10 Amazing Seasonings Starting With A (You Probably Haven’t Used All Of Them!)

Welcome to the flavor-packed world of seasonings starting with A! Whether you’re a seasoned pro in the kitchen or someone who just discovered that salt isn’t the only seasoning in life, this list will spice up your culinary game. From aromatic allspice to zesty Aleppo pepper (okay, we’ll get there), these ingredients are your secret weapons for transforming bland bites into bold masterpieces.

Table of Contents

• Allspice – The Mystery Spice That’s Not So Mysterious
• Anise – Licorice-Flavored Wonder or Love-It-or-Hate-It Herb?
• Ajwain – The Indian Secret Every Pantry Needs
• Aleppo Pepper – Smoky, Fruity, and Just the Right Amount of Spicy
• Amchoor (Amchur) – Dried Mango Power for Tangy Flavor
• Asafetida – The Pungent Powder That Works Wonders
• Arrowroot – Thickening Agent With a Twist
• Andean Chili – Peru’s Fiery Gift to the World
• Annatto – The Colorful Spice You’ve Eaten More Than You Think
• Alum – Old-School Pickling Powerhouse
• Conclusion: Time to Alpha-Bake Your Way Through These A-List Seasonings!

Allspice – The Mystery Spice That’s Not So Mysterious

Allspice might sound like a magical blend, but it’s actually just one little berry from the Pimenta dioica tree. Native to the Caribbean and Central America, allspice gets its name because it tastes like a mix of cinnamon, nutmeg, and cloves — kind of like the ultimate holiday spice combo.

• Flavor profile: Warm, sweet, and slightly peppery
• Best used in: Baking, jerk seasoning, stews, and mulled drinks
• Pro tip: Don’t overdo it — a little goes a long way!

Anise – Licorice-Flavored Wonder or Love-It-or-Hate-It Herb?

Anise is that divisive spice that smells like black licorice and tastes like… well, black licorice. But if you love that distinct flavor, anise can be a great addition to both sweet and savory dishes around the globe.

• Flavor profile: Sweet, herbal, and unmistakably licorice-like
• Best used in: Italian biscotti, Mexican atole, Middle Eastern desserts
• Pro tip: Use whole seeds in baking; ground for sauces or marinades

Ajwain – The Indian Secret Every Pantry Needs

If you’ve never heard of ajwain before, don’t worry — you’re not alone. But this tiny, bitter seed is a staple in Indian kitchens, especially when it comes to making digestives or deep-fried snacks like pakoras.

• Flavor profile: Thyme-like with a hint of bitterness
• Best used in: Parathas, digestive teas, pickles
• Pro tip: Toast briefly to bring out the aroma

Aleppo Pepper – Smoky, Fruity, and Just the Right Amount of Spicy

Aleppo pepper is the Beyoncé of chili flakes — rich, complex, and wildly popular among chefs. It’s got a moderate heat level but makes up for it with its unique smoky-sweet flavor profile that works in almost any dish.

• Flavor profile: Fruity, smoky, medium heat
• Best used in: Mediterranean dishes, grilled meats, hummus, salads
• Pro tip: Sprinkle on pizza or pasta after cooking for a finishing touch

Amchoor (Amchur) – Dried Mango Power for Tangy Flavor

Amchoor is dried, powdered green mango — and it’s basically nature’s sour candy. This tart powder is a common ingredient in Indian cooking, especially where tomatoes aren’t available or when you want to add acidity without moisture.

• Flavor profile: Tart, citrusy, subtle sweetness
• Best used in: Curries, chaat masala, dry vegetable dishes
• Pro tip: Substitute lemon juice or vinegar in recipes that require tanginess

Asafetida – The Pungent Powder That Works Wonders

Also known as “devil’s dung” (seriously), asafetida smells absolutely terrible in its raw form — like old gym socks soaked in garlic water. But once cooked, it magically transforms into a savory, umami-rich enhancer, especially popular in Indian vegetarian cuisine.

• Flavor profile: Garlicky-oniony (once cooked), pungent (when raw)
• Best used in: Lentils, dals, pickles, and veggie curries
• Pro tip: Start with a pinch — it’s strong stuff!

Arrowroot – Thickening Agent With a Twist

Arrowroot isn’t exactly a seasoning in the traditional sense, but it plays a supporting role in many spice blends and sauces. This starch is extracted from tropical plants and is often used as a gluten-free alternative to cornstarch.

• Flavor profile: Neutral, helps carry flavors
• Best used in: Sauces, gravies, pie fillings, soups
• Pro tip: Add toward the end of cooking to avoid cloudiness

Andean Chili – Peru’s Fiery Gift to the World

This South American gem comes in several varieties and packs a punch while offering floral, fruity undertones. If you're tired of the same old cayenne, give Andean chili a try for a more complex heat experience.

• Flavor profile: Earthy, spicy, slightly floral
• Best used in: Peruvian dishes, salsas, marinades
• Pro tip: Mix with citrus zest for a zingy rub

Annatto – The Colorful Spice You’ve Eaten More Than You Think

Annatto seeds may not look like much, but they’re responsible for giving cheeses, rice dishes, and meats their signature orange hue. While it’s mostly known for color, annatto also adds a mild peppery note to foods.

• Flavor profile: Mildly peppery, nutty, sweet
• Best used in: Rice dishes (like paella), tamales, cheese coloring, adobo
• Pro tip: Infuse oil with annatto seeds for a vibrant base

Alum – Old-School Pickling Powerhouse

Alum has been around since the days of your great-grandma’s preserves. Technically a mineral compound, alum is often used in pickling to keep vegetables crisp and crunchy — even after weeks in the jar.

• Flavor profile: Slightly bitter, mostly neutral
• Best used in: Pickles, preserves, fruit jellies
• Pro tip: Use sparingly — too much can make things taste metallic

Conclusion: Time to Alpha-Bake Your Way Through These A-List Seasonings!

There you have it — ten awesome seasonings starting with A that deserve a spot in your spice rack. Whether you're looking for warmth (allspice), brightness (amchoor), or something totally unique (asafetida), each of these spices brings something special to the table.

So next time you're staring blankly at your pantry, remember: the letter A isn't just for alphabet soup — it's for amazement, adventure, and a dash of audacity in your cooking!

Seasoning	Flavor Profile	Best For
Allspice	Warm, sweet, peppery	Baking, jerk seasoning, mulled drinks
Anise	Licorice-like, sweet	Desserts, breads, beverages
Ajwain	Thymey, bitter	Digestive tea, parathas, pickles
Aleppo Pepper	Fruity, smoky, medium heat	Hummus, grilled meats, salads
Amchoor	Tart, citrusy	Curries, chaat, dry dishes
Asafetida	Garlicky-oniony (cooked)	Lentils, dals, veggie dishes
Arrowroot	Neutral, thickening agent	Sauces, pies, soups
Andean Chili	Earthy, spicy, floral	Peruvian dishes, salsas, marinades
Annatto	Mildly peppery, nutty	Rice dishes, cheese, adobo
Alum	Slight bitterness, neutral	Pickling, preserving