Oatmeal Farm Network | Spices Varieties

Ajwain (Carom Seed)
A seed-like fruit with a potent flavor similar to thyme and anise; widely used in Indian cooking.

Ajwain Seed
Small, oval seeds with a strong flavor reminiscent of thyme and anise; used whole in Indian cooking and breads.

Allspice
The dried, unripe berry of the Pimenta dioica tree, combining the flavors of cinnamon, clove, and nutmeg.

Amchoor (Mango Powder)
Powder made from dried, unripe green mangoes, used as a souring agent in Indian cooking.

Anise (Seed)
The seed of the anise plant, similar to fennel but stronger and sharper in licorice flavor.

Anise Seed
Small seeds with a strong, sweet licorice flavor; used whole in baking, beverages (e.g., Ouzo), and confections.

Annatto (Achiote)
Seeds from the achiote tree, primarily used as a natural food coloring (red/orange) and for a mild, peppery flavor.

Annatto Seed
Small, red seeds with a subtle peppery flavor, primarily used whole in Latin American and Caribbean cooking as a natural red-orange food coloring.

Asafoetida (Hing)
A dried plant sap known for its intensely pungent, sulfuric aroma (garlic/onion substitute); used sparingly in Indian and Middle Eastern cooking.

Caraway
Cheese, caraway [USDA FDC: 173413]

Caraway (Seed)
The fruit (seed) of a plant in the parsley family, known for its strong, pungent, slightly bittersweet flavor; a staple in rye bread.

Caraway Seed
Small, crescent-shaped seeds with a distinct anise and peppery flavor; used in rye bread, cabbage dishes, and European baking.

Cardamom
An aromatic spice made from the seeds of several plants in the ginger family; used whole or ground.

Cardamom Pod (Seed)
The seeds inside the dried pod (green or black) are used whole or cracked for their highly aromatic, floral, and warm spice flavor.

Celery Seed
Tiny, highly aromatic seeds with a strong celery flavor; used for seasoning, pickling, and in spice blends.

Chili Powder
A generic powdered blend of chili peppers and other spices (often cumin, oregano, and garlic); used in Tex-Mex and chili dishes.

Cinnamon
The dried inner bark of various *Cinnamomum* species, known for its warm, sweet, and aromatic flavor; used whole or ground.

Clove
The dried, unopened flower bud of the clove tree, known for its intense, warm, and pungent flavor; used whole or ground.

Coffee Bean
The seed of the Coffea plant, roasted and ground to produce coffee.

Coriander (Seed)
The dried seeds of the coriander plant, used as a warming spice with citrus notes.

Coriander Seed
The dried fruit of the cilantro plant, known for its warm, citrusy, and sweet aroma; used whole in rubs, brines, and curries.

Cumin
The small, dried fruit of an herb in the parsley family, known for its warm, earthy, and nutty aroma and flavor; used whole or ground in global cuisines.

Cumin
The dried seed of the Cuminum cyminum plant; a staple savory spice in world cuisine.

Dill (Seed)
The dried fruit (seed) of the dill plant, offering a strong, slightly pungent and caraway-like flavor; used whole in pickling and baked goods.

Dill Seed
The dried seeds of the dill plant; distinct in flavor from dill weed, used whole in pickling and baking.

Fennel (Seed)
The dried fruit of the fennel plant, known for its sweet, licorice-like flavor; used whole in sausages and breads.

Fennel Seed
The dried fruit of the fennel plant with a distinct licorice-like (anise) flavor; used whole in sausages, bread, and some curries.

Fenugreek (Seed)
Small, hard, amber seeds with a characteristic earthy, slightly bitter aroma, used as a spice and herb.

Frankincense Resin
An aromatic resin used as incense and sometimes sparingly as a spice or flavoring agent.

Galangal (Dried)
A dried root (rhizome) related to ginger, offering a sharper, more citrusy, and piney flavor.

Garlic
The pungent bulb of the Allium sativum plant, widely used as a flavoring and seasoning.

Ginger
The rhizome (root) of the Zingiber officinale plant, used as a pungent, aromatic spice in cooking and medicine.

