Before you can make your own marinades, rubs, bastes, mops, or finishing sauces, it will be helpful to gain an understanding of some of the flavorings commonly available and used in food preparation. The glossary below is not meant to be comprehensive, as there are literally thousands of seasonings used across the world for food preparation. However, it does include the seasonings you'll likely see in most BBQ recipes and some you may not have heard about.
achiote seed; annatto seed
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Achiote is the musky-flavored seed of the annatto tree. It is used for both coloring and flavoring food, usually as a base of seasoning pastes for meat and fish dishes. Buy whole seeds when they're a rusty red color; brown seeds are old and flavorless. Achiote seed is also called annatto which, in its paste and powder form, is used as a coloring agent for margarine and cheese.
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ajowan; ajwain
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Ajowan tastes similar to thyme, but stronger and less subtle.A native of southern India, it's light brown to purple-red seeds resemble celery seeds in size and shape. Ajowan is most commonly added to chutneys, curried dishes, breads and legumes. Coming from the same botanical family as cumin and parsley, it is also known as carom and bishop's weed.
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Aleppo pepper
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Aleppo peppers are moderately hot red chilies from Turkey and Northern Syria are sun-dried, seeded and crushed. Also known as Halaby pepper, it is the preferred capsicum for adding the gentle edge of authentic Mediterranean flavor and fragrance.
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allspice
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Allspice is a member of the myrtle family, grown primarily in Jamaica and often referred to as Jamaican Pepper. The berry is a sort of reddish-greenish-brown, and is about the size of a pea and can be purchased whole or ground. The spice is so named because it tastes like a combination of cinnamon, nutmeg and cloves.
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amchur
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Amchur comes from unripe mangoes that are sun-dried and ground to a powder which is used to give a sour tang to many East Indian dishes including meats, vegetables and curried dishes. It is also called simply mango powder.
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Anaheim chile
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Anaheim chile is named after the California city, this generally mild pepper is one of the most commonly available in the United States. It is usually medium green in color and has a long, narrow shape. The red strain is also called the chile Colorado. Anaheim chiles can be purchased fresh or canned and have a sweet taste with just a hint of bite. Anaheims are frequently stuffed and commonly used in salsas.
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ancho chile
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Ancho chile is a broad, dried chile that is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried chiles. In its fresh, green state, the ancho is referred to as a poblano chile.
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anise
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Anise leaves and seeds both have a distinctive, sweet licorice flavor. The greenish brown, oval-shaped anise seed is generally for flavoring a variety of confections as well as stews, vegetable dishes and drinks.
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asafetida; asafoetida
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Asafetida is a flavoring obtained from a giant fennel-like plant that grows mainly in Iran and India. It's used in many Indian dishes and can be found in powdered or lump form in Indian markets. Asafetida has a fetid, garlicky smell and should be used in very small quantities.
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avocado leaves
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Avocado leaves can be used whole, though we recommend toasting them slightly in a pan, then grind with a mortar and pestle to release their subtle fragrance of anise and hazlenut. Use in moles, stews, and chicken or fish dishes.
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basil; sweet basil
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Basil is a native of India and an annual culinary herb in temperate climates. It comes fresh and dried, leaf or ground. The soft green leaves are aromatic, with a pungent, licorice-like flavor. It is used in tomato sauces and also with poulry and fish.
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bay leaves
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Bay leaves are the large dried leaves of the bay laurel tree and are one of the oldest herbs used in cookery.
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Bengal gram
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Bengal gram is used whole in lentil curries. The flour (besan) is used to prepare bhajias and may be used to flavor and thicken curries.
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besan
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Besan is flour made from Bengal gram or channa dal, sometimes called gram flour. Indian cooks use besan to make batter for vegetables or fish, or as a thickening agent for sauces.
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black cumin
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Black cumin (kali jeera) is a rare variety, smaller and sweeter than regular cumin. Preferred in Northern India for meat dishes (kormas) and rice dishes (biryani). It is also known as Imperial cumin referring to its popularity with visiting Moghul emperors.
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borage
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Borage has bright flowers and hairy leaves that distinguish this European herb whose flavor is reminiscent of cucumber. Both the flowers and leaves are used in salads, but the leaves must be chopped finely so their hairy texture isn't offputting. The leaves are also used to flavor teas and vegetables.
