Allspice, whole. Tasting like a combination of cinnamon, nutmeg, and cloves, this aromatic spice will complement both sweet and savory meals
(particularly jerk dishes).
Ancho chilies, ground. Raisin-like in flavor, ancho chilies are essential for traditional tamales.
Brown mustard seeds. These seeds’ heat and pungent flavor are indispensable in Indian cooking.
Caraway seeds. Give breads and cakes an earthy, nutty flavor.
Cardamom, ground. Use in Indian dishes and some baked goods. It should look dark gray.
Cardamom pods. For peak freshness, look for lime-green-colored pods; add to stews and curries.
Celery seed. Soups, salads, and meat dishes call for only small amounts of these seeds, which have a slightly bitter flavor.
Chinese five-spice powder. Comprised of cinnamon, cloves, fennel, star anise, and Szechuan pepper, this powder is a staple in Chinese fare.
Cinnamon sticks. Choose ones that are more red than brown in color.
Cloves, whole. Use in mulled cider and press into roasted ham.
Coriander, ground. Sprinkle this aromatic flavor into Mexican and Indian dishes.
Coriander, whole. Coriander seeds, used to create Indian dishes and some Scandinavian baked goods, have a more fruitful flavor than ground coriander.
Curry powder. Usually a blend of spices such as turmeric, cumin, coriander, and cayenne pepper, curry powder lends exotic taste to curries
and meat dishes.
Fennel seeds. Add a delicate, lightly sweet flavor to meat, fish, and pasta dishes. The seeds should appear rich green in color.
Fenugreek seeds. All you need is a pinch of these spicy, fragrant seeds in Middle Eastern curries and chutneys.
Fleur de sel. Sprinkle this delicate French “finishing salt” on almost-done dishes to preserve their flavor.
Green peppercorns. The underripe pepper berry is less zesty than other forms of pepper.
Juniper berries. Juniper berries, the primary flavor in English gin, are traditionally paired with game dishes. Pregnant women or women planning
to become pregnant should avoid juniper in all forms as it may cause uterine spasms and decrease fertility.
Lemongrass, dried. A must-have herb for Thai cooking, lemongrass has a sour-lemon flavor and aroma.
Mustard powder. Ground mustard seed seasons sauces and seafood, poultry, and beef dishes.
Poppy seeds. Buy only small amounts and always store in the freezer—the seeds go bad quickly because of their high oil content.
Saffron. Make sure you buy this spice—made from the stigmas of a flower—from a bona fide spice market, as cheap variations of the coveted
spice will not be pure. Freeze for up to two years. Ground saffron is a lower-priced alternative.
Sesame seeds. These seeds are prone to rancidity, so keep them in the freezer for up to one year.
Star anise. A Chinese spice, star anise resembles a star shape. Ground, it’s the main ingredient in Chinese five-spice powder.
Szechuan peppercorns. Typically used in Asian fare, these are not related to ordinary peppercorns but the dried berry of a shrub. The peppercorns
are aromatic but not particularly hot.
Turmeric, ground. Turmeric is intensely yellow and stains easily. