🌿 100+ Spices and Herbs A–Z: Names, Pictures & Uses

🌿 100+ Spices and Herbs A–Z: Names, Pictures & Uses

100+ Spices and Herbs A–Z: Names, Pictures & Uses

⚡ Quick Answer

Spices and herbs are plant-based ingredients used to add flavor, aroma, color, or character to food. Herbs usually come from the leafy parts of plants, while spices commonly come from seeds, fruits, bark, roots, berries, or flower buds.

This guide includes 100+ spices and herbs from A–Z, with their names, common uses, flavor profiles, and interesting facts.

From aromatic cinnamon and earthy cumin to fragrant basil and tangy sumac, spices and herbs give food its distinctive flavor, aroma, color, and character.

But how many can you actually recognize?

Explore 100 Spices Name in English

This A–Z list of 100+ spices and herbs is designed as an easy reference for students, beginners, home cooks, parents, and anyone interested in food and plants.

You'll find the name, flavor profile, and common culinary uses of each ingredient, along with interesting facts and simple explanations. Explore 🌶️40 Common Spices: Names, Pictures, Uses & Interesting Facts 

🌶️ Quick tip: Herbs are generally associated with the leafy parts of plants, while spices commonly come from seeds, bark, roots, fruits, or flower buds. Culinary terminology can vary, and some plants can provide both herbs and spices.

🧂 What Is the Difference Between Herbs and Spices?

Herbs and spices both come from plants, but the plant part used is usually different.

🌿 Herbs commonly refer to the leafy parts of plants, either fresh or dried.

🌶️ Spices commonly come from seeds, bark, roots, fruits, berries, or flower buds.

For example:

• 🍃 Basil → herb

• 🌿 Mint → herb

• 🌱 Cumin → spice

• 🪵 Cinnamon → spice

• 🌸 Cloves → spice

• 🌱 Coriander leaves → herb

• 🌰 Coriander seeds → spice

Some ingredients don't fit neatly into a single everyday category, which is why broad culinary lists often discuss herbs and spices together. Read Cinnamon Benefits guide

🌿 100+ Spices and Herbs A–Z

🅰️ Spices and Herbs Starting With A

1. Allspice

Flavor: Warm, sweet, peppery
Uses: Baking, sauces, meat dishes, stews

Despite its name, allspice is a single spice rather than a mixture of several spices.

2. Anise

Flavor: Sweet, licorice-like
Uses: Desserts, breads, drinks, spice blends

3. Annatto

Flavor: Mild, earthy, slightly peppery
Uses: Coloring, rice dishes, sauces, cheese

Annatto is especially valued for the reddish-orange color it can add to food.

4. Asafoetida

Flavor: Strong, savory, pungent
Uses: Lentils, curries, vegetable dishes, spice blends

5. Ajwain

Flavor: Strong, aromatic, thyme-like
Uses: Flatbreads, snacks, lentils, fried foods

🅱️ Spices and Herbs Starting With B

6. Basil

Flavor: Sweet, herbal, slightly peppery
Uses: Pasta, sauces, salads, pesto

7. Bay Leaf

Flavor: Woody, herbal, aromatic
Uses: Soups, stews, rice dishes, sauces

8. Black Pepper

Flavor: Sharp, warm, pungent
Uses: Soups, vegetables, eggs, meat, sauces

9. Black Cardamom

Flavor: Smoky, earthy, aromatic
Uses: Curries, rice dishes, stews, spice blends

10. Black Mustard Seeds

Flavor: Pungent, nutty
Uses: Tempering, pickles, curries, vegetables

11. Borage

Flavor: Mild, cucumber-like
Uses: Salads, soups, garnishes

🅲️ Spices and Herbs Starting With C

12. Caraway

Flavor: Warm, earthy, slightly anise-like
Uses: Breads, stews, vegetables, sauces

