Welcome to FabulousFusionFood's Spice Guide. This is the home page of the spice guide presented on this site that lists, provides descriptions for and gives links to foods that use that spice, with over 90 spices listed.

This is a the first is a series of pages describing the spices, herbs, edible flowers and wild foods that you can use as ingredients on this site. I hope that these pages will allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a link to the individual spices added to and described on this site.

Though it may be hard to credit it today, for at lest three thousand years (and probably much longer) spices have been the driving force behind much of the world's economy (if you don't believe me, read my article on the spice trade. For much of this time spices were actually much more expensive than gold or silver and salaries could be paid in pepper. By the fifteenth century the effective embargo on the spice trade to Europe imposed by the Ottoman Empire directly cause the European 'Age of Exploration' leading to the discover of the Americas and also led to the later 'Age of Expansion'. Thus were it not for the spice trade world history would be much different from what it is today.

What is a Spice?

Before it's possible to begin a history of the spice trade we need to define what precisely is meant by a spice. In terms of a modern definition, a spice obtained from the dried fruiting body of a plant. Thus it can be the whole fruit (as in cubeb pepper or allspice berries or cumin) or it is the kernel or seed of the fruit (as in nutmeg and fenugreek seeds or nigella seeds). In contrast, herbs are the vegetative parts of a plant (the stems and leaves) and include lemongrass (stems), thyme (leaves), oregano (leaves). One exception to this rule is the Methi curry leaves (which are the dried leaves of fenugreek) which is generally considered as a spice.

In addition the roots and bark of plants in their dried form are also considered as spices. Thus turmeric and wasabi are spices (both derived from roots), as is cinnamon (a bark). Dried plant resins (eg asafoetida or mastic) also count as spices. This section of the website concentrates on spices (with the exception of kaffir lime leaves). It's companion pages FabulousFusionFood's Herb Guide deals with herbs.

In ancient times a spice seems to have been defined mare as anything that bore a strong aroma. Thus herbs, spices and incense could all come under the label 'spice'. Perhaps the most important aspect of an ancient 'spice' was that it should not be perishable and could be transported for many months with little loss of pungency. Indeed, it is the concept of 'pungency' and 'hotness' that define the sought-after characteristics of all the classic spices. However, many hot and pungent spices also have a bitter aftertaste — a characteristic which is not in the least desirable. This is why black pepper is the spice par excellence in that it is both pungent and has considerable heat to it but there is no trace of bitterness. Chillies, the other classic spice have considerable heat but no real spice-like pungency; though this can be an advantage in that they add heat to a dish without overly affecting the dish's inherent flavour.

Many other spices in the list given here (apart from the sweet spices used in desserts) represent the quest for food flavourings that are possessed of both pungency and heat. The reason why many of the spices listed are either not widely used outside their native realms or have declined in use is that they are also bitter (such as Sénégal Pepper and Zedoary root).

This site also now has a Geographic List of Herbs and Spices where you can learn about spices by their region of origin (rather than where they are grown and used).

Below you will find a listing of and links to every spice described in this guide (along with links to representative recipes for that spice). There are 90 spices described in all, though the list below is longer as it provides alternate names for many spices:

Jump to spices beginning with:
A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  R  S T  U  V  W  X  Y  Z

A Abelmoschus moschatus Abelmosk Abraham's Balm Acacia Seeds Acacia aneura Achiote Aframomum citratum Aframomum corrorima Aframomum danielli Aframomum exscapum Aframomum melegueta African Wild Mango Agnus-Castus Aidan Fruit Ajwain Alligator Pepper Allium sativum Allspice Almond (Sweet) Almondette Alpinia galanga Ambrette Seeds Amchoor Amomum subulatum Amomum tsao-ko Anardana Anethum graveolens Anise Aniseed Aniseed Funnel Aniseed Pepper Aniseed Toadstool Annatto Seeds Annual Hibiscus Apium graveolens dulce Armoracia rusticana Aromatic Ginger Arrowroot Asafoetida Ashanti Pepper B Badian Anise Balm Bastard Cinnamon Bay Laurel Bengal Cardamom Bengal Pepper Benin Pepper Benneseed Bishop's Weed Bixa orellana Black Cardamom Black Cumin Black Mustard Black Pepper Black Peppercorns Blackseeds Blue Fenugreek Blue Ginger Blue Melilot Blue-green Clitocybe odora Blue-white Clover Blue-white Trigonella Boesenbergia pandurata Bracken Brassica juncea Brassica nigra British Myrrh Brown Cardamom Brown Mustard Buchanania lanzan Bunium persicum C Calabash Nutmeg Canella (White Cinnamon) Canella winterana Caper Capparis spinosa Capsicum annuum Capsicum baccatum Capsicum cardensii Capsicum chinense Capsicum frutescens Capsicum praetermissum Capsicum pubescens Caraway Seed Cardamom Carob Carom Caraway Seed Carroway Carvies Cassia Celery Seeds Ceratonia siliqua Ceylon Cinnamon Chasteberry Chaste Tree Charoli Chilli/Chili Chinese Boxthorn Chinese Cassia Chinese Cinnamon Chinese Pepper Chinese Ginger Chinese Keys Chinese Prickly Ash Chironji Chufa Sedge Christmas Orange Cinnamomum aromaticum Cinnamomum burmannii Cinnamomum zeylanicum Cinnamon Cinnamon Bark Cinnamon Buds Citron Citrus Peel Citrus aurantifolia Citrus hystrix DC Citrus maxima Citrus medica Citrus reticulata Citrus sinensis Citrus spp Citrus unshiu Citrus × latifolia Citrus × limon Clitocybe odora Clove Pepper Cloves Cocoa Bean Coffea arabica Coffea canephora [robusta] Coffee Beans Congo Pepper Coriander Seeds Coriandrum sativum Country Pepper Cow Chervil Crocus sativus Cubeb Pepper Cumaru Cumin Cuminum cyminum Curcuma longa Curcuma zedoaria Curd Herb Cutcherry Cyperus esculentus Cyperus longus

