Spices by Region and Flavor

Flavor, dose, and substitutes

Start here

Three guides that set up the rest of the section.

Browse by group

Each group narrows the section to one kind of decision.

By RegionTwenty-three spices are grouped here by the region whose cooking made them familiar. The region often… 23 guidesBrowse
By Flavor ProfileSixteen spices are grouped here by the note each one adds to a dish: warm, earthy, floral or hot. Sorting by… 16 guidesBrowse
By UseDirect heat, a long simmer, a vinegar brine and a teapot each treat spices differently, so a spice that works… 5 guidesBrowse

Profiles 39 profiles

One ingredient per page: what it tastes like, where it belongs, and what replaces it.

Cumin or coriander?

Fact	Cumin	Coriander
Flavor	Earthy, smoky, warm, slightly bitter	Citrusy, slightly sweet, nutty, mild
Family	Apiaceae	Apiaceae
Whole seeds keep	3 years	2 years

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Guides and explainers 5 guides

Background that changes what you do next in the kitchen.

Baking Spices: Which Ones to Use and How MuchRead →

Quick answers

From the guides in this section.

Does turmeric permanently stain?

It stains fabric, plastic and wooden boards quickly, and the longer it sits the harder it is to shift. On skin the color fades within a day or two. Treating a counter or board straight away with a paste of baking soda…

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Is cumin spicy?

No. Cumin has no chile heat at all, so its warmth comes from aroma rather than burn. Chili powder and taco seasoning taste hot because of the chile they contain.

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Is cardamom spicy?

No. Cardamom has no chili heat. Green cardamom tastes cool and floral, and black cardamom tastes smoky and camphor-like, but neither burns the way chili or black pepper does.

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Is Mexican or American saffron real saffron?

No. Both names are used for safflower, Carthamus tinctorius, a thistle-like plant whose dried petals give an orange-yellow color with very little flavor. It is a fair ingredient under its own name and a common…

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Does vanilla extract go bad?

Pure extract is preserved by its alcohol and does not spoil in any way that makes it unsafe. It slowly loses aroma once opened, so an old bottle may just be weaker.

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Out of a spice?

211 tested swaps, each with the amount.

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About this section

Thirty-nine spices have their own profile here, grouped by the region whose cooking made them familiar and by the flavor note each one adds. Five more guides sort the rack by cooking method, from grilling to pickling. Every profile gives a starting amount and the closest substitute for when the jar is empty.