13. Cardamom

Flavor: Sweet, floral, aromatic
Uses: Tea, desserts, rice dishes, curries

14. Cayenne Pepper

Flavor: Hot, peppery
Uses: Sauces, soups, marinades, spicy dishes

15. Celery Seed

Flavor: Strong, herbal, celery-like
Uses: Pickles, soups, sauces, seasoning blends

16. Chervil

Flavor: Mild, delicate, slightly anise-like
Uses: Soups, salads, sauces

17. Chili Pepper

Flavor: Mild to very hot, depending on variety
Uses: Curries, sauces, salsa, marinades

18. Chives

Flavor: Mild onion-like
Uses: Salads, soups, potatoes, sauces

19. Cinnamon

Flavor: Sweet, warm, woody
Uses: Desserts, tea, rice dishes, curries

🌿 Related guide: Learn more in our Cinnamon Benefits: Uses, Nutrition, Potential Benefits & Facts.

20. Cloves

Flavor: Strong, warm, slightly sweet
Uses: Rice dishes, curries, baking, spice blends

21. Coriander

Flavor: Warm, earthy, slightly citrusy
Uses: Curries, sauces, spice blends, vegetables

22. Cumin

Flavor: Warm, earthy, nutty
Uses: Curries, rice, soups, vegetables, spice blends

🅳️ Spices and Herbs Starting With D

23. Dill

Flavor: Fresh, herbal, slightly citrusy
Uses: Pickles, fish, salads, sauces

24. Dill Seeds

Flavor: Warm, aromatic
Uses: Pickles, breads, vegetables, spice blends

25. Dried Ginger

Flavor: Warm, spicy, aromatic
Uses: Tea, baking, curries, spice blends

🅴️ Spices and Herbs Starting With E

26. Epazote

Flavor: Strong, earthy, distinctive
Uses: Beans, soups, traditional Mexican dishes

🅵️ Spices and Herbs Starting With F

27. Fennel Seeds

Flavor: Sweet, aromatic, anise-like
Uses: Curries, breads, pickles, spice blends

28. Fenugreek

Flavor: Earthy, slightly bitter
Uses: Curries, pickles, spice blends

29. Fenugreek Leaves

Flavor: Earthy, aromatic, slightly bitter
Uses: Curries, flatbreads, vegetable dishes

🅶️ Spices and Herbs Starting With G

30. Garlic

Flavor: Strong, savory, pungent
Uses: Sauces, curries, pasta, vegetables, marinades

31. Garlic Powder

Flavor: Savory, pungent
Uses: Seasoning, sauces, marinades, snacks

32. Galangal

Flavor: Sharp, citrusy, spicy
Uses: Thai curries, soups, sauces

33. Ginger

Flavor: Warm, spicy, slightly citrusy
Uses: Curries, soups, drinks, sauces, baking

34. Green Cardamom

Flavor: Sweet, floral, fragrant
Uses: Tea, desserts, rice dishes, spice blends

🅷️ Spices and Herbs Starting With H

35. Horseradish

Flavor: Sharp, pungent, peppery
Uses: Sauces, meat dishes, sandwiches, condiments

36. Hyssop

Flavor: Herbal, slightly bitter
Uses: Herbal teas, seasoning, traditional cooking

🅸️ Spices and Herbs Starting With I

37. Indian Bay Leaf

Flavor: Aromatic, woody, slightly cinnamon-like
Uses: Rice dishes, curries, stews, spice blends

38. Italian Parsley

Flavor: Fresh, herbal
Uses: Pasta, sauces, salads, garnishes

🅹️ Spices and Herbs Starting With J

39. Juniper Berries

Flavor: Pine-like, aromatic, slightly fruity
Uses: Sauces, meat dishes, traditional European cooking

40. Jamaican Allspice

Flavor: Warm, sweet, peppery
Uses: Baking, sauces, meat dishes

🅺️ Spices and Herbs Starting With K

41. Kaffir Lime Leaves

Flavor: Strong, citrusy, aromatic
Uses: Thai curries, soups, sauces

42. Kalonji

Flavor: Peppery, nutty, slightly bitter
Uses: Pickles, breads, curries, vegetable dishes

Kalonji is also commonly known as nigella seed.

