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Seed, bark and berry spices

18 ingredients

Spices and aromatics
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Whole dried allspice berries scattered on a warm ivory surface
Spices and aromatics

Allspice

Allspice is the dried unripe berry of Pimenta dioica, a Caribbean and Central American tree, used whole or ground in jerk seasoning, sauces, pickles, sausages and baking.

Whole dried anise fruits piled on an ivory plate, showing their small oval shapes and longitudinal ridges.
Spices and aromatics

Aniseed

Aniseed is the dried ripe fruit of Pimpinella anisum, an aromatic Apiaceae spice commonly called a seed. It adds a sweet, warm aroma to breads such as Moroccan krachel and South African mosbolletjies, and is distinct from star anise.

Small greenish-tan ribbed whole fennel fruits in a plain dish.
Spices and aromatics

Fennel seed

Fennel seed is the dried aromatic fruit of Foeniculum vulgare; a Himachal Pradesh survey records it among the seasonings of Galgal pickle.

Ground fenugreek seed powder in a plain ceramic bowl with a few whole seeds nearby.
Spices and aromatics

Fenugreek powder

Ground fenugreek seed is a bitter, aromatic spice used in pickles and seasoning mixtures. It differs from dried fenugreek leaf powder in both material and culinary use.

Whole muted green ribbed cardamom pods in a shallow ceramic dish, with two pods beside it.
Spices and aromatics

Green cardamom

Green cardamom is the cured capsule of Elettaria cardamomum, valued for aromatic seeds used whole or ground in sweet and savory dishes.

Small whole tan ribbed coriander fruits in a plain dish.
Spices and aromatics

Coriander seed

Coriander seed is the dried, aromatic fruit of Coriandrum sativum, used whole, cracked or ground in spice blends, pickles and cooked dishes.

Whole dried black cardamom pods with deeply ridged brown husks sit in a shallow speckled cream bowl against a warm ivory background.
Spices and aromatics

Alainchi (cardamom)

Alainchi is the large or black cardamom of the eastern Himalaya, the dark, smoke-dried pods of Amomum subulatum. Its camphor-cool, smoky seeds season Himalayan and North Indian cooking and a sweet Nepali lapsi achar.

Three cinnamon quills and a short broken piece rest on a warm ivory tabletop, showing their layered rolled ends.
Spices and aromatics

Cinnamon

Cinnamon is the dried inner bark of Cinnamomum trees, rolled into quills or ground; Ceylon cinnamon comes from C. verum of Sri Lanka and cassia from related species.

Whole brown mustard seeds mounded in a shallow speckled cream bowl, with scattered seeds on a warm ivory tabletop.
Spices and aromatics

Brown / oriental mustard seed

Brown or oriental mustard seed comes from Brassica juncea, a hybrid of black mustard and turnip rape. It is the hot, easily harvested seed behind Dijon, spicy brown mustards and much of the mustard oil of the Indian subcontinent.

Pale golden whole mustard seeds mounded in a shallow speckled cream bowl with a few seeds scattered on a warm ivory tabletop.
Spices and aromatics

White / yellow mustard seed

White or yellow mustard seed comes from Sinapis alba, the mildest of the three mustards and the one behind American yellow mustard. Its pale seed is also prized by sausage makers and picklers.

Whole dark reddish-brown black mustard seeds fill a shallow speckled cream bowl, with five seeds scattered beside it on a warm ivory tabletop.
Spices and aromatics

Black mustard seed

Black mustard seed is the small, dark, very pungent seed of Brassica nigra, the hottest of the three mustards. It gives its bite through sinigrin, which turns into allyl isothiocyanate when the crushed seed meets water.

Whole dried allspice berries heaped in a speckled cream bowl with a loose scatter on a warm ivory tabletop.
Spices and aromatics

Pimienta de dulce

Pimienta de dulce is the Ecuadorian culinary name for allspice (Pimenta dioica), a dried tropical berry. Distinct from true peppers, it offers a complex aroma of clove, cinnamon, and nutmeg, and is used whole in chicha de jora.

Dried brown ishpingo cupules showing hollow interiors, irregular rims and rough woody exteriors on a warm ivory surface.
Spices and aromatics

Ishpingo

Ishpingo is the dried, hat-shaped calyx of Mespilodaphne quixos, a western-Amazon laurel. Its cinnamon-like perfume seasons colada morada, champús and chicha de jora in Ecuador.

Coarsely crushed golden-brown coriander seeds fill a shallow cream dish, with five whole seeds and a small scatter beside it on an ivory tabletop.
Spices and aromatics

Crushed coriander seed

Crushed coriander seed is the ripe, dried fruit of Coriandrum sativum broken into coarse aromatic pieces for curries, sauces and meat seasonings.

Small angular golden-brown fenugreek seeds in a shallow ceramic dish, with a few seeds beside it.
Spices and aromatics

Fenugreek seed (methi)

Fenugreek seed is the bitter, fragrant dry seed of Trigonella foenum-graecum, used in tempering, pickles, breads and spice mixtures.

Small brown ribbed whole cumin fruits in a plain dish.
Spices and aromatics

Cumin seed

Cumin seed is the dried aromatic fruit of Cuminum cyminum, used whole or ground; a Himachal Galgal pickle account names it among the seasonings.

Whole dried clove buds in a plain ceramic dish.
Spices and aromatics

Cloves

Cloves are the dried unopened flower buds of Syzygium aromaticum. Whole buds infuse liquids and can be removed; ground clove disperses its intense aroma through food.

Whole dried cinnamon sticks with curled bark ends on an ivory tabletop.
Spices and aromatics

Cinnamon sticks

Cinnamon sticks are dried inner bark curled or layered into quills. The common name covers several Cinnamomum species; whole bark perfumes food and drink.