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Asian Herbs and Spices

1

Sichuan pepper (Hua jiao)

Sichuan, China
4.4

Despite its name, Sichuan pepper is actually not a pepper, but dried berry of a type of ash shrub that has a unique peppery and lemony aroma. It is characterized by its mouth-numbing properties, typical for numerous dishes from the Sichua... READ MORE

2

Sansho Pepper

Japan
4.5

Sansho pepper is a Japanese spice characterized by its prized aromatic peppercorns, green color, and a floral, tangy, lemon-like flavor. It is a part of the famous seven Japanese spices and is closely related to Sichuan pepper. T... READ MORE

3

Garam masala

India
4.6

Garam masala is an intensely aromatic blend of ground spices such as cinnamon, cumin, cardamom, cloves, and peppercorns. Its name can be literally translated as hot ingredients, and is sometimes described as an aromatic blend tha... READ MORE

4

Shiso

Kyoto Prefecture, Japan
4.3

Shiso is a Japanese herb with a unique flavor: hints of citrus, mint, basil, anise, and coriander are all incorporated into its tiny leaves, which can be red or green. They are a part of the seven spices of Japan, originating from over 30... READ MORE

5

Bahārāt

Lebanon
4.2

Translated from Arabian as spice, bahārāt is an aromatic blend of spices native to the Middle East. Although it is hard to pinpoint the exact spices used in the mix, the most common ingredients include black peppercorns, allspice... READ MORE

6

Galangal

Indonesia
4.4

Galangal is a ginger-like root that is widely used in Thai and Indonesian cuisine as a flavoring or a spice, characterized by its pungent aroma. There are two varieties of galangal: greater galangal, which is lighter in color and... READ MORE

7

Five-spice powder (Wu xiang fen)

China
3.9

Wu xiang fen or five-spice powder is a traditional spice blend originating from China. The spice blend consists of five spices: fennel seeds, cinnamon, cloves, Sichuan peppercorns, and star anise. The number five refers to the five flavors that ar... READ MORE

8

Shichimi Togarashi

Japan
4.3

Sometimes referred to as the seven-spice powder, shichimi togarashi is a spice blend widely used in Japanese cuisine for imparting a nice smoky-sweet heat to a variety of dishes, from a steaming bowl of soba noodles to grilled fish. The o... READ MORE

9

Thai Basil

Southeast Asia
4.2

Thai basil is a type of basil that’s native to Southeast Asia. Commonly used in Asian and Thai cuisine and dishes, Thai basil is characterized by its anise-like, savory, and slightly spicy flavor that adds a layer of pungency to dishes. The ... READ MORE

10

Holy basil (Tulsi)

India
4.0

Holy basil or tulsi is one of the varieties of basil originating from India. This plant has violet flowers and blossoms, while the stems are green with a purple tinge. It is much spicier than the other varieties of basil, so it's often ca... READ MORE

11

Asafoetida

Iran
3.3

Asafoetida is a dried gum resin obtained from the taproot or rhizome of giant fennels, particularly Ferula assafoetida. The plants used to produce the spice are native to Iran and Afghanistan. The resinous juice starts to coagula... READ MORE

12

Ceylon Cinnamon

Sri Lanka
4.5

Ceylon cinnamon is traditionally harvested from a tree that is native to Sri Lanka, formerly known as Ceylon, hence the botanical name of this health-beneficial spice. This cinnamon type is sweeter and more delicate than cinnamon cass... READ MORE

13

Chaat masala

India
3.9

Chaat masala is a spice mixture that's widely used in Indian, Pakistani, and Bangladeshi cuisine. It often consists of coriander, asafoetida, red chili powder, tamarind powder, cumin, amchoor (dry mango powder), and kala namak (black salt). The or... READ MORE

14

Amchur

India
3.7

Amchur is a spice and condiment originating from India, but it's also often used in Pakistan. It's made from unripe mangoes that have been sliced, dried in the sun, then ground into a powder. The resulting powder has an intense aroma and tangy fla... READ MORE

15

Fingerroot

Southeast Asia
n/a

Fingerroot, known scientifically as Boesenbergia rotunda, is a type of rhizome that is native to China and Southeast Asia. It belongs to the ginger family and is widely used in the culinary traditions of countries like Thailand, Indonesia, and Mal... READ MORE

16

Salam leaves (Daun salam)

Indonesia
n/a

Daun salam, known in English as Indonesian bay leaf or salam leaf, is a type of leaf used as a herb in Indonesian cuisine and in some nei... READ MORE

17

Saigon Cinnamon

Vietnam
4.3

Saigon cinnamon or Vietnamese cinnamon is a type of cinnamon coming from the Cinnamomum loureiroi tree. This type of cinnamon has the strongest flavor of them all, and it's the essential oils in the bark that give it its unique aroma and flavor. H... READ MORE

18

Hawaij

Yemen
3.2

Hawaij is a traditional Yemeni spice blend that is deeply rooted in Yemenite Jewish tradition. The spice mix consists of ingredients such as saffron, turmeric, black pepper, and cardamom. Variations include other ingredients such as cumin... READ MORE

20

Curry leaves (Kadi patta)

India
4.3

Curry leaves are leaves of the curry tree, which is native to India and Sri Lanka. The leaves are dark green in color, shiny, and aromatic, releasing a unique, nutty aroma when fried in oil. They are a staple of South Indian cuis... READ MORE

21

Za'atar

Lebanon
4.4

Za'atar is a traditional spice blend with Middle Eastern and Levantine origins. The ingredients used in za'atar vary from region to region, and the list often includes the wild za'atar herb (hyssop, growing throughout the Levant), marjoram, thyme,... READ MORE