43. Kashmiri Chili

Flavor: Mild to moderately hot, fruity
Uses: Curries, sauces, marinades

It is often valued for its deep red color.

🅻️ Spices and Herbs Starting With L

44. Lavender

Flavor: Floral, aromatic
Uses: Desserts, teas, baking, culinary infusions

45. Lemongrass

Flavor: Fresh, citrusy
Uses: Soups, curries, sauces, teas

46. Lemon Balm

Flavor: Mild lemon-like, herbal
Uses: Teas, desserts, drinks

47. Licorice Root

Flavor: Naturally sweet, distinctive
Uses: Herbal preparations, teas, confectionery

48. Long Pepper

Flavor: Warm, pungent, peppery
Uses: Spice blends, curries, traditional dishes

🅼️ Spices and Herbs Starting With M

49. Mace

Flavor: Warm, aromatic, slightly sweet
Uses: Rice dishes, curries, spice blends

Mace is the dried covering surrounding the nutmeg seed.

50. Marjoram

Flavor: Sweet, herbal, earthy
Uses: Soups, sauces, vegetables, meat dishes

51. Mint

Flavor: Cool, fresh, refreshing
Uses: Chutneys, salads, drinks, desserts

52. Mustard Seeds

Flavor: Pungent, spicy, nutty
Uses: Tempering, pickles, sauces, vegetables

🅽️ Spices and Herbs Starting With N

53. Nigella Seeds

Flavor: Peppery, earthy, nutty
Uses: Naan, pickles, curries, breads

54. Nutmeg

Flavor: Warm, sweet, nutty
Uses: Desserts, sauces, drinks, spice blends

🅾️ Spices and Herbs Starting With O

55. Oregano

Flavor: Earthy, herbal, slightly bitter
Uses: Pizza, pasta, sauces, salads

56. Onion Powder

Flavor: Savory, mildly sweet
Uses: Seasoning, sauces, soups, snacks

🅿️ Spices and Herbs Starting With P

57. Paprika

Flavor: Mild, sweet to hot depending on variety
Uses: Soups, sauces, vegetables, meat dishes

58. Parsley

Flavor: Fresh, green, herbal
Uses: Salads, sauces, pasta, garnishes

59. Peppermint

Flavor: Cool, minty
Uses: Teas, desserts, drinks

60. Poppy Seeds

Flavor: Mild, nutty
Uses: Breads, pastries, desserts, sauces

61. Pink Peppercorns

Flavor: Mild, fruity, peppery
Uses: Sauces, salads, seasoning

62. Perilla

Flavor: Herbal, slightly minty
Uses: Korean and East Asian dishes, pickles, wraps

🆀️ Spices and Herbs Starting With Q

63. Quassia

Flavor: Intensely bitter
Uses: Traditional flavoring and bitter preparations

Quassia is much less common in everyday kitchens than spices such as cumin or cinnamon.

🆁️ Spices and Herbs Starting With R

64. Red Pepper Flakes

Flavor: Spicy, peppery
Uses: Pizza, pasta, sauces, vegetables

65. Rosemary

Flavor: Pine-like, woody, aromatic
Uses: Roasted vegetables, potatoes, breads, meat dishes

66. Rose Petals

Flavor: Floral, fragrant
Uses: Desserts, teas, syrups, culinary decorations

🆂️ Spices and Herbs Starting With S

67. Saffron

Flavor: Delicate, floral, earthy
Uses: Rice dishes, desserts, drinks

68. Sage

Flavor: Earthy, savory, slightly peppery
Uses: Stuffing, sauces, meat dishes, vegetables

69. Savory

Flavor: Peppery, herbal
Uses: Beans, soups, vegetables, meat dishes

70. Sesame Seeds

Flavor: Nutty, rich
Uses: Breads, sauces, salads, toppings

71. Sichuan Pepper

Flavor: Citrusy, aromatic, tingling
Uses: Stir-fries, noodles, sauces, meat dishes

