The Ultimate List of Spices and Herbs for 2025
Seeking a list of spices to kickstart your very own spice rack? Well, this is the, ahem, thyme and place to find the best herbs and spices to give your cooking a boost.
With so many herbs and spices available around the globe to choose from, it can be difficult to know where to start. Consider us your sage as we take you through a detailed list of spices, herbs and blended spice mixes. No need to step gingerly — jump right in and discover everything you need to know, including recipe suggestions and some helpful hints on keeping herbs and spices fresh.
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Dried Herbs and Spices
1. Curry Powder
First on our list of spices is curry powder. Actually a blend of several spices (usually turmeric, cumin, chile and cilantro), curry powder counts as one here because it’s so versatile and easy to use. Add it to meat dishes, fish dishes or, our favorite, egg mayonnaise sandwiches (trust us, you'll love it). It’s fantastic in soups too, like this pumpkin curry soup.
2. Cloves
Native to Indonesia, cloves have a sweet and warming flavor that is great for baking. They’re also commonly used in slow-cooked meat recipes to infuse a touch of sweetness that complements savory notes.
3. Star Anise
Used extensively in Chinese cooking, star anise is next on our list of spices. It has a distinctive licorice flavor and smell and can add extra depth to sauces and stir-fries. Star anise originates from trees native to China and Vietnam and has many health benefits.
4. Bayleaf
Bay leaves, from laurel trees, can be used fresh or dried, as in this recipe for delicious Indian basmati rice. Added to our list of spices because of their popularity in cooking, dried leaves have a warm, lightly aromatic flavor that’s great for stews and casseroles.
5. Cardamom
Available in black or green varieties, cardamom pods come from the ginger family and are heavily used in Indian cookery. You can use the pods whole or ground into powder to add a warming, herbal lift to both savory and sweet dishes, such as these delightfully diminutive mini apple pies.
6. Cinnamon
Strongly associated with festive baking, cinnamon is one of the most popular additions to our list of spices. Made from the bark of trees found in Asia, cinnamon has a sweet, aromatic flavor that pairs well with desserts, mains and breakfasts such as in this cinnamon roll casserole.
7. Celery Seed Powder
Next up on our list of spices is celery seed powder, a versatile ingredient that’s made by grinding up whole, dried celery. It has a delicious savory flavor that works perfectly in meat dishes, of which this brisket dry rub is a great example.
8. Paprika
Paprika is a smoky and richly flavored spice that’s made from the powdered skins of roasted red peppers. It’s made it to this list of spices as it's regularly used in European cooking. Adding this spice to goulash with chorizo is an excellent way to bring out the personality in simple side dishes. It's a versatile spice that can be used in meals like Spanish cauliflower rice.
9. Turmeric
Turmeric has a woody, earthy flavor and adds a characteristic yellow color to any dish it’s used in. Like many of the entries on our list of spices, it’s frequently used in Indian cooking but is also super popular as the starring ingredient in an immune system-supporting, antioxidant-boosting turmeric latte.
10. Ginger
Ginger is not only piquant, warm and zesty, it also has a multitude of health benefits, like all of the picks on our list of spices. It can be used fresh, dried or crystallized, as in these chewy gluten-free ginger cookies.
11. Cumin
Next up on our list of spices is cumin. Available as seeds or as a powder, cumin comes from Northeast Asia. On its own, cumin has a bitter, pungent taste but it’s softened by cooking and works especially well in slow-cooked dishes like stews and curries, such as this vegan tikka masala.
12. Mustard Powder
No list of spices would be complete without mustard powder. There are lots of different types of mustard and all can be used to make different condiments, from fiery English mustard to sweet mustard that’s great for squeezing onto hotdogs.
13. Nutmeg
Nutmeg is the dried seed of the tree genus Myristica and is one of many East Asian spices. It has a sweet, complex flavor profile and, in common with many of the choices of our list of spices, it can be used equally in dessert and savory dishes.
14. Cayenne Pepper
One of the most widely used ingredients on our list of spices, cayenne pepper is also made from powdered red chile peppers. It delivers a sweet, hot hit to any dish and works very well with cheese too.
15. Saffron
One of the world’s most expensive food items, and the most expensive ingredient on our list of spices, saffron is made from dried crocus flowers. It imparts a signature yellow color to dishes such as paella and has a subtle, earthy taste.
16. Peppercorns
Peppercorns are probably the most popular addition to our list of spices. They have a mild heat and a fragrant, botanical taste. They come in an assortment of colors including pink, black and green and are used in cuisines around the world in mains and desserts, from a steak dry rub to strawberries sprinkled with ground black pepper.
