Spices that contain L

List of Spices That Contain L

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

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.

4

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.

5

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.

6

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.

7

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.

8

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.

9

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.

10

Dill Seed

Anethum graveolens

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

11

Espelette Pepper

Capsicum annuum

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

12

Fennel Seed

Foeniculum vulgare

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

13

Galangal

Alpinia galanga

A pale, woody rhizome related to ginger but sharper and more medicinal — the foundation of Thai tom kha and Indonesian rendang.

14

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.

15

Lavender Bud

Lavandula angustifolia

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

16

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.

17

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.

18

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.

19

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.

20

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.

21

Tulsi

Ocimum tenuiflorum

Holy basil — a sacred Hindu herb with a peppery, clove-like aroma used as much in temple offerings as in healing teas and Thai stir-fries.

22

Vanilla

Vanilla planifolia

The cured seed pod of a Mexican orchid — the only edible orchid product, and the second-most-expensive spice on earth after saffron.

23

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.