72. Spearmint

Flavor: Mild, fresh, sweet-mint
Uses: Drinks, salads, sauces, desserts

73. Star Anise

Flavor: Sweet, licorice-like
Uses: Broths, rice dishes, spice blends, desserts

74. Sumac

Flavor: Tangy, citrus-like
Uses: Salads, grilled meats, dips, rice dishes

🆃️ Spices and Herbs Starting With T

75. Tarragon

Flavor: Herbal, slightly anise-like
Uses: Sauces, chicken, vegetables, dressings

76. Thyme

Flavor: Earthy, herbal, slightly minty
Uses: Soups, sauces, roasted vegetables, meat dishes

77. Turmeric

Flavor: Earthy, warm, slightly bitter
Uses: Curries, rice, vegetables, soups, spice blends

78. Tamarind

Flavor: Sour, fruity, sweet-tart
Uses: Chutneys, sauces, curries, soups, drinks

🆄️ Spices and Herbs Starting With U

79. Upland Cress

Flavor: Peppery, fresh
Uses: Salads, sandwiches, garnishes

80. Umeboshi

Flavor: Sour, salty, fruity
Uses: Japanese dishes, rice, seasonings

🆅️ Spices and Herbs Starting With V

81. Vanilla

Flavor: Sweet, rich, aromatic
Uses: Cakes, ice cream, desserts, drinks

Vanilla comes from the fruit pods of vanilla orchids.

82. Vietnamese Coriander

Flavor: Peppery, citrusy, herbal
Uses: Vietnamese and Southeast Asian dishes, salads, soups

🆆️ Spices and Herbs Starting With W

83. Wasabi

Flavor: Sharp, pungent, green and peppery
Uses: Sushi, sashimi, noodles, Japanese dishes

84. White Pepper

Flavor: Sharp, warm, slightly earthy
Uses: Soups, sauces, vegetables, light-colored dishes

85. Winter Savory

Flavor: Peppery, herbal
Uses: Beans, soups, stews, meat dishes

🆇️ Spices and Herbs Starting With X

86. Xylopia

Flavor: Aromatic, peppery
Uses: Traditional West and Central African cooking

Xylopia species are used as aromatic spices in several regional cuisines.

🆈️ Spices and Herbs Starting With Y

87. Yarrow

Flavor: Herbal, slightly bitter
Uses: Traditional herbal preparations and limited culinary applications

88. Yerba Buena

Flavor: Minty, refreshing
Uses: Herbal drinks, teas, flavoring

🆉️ Spices and Herbs Starting With Z

89. Za'atar

Flavor: Herbal, earthy, tangy
Uses: Flatbreads, dips, salads, roasted vegetables

Za'atar can refer to a traditional herb as well as a popular Middle Eastern spice blend.

90. Zedoary

Flavor: Earthy, bitter, aromatic
Uses: Traditional spice blends, regional cooking

91. Zucchini Blossoms

Flavor: Mild, delicate, slightly sweet
Uses: Stuffed dishes, fritters, salads

🌶️ More Common Spices and Herbs to Know

The alphabet gives us a useful reference structure, but many everyday ingredients deserve a quick mention too.

92. Amchur

Dried unripe mango powder with a tangy flavor. Common in Indian snacks, curries, chutneys, and spice blends.

93. Anardana

Dried pomegranate seeds with a fruity, sour flavor. Used in chutneys, curries, and spice mixtures.

94. Carom Seeds

Also called ajwain, these aromatic seeds are commonly used in Indian flatbreads, snacks, and savory dishes.

95. Chia Seeds

Small seeds commonly used in drinks, puddings, breakfast foods, and baked recipes.

96. Curry Leaves

A highly aromatic leaf used especially in South Asian cooking for tempering and curries.

97. Dried Red Chili

Whole dried chilies can provide heat, color, and a deeper pepper aroma to dishes.

