1
Black Pepper
Piper nigrum
The dried unripe fruit of Piper nigrum — the "king of spices" whose pungent heat shaped global trade routes and now sits on nearly every dinner table.
You're looking for 3-syllable spices containing E — here are 12 matches, each linked to a full profile.
List of 3-syllable Spices that contain E
2
Chipotle
Capsicum annuum
A jalapeño pepper smoke-dried for hours over mesquite — bringing leathery sweetness and a campfire bass note to Mexican adobos and rubs.
3
Curry Leaf
Murraya koenigii
Glossy, fragrant leaves from a small South Indian tree — utterly different from "curry powder," and the soul of Sri Lankan and South Indian tempering.
4
Fennel Seed
Foeniculum vulgare
Pale green ridged seeds with a sweet anise punch — equally at home in Italian sausage, Indian mukhwas, and herbal tea.
5
Fenugreek
Trigonella foenum-graecum
A small, square, mustard-yellow seed with a maple-celery aroma — the secret behind that "curry house" smell and the soul of Indian methi dishes.
6
Liquorice
Glycyrrhiza glabra
A sweet, woody root with anise undertones — boiled down for candy in Scandinavia and chewed as a digestive across the Middle East.
7
Long Pepper
Piper longum
A cone-shaped catkin of fused tiny fruits with the heat of pepper and a sweeter, more complex aromatic warmth — once Europe's favorite spice, now a rarity.
8
Poppy Seed
Papaver somniferum
The tiny slate-blue (or pale white) seed of the opium poppy — used in baked goods worldwide and as a thickener in Indian curries.
9
Rose Petal
Rosa damascena
Dried petals of damask roses — used in Persian rice, Indian gulkand, Middle Eastern desserts, and the spice blend ras el hanout.
10
Star Anise
Illicium verum
The dramatic eight-pointed seed pod of a Chinese evergreen — sweeter and more potent than anise, and the defining note of pho and five-spice.
11
Turmeric
Curcuma longa
A neon-gold rhizome from the ginger family — the color of Indian curry, the muscle of Buddhist monks' robes, and a growing star of wellness culture.
12
White Pepper
Piper nigrum
Fully ripe peppercorns with the dark husk removed — softer, earthier, and prized in pale sauces where black flecks would distract.
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