Black Cardamom
A large, wrinkled, smoke-dried pod with a campfire intensity that lifts long-cooked meats and dals far from its delicate green cousin.
8 spices containing the letter K — each with origin, classification, and notes.
Below are spices that contain the letter K anywhere in the name. Each of the 8 spices below opens to a full profile.
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.
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.
A spectrum of paprika grades from delicate sweet to fiery hot — the soul of Hungarian goulash, paprikash, and stuffed peppers.
The double-lobed, intensely citrus-perfumed leaves of a Southeast Asian lime — slivered into soups, curries, and stir-fries from Bangkok to Phnom Penh.
Not a true pepper at all but the rosy berry of a Peruvian shrub — fragrant, sweet, and increasingly popular in modern cuisine.
Spanish pimentón dried over oak smoke for weeks — the campfire-deep red powder behind chorizo, paella, and patatas bravas.
Ground sweet bell-pepper-style chiles with rich color and little heat — the supermarket staple sprinkled over deviled eggs and goulash worldwide.
Try spices that start with K, or end with K. Or browse the full spices index.