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Overview on Spices and Spice Indices

Ajwain

Almond

Allspice

Anise

Annatto

Asa foetida

Basil

Bear’s Garlic

Black Cardamom

Black Cumin

Black Mustard

Blue Fenugreek

Boldo

Borage

Caper

Caraway

Cardamom

Cassia (Chinese Cinnamon)

Celery

Ceylon Cinnamon

Chameleon Plant

Chaste Tree

Chervil

Chile

Chive

Cicely

Clove

Coriander

Coconut

Cresses

Cubeb Pepper

Cumin

Curry leaf

Epazote

Dill

Fennel

Fenugreek

Fingerroot

Gale

Garlic

Ginger

Grains of Paradise

Greater Galangale

Horseradish

Hyssop

Indian Bay-leaf

Indonesian Cinnamon

Indonesian Bay-Leaf

Juniper

Kaffir Lime

Laurel

Lavender

Lemon

Lemon Balm

Lemon Grass

Lemon Myrtle

Lemon Verbena

Lesser Galangale

Licorice

Lime

Long Coriander

Long Pepper

Lovage

Mahaleb cherry

Mango

Marjoram

Mexican Pepper-leaf

Mexican tarragon

Mugwort

Myrtle

Negro Pepper

Nigella

Nutmeg & Mace

Olive

Onion

Orange

Oregano

Pandanus flower

Pandanus leaf

Paprika

Paracress

Parsley

Pepper

Peppermint

Pepper Rosé

Perilla

Pomegranate

Poppy

Pumpkin

Rice paddy herb

Rocket

Rose

Rosemary

Rue

Safflower

Saffron

Sage

Sassafras

Savory

Sesame

Sichuan Pepper

Silphion

Southernwood

Star Anise

Sumac

Tamarind

Tarragon

Tasmanian Pepper

Thyme

Tonka bean

Turmeric

Vanilla

Vietnamese Cinnamon

Vietnamese coriander

Wasabi

Water pepper

White Mustard

Zedoary

Due to the large number of spices and especially the large number of spice names, my site offers several different indices for easy navigation.

English Index
This gives English and scientific names for all spices. This is basically the type of index you would expect to find in a printed book, and is recommended for a first search.
Alphabetic Index
This very large index contains spice names in more than 50 different languages, alltogether approximately 10000 keywords. Names from languages using a non-Latin alphabet are romanized; often, I use different romanizations for the same native word to account for variation in other literature.
Botanic Index
This index is organized according to botanical taxonomy. Spices are grouped into families, orders, …
Morphologic Index
Here, spices are sorted according to the plant part used in cooking. This indes ist particularly useful if you want to identify a stange plant product found in a place where you do not speak the local language.
Geographic Index
This index lists spices by regions. For each region, native spices and thos spices much used in contemporary cuisines are listed, and local culinary traditions are reviewed shortly.
Spice Mixture Index
This index lists spice mixtures from all over the world and mentions some of their main ingredients.

There are also many indices that allow to identify a spice starting with its name in a foreign language.



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