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cardamom
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Cardamom is a member of the ginger family and grows in many tropical areas including India, Southeast Asia and South and Central America. Cardamom pods contains about 20 tiny seeds. Cardamom has a pungent aroma and a warm, spicy-sweet flavor. It's widely used in Scandinavian and East Indian and mid-Eastern cooking. This aromatic spice has a warm, spicy-sweet flavor. Cardamom seeds may be removed from the pods and ground, or the entire pod may be fried in ghee or oil for several minutes to release its oils. Usually cardamom is added before a dish's other ingredients are browned. The pod is quite bitter and should be discarded after frying.
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cascabel chile
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Cascabel chile is a dried, plum-shaped, dark red colored chile, about 1" in diameter. Cascabel means "little round bell" or "rattle" in Spanish, a name alluding to the rattling sound this chile makes when shaken. With its rich nutty flavor and medium heat, it is excellent in sauces, soups and other cooked dishes. The cascabel chile is also known as chile bola .
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cassia
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Cassia is from the dried bark of the cassia tree. It is similar to cinnamon but with a more robust flavor, appropriate for combining with the intensity of other Asian spices. Cassia is also known as Chinese cinnamon.
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cayenne chile
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Cayenne chile is an extremely hot bright red chile, 3" to 5" long and about 1/2 an inch in diameter. Cayennes are generally sold dried as cayenne pepper and used in soups, sauces and stews. It varies in heat intensity but it is always hot.
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celery seed
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Celery seed is the fruit of wild celery, which is also known as lovage. The tiny seed is very pungent, with a pronounced celery smell. It tastes warm, with a hint of nutmeg and parsley, and is available ground or as salt.
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Charleston hot chile
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Charleston hot chile is a variety of cayenne, this fiery hot chile is 3" to 4" long, changing from yellow to orange to crimson red as it ripens.
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chervil
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Chervil is a delicately-flavored parsley, this aromatic herb has curly, dark green leaves with a hint of anise flavor. It is one of the main ingredients in "fines herbes".Chervil is also called cicily and sweet cicily .
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chilaca chile
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Chilaca chile is a mild to medium-hot chile that, when dried, is known as the pasilla. The narrow chilaca can measure up to 9 inches long and often has a twisted shape. It turns from dark green to dark brown when fully mature.
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chili powder
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Chili powder is one or more dried and ground chili peppers. There are over 200 varieties of chiles, varying in length from a 1/4-inch to 12 inches and in shape from long and narrow to plump and round. Their heat quotient varies from mildly warm to fiery hot. A chile's color can be anywhere from green to yellow to red to black. As a general rule, the larger the chile the milder it is. Small chiles are much hotter because, proportionally, they contain more seeds and veins than larger specimens. Those seeds and membranes contain most of the chile's capsaicin, the oil that gives chiles their heat. Removing a chile's seeds and veins is the only way to reduce its heat.
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chilis, crushed
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Crushed chilis can be a combination of several hot varieties that are dried and crushed whole, including the seeds but not the stems. Crushed red peppers are a good flavor addition to BBQ sauces and they create more heat.
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chipotle chile
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Chipotle chile is a hot, dried, smoked jalapeño. The brown chipotle has a wrinkled, dark brown skin and a smoky, sweet, almost chocolate flavor. The chipotle morita is slightly hotter and smaller. Use sparingly to add heat and an exquisite smoky flavor to a soup, salsa or sauce. Chipotles come dried, pickled and canned in adobo sauce.
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cilantro
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Cilantro, also known as Chinese or Mexican parsley, it has small, fragile green leaves and thin stems. It has a slightly musty or soapy aroma, much different than parsley and much more aromatic. It can be purchased in dry leaf form, or fresh, but the dry form loses a lot of its flavor.
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cinnamon
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Cinnamon is the dried, aromatic bark of the tropical Asian evergreen tree (Cinnamonmomum cassia). It's dark reddish brown and has a robust, warm, sweet flavor. It comes in sticks, chunks, or ground.
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cloves
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Cloves are the dried, unopened flower buds of a type of evergreen found only in the Moluccas, the spice islands of Indonesia. The dark brown spice is named for its nail shape clavus being the latin word for nail. The cloves pungent flavor goes well with baked ham, mulled wines etc.
