The Spicepedia

Name
Description
Family
Country of Origin
Photo
Ajwain Also known as Bishop's Weed, this spice has a dark musty aroma. It is often used in breads and soups. Umbelliferae India, Pakistan, North Africa
Allspice Often considered to be a combination of spices, these dried berries have flavors of cloves, pepper and anise.  They are excellent with meats and stews. Myrtle Caribbean, Central America
Anise Used in breads and sauces it is found mostly in Italian and Indian cuisines. A great seasoning for fish, soups, and consommes. Umbelliferae Mediterranean, Central America
Annatto The seeds are used as a coloring agent for some cheeses and is a common ingredient to Central and South American cuisines. Bixaceae Brazil, Philippines
Asafetida Sometimes called Devil's dung, this stinky spice becomes pleasant after being heated. Umbelliferae India, Pakistan, Egypt
Basil Related to mint, basil is used in cuisines worldwide. Lamiaceae America, Egypt, Turkey 
Bay Leaf Laying the foundation for any good stock or stew, bay leaf is used for sauces too. Laurel Turkey, Egypt, Mediterranean, North America
Cardamom, Black The pods of black cardamom are much more peppery than their green cousins. They are good for meat and fish marinades, and great in sauce reductions. Zingiberaceae Northern India, Pakistan
Cardamom, Green Having the aroma of camphor, green cardamom taste of cloves, pepper, and allspice. Ideal for asian style dishes. Great for fish sauces and broths and for poaching fruits. Zingiberaceae Southern India, Guatemala
Cinnamon Only the inner bark is used for this unique spice. It is used in breads and pastries worldwide. Makes a great seasoning for pork, chicken, and rice. Laurel Sri Lanka, Maldives
Cloves The clove has intense pepper flavors and is often used in tea, poached fruits, stews, and ice creams. Myrtacea Madagascar, India, Sri Lanka
Coriander These seedsare found indishes worldwidebecause itcompliments so many different spices. A wonderful spice and an absolute for any chef. Adds up to a great tomato sauce. Ideal for soups and other sauces too. Look forbrownish yellowseeds as these are the freshest. Umbelliferae Europe, India,
Cumin These seeds are a staple in both Mexican and Indian cuisines. Fantastic when added to minced meat and gives a great touch to vegetarian dishes. Umbelliferae India, Mexico
Curry Leaf Found mostly in Southwest Asian cuisine, this leafis a mild yet unique ingredient. Adds a wonderful touch to meat broths and all kinds of rice. Rutaceae India, Sri Lanka
Dill This leaf has a delicate combination of sweet and sour. Goes excellent with salmon and many other fish preparations. Umbelliferae North America, Europe, Turkey
Fennel Found in Italian sausage, bread and sauces, this seed has a wonderful licorice flavor. Great when added to home smoking, meat marinades, fish soups, and with veal. Umbelliferae Europe, India
Fenugreek These seeds are as hard as a rock but once heated they release a mildly bitter flavor. Fabaceae India, Turkey, South America
Galangal This relative of ginger is most often found in Asian cuisines. Zingiberaceae China, Indonesia
Garlic A member of the onion family, this spice is found in just about every cuisine. Alliaceae Asia, Europe, North America
Ginger A root that unlimited uses. Strong sour flavors dominate the palate with this spice. Zingiberaceae China, India, Australia, Central America
Horseradish Another root spice, it can be found in Asia cuisines as well as western dishes. Great to accompany cured fish and roasted meats. Cruciferae Eastern Europe, North America
Juniper These berries have a bright cleansing flavor. It is found most often in Mediterranean cuisine. Used a lot in France with offal. Cupressaceae Southern Europe
Lavender This luxurious flower is a favorite among French chefs. It's used in tea, bread, with meats and adds a wonderful touch to desserts. Lamiaceae France, North America
Lemongrass Can be used in teas, soups and is great with seafood. Adds a great touch to sauces and marinades. Poaceae Asia
Mace Commonly known for it's use in pepper spray, the husk around the nutmeg also has culinary uses. It works wonderfully with braised fish and potato dishes. Myristicaceae Indonesia, Sri Lanka, Madagascar, India
Marjoram This herb is in the mint family and is closely related to oregano. Agreat addition to salad dressings and goes well with grilled meat and fish. Lamiaceae Mediterranean, North America
Mint The leaves of this plant have a pleasant refreshing quality. Lamiaceae Mediterranean, North America
Mustard Seed Coming in a variety of colors, these seeds are popular in Chinese, French, and American cuisines. These seeds are a wonderful addition to meat sauce reductions. Cruciferae India
Nutmeg Always grated fresh for the maximum flavor. Can be found in drinks, pastries and in sauces. One of the potatoes best friends. Ideal for mash potatoes, cream sauces, and pastas. Myristicaeae Indonesia, Sri Lanka, Madagascar, India
Oregano Found in every herb garden, this is the grand daddy of all dried herbs. Adds a great touch for salad dressings and tomato sauces. Lamiaceae Mediterranean, Mexico
Paprika The flavors of this nightshade can range from sweet to spicy. Ideal for seasoning stews, veal and great in pumpkin soup. Solanaceae Hungary
Peppercorn This spice is by far the most used in the world. Piperaceae India, Central America
Poppy Seed Most often found in breads and other pastries. Papaveraceae India, Turkey, North America, Australia
Rosemary Another member of the mint family, the spice has very unique flavor not found elsewhere. Great for roasting and grilling. Lamiaceae Turkey, North Africa, North America
Saffron The world's most expensive spice, it is the stigma of the crocus sativus. There are only three stigmas in each blossom. Fish soup and risottos are all great with this precious spice. Iridaceae Iran, Spain, India
Sage The leaves of this plant have a strong flavor and can be used in everything from sauces to bread and goes well with braised and roasted meat. Lamiaceae North America, Europe
Sesame Seed There is little flavor difference between the black and white varieties of sesame. Both varieties have a bit of a nutty flavor and add a great touch when roasted for salads and dressings. Pedaliaceae Africa, Mexico, China, Indonesia
Star Anise These seed pods are a key ingredient of Chinese cuisine. It has the aroma and flavor of fennel. Ideal for pastries and fruit desserts. Also great in fish sauces. Illiaceae China, Laos, Vietnam
Tamarind Found in Mexican and Asian dishes, the bean is sweet and tart. Fabaceae Asia, Mexico
Tarragon The leaves of this plant are an integral part of French cuisine. Fantastic when combined with mustard. A great touch to fish and meat sauces. Asteraceae Southern Europe, Turkey, Mexico
Thyme Thyme has it's roots in Spain and France but can be found in cuisines worldwide. Excellent for meat marinades and sauces. Lamiaceae Southern Europe
Turmeric With it's mild flavors, turmeric is used as a coloring agent. It is found mostly in Indian cuisine. Great in sauces for fish, or when rubbed on chicken or fish. Ideal for rice a pasta too. Zingiberaceae India
Vanilla A member of the orchid family, this bean has some of the most complex and intense aromas. Wildly used for desserts and aromatic oils. Orchidaceae Madagascar, Tahiti, Mexico, Central America, India