Grains of Paradise
A spice related to ginger and cardamom; offers a warm, peppery, citrusy, and floral flavor, used in place of black pepper or in blends.

Juniper Berry
The female seed cone of the juniper plant, used as a spice, notably to flavor gin and to season game meats and stews.

Kalonji (Nigella Seed)
An alternate, common name for Nigella Seed. Small, black seeds used whole to top bread and season curries.

Mace
The aril (lacy coating) of the nutmeg seed, offering a warmer, slightly sweeter, and more delicate flavor than nutmeg itself.

Mahlab
Kernels from the seeds of a cherry species, used ground in Middle Eastern baking for a slightly bitter, nutty, and fruity flavor.

Mastic Resin
An aromatic resin obtained from the mastic tree, used as a spice for its slight pine or cedar flavor, common in Greek and Turkish cooking.

Mint
A family of aromatic herbs in the genus Mentha, used in cooking, teas, and flavorings.

Mustard (Ground)
Mustard seeds that have been ground into a powder, used as a dry spice base for rubs and sauces.

Mustard Powder
Dried and finely ground mustard seeds, used as a powerful emulsifier and flavor enhancer in sauces and blends.

Mustard Seed
Small, round seeds with a pungent, hot flavor; used whole in pickling, spice blends, and tempering oil.

Mustard Seeds
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard, brown mustard (B. juncea), or white mustard.

Nigella (Black Seed)
Small black seeds with a pungent, slightly bitter, and oregano-like flavor; often used on breads in Middle Eastern cuisine.

Nigella Seed (Black Cumin)
Small, black seeds with a pungent, smoky, and slightly bitter flavor; used whole to top bread and season curries.

Nutmeg
The seed of the nutmeg tree, valued for its warm, sweet, and aromatic flavor; typically grated or ground and used in baking and savory dishes.

Nutmeg
The seed of the nutmeg tree, used grated for its warm, sweet, and aromatic flavor.

Paprika
A powdered spice made from grinding various dried red peppers; ranges from sweet and mild to hot and smoky.

Poppy Seed
Tiny, kidney-shaped seeds with a delicate, nutty flavor; used whole in baking, pastries, and savory dishes.

Poppy Seed (Blue)
Tiny, kidney-shaped blue seeds, used whole in baking for their subtle, nutty flavor.

Safflower
The dried petals are used as an inexpensive, flavorless substitute for Saffron, providing a yellow-orange color to rice and baked goods.

Saffron
The dried stigma (threads) of the crocus flower; provides a subtle earthy flavor and an intense yellow color (the most expensive spice).

Saffron (Stigma)
The highly prized, thread-like stigma of the Crocus flower. It imparts a distinct earthy-metallic flavor and a brilliant golden color to rice, sauces, and baked goods.

Saigon Cinnamon
An aromatic, spicy cinnamon (Cassia) from Vietnam, prized for its high oil content.

Spicebush
A red, pungent berry from a North American shrub, used as a spice (dried and ground) for its allspice-like flavor.

Star Anise
The star-shaped fruit contains a seed that imparts a strong licorice flavor; used whole in braises, stews, and beverages.

Star Anise
A star-shaped fruit known for its intense, licorice-like flavor, essential in Chinese and Vietnamese cooking.

Sumac (Ground)
The dried, ground berries of the sumac bush, providing a distinctive tart, slightly fruity flavor and deep red color.

Szechuan Pepper
A spice from the Zanthoxylum genus, creating a unique tingling, numbing sensation.

Szechuan Pepper (Piperitum)
A spice from the Zanthoxylum genus, creating a tingling, numbing sensation.

Tellicherry Pepper
A premium grade of black pepper from India, known for its rich aroma and strong, complex flavor profile.

Tonka Bean
The seed of the tonka tree, possessing a complex aroma similar to vanilla, almond, and cherry.

Vanilla
The cured, dried seed pod of the vanilla orchid; imparts a complex, highly valued floral and sweet aroma and flavor.

Spices Ingredient Types