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coriander
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Coriander is a native to the Mediterranean and the Orient and is known for both its seeds and for its leaves. The small round beige seeds are fragrant with a unique flavor. Whole coriander seeds are used in pickling and for mulled drinks. Ground, it is used in curries, baked goods, soups and in many spice blends. Fresh coriander leaves, commonly called cilantro or Chinese parsley, have a distinctive flavor that lends itself well to the highly seasoned cuisines of India, the Caribbean, Mexico, and the Orient
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cumin
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Cumin is aromatic, nutty flavored seeds and is one of the most frequently used spices in Middle Eastern, Indian, Asian, Mediterranean and Mexican cuisines. It is used whole or ground to make a powder. It is recommended that cumin be fried or roasted before using to release its full flavor.
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curry
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Curry is said to derive from the Tamil word "keri" meaning bazaar. Others claim it is from the southern Indian word "kari", meaning sauce. Curries exist throughout Asia in many different dishes. Thailand, China, India, Japan, Singapore etc. all prepare curries, each is different, but all are pungent and spicy, although the level of heat (from peppers) varies.
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dill weed
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Dill weed is also a member of the parsley family. It comes both fresh and dried. The soft, feathery leaves have a refreshing, cool, buttery quality. Dill weed is usually used with fish or chicken.
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epazote
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Epazote is a pungent herb with pointed serrated leaves, a native of tropical America. Epazote is essential for making Mexican bean dishes, with a unique flavor best described as aromatic and pungent, slightly citrus and bitter. Epazote is a perfect addition to bean dishes because it is carminative, which means it reduces gas. Also known as Mexican tea and wormseed.
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fennel
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Fennel - There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage. Florence fennel, also called finocchio, is cultivated throughout the Mediterranean and in the U.S. It has a broad, bulbous base that's treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked in a variety of methods such as braising, sauteing or in soups. The greens can be used as a garnish or snipped like dill and used for a last-minute flavor enhancer. When cooked, its anise-like flavor becomes lighter than in its raw state. Common fennel is the variety from which the greenish-brown fennel seeds come. The seeds are available whole and ground and are used in both sweet and savory foods and drinks.
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Fenugreek - fresh leaves
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Fenugreekis sold in bunches, has very small leaves and is used in salads or to flavor meat and vegetarian dishes. Discard the bitter stalks. Native to Asia and southern Europe.
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fenugreek seeds
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Fenugreek seed, when roasted, tastes vaguely like maple syrup. Its pleasant bitter flavor lends itself to curry blends, chutneys and rich vegetarian stews.
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fine herbs
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Fine herbs are a mixture of very finely chopped herbs. The classic combination is chervil, chives, parsley and tarragon though marjoram, savory, burnet or watercress may be included as part of the blend. Because they quickly lose their flavor, fines herbes should be added to a cooked mixture shortly before serving. Unlike Bouquet Garni they are not removed from the dish before serving. Its primary use is in egg dishes, but it is also good with lighter-flavored fish. In dishes where you add parsley for color, this is a nice variation you will get the same brightness with a little different flavor. Since the flavor is very light, like parsley, this blend won't overwhelm any dish.
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five-spice powder
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Five-spice powder is also known as Chinese five-spice, this powerful blend of spices includes cinnamon, cloves, fennel, szechwan peppers and ginger. Try adding a teaspoon or two with a half cup of liquid (water, wine or broth) to flavor a stir-fry. It's also an interesting addition to fruit desserts.
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Fresno chili
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Fresno chili is short and cone-shaped, and ranges in color from light green to bright red when fully mature. Because of its heat, the Fresno is best used in small amounts as a seasoning.
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galangal; galangale
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Galangal is a rhizome that has the peppery hotness of ginger but not the sweetness. Use it to flavor Indonesian sambals or in fish dishes with coconut milk. Also known as laos (Indonesian) and kha (Thailand). Greater galangal is most widely available with a creamy color, while Lesser galangal has an oranger flesh and a hotter flavor.
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garam masala
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Garam masala is a blend of several strongly aromatic spices designed to add flavor and fragrance to many Indian dishes. It also often used as a garnish. The literal Hindi translation of garam masala is "hot spices.
