Ajwain
Tiny ridged seeds with a powerful thyme-oregano punch — the digestive workhorse of Indian breads, lentils, and snack mixes.
7 spices containing the letter W — each with origin, classification, and notes.
Below are spices that contain the letter W anywhere in the name. Each of the 7 spices below opens to a full profile.
Tiny ridged seeds with a powerful thyme-oregano punch — the digestive workhorse of Indian breads, lentils, and snack mixes.
Smaller, darker, and far hotter than yellow seed — the workhorse of Indian tempering and the spice that gives Dijon its bite.
Dark, curved seeds with a bracing earthy bite — the signature flavor of rye bread, sauerkraut, and Eastern European cooking.
Ground sweet bell-pepper-style chiles with rich color and little heat — the supermarket staple sprinkled over deviled eggs and goulash worldwide.
A Japanese mountain rhizome whose freshly grated paste delivers a fleeting nasal heat — and whose green tube imposters are almost always dyed horseradish.
Fully ripe peppercorns with the dark husk removed — softer, earthier, and prized in pale sauces where black flecks would distract.
The milder of the cultivated mustards — a small golden seed that forms the base of American ballpark mustard and English pickle brines.
Try spices that start with W, or end with W. Or browse the full spices index.