Spices that contain O

List of Spices That Contain O

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

Annatto

Bixa orellana

The deep red-orange seed of a tropical shrub — used as much for color as flavor in Latin American, Filipino, and Caribbean cooking.

3

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.

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

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.

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

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.

10

Gochugaru

Capsicum annuum

Korean coarse red chili flake — bright, sun-dried, with a fruity sweetness behind the heat — and the defining color of kimchi.

11

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.

12

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.

13

Green Peppercorn

Piper nigrum

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

14

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.

15

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.

16

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.

17

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.

18

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.

19

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.

20

Saffron

Crocus sativus

The dried red stigmas of the autumn crocus — gram-for-gram the world's most expensive spice and a defining note of paella, biryani, and bouillabaisse.

21

Sansho

Zanthoxylum piperitum

Japanese prickly ash — a citrusy, lip-tingling cousin of Sichuan pepper served alongside grilled eel and dusted on yakitori.

22

Smoked Paprika

Capsicum annuum

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

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.