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garlic
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Garlic is a member of the lily family, harvested as a single bulb with numerous cloves wrapped in a thin, papery outer skin. Garlic can be purchased fresh or in granulated, salt, or powdered forms. The pungent aroma and flavor or garlic make it one of our most valuable seasonings for savory dishes. Garlic is a good seasoning for any kind of meat, seafood, poultry, vegetable - any food, except maybe desserts.
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ginger; gingerroot
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Ginger - The gnarled root comes from Jamaica, India, Africa and China. It's flavor is peppery and slightly sweet, while the aroma is pungent and spicy. Fresh gingerroot is used in a variety of forms in Asian cuisine; grated, ground and slivered. Europeans and most Americans are more likely to use the dried ground form of ginger, usually in baked goods. The flavor of dried ground ginger is very different from that of its fresh form and is not an appropriate substitute for dishes specifying fresh ginger.
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golden needles
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Golden needles are the delicate dried golden buds of the tiger lily have a pungent-sweet flavor for use as a vegetable and garnish for a variety of stir-fried dishes.
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goma
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Goma is Japanese for "sesame seed." Shiro goma is unhulled white sesame seed, muki goma is hulled white seed and kuro goma is black sesame seed. Goma abura is sesame seed oil. All four products are available in Asian markets.
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grains of paradise
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Grains of paradiseAlthough they are related to cardamom, the flavor of this spice is very peppery and is also known as Guinea Pepper or Melegueta Pepper. Used primarily in West African cooking and ras el hanout.
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guajillo chile
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Guajillo chile - The skin of this dried chile is shiny-smooth and a deep, burnished red. The chile is very tough and must be soaked longer than most dried chiles. The flavorful guajillo is pointed, long and narrow (about 4 inches by 1 inch). Because it can be quite hot, the guajillo is also sometimes called the travieso ("mischievous") chile in reference to its not-so-playful sting. It's used in both sauces and cooked dishes.
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güero chile
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Güero chileis the generic term for yellow chiles such as banana chile or Santa Fe grande.
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habanero chile
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Habanero chileis an extremely hot chile that is native to the Caribbean, the Yucatan and the north coast of South America. Small and lantern-shaped, the habanero ranges from light green to bright orange when ripe . It's generally used for sauces in both its fresh and dried form.
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harissa sauce
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Harissa sauce is a hot Tunisian chili sauce of dried red chilies, garlic, caraway, coriander, cumin, mint and oil. Also found in Algeria and Morocco, it is used in cooking, particularly in the vegetable or meat tagines, though more frequently as a table condiment, rather like Indonesian sambals.
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Hungarian wax chile
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Hungarian wax chileis a large yellow chile (4" to 6" long) that ranges in flavor from mild to medium-hot. Hungarian wax chiles, which have a distinctly waxy flavor, are also called banana chiles .
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jalapeño chile
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Jalapeño chileNamed after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from mildly hot to very hot. They have a rounded tip and are about 2 long . Jalapeños are quite popular because they're so easily seeded (the seeds and veins are extremely hot). In their dried form, jalapeños are known as chipotles.
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Jamaican hot chile
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Jamaican hot chile is extremely hot. This bright red chile is 1" to 2" in diameter and has a distorted, irregular shape.
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juniper berries
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Juniper berries were first used by Indians in the Pacific Northwest, who crushed the berries and cooked them with wild buffalo. They have a rather tart flavor which cuts back some of the powerful wild gaminess of venison. The distilled oil of these berries is what flavors gin. Juniper berries are a necessity for marinades for wild boar, venison, and pork dishes; and are often used in stuffing for all types of fowl. They might be thrown in a stew, whether beef or rabbit; and of course you cannot make an authentic sauerbraten without the addition of juniper berries.
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kaffir lime leaves
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Kaffir lime leaves are unlike ordinary citrus leaves. Kaffir lime leaves have a pronounced flavor and fragrance that combines well with rich coconut milk and hot chili spices in Thai dishes. Very good with fish.
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kebsa spice
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Kebsa spice is the traditional Saudi Arabian and Gulf spice blend consisting of cardamom, cinnamon, cumin, cloves, nutmeg, coriander, loomi, red and black pepper.
