4-syllable Spices that contain A

List of 4-syllable Spices that contain A

1

Black Cardamom

Amomum subulatum

A large, wrinkled, smoke-dried pod with a campfire intensity that lifts long-cooked meats and dals far from its delicate green cousin.

2

Brown Mustard Seed

Brassica juncea

Smaller, darker, and far hotter than yellow seed — the workhorse of Indian tempering and the spice that gives Dijon its bite.

3

Gochugaru

Capsicum annuum

Korean coarse red chili flake — bright, sun-dried, with a fruity sweetness behind the heat — and the defining color of kimchi.

4

Green Cardamom

Elettaria cardamomum

The pale-green seed pod of a tropical ginger relative — the "queen of spices" and one of the world's most expensive flavorings by weight.

5

Horseradish

Armoracia rusticana

A gnarled white root that releases nostril-stinging heat the moment it is grated — the spicy backbone of cocktail sauce, Passover seder, and Bloody Marys.

6

Kaffir Lime Leaf

Citrus hystrix

The double-lobed, intensely citrus-perfumed leaves of a Southeast Asian lime — slivered into soups, curries, and stir-fries from Bangkok to Phnom Penh.

7

Lavender Bud

Lavandula angustifolia

The dried purple buds of Mediterranean lavender — used carefully in herbes de Provence, shortbread, lemonade, and infused honey.

8

Nigella Seed

Nigella sativa

Tiny matte-black seeds (also called kalonji or black caraway) with an onion-oregano savor — dusted on naan, pickles, and Bengali fish.

9

Sesame Seed

Sesamum indicum

One of the oldest oilseeds in cultivation — small, nutty, and indispensable from Middle Eastern tahini to Japanese furikake.

10

Smoked Paprika

Capsicum annuum

Spanish pimentón dried over oak smoke for weeks — the campfire-deep red powder behind chorizo, paella, and patatas bravas.

11

Sweet Paprika

Capsicum annuum

Ground sweet bell-pepper-style chiles with rich color and little heat — the supermarket staple sprinkled over deviled eggs and goulash worldwide.