100+ Spices Names in English with Pictures

Spices are like the superheroes of cooking. They make our food taste amazing, and each one has its own special powers, which we call spices names in english. We use them to create delicious dishes and make our meals more interesting. In this blog post, we’re going to explore a bunch of these spices names in english, like a superhero team, and see how they can make your food taste better.

Imagine you have a spice rack full of tiny jars. Each jar holds a different spice, like cinnamon or cumin. These spices are like little flavor boosters. Some are gentle and add a hint of taste, while others are strong and spicy. There are so many to choose from, and each one can make your food unique and exciting.

But spices aren’t just about making your food delicious. They also have special abilities. Some can help you feel better, like turmeric, which can calm down an upset tummy. Others, like cloves, are like natural germ fighters, keeping you healthy. So, spices names in english do more than just taste good; they’re like tiny health heroes, too!

In the next blog posts, we’re going to learn where these spices come from, why they’re important in different parts of the world, and how you can use them to make your food taste awesome. It’s like going on a fun adventure through the land of spices. So, whether you’re a kitchen pro or just getting started, stick around to learn all about the amazing list of spices that can turn your everyday meals into something special.

Spices Vocabulary

Spices Names in English

Serial Number	Spices Name	Spices Images
1	Cinnamon
2	Turmeric
3	Black Pepper
4	Cumin
5	Coriander
6	Cardamom
7	Lime
8	Nutmeg
9	Ginger
10	Paprika
11	Mustard Seeds
12	Fenugreek
13	Saffron
14	Fennel Seeds
15	Bay Leaves
16	Chili Powder
17	Allspice
18	Star Anise
19	Oregano
20	Thyme
21	Rosemary
22	Basil
23	Sage
24	Tarragon
25	Dill
26	Mustard
27	Curry Leaf
28	Parsley
29	Celery Seed
30	Sichuan Pepper
31	Vanilla
32	Clove
33	Caraway
34	Turmeric
35	White Pepper
36	Asafoetida
37	Ajwain (Carom Seeds)
38	Mint
39	Anise Seeds
40	Juniper Berries
41	Sumac
42	Celeriac Seeds
43	Poppy Seeds
44	Lovage Seeds
45	Mace
46	Katira Gum
47	Nigella Seeds
48	Black cumin seed
49	Lemon
50	Salt
51	Citric acid
52	Tamarind
53	Chutney
54	Coriander Powder
55	Red Chill
56	Kokum
57	Onion
58	Jaggery
59	Olive oil
60	Fennel
62	Mango powder
63	Pomegranate seed
64	Pickle
65	Green chili
66	Katira Gum
67	Alkanet root
68	Saffron pulp
69	Sesame seed
70	Vinegar
71	Yeast
72	Yellow pepper
73	Mustard oil
74	Flax seeds
75	Black salt

List of Spices Names with Images

Cinnamon:
A warm, aromatic spice made from the inner bark of the Cinnamomum tree. It adds a sweet and comforting flavor to both sweet and savory dishes.

Turmeric:

Known for its vibrant yellow color, turmeric has a warm, earthy flavor with a slightly bitter undertone. It is a key ingredient in curry powder and is rich in antioxidants.

Black Pepper:
One of the most common spices worldwide, black pepper adds a pungent and spicy kick to dishes. It pairs well with almost any savory food.

Cumin:
With a nutty, warm flavor, cumin is widely used in Mexican, Indian, and Middle Eastern cuisines. It enhances the taste of soups, stews, and spice blends.

Coriander:
Both the seeds and leaves (cilantro) of the coriander plant are used in cooking. The seeds have a citrusy, slightly sweet taste and are used in curries and pickling.

Cardamom:
A fragrant spice with a sweet and floral flavor. Cardamom is used in both sweet and savory dishes, such as desserts, teas, and curries.

Cloves:
These aromatic flower buds have a strong, sweet-spicy flavor. They are often used in baking, mulled beverages, and certain meat dishes.

Nutmeg:
The seed of the nutmeg tree, nutmeg has a warm, sweet flavor and is used in baking, desserts, and savory dishes like béchamel sauce.

Ginger:
Known for its spicy and zesty taste, ginger is used in both fresh and dried forms. It adds a kick to Asian stir-fries, baked goods, and teas.

Paprika:
Made from dried and ground red bell peppers,paprika comes in various flavors ranging from sweet to hot. It’s commonly used in Hungarian and Spanish cuisine.

Saffron:
A precious spice derived from the saffron crocus flower. It imparts a rich golden color and a unique floral flavor to dishes, particularly in rice and desserts.

Mustard Seeds:
These small seeds have a sharp and pungent flavor. They are used in pickling, condiments, and as a key ingredient in mustard sauce.

Chili Powder:
A spice blend made from ground dried chili peppers and other spices. It adds heat and flavor to a wide variety of dishes.

Oregano:
A Mediterranean herb with a strong and earthy flavor. It is commonly used in Italian and Greek cuisine, especially in pizza and pasta sauces.

Thyme:
An aromatic herb with a slightly minty and lemony taste. Thyme is used in soups, stews, marinades, and roasted meats.

Rosemary:
A fragrant herb with pine and citrus notes. Rosemary is often used in roasts, marinades, and Mediterranean dishes.

Basil:
A sweet and aromatic herb commonly used in Italian cuisine, particularly in tomato-based sauces and pesto.

Sage:
With a slightly peppery taste, sage is used in stuffing, sausages, and various meat dishes.

Tarragon:
An herb with a subtle anise-like flavor, tarragon pairs well with chicken, fish, and egg dishes.

Dill:
Known for its fresh, grassy flavor, dill is commonly used in pickles, salads, and seafood dishes.

Celeriac Seeds:
These seeds have a celery-like flavor and are used in Indian and Middle Eastern cuisine.

Poppy Seeds:
Tiny, nutty seeds often used in baking, especially in bread, cakes, and pastries.

Vanilla:
Derived from the vanilla orchid, vanilla adds a sweet, rich flavor to desserts and baked goods.

Za’atar:
A Middle Eastern spice blend with a mix of thyme, sumac, sesame seeds, and other herbs. It’s used as a seasoning for bread and meats.

Ground Ginger:
Dried and ground ginger, used in baking, curries, and spice blends.

Sumac:
A tangy, citrusy spice commonly used in Middle Eastern and Mediterranean dishes.

Anise Seeds:
These seeds have a licorice-like flavor and are used in baking and liqueurs.

Advieh:
A Persian spice blend often used in rice dishes and stews.

Epazote:
A pungent herb used in Mexican cooking, particularly in bean dishes.

Lovage Seeds:
Aromatic seeds with a celery-like taste, used in Indian and Middle Eastern dishes.

Mace:
The outer covering of nutmeg with a milder flavor, used in desserts and savory dishes.

Nigella Seeds:
Also known as black cumin, these seeds have a peppery and smoky flavor, used in Indian and Middle Eastern cuisines.

Kokum:
has a tangy and sour flavor, similar to tamarind but milder. It is primarily used as a souring agent in various dishes, including curries, stews, and drinks. Kokum is often added to give a tangy and refreshing taste to traditional Indian beverages like kokum sherbet.

Alkanet root:

Alkanet root is known for its deep red to purple color, which is extracted from the roots. It has been used as a natural dye for textiles, cosmetics, and even food coloring. The dye derived from alkanet root is commonly used to add a red or purple hue to lip balms, soaps, and creams.

Garam Masala:
A popular Indian spice blend used in a variety of dishes, especially curries.