Knowing the names of spices in English is very useful in daily life, especially when cooking, reading recipes, or buying groceries. This beginner guide includes clear pictures and simple words to help you learn faster and remember easily. Whether you’re a student, a home cook, or just starting to learn English, these common spice names will boost your vocabulary and confidence.
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All Spices Names in English
Learning the names of common spices in English is useful for cooking, shopping, or improving your vocabulary. In this article, you’ll learn different types of spices, their English names, and a simple explanation for each. These are grouped into categories to help you learn easily.
Basic Spices Names for Everyday Cooking
These are the most common spices used in almost every kitchen. They add flavor, aroma, and color to your daily meals.
- Salt – A basic seasoning that enhances taste in all foods.
- Black Pepper – Adds mild heat and sharp flavor.
- Red Chili Powder – Gives hotness and a bright red color.
- Turmeric – A yellow spice with earthy flavor and health benefits.
- Coriander Powder – Has a mild, lemony taste; made from coriander seeds.
- Cumin Seeds – Nutty and warm spice used in many dishes.
- Mustard Seeds – Small seeds with strong flavor, often fried in oil.
- Curry Leaves – Aromatic leaves used for a unique flavor in Indian food.
- Ginger Powder – Ground dry ginger, used in spicy or sweet dishes.
- Garlic Powder – Powdered garlic for deep, savory flavor.
- Onion Powder – Adds the taste of onion without chopping.
Whole Spices and Seeds Names
These are used in their natural form. They are often fried or boiled to bring out their full aroma and flavor.
- Cumin Seeds – Warm and nutty, used in curries and rice.
- Coriander Seeds – Light and citrusy; sometimes crushed.
- Fennel Seeds – Sweet and cooling; helps digestion.
- Fenugreek Seeds – Bitter taste; used in pickles and curries.
- Nigella Seeds – Black seeds with a hint of onion flavor.
- Caraway Seeds – Sharp and sweet; used in bread.
- Dill Seeds – Tangy, used in pickles and vegetables.
- Ajwain (Carom Seeds) – Strong, thyme-like taste; good for stomach.
- Sesame Seeds – Nutty and used in sweets and salads.
- Poppy Seeds – Tiny and nutty; used in baking.
- Celery Seeds – Strong flavor; used in pickles.
- Anise Seeds – Sweet, similar to licorice.
- Flax Seeds – Nutty seeds, rich in fiber and healthy fats.
Aromatic and Warm Spices Names in English
These spices bring rich aroma and warmth to food, especially in rice, desserts, or festive dishes.
- Cloves – Sweet and spicy; adds depth to rice and meats.
- Cinnamon Sticks – Sweet and woody; used in sweets and curries.
- Bay Leaves – Mildly bitter leaf for soups and stews.
- Nutmeg – Warm, nutty taste; great in baking.
- Mace – A softer, floral version of nutmeg.
- Star Anise – Star-shaped with sweet licorice flavor.
- Green Cardamom – Sweet and fresh; used in tea and desserts.
- Black Cardamom – Smoky and strong; used in meat dishes.
- Allspice – Tastes like cinnamon, nutmeg, and clove combined.
- Saffron – Expensive and golden; adds color and aroma.
Chilies and Hot Spices in English with Pictures
These spices add heat, sharpness, or spiciness to your food. Use more or less depending on your taste.
- Red Chili Powder – Ground chilies, hot and colorful.
- Crushed Red Pepper – Dried flakes for texture and spice.
- Green Chili Powder – Milder, made from green chilies.
- Paprika – Mild and sweet red powder; adds nice color.
- Cayenne Pepper – Hot and sharp chili powder.
- White Pepper – Milder than black pepper, used in light sauces.
- Sichuan Pepper – Gives a numbing, tingling spice; used in Chinese cooking.
- Black Peppercorns – Whole black pepper, often crushed fresh.
Sour & Tangy Spices Names in English
These spices give a sour or tangy taste, often used in chutneys, snacks, or pickles.
- Amchur (Dry Mango Powder) – Sour powder from dried green mangoes.
- Tamarind – Tangy fruit pulp used in sauces and soups.
- Sumac – Lemon-like red powder used in Middle Eastern dishes.
- Citric Acid – Sour crystals, often used as a preservative.
- Lemon Zest (Dried) – Dried lemon peel with citrusy taste.
- Dried Pomegranate Seeds (Anardana) – Sweet and tangy; used in chutneys.
Leafy and Dried Herb Spices Names
These dried leaves and herbs are added for aroma, flavor, and freshness, often sprinkled at the end.
- Kasuri Methi (Dried Fenugreek Leaves) – Aromatic, slightly bitter herb.
- Dried Mint – Cool and fresh; great for chutneys and drinks.
- Dried Coriander Leaves – Adds color and mild herbal taste.
- Dried Basil – Sweet and used in Italian foods.
- Dried Oregano – Strong flavor; used in pizza and pasta.
- Dried Thyme – Earthy and minty herb.
- Rosemary – Woody and pine-like; good for baking and roasts.
- Sage – Strong flavor, used in stuffing and sauces.
- Bay Leaf – Used whole for aroma in slow-cooked dishes.
Regional Spice Mixes & Blends Names
These are ready-made blends combining several spices. They give traditional or international flavors to your food easily.
- Garam Masala – Indian mix of warm spices.
- Chaat Masala – Tangy spice for snacks and fruits.
- Tandoori Masala – Spicy red blend for grilled items.
- Biryani Masala – Strong-flavored mix for biryani rice.
- Curry Powder – Western-style mix inspired by Indian curry.
- Pickle Masala – Spicy, tangy blend for pickling.
- Pav Bhaji Masala – Special mix for street food.
- Barbecue Masala – Smoky mix for grilled dishes.
- Chinese Five-Spice – Sweet, sour, bitter, spicy, and salty in one blend.
- Cajun Seasoning – Spicy seasoning from Louisiana, USA.
- Italian Seasoning – Dried herbs like basil, oregano, and thyme.
- Taco Seasoning – Mexican-style mix for tacos and beans.
Unique and Exotic Spices Names in English
These are special spices from different cuisines. They have unusual flavors and are used in small amounts.
- Asafoetida (Hing) – Pungent spice; used in very tiny amounts.
- Galangal – Root similar to ginger; used in Thai cooking.
- Lemongrass – Lemon-scented stalk for soups and teas.
- Thai Basil – Sweet, spicy leaves used in Thai dishes.
- Wasabi Powder – Strong, spicy green powder used in Japanese food.
- Curry Berry (Kokum) – Sour, purple berry used in coastal cooking.
- Dried Rose Petals – Adds floral aroma; used in sweets.
- Sandalwood Powder – Rare spice with sweet fragrance, used in desserts and Ayurveda.
Conclusion
Spices are the heart of every cuisine. They make food delicious, aromatic, and colorful. By learning these spice names in English with simple meanings, you can understand recipes, shop for groceries confidently, and describe flavors better. Keep practicing and exploring new spices in your kitchen!
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