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lemon grass
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Lemon grass is essential to Thai cooking. This aromatic grass has a small bulbous root with a light lemonlike flavor and aroma that mixes well with strong Asian spices. It can be used fresh by chopping or bruising its scalion-like base, or use it dried. Lemon grass is also known as citronella' and sereh'.
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Lemons
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Lemons are generally too sour to eat out of hand, but their lively tartnee sharpens other flavors and gives a lift to all kinds of foods. You can buy lemons fresh or as a frozen concentrate, lemon juice, lemon zest (peels), and lemon powder. Consider using a commerical lemonade mix as a substitute if you have trouble finding lemon powder.
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loomi
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Loomi - In Iraq and Oman, ripe limes are boiled in salt water and sun-dried until their interior turns dark. The resulting spice, called loomi, is often used to impart a distinct citrus odour and a sour tang to legumes and meat dishes. In Iran powdered loomi is also used to flavor basmati rice. Also called leimoon Basra, leimoon aswad and leimoon omani. Dried limes can be used in powdered form or whole (usually pierced).
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mace and nutmeg
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Mace and nutmeg are found on the same plant. The nutmeg is the inner kernel of the fruit. When ripe, the fruit splits open to reveal bright red arils which lie around the shell of the nutmeg - and once dried are known as mace blades. The flavor of both spices is very similar - warm, sweet and aromatic, although nutmeg is more delicate than mace. Both spices are also sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings and custards; eggnogs and mulled drinks; or use as a flavoring in desserts.
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Mexican oregano
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Mexican oregano has a considerably stronger flavor (with more anise flavor) than its European cousin. It is very aromatic and sweet smelling, combining well with chiles, cilantro and epazote.
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molcajete and tejolote
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Molcajete and tejolote - A molcajete is a Mexican mortar made of black basalt, for grinding chilies and sauces. The tejolote is the pestle.
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monosodium glutamate (MSG)
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Monosodium glutamate (MSG) is a flavor enhancer widely used in commercially prepared meat or fish and in home kitchens under the brand name of Accent or a variety of other names. MSG's white, crystalline powder is the salt of glutamic acid and occurs naturally in sugar beets, soybeans, and seaweed. It can also be manufactured from sugar cane starch or molasses. MSG has no flavor of its own but is reputed to intensify the flavor of foods cooked with it. How MSG works is not clear. Some think it stimulates taste buds while others think it stimulates a fifth taste, beyond salty, sweet, sour, or bitter.
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mulato chile
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Mulato chile is a long dark brown chile is a type of dried poblano. It has a light fruity and smoky flavor. The mulato is essential for making Mole.
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mustard seed or powder
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Mustard seed comes in yellow (white), brown, and black. Ground mustard seed has virtually no aroma or character, but comes alive when moistened. Mustard, in one form or another, is good with any kind of meat, poultry, or fish. It's a good accompaniment to sauces and rubs, and it blends well with other seasonings.
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nigella seeds
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Nigella seeds are tiny black seeds that have a nutty, slightly bitter, peppery flavor. They are used in India and the Middle East as a seasoning for vegetables (eggplant, pumpkin) and breads. It should be fried or dry roasted before use to enhance its flavor. Also called black onion seeds or kalongi.
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onion
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Onion is considered one of the universal spices. It is a seasoning in almost all cuisines and is also a very popular vegetable. Onions can be purchased fresh, dried, minced, powdered, or granulated and as onion salt.
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orange
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Orange is a fruit that comes in a variety of flavors from sweet to bitter and from orange to red in color. The orange is valued for its juice and its aromatic peel, or zest.
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oregano
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Oregano is a member of the mint family. There are two main varieties of oregano sold in the United States: the European and the Mexican. Mexican oregano is the more pungent of the two. European oregano is milder and can usually be found fresh at the supermarket. You can also buy it ground or in a dried-leaf variety. Cooking oregano can make it bitter, so if you're going to use it in a sauce or stew, make a tea and use it that way or add it during the last few minutes of cooking.
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panch phoron; panch phora
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Panch phoron is a Bengal classic mixture of five spices; cumin, black cumin, mustard, fenugreek and fennel seeds. It is rarely ground, though should either be toasted or fried in oil before using in vegetable dishes and chutneys.