D Dawadawa Devil's Dung Dika Nuts Dill Seeds Dillby Dipteryx oderata Djansang E Earth Almond Edible Rush Elcampane Elettaria cardamomum English Cherry English Pepper English Spice Ethiopian Cardamom F Faggot Cassia False Cardamom False Cubeb Pepper Fennel Fennel Flower Fenugreek Ferula assafoetida Fingerroot Foeniculum vulgare G Galangal Galingale Garcinia indica Garlic Gingelly Ginger Glycyrrhiza glabra Goji Berries Grains of Paradise Grains of Selim Greater Indian Cardamom Grecian Laurel Green Cardamom Green Peppercorns Guinea Cubeb Guinea Grains Guinea Pepper Guinea Pepper H Hemptree Hepper Pepper Hing Horse-heal Horseradish I Illicium verum Indian Mustard Indian Saffron Indian Spikenard Indonesian Cinnamon Indonesian Lemon Pepper Inula helenium Irú Irvingia gabonensis J Jaborandi Pepper Jamaica pepper Japanese Horseradish Japanese Pepper Java Cardamom Java Cassia Java Pepper Juniper Berries Juniperus communis K Kaempferia galanga Kaffir Lime Leaves Kala Jeera Kalonji Seeds Kani Pepper Karvan Kashmiri Cumin Kieffer Lime Kokam Kuniyt L Lao Chilli Wood Laurel Berries Laurus nobilis Lesser Ginger Levisticum officinale Lipstick Tree Licorice Liquorice Locust Bean Long Pepper Lovage Seeds Lycium barbarum M Mace Magrood Mahlab Mahle Mahlepi Makrut Malegueta Pepper Mangostepen Mangifera indica Maranta arundinacea Mastic Mbongo Spice Monk's Pepper Moor Pepper Mountain Pepper Mountain Pepperberries Musk Mallow Seeds Musk Okra Musk Seeds Muskroot Mustard Seeds Myristica fragrans Myrrhis odorata Myrtle pepper N Naartjie Native Cinnamon Native Pepper Negro Pepper Nepal Cardamom Nard Nardostachys grandiflora Nardostachys jatamansi Nepal Pepper Newspice Nigella sativa Nigella Seeds Njangsa Njasang Musk Mallow Seeds Nut Grass Nutmeg Nutmeg Flower O Obedience Plant Ogbono Onion Seeds Osmundea pinnatifida

P Pandang Cinnamon Papaver somniferum Parkia biglobosa Pepper Dulse Pepper Wood Persian Cumin Pimenta dioica Pimenton Pimpinella anisum Pink Pepper Piper borbonense Piper cubeba Piper guineense Piper longum Piper nigrum Piper ribesioides Pistacia lentiscus Pomelo Poppy Seeds Prekese Prunus dulcis var. dulcis Prunus mahaleb Punica granatum R Red Cardamom Red Ginger Red Mango Red Pepper Red Peppercorns Resurrection Lily Rhus coriaria Ricinodendron heudelotii Rock Cherry Rosa damascena Rose Buds Rose Mallow Seeds Rose Petals Rue Berries Rue Fruit Rue Seeds Ruta graveolens S Saffron Sancho Sand Ginger Sassafras albidum Sassafras tzumu Sassafras Satsuma Satsuma Mandarin Schinus molle Schinus terebinthifolius Scottish Pepper Senegal Pepper Sesame Seeds Sesamum indicum Shepherd's Needle Siamese Cardamom Sichuan Pepper Sicilian Sumac Sinapis alba Spanish Chervil Spikenard Sprice Pepper St. Lucie Cherry Star Anise Stinkbean Stinking Gum Sumac Sumach Sweet Almond Sweet Bay Sweet Bracken Sweet Cicely Seeds Sweet Cumin Sweet Trefoil Sweet-fern Sweet-Humlock Sweet Galingale Syzygium aromaticum Szechuan Pepper Szichuan Pepper T Tailed Pepper Tamarind Seed Tamarindus indica Tasmannia lanceolata Tasmanian Pepper Berries Tetrapleura tetraptera Thai Ginger Theobroma cacao Tiger Nuts Tonco Bean Tonka Bean Tonquin Bean Trachyspermum ammi Trigonella caerulea Trigonella foenum-graecum Tropical Jewel Hibiscus True Bay True Cardamom Turmeric U Uzazi Uziza Pepper V Vanilla Vanilla planifolia Vitex Vitex agnus-castus Voatsiperifery Pepper W Wasabi Wasabia japonica Wattleseed West African Black Pepper White Cardamom White Cinnamon White Cumin White Ginger White Mustard White Pepper White Peppercorns White Turmeric Wild Cinnamon Wild Cumin Wild Mangosteen Wolfberry X Xylopia aethiopica Xylopia striata Y Yellow Nutgrass Yellow Nutsedge Yorka Okra Z Zanthoxylum piperitum Zanthoxylum sancho Zanthoxylum simulans Zanthoxylum tessmannii Zedoary Root Zingiber officinale Zulu Nut

Using this Guide

To use this guide simply click on the first letter of the spice that you're looking for (above or below). This will take you to a table of all the spices that begin with that letter where you can chose the spice you want. There are over 90 spices in his guide so far, including common and rare herbs and herbs used in cuisines from around the world, and you can search by common name and scientific name.

You can also use the search box below to find the spice of your choice. You can use the common name or the scientific name or any text you choose: