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.
Below are spices that contain the letter M anywhere in the name. Each of the 16 spices below opens to a full profile.
List of Spices That Contain M
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
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.
4
Cumin
Cuminum cyminum
A ribbed brown seed whose warm, earthy aroma anchors the cooking of India, Mexico, the Middle East, and North Africa.
5
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.
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
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.
8
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.
9
Mastic
Pistacia lentiscus var. Chia
Aromatic resin "tears" wept by Greek pistachio relatives on the island of Chios — used in Greek ice cream, Turkish delight, and Lebanese pastries.
10
Nutmeg
Myristica fragrans
The dark inner seed of a tropical fruit — warm, sweet, and intoxicating in eggnog, béchamel, and Mughal court cuisine.
11
Sesame Seed
Sesamum indicum
One of the oldest oilseeds in cultivation — small, nutty, and indispensable from Middle Eastern tahini to Japanese furikake.
12
Smoked Paprika
Capsicum annuum
Spanish pimentón dried over oak smoke for weeks — the campfire-deep red powder behind chorizo, paella, and patatas bravas.
13
Sumac
Rhus coriaria
The crushed deep-red fruit of a Mediterranean bush — sour, bright, almost lemony, dusted over kebabs, salads, and the za'atar spice blend.
14
Tamarind
Tamarindus indica
The sticky, dark, sweet-sour pulp inside a tropical legume's pod — central to Pad Thai, sambar, Worcestershire sauce, and Mexican tamarindo candy.
15
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.
16
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.
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