Complete List of All Spices: 100+ Varieties Explained

There are approximately 100-150 commonly recognized spices worldwide, categorized by plant part: seeds (cumin, coriander), barks (cinnamon, cassia), roots (ginger, turmeric), fruits (black pepper, allspice), and flowers (saffron, cloves). No single definitive list exists as cultural usage varies, but this guide covers the most widely used culinary spices across global cuisines.

When exploring the world of spices, it's essential to understand that spices are dried plant substances used for flavoring, coloring, or preserving food. Unlike herbs, which come from the leafy parts of plants, spices typically originate from seeds, roots, bark, or flowers. This distinction helps organize the vast universe of flavor enhancers that have shaped culinary traditions for millennia.

Understanding Spice Classification

Spices can be logically organized by their botanical origins, which helps home cooks and professional chefs understand their flavor profiles and best uses. This classification system reveals patterns in how different spices behave in cooking and pairs well with various ingredients.

Classification	Primary Examples	Flavor Characteristics	Common Culinary Uses
Seed Spices	Cumin, Coriander, Fennel, Mustard, Cardamom	Earthy, nutty, sometimes citrusy	Curry blends, breads, pickling, meat rubs
Bark Spices	Cinnamon, Cassia, Camphor	Sweet, warm, woody	Baking, chai, rice dishes, stews
Root Spices	Ginger, Turmeric, Galangal	Pungent, earthy, sometimes floral	Curries, teas, marinades, medicinal preparations
Fruit Spices	Black Pepper, Allspice, Nutmeg, Mace	Peppery, sweet-spicy, complex	Universal seasoning, desserts, sauces, beverages
Flower Spices	Saffron, Cloves, Capers	Intense, aromatic, sometimes floral	Rice dishes, baked goods, pickling, specialty recipes

Comprehensive Spice Reference Guide

Below is an extensive catalog of spices organized alphabetically, with essential information for each. This complete spice reference guide includes both common and lesser-known varieties used across global cuisines.

A-C

• Allspice (Pimenta dioica): Also called Jamaica pepper, this berry combines flavors of cinnamon, nutmeg, and cloves. Essential in Caribbean jerk seasoning and Middle Eastern baharat.
• Annatto (Bixa orellana): Seed used primarily as a coloring agent with mild peppery flavor. Common in Latin American and Filipino cuisines.
• Asafoetida (Ferula assa-foetida): Resin with strong sulfurous aroma that mellows when cooked. Vital in Indian vegetarian cooking as an onion/garlic substitute.
• Cardamom (Elettaria cardamomum): Highly aromatic seed pod available in green and black varieties. Central to Scandinavian baking and Indian chai.
• Cayenne Pepper (Capsicum annuum): Dried and ground hot chili pepper. Provides consistent heat in Cajun cuisine and global spicy dishes.
• Cinnamon (Cinnamomum verum): Delicate bark from Sri Lankan tree. True cinnamon differs from the more common cassia with its sweeter, more complex flavor.
• Cloves (Syzygium aromaticum): Dried flower buds with intense warmth. Used in baking, pickling, and as a key component in garam masala.
• Coriander (Coriandrum sativum): Citrusy seeds distinct from the fresh herb (cilantro). Found in everything from Indian curries to German sauerkraut.
• Cumin (Cuminum cyminum): Earthy, warm seeds essential in Mexican, Indian, and Middle Eastern cuisines. Often toasted before use to enhance flavor.

D-M

• Dill Seed (Anethum graveolens): Different from dill weed, these seeds have a stronger, more concentrated flavor used in pickling and breads.
• Fenugreek (Trigonella foenum-graecum): Seeds with maple-like aroma when roasted. Key in Indian curry powders and Ethiopian berbere.
• Ginger (Zingiber officinale): Rhizome used fresh or dried. Ground ginger has warmer, sharper flavor than fresh, essential in spice cakes and Asian stir-fries.
• Mace (Myristica fragrans): The lacy covering surrounding nutmeg. More delicate flavor than nutmeg, used in light-colored dishes where nutmeg might discolor.
• Mustard Seeds (Brassica spp.): Available in yellow, brown, and black varieties with increasing pungency. Fundamental in Indian tempering and European pickling.

