Skip to content
FriendsPantry

Spices & seasonings

Spices

Dried seeds, barks, roots, buds and fruits used in small amounts for aroma, colour and heat.

Also called: spice mix, masala

1194 recipes with it

What it is

Spices are dried plant parts other than leaves: seeds (cumin, coriander), bark (cinnamon), buds (cloves), roots (turmeric, ginger), fruits (pepper, chillies) and stigmas (saffron). Whole spices keep their aroma far longer and are often fried in hot fat or toasted first; ground spices release flavour quickly but fade within months. Blends such as garam masala combine many spices.

How it’s used

  • Tempering whole spices in hot oil or ghee
  • Dry-roasting and grinding into masalas
  • Rubs and marinades
  • Baking and desserts
  • Pickling

Characteristics

Sold as
whole, ground
Cooking uses
Mainly a seasoning

Kinds in our pantry

Storage

Cool, dry and dark. Keep in airtight jars away from heat and light. Rub a pinch: if it barely smells, it has lost its strength.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Related ingredients

Recipes with spices

See all 1194

1182 more