Pickle Masala
Mustard, fenugreek, fennel and chili blend for Indian pickles.
Pink Himalayan Salt
Mineral salt used for seasoning and finishing.
Pink Peppercorn
Fruity, floral and mildly peppery. Useful as a finishing spice for salads, fish and creamy dishes.
Pomegranate Seed
Anardana, tart dried seeds used in Punjabi gravies, chutneys and spice blends.
Poppy Seed
Mild nutty seeds used in gravies, sweets and breads.
Pulao Masala
Fragrant whole-spice style blend for vegetable, chicken and meat pulao.
Pumpkin Spice
Cinnamon-forward blend with ginger, nutmeg and warm baking spices.
Punjabi Masala
Bold North Indian blend for rich curries and grilled dishes.
Puran Poli Masala
Cardamom and warm spice blend for festive sweet fillings.
Raja Mircha
Northeastern Indian chili prized for intense heat and aroma.
Rajasthani Masala
Robust desert-region style blend for vegetables, dals and curries.
Rajma Masala
Warm aromatic blend suited to kidney bean curries.
Ras el Hanout
North African aromatic spice blend with varied combinations of warm, floral and earthy spices.
Rasam Powder
Fragrant South Indian blend for peppery, tangy rasam.
Raw Mango Powder
Another common name for amchur, used for bright acidity.
Reshampatti Chili
Deep red Indian chili used for color and medium heat.
Roasted Cumin
Dry-roasted cumin seeds with intensified nutty aroma.
Roasted Sesame
Toasted sesame with deeper nutty aroma for chutneys and finishing.
Rock Salt
Mineral salt used in fasting dishes, drinks and everyday seasoning.
Rose Petals
Fragrant dried petals used in Indian sweets, masalas and drinks.
Rose Powder
Ground dried rose for desserts, drinks and aromatic blends.
Rosemary
Piney, resinous and bold. Works especially well with potatoes, breads, lamb and roasted vegetables.
Rosemary Garlic Blend
Rosemary-forward seasoning for potatoes, meats and vegetables.
Sabudana Khichdi Masala
Cumin, chili and nutty seasoning suited to sabudana dishes.
Safflower Petals
Mild floral petals sometimes used for color and regional infusions.
Saffron
Delicate floral, honeyed and earthy. Famous in biryani, paella, risotto, desserts and drinks.
Saffron Sugar
Sugar infused with saffron for desserts and festive drinks.
Sage
Earthy, savory and slightly peppery. Great with butter sauces, squash, beans and poultry.
Sambar Powder
South Indian blend of coriander, chilies, cumin, fenugreek and lentils.
Samosa Masala
Tangy aromatic seasoning for samosa fillings.
Sannam Chili
Indian red chili with balanced heat for curries and pickles.
Savory Herb
Peppery herb used in beans, soups and roasted foods.
Screw Pine Leaf
Kewra-like aromatic botanical used in Indian desserts and rice dishes.
Sea Salt Flakes
Light crunchy flakes for finishing dishes.
Shichimi Togarashi
Japanese seven-spice blend with chili, citrus and sesame.
Shrikhand Masala
Cardamom, saffron and nutmeg style aromatic blend for dairy desserts.
Sichuan Pepper
Citrusy, aromatic and famous for its tingling sensation. Essential in many Sichuan dishes.
Smoked Chili Powder
Dried chili seasoning with gentle smoky depth.
Smoked Paprika
Deep, smoky and mildly sweet. Great for roasted vegetables, beans, potatoes and grilled foods.
Smoked Salt
Salt with smoky aroma for grilled and roasted foods.
Spanish Saffron
Aromatic saffron used in rice dishes, sauces and desserts.
Speculoos Spice
Dutch-style sweet spice blend with cinnamon, clove and nutmeg.
Star Anise
Sweet, licorice-like and warming. Popular in broths, braises, five-spice blends and drinks.
Steak Spice Blend
Pepper, garlic and savory herb blend for grilled foods.
Sumac
Tart, lemony and fruity. Sprinkled over salads, grilled meats, dips and Middle Eastern dishes.
Taco Seasoning
Chili, cumin, paprika and oregano blend for tacos.
Tailed Pepper
Another name for cubeb, valued for its peppery, resinous aroma.
Tamarind
Sour, fruity and deep. Used in chutneys, curries, soups, sauces and drinks.
Tamarind Powder
Concentrated tangy tamarind seasoning for chutneys and sauces.
Tandoori Masala
Red aromatic blend for tandoori-style marinades and grilled foods.
Tarragon
Sweet, anise-like and herbal. Classic in creamy sauces, chicken and French cooking.
Tej Patta
Indian bay leaf with cinnamon-like aroma, used in biryani, pulao, dals and gravies.
Teja Chili
Hot Indian chili used for strong heat in masalas and sauces.
Telangana Masala
Chili-forward regional seasoning for robust curries and stir-fries.
Tellicherry Pepper
Large mature black peppercorn with complex citrusy warmth.
Thai Chili Flakes
Hot fragrant flakes for Thai, Southeast Asian and fusion dishes.
Thalipeeth Masala
Roasted aromatic seasoning for multigrain flatbread mixes.
Thecha Masala
Hot chili-garlic seasoning inspired by Maharashtrian thecha.
Thyme
Earthy, minty and floral. Excellent in soups, roasts, vegetables and Mediterranean cooking.
Tikka Masala Spice
Aromatic blend for tomato-based tikka-style gravies.
Timut Pepper
Citrusy tingling pepper from the Himalayas, related to Sichuan pepper.
Togarashi Spice
Japanese chili seasoning blend with citrus, sesame and aromatic spices.
Truffle Salt
Salt seasoning with truffle aroma for finishing.
Turmeric
Earthy, warm and slightly bitter. Common in curries, rice dishes, dals, marinades and golden drinks.
Turmeric Powder
Ground turmeric for earthy warmth, color and Indian curry bases.
Urfa Biber
Smoky, fruity and moderately hot Turkish chili flakes. Excellent as a finishing spice.
Usal Masala
Spicy regional blend for sprouts, legumes and misal-style dishes.
Vada Pav Chutney Masala
Garlic chili seasoning for dry chutney and street-food snacks.
Vanilla Bean
Fragrant vanilla pod used in desserts, drinks and baking.
Vanilla Powder
Ground dried vanilla for baking and desserts.
Vegetable Masala
Everyday Indian seasoning for mixed vegetables and stir-fries.
Vindaloo Spice
Tangy hot Goan-inspired blend for vindaloo-style dishes.
Wasabi Powder
Pungent, hot and green. Common with sushi and Japanese dipping sauces.
White Cumin
Light-colored cumin seeds with warm nutty fragrance.
White Pepper
Earthy, musky and sharper than black pepper. Common in Asian soups, sauces and light-colored dishes.
White Peppercorns
Hulled peppercorns with earthy heat for light sauces and soups.
White Poppy Seed
Pale poppy seeds commonly used to thicken rich Indian gravies.
White Sesame
Nutty seeds used in chutneys, sweets, breads and regional masalas.
White Sesame Powder
Ground sesame with nutty richness for sauces and desserts.
Yellow Mustard Seed
Milder mustard seed used in pickles, sauces and tempering.
Za’atar
Herbal, tangy and nutty blend often containing thyme, sumac and sesame.
Za’atar Blend
Tangy herbal sesame blend used in Middle Eastern cooking.