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paprika
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Paprika is a capsicum pepper that is dried and ground. It varies from orange to dark red, and it varies in pungency from very mild (sweet) to half-sweet to hot. Hungarian paprika is considered the best and is dark red. The Spanish version, which has virtually no taste, is more orange in color. Paprika is used primarily for color in BBQ and in most cooking.
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parsley
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Parsley is a cultivated herb, used as a seasoning or a garnish. It is sold as fresh or dried leaves.
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pasilla chile
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Pasilla chile - In its fresh form this chile is called a chilaca. It's generally about 7" long and 1" in diameter. The rich-flavored, medium-hot pasilla is a blackish-brown color, which is why it's also called chile negro. It's particularly good for use in sauces.
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pepitas
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Pepitas are pumpkin seeds and are a popular ingredient in Mexican cooking. With their white hull removed, they are a medium-dark green and have a deliciously delicate flavor, which is even better when the seeds are roasted and salted. Pepitas are sold salted, roasted and raw, and with or without hulls.
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peppercorn; pepper
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Pepper is a berry that grows in grapelike clusters on a climbing vine (Piper nigrum) native to India and Indonesia. The berry is processed to produce three basic types of peppercorn - black, white and green. Black peppercorns are picked when the berry is not quite ripe, then dried until it shrivels and the skin turns to black. It's the strongest and hottest flavored of the three. Among the best black peppers are the Tellicherry and the Lampong. The white peppercorn has been allowed to ripen, after which the skin is removed and the berry is dried, resulting in a smaller, light-tan berry with a milder flavor. White pepper is usually used in light-colored sauces or foods where black pepper would stand out. The green peppercorn is the soft, underripe berry that's usually preserved in brine. It has a fresh flavor that's less pungent than the black or white.
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pepperoncini
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Pepperoncinis are also called Tuscan peppers. These thin, 2" to 3" chiles have a bright red, wrinkled skin. They have a slightly sweet flavor that can range from medium to medium-hot.
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pequín chile
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Pequín chiles are tiny (about 1/2-inch-long), oval, dried chiles that are a beautiful red-orange color. Their flavor is slightly sweet and smoky and their heat quotient fiery. The pequín is also called chile pequeño . Its wild form is known as tepín or chiltepín .
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pimiento; pimento
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Pimento is a large, red, heart-shaped sweet that measures 3 to 4 inches long. Pimento is the Spanish word for "pepper". It is sweet though more aromatic than that of the red bell pepper. Canned and bottled pimentos (halves, strips or pieces) and are the familiar red stuffing found in green olives. Much of the pimento crop is used for paprika. Pimento is the name of the tree from which allspice comes.
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poblano chile
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Poblano chiles are dark green chiles that have a mild rich flavor. It is about 4 to 5 inches long, tapering from top to bottom in a triangular shape. Poblanos are found in central Mexico, though they are now also grown in the U.S. Southwest. In their dried state they're known as ancho or mulato chiles.
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poultry seasoning
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Poultry seasoning is usually a blend of sage, thyme, marjoram, oregano, savory, onion, black pepper, and celery seed or other herbs. Poultry seasoning is always ground or in powdered form.
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ras el hanout
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Ras el hanout is an exotic Moroccan spice blend that translates as "head of the shop", indicating this is the spice merchants best. The mixture consists of at least 12 ingredients, but often it has as much as 50. Spices in the mix may include: cumin, ginger, black pepper, cinnamon, cayenne, allspice and cloves, to the rarer monk's pepper, xylopia pods, grains of paradise and rose petals. Depending on the occasion, the mixture may include hashish or aphrodisiacs like the Spanish fly beetle.
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rosemary
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Rosemary is a perrenial evergreen shrub that has green and gray needlelike leaves. Rosemary compliments beef, lamb, pork, poultry, fish, soups, salads, and vegetables. As a seasoning, its flavor combines both strong and subtle qualities. Rosemary is pungent, somewhat piny, and mintlike, and it has a slightly gingery finish.
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saffron
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Saffron comes from the yellow-orange stigmas from the crocus sativus, a small purple crocus, is considered the world's most expensive spice. Each flower has only three stigmas which must be hand-picked and dried. It takes 14,000 stigmas for a single ounce of saffron. Saffron is grown in a number of regions, though the Spanish saffron "Mancha First Quality" is considered the cream of the crop. Always buy saffron whole because most ground product has been cut with something like turmeric. There is no good reason to grind it before you use it (let it soak in a few tablespoons of warm water for 10 minutes or more.)
