Bay Leaf
A glossy laurel leaf with a quiet menthol-eucalyptus depth — slipped into stews, sauces, and braises across nearly every Western cuisine.
8 spices containing the letter B — each with origin, classification, and notes.
Below are spices that contain the letter B anywhere in the name. Each of the 8 spices below opens to a full profile.
A glossy laurel leaf with a quiet menthol-eucalyptus depth — slipped into stews, sauces, and braises across nearly every Western cuisine.
A large, wrinkled, smoke-dried pod with a campfire intensity that lifts long-cooked meats and dals far from its delicate green cousin.
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.
Smaller, darker, and far hotter than yellow seed — the workhorse of Indian tempering and the spice that gives Dijon its bite.
Dried ruby-red calyces of a tropical mallow — steeped into the tart, cranberry-bright agua de jamaica, sorrel drink, and bissap of three continents.
The dried purple buds of Mediterranean lavender — used carefully in herbes de Provence, shortbread, lemonade, and infused honey.
The ground inner kernel of a wild Mediterranean cherry stone — a marzipan-meets-cherry-pit flavor that perfumes Greek, Turkish, and Lebanese sweet breads.
A Japanese mountain rhizome whose freshly grated paste delivers a fleeting nasal heat — and whose green tube imposters are almost always dyed horseradish.
Try spices that start with B, or end with B. Or browse the full spices index.