Spices that contain E

List of Spices That Contain E

1

Aleppo Pepper

Capsicum annuum

A coarsely crushed Syrian-Turkish chili with a soft fruity heat and salt-oil sheen — the finishing flake of choice for kebabs, hummus, and labneh.

2

Allspice

Pimenta dioica

The dried unripe berry of a Caribbean evergreen — tasting uncannily like a blend of cinnamon, clove, and nutmeg in a single hard pellet.

3

Anise

Pimpinella anisum

Small comma-shaped seeds with a pronounced licorice sweetness, used from Mediterranean liqueurs to Christmas cookies.

4

Asafoetida

Ferula assa-foetida

A pungent, sulfurous resin harvested from giant fennel relatives — used in pinhead quantities to mimic the umami of onion and garlic in Brahmin and Jain cooking.

5

Bay Leaf

Laurus nobilis

A glossy laurel leaf with a quiet menthol-eucalyptus depth — slipped into stews, sauces, and braises across nearly every Western cuisine.

6

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.

7

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.

8

Capers

Capparis spinosa

The unopened flower buds of a Mediterranean shrub, pickled in salt or brine — the briny pop in puttanesca, tartare sauce, and chicken piccata.

9

Cayenne

Capsicum annuum

A bright red, finely ground cayenne pepper powder — a workhorse of American Creole cuisine and the default "hot" of generic spice racks.

10

Ceylon Cinnamon

Cinnamomum verum

The "true" cinnamon — delicate, papery quills of Sri Lankan bark with citrus-floral notes and far less of the punch of cassia.

11

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.

12

Clove

Syzygium aromaticum

The dried unopened flower bud of an Indonesian evergreen — intensely sweet, hot, and aromatic enough to perfume a whole pot of mulled wine.

13

Coriander Seed

Coriandrum sativum

The dried fruit of the cilantro plant — gently floral, citrusy, and the most forgiving of "sweet" spices used by the heaping spoonful.

14

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.

15

Dill Seed

Anethum graveolens

Flat oval seeds with a sharp, caraway-adjacent bite — the classic pickling spice and a workhorse of Northern European cooking.

16

Espelette Pepper

Capsicum annuum

A mild Basque chili from a single French village — a fruity, gentle alternative to black pepper at every Basque table.

17

Fennel Seed

Foeniculum vulgare

Pale green ridged seeds with a sweet anise punch — equally at home in Italian sausage, Indian mukhwas, and herbal tea.

18

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.

19

Ginger

Zingiber officinale

The knobby rhizome of a tropical perennial — fresh, dried, or candied, it brings warmth and bright heat to countless cuisines.

20

Grains of Paradise

Aframomum melegueta

Small reddish-brown West African seeds with peppery heat and citrusy warmth — a medieval European favorite that survives in Norwegian aquavit and craft beer.

21

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.

22

Green Peppercorn

Piper nigrum

Unripe pepper berries preserved in brine or freeze-dried — soft, fresh, and herbaceous compared to their dried-black cousins.

23

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.

24

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.

25

Lavender Bud

Lavandula angustifolia

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

26

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.

27

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.

28

Mace

Myristica fragrans

The lacy red aril that wraps the nutmeg seed — a more delicate, brighter sibling spice prized in classical European charcuterie and Indian biryani.

29

Mahleb

Prunus mahaleb

The ground inner kernel of a wild Mediterranean cherry stone — a marzipan-meets-cherry-pit flavor that perfumes Greek, Turkish, and Lebanese sweet breads.

30

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.

31

Nutmeg

Myristica fragrans

The dark inner seed of a tropical fruit — warm, sweet, and intoxicating in eggnog, béchamel, and Mughal court cuisine.

32

Pink Peppercorn

Schinus molle

Not a true pepper at all but the rosy berry of a Peruvian shrub — fragrant, sweet, and increasingly popular in modern cuisine.

33

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.

34

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.

35

Sesame Seed

Sesamum indicum

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

36

Sichuan Pepper

Zanthoxylum bungeanum

The husks of a prickly ash berry whose alkamide molecules produce a tingling, electric numbness on the lips — the *ma* in Sichuan's signature *mala*.

37

Smoked Paprika

Capsicum annuum

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

38

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.

39

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.

40

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.

41

White Pepper

Piper nigrum

Fully ripe peppercorns with the dark husk removed — softer, earthier, and prized in pale sauces where black flecks would distract.

42

Yellow Mustard Seed

Sinapis alba

The milder of the cultivated mustards — a small golden seed that forms the base of American ballpark mustard and English pickle brines.