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sage
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Sage, a member of the mint family, is a pungent herb that comes in many varieties. It has an aggressive aroma and flavor, slightly musty or camphorlike, lemony, and pleasantly bitter. Sage can be purchased fresh or dried, in whole or crumbled leaves, rubbed, or ground.
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sansho
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Sansho is a mildly hot Japanese seasoning made from the dried and powdered berries of the prickly ash tree. It's from the same berry that the Chinese call szechwan pepper.
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Santa Fe Grande chile
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Santa Fe Grande chile is a small, tapered, conical pepper that is yellow, orange or red, depending on maturity. Santa Fe Grandes have a slightly sweet taste and are medium-hot to hot in spiciness
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Scotch bonnet chile
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Scotch bonnet chile is a small (1 to 1 1/2 inches in diameter), irregularly shaped chile that ranges in color from yellow to orange to red. The Scotch bonnet is one of the hottest of the chiles and is closely related to the equally fiery habenero.
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serrano chile
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Serrano chile is a small (about 1 1/2 inches long), slightly pointed chile that has a very hot, savory flavor. As it matures, its green skin turns bright red, then yellow. Serranos can be used fresh or cooked in various dishes such as guacamole and salsa. The dried serrano chile is called chile seco, and is generally used in sauces.
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spearmint
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Spearmint is one of the oldest of culinary herbs, and is used in a variety of Mediterranean dishes. It is the variety used in mint tea.
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star anise
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Star anise is a dried, star-shaped fruit that grows on small evergreen trees in China and Vietnam. A dark brown pod that contains a pea-sized seed in each of its eight segments. Its smokey, licorice flavor makes it a distinctive ingredient in Chinese braised dishes and Malaysian curries. Or, use it as a garnish.
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sumac; sumaq
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Sumac is a tart red-purple spice that is ground from the berries of the Middle Eastern sumac shrub. Sumac is very popular in Turkey and Iran, where it is sprinkled liberally over rice. It is often mixed with freshly cut onions and eaten as an appetizer.
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Szechwan pepper
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Szechwan pepper - Though not related to the peppercorn family, Szechwan berries resemble black peppercorns. From the Szechwan province of China, this mildly hot spice comes from the prickly ash tree. Szechwan pepper has a distinctive flavor and fragrance, slightly reminiscent of camphor. Szechwan pepper is also known as fagara, sansho and Sichuan pepper. Dry roast before using.
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tamarind
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Tamarind is the pulp of tamarind pods, which grow as the fruit of large trees native to Asia, India and north Africa. The pulp is dried and frequently concentrated. It is used to add a fruity sourness to many East Indian and Middle Eastern dishes. Tamarind pulp, which keeps indefinitely on the shelf, should be soaked in warm water for about 5 minutes, then squeezed through a sieve. In the west, tamarind is used as a key ingredient in Worcestershire sauce.
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tandoori
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Tandoori spices are made into a paste which is rubbed directly onto the surface of meats and the powder is often used as a marinade. It gives foods the traditional red-orange color of Indian tandoor cooking.
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Thai chile
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Thai chile ranges in color from green to red when fully ripe. Only about 1 to 1 1/2 inches long and 1/4 inch in diameter, this small, thin-fleshed chile is fiery hot and is a popular addition in many Southeast Asian dishes..
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thyme
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Thyme is another member of the mint family and one of the most widely used herbs in cooking. Its subtle flavor and aroma make it a background herb, rarely the major seasoning in a dish, but one that gives complexity to countless culinary preparations. Thyme can be purchased fresh, as dried leaves, or ground.
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togarashi
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Togarashi is a small, hot, red Japanese chile available fresh and dried. Also known as ichimi.
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turmeric
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Turmeric, or haldi, is a pungent underground root. Ground turmeric is used to flavour and color curries: its brilliant yellow color gives an appetizing look to a dish. Don't over do it with turmeric, a quarter teaspoon is often enough to flavor an entire dish.
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zatar; zahtar; za'atar
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Zatar - In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats. It combines the nutty taste of sesame with sumac and dried thyme.
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