98. Green Peppercorns

Young pepper fruits with a fresher, less mature character than black peppercorns.

99. Kokum

A sour fruit used in several Indian regional cuisines, particularly in curries, drinks, and coastal dishes.

100. Sesame

Small nutty seeds used in breads, sauces, sweets, salads, and toppings.

101. Shiso

An aromatic Japanese herb with a distinctive herbal flavor, commonly used with sushi, pickles, and garnishes.

102. Sorrel

A leafy herb with a naturally tangy, lemon-like flavor. Used in soups, sauces, salads, and vegetable dishes.

103. Stevia

A plant whose leaves contain intensely sweet compounds and are used as a sweetening ingredient.

104. Watercress

A peppery leafy green commonly used in salads, sandwiches, soups, and garnishes.

105. Woodruff

An aromatic herb traditionally used for flavoring certain drinks and desserts.

🌍 Spices and Herbs From Around the World

Spice use varies enormously between cuisines.

🇮🇳 South Asia: Cumin, turmeric, coriander, cardamom, cloves, mustard seeds, fenugreek, black pepper and many regional spices.

🇲🇽 Mexico: Chili peppers, cumin, oregano, cinnamon and other herbs and spices are important in many dishes.

🇮🇹 Italy: Basil, oregano, rosemary, sage and black pepper are common in many traditional preparations.

🇯🇵 Japan: Wasabi, shiso, ginger, sesame and other aromatic ingredients are used in different dishes.

🇹🇭 Thailand: Lemongrass, galangal, kaffir lime leaves, chili and coriander are important ingredients in many dishes.

🇲🇦 North Africa: Cumin, coriander, cinnamon, paprika and other spices are widely used.

🇱🇧 Middle Eastern cuisine: Sumac, cumin, coriander, mint, za'atar and cinnamon appear in many traditional preparations.

🧂 Whole Spices vs Ground Spices

Many spices are available in both whole and ground forms.

🌿 Simple tip: If you have the choice, keep strongly aromatic spices whole and grind them when needed for certain recipes.

🫙 How to Store Spices and Dried Herbs

Good storage helps preserve the aroma and quality of your spice collection.

Keep spices:

• 🫙 In tightly closed containers

• 🌡️ Away from excessive heat

• ☀️ Away from direct sunlight

• 💧 Away from moisture

• 🧹 In a clean, dry cupboard

A cool, dry cupboard is generally more suitable than storing spice jars directly beside a hot stove.

🌶️ Which Spices Should Beginners Start With?

You don't need to buy 100 spices.

If you're building your first collection, start with a handful of versatile ingredients such as:

1. 🌿 Cumin

2. 🟡 Turmeric

3. 🌱 Coriander

4. 🌶️ Chili

5. ⚫ Black pepper

6. 🌱 Mustard seeds

7. 🪵 Cinnamon

8. 💚 Cardamom

9. 🌸 Cloves

10. 🌿 Bay leaf

👉 If you're completely new to cooking, see our Best Spices for Beginners guide.

🔗 Explore More Spice Guides

🌶️ 40 Common Spices: Names, Pictures, Uses & Interesting Facts — Start with 40 of the most useful common spices.

🌿 100 Spices Name in English and Hindi — Explore a larger existing collection of spice names.

🪵 Cinnamon Benefits: Uses, Nutrition, Potential Benefits & Facts — Learn more about cinnamon, its culinary uses, types, safety, and what research says.

🌱 Best Spices for Beginners — Find a practical starter collection for your kitchen.

💡 Interesting Facts About Spices and Herbs

🌳 Cinnamon comes from bark.
The spice is made from the inner bark of certain Cinnamomum trees.

🌸 Cloves are flower buds.
The cloves used in cooking are dried unopened flower buds.

🌱 Coriander can be both an herb and a spice.
The leaves are commonly used as an herb, while the dried seeds are used as a spice.

🌶️ Black pepper and white pepper come from the same plant.
Their different appearance and characteristics result from different harvesting and processing methods.

