Complete Guide to Spices

Flavor: Sweet, warm, woody

Uses: Baking, curries, beverages, Middle Eastern cuisine

Pairs with: Apples, chocolate, lamb, rice

Flavor: Warm, nutty, slightly sweet

Uses: Béchamel, eggnog, baking, spinach dishes

Pairs with: Cream sauces, potatoes, squash

Flavor: Cinnamon, nutmeg, clove notes

Uses: Jerk seasoning, baking, pickling

Pairs with: Pork, beef, pumpkin, Caribbean dishes

Flavor: Floral, citrusy, mentholated

Uses: Indian desserts, chai, Scandinavian baking

Pairs with: Coffee, rice, lamb, citrus

Flavor: Intense, warm, slightly bitter

Uses: Ham, mulled wine, Indian curries

Pairs with: Pork, apples, onions, oranges

Flavor: Licorice, sweet, pungent

Uses: Pho, Chinese braising, baking

Pairs with: Pork, duck, poached fruits

Flavor: Sharp, piney, hot

Uses: Universal seasoning, finishing, marinades

Pairs with: Almost everything, especially beef, eggs

Flavor: Clean, direct heat

Uses: Hot sauces, Cajun cuisine, chocolate

Pairs with: Seafood, eggs, cheese dishes

Flavor: Moderate heat with fruity notes

Uses: Pizza, pasta, stir-fries

Pairs with: Olive oil, garlic, tomatoes

Flavor: Earthy, musty heat

Uses: Light-colored sauces, Chinese cuisine

Pairs with: Cream sauces, fish, mashed potatoes

Flavor: Numbing, citrusy, electric

Uses: Mapo tofu, Szechuan dishes

Pairs with: Chili, garlic, pork, tofu

Flavor: Sharp, warm, slightly sweet

Uses: Baking, spice blends, Asian cuisine

Pairs with: Cinnamon, citrus, garlic, soy

Flavor: Earthy, nutty, warm

Uses: Mexican, Indian, Middle Eastern cuisine

Pairs with: Beans, lamb, yogurt, tomatoes

Flavor: Citrusy, floral, mild

Uses: Curries, pickling, sausages

Pairs with: Cumin, lemon, carrots, pork

Flavor: Earthy, bitter, peppery

Uses: Curries, rice, golden milk, pickling

Pairs with: Black pepper, ginger, coconut

Flavor: Smoky, sweet, mild heat

Uses: Spanish cuisine, rubs, stews

Pairs with: Potatoes, eggs, chicken, beans

Flavor: Tangy, fruity, lemony

Uses: Fattoush, za'atar, grilled meats

Pairs with: Onions, yogurt, chicken, hummus

Flavor: Maple-like, bitter, nutty

Uses: Indian curries, Ethiopian cuisine

Pairs with: Spinach, potatoes, lentils

Flavor: Honey-like, metallic, floral

Uses: Paella, risotto, Persian rice

Pairs with: Rice, seafood, cream, almonds

Flavor: Sweet, anise-like, fresh

Uses: Italian sausage, fish, Indian cuisine

Pairs with: Pork, fish, tomatoes, citrus

Flavor: Earthy, anise, citrus notes

Uses: Rye bread, sauerkraut, Eastern European

Pairs with: Cabbage, pork, potatoes, cheese

Flavor: Piney, citrusy, slightly bitter

Uses: Game meats, gin, sauerkraut

Pairs with: Venison, pork, cabbage, gin

Flavor: Sweet, creamy, floral

Uses: Desserts, baking, beverages

Pairs with: Chocolate, cream, fruits, coffee

Contains: Cumin, coriander, cardamom, cinnamon, cloves, black pepper

Uses: Curries, lentils, roasted vegetables

Contains: Thyme, sumac, sesame seeds, oregano

Uses: Flatbreads, dips, roasted vegetables, meats

Contains: Star anise, cloves, cinnamon, Szechuan pepper, fennel

Uses: Duck, pork, stir-fries

Contains: Cardamom, cumin, coriander, paprika, cinnamon, and more

Uses: Tagines, couscous, grilled meats

Contains: Chili, fenugreek, coriander, cardamom, black pepper

Uses: Stews, lentils, grilled meats

Contains: Thyme, rosemary, oregano, lavender, savory

Uses: Roasted meats, grilled vegetables, breads

Contains: Paprika, cayenne, garlic, oregano, thyme

Uses: Blackened fish, jambalaya, gumbo

Contains: Turmeric, coriander, cumin, fenugreek, chili

Uses: Curries, soups, roasted vegetables