17. Sumac
Sumac is a Middle Eastern addition to our list of spices that has a zingy taste that can be compared to a squeeze of fresh lemon juice. One of the most well-known recipes that uses sumac is za’atar, a spice blend that also features other spices and sesame seeds. This zesty sumac spice blend is great with meat and is used a lot in Middle Eastern cooking.
18. Caraway Seeds
Caraway seeds have a strong, aniseed flavor and tend to be one of the most divisive ingredients among our list of spices. They’re used in sweet and savory dishes including traditional German sauerkraut and warm potato salad.
19. Chile Powder
Essential to any list of spices, chile powder is made by grinding dried chile peppers and is used in cuisines around the world, from Tex-Mex to Thai. Depending on the peppers used (for example, Calabrian chili, which has a smoky heat with fruity notes), chile powder can have varying levels of spice and warmth, as well as subtle undertones of fruit which make it great for sweet dishes like chocolate brownies.
20. Oregano
Dried oregano is made from the leaves of the fresh oregano plant. Like a lot of entries on this list of spices, oregano has a robust flavor that works well with Mediterranean, South American and Caribbean cookery, such as in this jerk chicken marinade. Aside from the aforementioned cuisines, oregano is part of a list of Italian spices that, especially when combined, can add a blend of pleasant flavors to many other dishes.
21. Garlic Powder
Garlic powder, made from dehydrated garlic cloves, is one of the most versatile inclusions on our list of spices. It has a gentle garlic flavor which can enhance a dish without overpowering it and is especially useful to use in meat rubs that allow the subtle notes to work in before cooking, such as in this steak dry rub.
22. Poppy Seeds
Collected from the dried seed pods of the flowers, poppy seeds are used predominantly in baking. They have a mild, nutty taste which makes them ideal to sprinkle over bagels or to add to lemon cake.
23. Asafoetida
Unusual among our list of spices, asafoetida is the dried sap of a herb from the carrot family. It’s used in cuisines across Asia and has a taste reminiscent of garlic and onions. It’s a great addition to vegetarian dishes but is also very popular in seafood recipes as its gentle flavor won’t overpower the delicate taste of fresh fish.
24. Allspice
Often mistaken for a mix of ingredients, allspice is another worthy entry on our list of spices. It comes from a tree native to Central and South America and has a flavor that combines elements of cinnamon, nutmeg and black pepper.
Fresh Herbs
25. Thai Basil
Thai basil is the cousin to Italian basil but is spicier and stronger. It’s used in a multitude of classic South Asian dishes including Thai noodles and Vietnamese pho, making it a worthy entry on this list of spices.
26. Culantro
A famous love-it-or-hate-it ingredient on our list of spices and herbs, if you’re a fan of Culantro, you’ll love its sharp, peppery heat. It's similar to cilantro, which is mainly used in West Indian and Latin American cooking.
27. Basil
Unlike Thai basil, which you saw earlier on our list of spices and herbs, sweet basil has a mild sweet and floral taste. Basil grows across Europe, especially the Mediterranean and is a main ingredient in several beloved Italian dishes such as pesto Genovese and Caprese salad. Dried basil is a very handy ingredient to keep in the cupboard, too — use it to brighten sauces or to make your own seasoned salt.
28. Mint
Possibly the most varied ingredient on our list of spices, there are hundreds of different types of mint, from sweet spearmint to zingy peppermint (and even apple, banana and chocolate varieties!). It’s delicious flecked over buttery Jersey royal potatoes and makes great gelato combined with dark chocolate. Even better, mint is very easy to grow, making it a great option if you're looking to find plants for your herb garden.
29. Rosemary
Rosemary and lamb is a famous combination for a reason. The lightly stringent, floral taste of rosemary is brilliant to cut through rich meat dishes such as lamb. It’s also top of many chefs' lists of spices and herbs for use in baking. As an added benefit, rosemary is said to be very good for memory (did we already say that?).
30. Parsley
Originally native to the Mediterranean, parsley is one of the most popular entries on our list of herbs and spices and is used around the world. It’s typically utilized as a garnish but parsley can hold its own in soups, sauces and pastries. It’s also a top choice of poultry seasoning substitutes.
31. Chives
Part of the same family as onions, leeks and garlic, chives have been a popular garnish for thousands of years, so it’s no wonder they made it onto our list of spices and herbs. They have a mild onion tang and are super versatile. Chop them up and sprinkle over eggs, potatoes, salads, chicken and more for a fresh hit of flavor.
32. Dill
In common with other ingredients on our list of herbs and spices, dill can be used as a garnish or as a starring addition to any dish. It pairs very well with seafood and pork and can be used to flavor vinegars for pickling.