⭐ Allspice is not a spice mixture.
Despite its name, allspice is a single spice.

🌿 Za'atar can mean different things.
The word may refer to a particular herb or to a traditional spice blend, depending on context.

🪵 Spices can come from many plant parts.
Seeds, bark, roots, fruits, berries, leaves, and flower buds can all be used as culinary ingredients.

🧠 Quick Summary

Spices and herbs are some of the most useful ingredients in the kitchen. They can change the flavor, aroma, color, texture, and character of food.

You don't need to memorize every name in this A–Z list.

Start with a few familiar ingredients, learn what they taste like, and gradually explore new ones.

🌿 Learn the plant.
🌶️ Understand the flavor.
🍳 Try it in a dish.
🧠 Remember what you liked.

That's a much easier way to build your spice knowledge than trying to memorize 100 names at once.

🎯 Quick Spice & Herb Quiz

1. Which spice comes from tree bark?

A. Cumin
B. Cinnamon
C. Clove
D. Cardamom

Answer: B — Cinnamon

2. Which spice is made from dried flower buds?

A. Cloves
B. Turmeric
C. Cumin
D. Fennel

Answer: A — Cloves

3. Which spice has a strong citrus-like and tingling character?

A. Sichuan pepper
B. Cinnamon
C. Nutmeg
D. Vanilla

Answer: A — Sichuan pepper

4. Which ingredient is commonly associated with Middle Eastern cuisine and has a tangy flavor?

A. Sumac
B. Nutmeg
C. Cardamom
D. Sage

Answer: A — Sumac

5. Which spice comes from an orchid?

A. Vanilla
B. Clove
C. Saffron
D. Mace

Answer: A — Vanilla

❓ Frequently Asked Questions

What are the most common spices?

Some widely used culinary spices include cumin, turmeric, coriander, black pepper, cinnamon, cardamom, cloves, ginger, paprika, chili, mustard seeds, fennel, nutmeg, and saffron.

Can you give me 100 names of spices?

Yes. This guide contains more than 100 names of culinary spices, herbs, aromatic leaves, seeds, roots, fruits, and related seasonings arranged broadly from A to Z.

What are the names of spices in alphabetical order?

Examples include allspice, anise, annatto, asafoetida, basil, bay leaf, black pepper, cardamom, cayenne pepper, cinnamon, cloves, coriander, cumin, dill, fennel, ginger, lavender, mint, nutmeg, oregano, paprika, rosemary, saffron, thyme, turmeric, vanilla, wasabi, white pepper, za'atar, and many more.

What is the difference between herbs and spices?

Herbs generally refer to leafy plant parts used fresh or dried, while spices commonly come from seeds, bark, roots, fruits, berries, or flower buds. The distinction is mainly culinary and can vary between ingredients and cultures.

What are the most useful spices for beginners?

Cumin, turmeric, coriander, black pepper, chili, mustard seeds, cinnamon, cardamom, cloves, and bay leaf are useful starting points for many kitchens.

Are herbs and spices the same thing?

No. They are related plant-based culinary ingredients, but the terms usually refer to different plant parts and uses. Herbs are commonly leafy, while spices often come from other plant parts.

Which spices are used in Indian cooking?

Common examples include cumin, turmeric, coriander, black pepper, mustard seeds, cardamom, cloves, cinnamon, fenugreek, fennel, chili, asafoetida, and many regional spices.

What is the difference between a spice and a seasoning?

A spice is generally a plant-derived ingredient used to add flavor or aroma. Seasoning is a broader culinary term that can include spices, herbs, salt, sauces, and other flavoring ingredients.

🌿 Final Thought

The world of spices and herbs is much bigger than the small collection of jars found in most kitchens.

From cinnamon bark and clove buds to cumin seeds, fragrant herbs, fiery chilies, and tangy sumac, every ingredient has its own story, flavor, and culinary role.

The best way to learn them is one ingredient at a time. 🌶️🌿