Spices that end with E

List of Spices That End With E

1

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.

2

Anise

Pimpinella anisum

Small comma-shaped seeds with a pronounced licorice sweetness, used from Mediterranean liqueurs to Christmas cookies.

3

Cayenne

Capsicum annuum

A bright red, finely ground cayenne pepper powder — a workhorse of American Creole cuisine and the default "hot" of generic spice racks.

4

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.

5

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.

6

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.

7

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.

8

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.

9

Star Anise

Illicium verum

The dramatic eight-pointed seed pod of a Chinese evergreen — sweeter and more potent than anise, and the defining note of pho and five-spice.