33. Fennel
Like caraway seeds, which you’ll have spotted earlier on our list of spices, fennel has a strong aniseed taste. The bulb and seeds can also be eaten (they’re usually shaved raw) and are great in pork and seafood recipes and salads.
34. Marjoram
Marjoram is part of the same family as oregano, mentioned earlier in our list of spices, and has a somewhat similar taste, although with a few more citrus notes. Marjoram is ideal to use in hearty meat and potato dishes where it will lighten the heavy ingredients.
35. Lemongrass
Lemongrass, also known as citronella, is a woody herb that’s essential to Thai curries. The sweet, lemony taste goes well in curries and stews — but, as with many of the ingredients on our list of spices, you have to remember to remove this spice from the dish before serving!
36. Sorrel
Sorrel is special among our list of spices because it can be used as both a vegetable and a herb. It has a tart taste which is similar to lemons. It’s very versatile in the kitchen and can be added to soups, dressings, salads and stir-fries.
Spice Blends, Rubs and Mixes
37. Indian Spice Blend
Indian spice blends are flexible and adaptable and can be used to make many different types of curries and other recipes. Every cook has their own personal list of spices but common additions are cumin, turmeric, ginger, chile powder and cilantro seeds.
38. American Spice Blend
An American spice blend is a simple and versatile mix of ingredients that’s super for all meat dishes. Like Indian spice blends, the list of spices you choose to include is 100% individual. You can change it to suit your preferences and substitute any herbs you don’t fancy. For a basic version though, simply combine one teaspoon each of cumin, cayenne pepper, paprika, garlic powder and salt with 1/2 teaspoon of ground pepper, allspice, cloves, dried mustard and dried parsley. Heat gently to bring out the flavor of the individual spices and then store in an airtight container when cool.
39. Herbes de Provence
There’s no definitive list of spices that goes into making a Herbes de Provence blend but it’s generally agreed that the standard recipe calls for rosemary, tarragon, thyme, fennel and marjoram. Sage, oregano, lavender and basil can also be included. Associated with the Southern region of France, Herbes de Provence is used to add extra depth to grilled meats, vegetables and stews.
40. Harrisa
Harrisa is a hot chile paste that originates in Tunisia and features in a lot of North African cooking. Its main ingredient is roasted red chile peppers, giving it a vivid red coloring, but it also contains a list of spices including garlic, caraway seeds, cilantro seeds and cumin. Harrisa can be served alongside stews, bread and couscous or used as a base for tagines and casseroles.
41. Chinese Five Spice
Used extensively in Chinese and Asian cooking, the ingredients of five spice have all featured on our list of spices: star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds. The mix of sweet, smoky heat and sharp licorice creates a unique combination of flavors that complement meat dishes brilliantly.
How to Store Herbs and Spices
We’ve all been there. We buy a jar of spice to make a recipe only for it to fall to the back of the cupboard, doomed to be forgotten. If you’re like us, you might be wondering "Do spices expire?" They do, but not quickly.
Over time, spices lose their potency and the flavor gets weaker but, if stored correctly, all of the jars on our list of spices should keep your cooking zinging and sparkling with taste for a long time — two to four years for whole spices (such as whole nutmeg) and two to three years for ground spices. Just make sure to keep them in airtight containers away from direct sunlight to retain their taste.
How to Store Herbs
Fresh herbs, such as parsley, mint and basil can wilt quickly, but we’ve got a handy hack to keep them fresh. First, remove the rubber bands from shop-bought stalks and run them under water gently to remove any dirt. Dry thoroughly using a clean dishcloth or paper towels and remove the bottom half inch from each stem. Place upright in a jar with roughly one to two inches of water and pop them into the refrigerator. Basil shouldn’t be refrigerated but keep it out of direct sunlight for the best flavor.
Dried herbs can also be used for longer than you might think — between six months and three years in most cases. It’s easy to tell when a dried herb, such as oregano, is no longer suitable for use as it will gradually lose its color and aroma. When this happens, it’s time to replace it.
Spice Things Up With a Cooking Class
If you fancy spicing up your weekly menus then cooking classes near you and online cooking classes are the perfect recipe. Led by expert chefs, these classes will help you to learn how to balance the intricate personalities of spices and herbs in a range of recipes.
We hope you’ve enjoyed this comprehensive guide to the world of herbs and spices. Offering great versatility and extra depth and character, by referring to our list of spices and herbs, not only can you show off your newly-stocked spice rack to envious friends, you can also wow them with the unending list of culinary creations to which these amazing herbs and spices lend themselves.
For even more ways to explore your favorite foods, check out other experiences happening on Cozymeal.
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