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.
Below are spices that contain the letter P anywhere in the name. Each of the 17 spices below opens to a full profile.
List of Spices That Contain P
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
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.
4
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.
5
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.
6
Espelette Pepper
Capsicum annuum
A mild Basque chili from a single French village — a fruity, gentle alternative to black pepper at every Basque table.
7
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.
8
Green Peppercorn
Piper nigrum
Unripe pepper berries preserved in brine or freeze-dried — soft, fresh, and herbaceous compared to their dried-black cousins.
9
Hungarian Paprika
Capsicum annuum
A spectrum of paprika grades from delicate sweet to fiery hot — the soul of Hungarian goulash, paprikash, and stuffed peppers.
10
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.
11
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.
12
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.
13
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.
14
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*.
15
Smoked Paprika
Capsicum annuum
Spanish pimentón dried over oak smoke for weeks — the campfire-deep red powder behind chorizo, paella, and patatas bravas.
16
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.
17
White Pepper
Piper nigrum
Fully ripe peppercorns with the dark husk removed — softer, earthier, and prized in pale sauces where black flecks would distract.
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