22

Kampot Pepper (Mrech Kampot)

Kampot Province, Cambodia
4.1

Kampot pepper or poivre de Kampot is pepper from two berry varieties, the Kamchay and the Lampong, of the species Piper nigrum L. grown in the provinces of Kampot and Kep in southern Cambodia. There are... READ MORE

23

Pav bhaji masala

Mumbai, India
n/a

Pav bhaji masala is a special spice blend used to make pav bhaji, a popular Indian street food. It is a mix of aromatic spices that provide the characteristic flavor and aroma of the dish. This masala typically includes coriander seeds, cumin seed... READ MORE

24

Panch phoron

Bangladesh
3.7

The Bengali spice mix known as panch phoron (lit. five spices) is an aromatic combination of cumin, fennel, fenugreek, black mustard, and nigella or kalonji onion seeds. This spice blend adds a wonderful depth and flavor to various dishes... READ MORE

25

Urfa biber

Şanlıurfa Province, Turkiye
4.3

Urfa biber is a traditional Turkish dried chili pepper originating from the city of Urfa. These peppers are distinguished by their dark burgundy color, flakes of irregular sizes, and a flavor that's best described as sweet, salty, sour, and smoky.... READ MORE

26

Bafat

Mangalore, India
n/a

Bafat is a traditional Mangalorean blend of ground spices such as red chilis, cumin seeds, coriander seeds, peppercorns, mustard seeds, and turmeric. Each spice is dry-roasted separately until fragrant and slightly browned, then all of th... READ MORE

27

Cubeb Pepper

Java, Indonesia
3.5

Cubeb is a complex pepper variety native to Java, Indonesia. The pepper starts out as the immature fruit of a tropical climbing vine that sometimes grows in coffee plantations. The vines produce small flowers that turn into berries, which are gath... READ MORE

28

Bzar

United Arab Emirates
n/a

Bzar is a traditional Emirati and Gulf-region spice blend widely used in the United Arab Emirates, Oman, and other Gulf countries. Typically, Bzar includes cumin, coriander, black pepper, cinnamon, turmeric, and cardamom, with some variations addi... READ MORE

29

Advieh

Iran
n/a

Advieh is a fragrant Persian spice blend used extensively in Iranian cuisine to season rice dishes, stews, grilled meats, and vegetables. Known for its delicate yet complex flavors, Advieh combines aromatic spices that are commonly sweet, floral, ... READ MORE

30

Dabeli masala

India
n/a

Dabeli masala is a special spice mix used to flavor the potato filling in dabeli, a popular Gujarati street food. This masala is a blend of aromatic spices with a hint of sweetness and tanginess, giving dabeli its unique and rich taste. It typical... READ MORE

31

Mahleb

Turkiye
3.4

Mahleb or mahlepi is a unique spice made from the seed kernels of the Prunus mahaleb (mahaleb cherry) tree, native to the Middle East and Southeastern Mediterran... READ MORE

32

Khao Khua

Laos
n/a

Khao khua is ground roasted rice powder made from a particular rice variety called sticky rice, popular in Northern Thailand and Laos. The recipe is very straightforward - sticky rice (or glutinous rice, as it is also kn... READ MORE

33

Kabsa spice (Bahārāt al-kabsa)

Saudi Arabia
n/a

Kabsa spice is a traditional spice blend used predominantly in Saudi Arabian cuisine, particularly for kabsa, a popular spiced rice and meat dish found throughout the Arabian Peninsula. This spice mix is crafted to infuse rice and meats with a ric... READ MORE

34

Phú Quốc Pepper

Phu Quoc Island, Vietnam
4.2

This Vietnamese pepper originates from the island of Phú Quốc, which produces over 1000 tons of it annually. The pepper is well-known for its strong aroma, pungency, and heat. The red pepper has an especially strong aroma and a sweet, citru... READ MORE

35

Chettinad masala

Chettinad, India
n/a

Chettinad masala is a traditional spice blend originating from Tamil Nadu, India. The spice blend consists of 16 or more spices including cinnamon, green cardamom, mace, star anise, cloves, fenugreek seeds, black pepper, kapok buds, cumin seeds, c... READ MORE

36

Duqqa

Hejaz, Saudi Arabia
3.7

Duqqa is an Egyptian blend of herbs, toasted nuts, and spices such as cumin, sesame seeds, and coriander. The combination of these ingredients is ground into a coarse powder which can be used as a salad topping, a dip with olive oil and bread, or ... READ MORE

37

Char Masala

Afghanistan
n/a

Char masala is a unique Afghan spice blend consisting of equal parts cumin, black cardamom, cinnamon, cloves, and black pepper. Although it can be used in various vegetable, fish, and meat dishes, it's mostly associated with Afghan rice dishes, mo... READ MORE

38

Al-Samh seeds

Al-Jouf, Saudi Arabia
n/a

Al-Samh seeds, derived from the Mesembryanthemum plant, from the Al-Jawf region in northern Saudi Arabia, are deeply rooted in Saudi Arabian tradition. These annual seeds, renowned for their nutritional value, have been utilized for generations. H... READ MORE

39

Rimbàs Black Pepper

Sarawak, Malaysia
n/a

In the Malaysian state of Sarawak, more precisely near the river Rimbàs, a local variety of black pepper known as Kuching is cultivated by the Ibans native group. The rows in small pepper fields are arranged on a slight slope in or... READ MORE