N-Z

• Nutmeg (Myristica fragrans): Warm, sweet spice used freshly grated for best flavor. Essential in béchamel sauce, spice cakes, and Dutch speculaas.
• Paprika (Capsicum annuum): Ground pepper ranging from sweet to smoked to hot. Central to Hungarian goulash and Spanish cooking.
• Saffron (Crocus sativus): Most expensive spice by weight, made from crocus stigmas. Imparts golden color and distinctive flavor to paella and risotto.
• Star Anise (Illicium verum): Star-shaped fruit with strong licorice flavor. Key component in Chinese five-spice powder and Vietnamese pho broth.
• Turmeric (Curcuma longa): Vibrant yellow rhizome with earthy flavor. Provides color to curry powders and has gained attention for potential health benefits.
• Vanilla (Vanilla planifolia): Technically a spice (dried orchid fruit), not just a flavoring. Real vanilla beans contain thousands of flavor compounds versus synthetic vanillin.

Regional Spice Blends Worth Knowing

Understanding spice blends provides context for how individual spices work together. These traditional combinations showcase regional culinary wisdom:

• Garam Masala (India): Typically includes cardamom, cinnamon, cloves, cumin, coriander
• Chinese Five-Spice: Star anise, cloves, Chinese cinnamon, Sichuan pepper, fennel seeds
• Ras el Hanout (North Africa): Complex blend often containing 20+ spices including rose petals
• Herbes de Provence (France): Though primarily herbs, often includes lavender as a spice element
• Adobo Seasoning (Latin America): Garlic powder, onion powder, oregano, black pepper, cumin

Practical Spice Knowledge for Home Cooks

Knowing how to properly store and use spices makes a significant difference in culinary results. Whole spices maintain their potency significantly longer than ground versions. For maximum flavor, consider toasting whole spices briefly in a dry pan before grinding them yourself.

Proper storage extends spice life: keep spices in airtight containers away from heat, light, and moisture. Most ground spices retain optimal flavor for 6-12 months, while whole spices can last 1-2 years. A simple test: rub a small amount between your fingers and smell—if the aroma is weak, it's time to replace.

When following recipes, remember that spice measurements are guidelines. Personal taste, ingredient freshness, and even altitude can affect how spices perform. Start with less, taste as you cook, and adjust gradually—spices can always be added but never removed.

Exploring Lesser-Known Spices

Beyond the common supermarket selection lies a world of specialty spices that can transform your cooking:

• Grains of Paradise: West African spice with citrusy, peppery notes, excellent in spice rubs
• Long Pepper: Ancient relative of black pepper with complex sweet-heat profile
• Szechuan Peppercorns: Creates tingling sensation rather than pure heat, essential in authentic Chinese cuisine
• Sumac: Tart, lemony spice made from dried berries, common in Middle Eastern cooking
• Amchur (Mango Powder): Unripe green mango powder adding tang to Indian dishes

How many spices are there in the world?

While there's no definitive count, culinary experts recognize approximately 100-150 spices commonly used across global cuisines. The exact number varies based on cultural definitions and regional usage, with some sources listing up to 200 distinct spices when including very regional or specialty varieties.

What's the difference between herbs and spices?

Herbs come from the leafy parts of plants (basil, cilantro, parsley), while spices come from other plant parts like seeds (cumin), roots (ginger), bark (cinnamon), flowers (cloves), or fruits (black pepper). This botanical distinction explains why most herbs are used fresh while spices are typically dried.

Which spices should I keep in my basic spice collection?

A foundational spice collection includes black pepper, cinnamon, cumin, coriander, paprika, garlic powder, onion powder, and red pepper flakes. Adding turmeric, cardamom, and mustard seeds expands your versatility across global cuisines. Whole spices like cinnamon sticks and nutmeg last longer than pre-ground versions.

How can I tell if my spices are still fresh?

Fresh spices should have vibrant color and strong aroma. To test: rub a small amount between your fingers and smell—if the scent is weak or musty, they've lost potency. Ground spices typically last 6-12 months, while whole spices maintain quality for 1-2 years when stored properly in airtight containers away from heat and light.

What's the best way to store spices for maximum shelf life?

Store spices in airtight glass or metal containers away from heat, light, and moisture. The ideal location is a cool, dark cupboard—not above the stove where heat degrades quality. Whole spices last significantly longer than ground varieties. Avoid storing spices in the refrigerator due to moisture concerns, unless in extremely humid climates.