Spices that end with D

List of Spices That End With D

1

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.

2

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.

3

Dill Seed

Anethum graveolens

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

4

Fennel Seed

Foeniculum vulgare

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

5

Lavender Bud

Lavandula angustifolia

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

6

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.

7

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.

8

Sesame Seed

Sesamum indicum

One of the oldest oilseeds in cultivation — small, nutty, and indispensable from Middle Eastern tahini to Japanese furikake.

9

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.

10

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.