Category
page 2Spices
cayenne pepper
hot chili pepper used to flavor dishes
Aframomum melegueta
species of plant
Trigonella caerulea
species of plant
asafoetida
Asafoetida (/æsəˈfɛtɪdə/; also spelled asafetida) is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs of the carrot family. It is produced in Iran, Afghanistan, India, Central Asia and north-western China (Xinjiang). Different regions have different botanical sources.
Garcinia indica
plant in the mangosteen family
Alpinia officinarum
species of plant
piri piri
cultivar of Capsicum frutescens
poppy seed
edible oilseed obtained from poppy
juniper berry
spice, herbal drug
annatto
right|thumb|250px|Open fruit of the achiote tree (Bixa orellana), showing the seeds from which annatto is extracted
Garcinia gummi-gutta
species of plant
Dipteryx odorata
species of plant
Boesenbergia rotunda
species of plant
silphium
thumb|right|Ancient silver coin from Cyrene depicting a stalk of silphium
Silphium (also known as laserwort or laser; Ancient Greek: , ) is an unidentified plant that was used in classical antiquity as a seasoning, perfume, aphrodisiac, and medicine.
Gaultheria procumbens
species of plant
Bunium bulbocastanum
species of plant
Angostura bitters
concentrated bitters made of water, alcohol, herbs and spices
Saussurea costus
species of plant
Heracleum persicum
species of plant
chili powder
dried, pulverized fruit of one or more varieties of chili pepper
Lactarius camphoratus
species of fungus
bird's eye chili
variety of chili pepper
West African Pepper
species of plant
galangal
thumb|right|200px|Kaempferia galanga
thumb|right|200px|Lesser galangal (Alpinia officinarum)
thumb|right|300px|Galangal rhizome ready to be prepared for cooking
Zanthoxylum piperitum
species of plant
Adobo
thumb|right|—smoked, ripe jalapeño peppers in
thumb|right|Peruvian chicken made from dried (yellow lantern chili, Capsicum chinense)
' or ' (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as . The practice, native to Iberia (Spanish and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.
kala namak
pungent-smelling salt
Canella winterana
Canella is a monospecific genus containing the species Canella winterana, a tree native to the Caribbean, south-eastern Mexico, southern Florida, and Venezuela. Its bark is used as a spice similar to cinnamon, giving rise to the common names cinnamon bark, wild cinnamon, and white cinnamon.
==Description==
Flowers perfect, regular; sepals 3, imbricated, persistent; petals 5, imbricated; stamens monadelphous. Fruit baccate, indehiscent, 2 to 4-seeded.
Drimys winteri
species of plant
Monodora myristica
species of plant
Xylopia aethiopica
species of plant
mahleb
thumb|Packaged mahleb with English, Armenian and Arabic text
mustard seed
small round seeds of various mustard plants
catechu
thumb|Catechu
thumb|right|150 px|Bottle of catechu
thumb|left|200 px|Catechu
seasoning
thumb|upright=1.15|The ingredients for Recado rojo|achiote paste: oregano, ground cloves, ground cumin, minced garlic, and ground annatto
Seasoning is the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour.
Black lime
Dried lime
Elwendia persica
species of plant in the family Apiaceae
Porophyllum ruderale
species of plant
balsam of Peru
herbal preparation
Cinnamomum burmanni
species of plant (sometimes misspelled as "Cinnamomum burmannii")
Nigella arvensis
species of plant
Aframomum corrorima
species of plant
pink peppercorn
dried berry of the shrub Schinus molle
Andaliman
species of plant
Zanthoxylum armatum
species of plant
Nardostachys
Nardostachys is a genus of flowering plant in the honeysuckle family (Caprifoliaceae). Nardostachys jatamansi is the sole species in genus.
Aleppo pepper
Syrian and Turkish pepper variety
Cinnamomum loureiroi
species of plant, Saigon Cinnamon
Alpinia caerulea
species of plant in the family Zingiberaceae
amchoor
Amchoor (, ), also aamchur, amchur or mango powder, is a fruity spice powder made from dried unripe green mangoes. A citrusy seasoning, it is mostly produced in India. In addition to its use as a seasoning it adds the nutritional benefits of mangoes when the fresh fruit is out of season.
thumb|Dried mango slices
Cinnamomum osmophloeum
species of plant
Solanum centrale
species of plant
Trachyspermum roxburghianum
species of plant, radhuni
Amomum villosum
species of plant
Syzygium anisatum
species of plant
Malagueta pepper
variety of plant
Smilax aristolochiifolia
species of plant
allspice
alt=Piment flower|thumb|Piment flower in Uaxactun|Uaxactún, north of [[Tikal National Park, Guatemala]]
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name allspice was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Contrary to common misconception, it is not a mixture of spices.
solo garlic
type of garlic with a single clove
jerk
style of cooking native to Jamaica