herbsandspices.food The reference guide to herbs and spices

🫚 Spices

Seeds, barks, roots, berries and flowers — pepper to saffron.

48 pages in this section

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Ajwain
🌶️ Heat Mild
Allspice
🌶️ Heat Faint
Amchur
🫑 Heat No heat
Anardana
🫑 Heat No heat
Aniseed
🫑 Heat No heat
Annatto
🫑 Heat No heat
Asafoetida
🫑 Heat No heat
Black cardamom
🫑 Heat No heat
Black pepper
🌶️ Heat Medium
Caraway
🫑 Heat No heat
Cassia
🌶️ Heat Faint
Celery seed
🫑 Heat No heat
Cinnamon
🌶️ Heat Faint
Cloves
🌶️ Heat Mild
Coriander seed
🫑 Heat No heat
Cubeb
🌶️ Heat Mild
Cumin
🫑 Heat No heat
Dill seed
🫑 Heat No heat
Dried lime
🫑 Heat No heat
Fennel seed
🫑 Heat No heat
Fenugreek
🫑 Heat No heat
Galangal
🌶️ Heat Mild
Garlic
🌶️ Heat Mild
Ginger
🌶️ Heat Medium
Grains of paradise
🌶️ Heat Mild
Green cardamom
🫑 Heat No heat
Horseradish
🌶️ Heat Hot
Juniper
🫑 Heat No heat
Long pepper
🌶️ Heat Medium
Mace
🌶️ Heat Faint
Mahleb
🫑 Heat No heat
Mastic
🫑 Heat No heat
Mustard seed
🌶️ Heat Medium
Nigella
🌶️ Heat Faint
Nutmeg
🌶️ Heat Faint
Pink peppercorns
🌶️ Heat Faint
Poppy seed
🫑 Heat No heat
Saffron
🫑 Heat No heat
Sesame
🫑 Heat No heat
Sichuan pepper
🌶️ Heat Mild
Star anise
🫑 Heat No heat
Sumac
🫑 Heat No heat
Tamarind
🫑 Heat No heat
Tonka bean
🫑 Heat No heat
Turmeric
🫑 Heat No heat
Vanilla
🫑 Heat No heat
Wasabi
🌶️ Heat Hot
White pepper
🌶️ Heat Medium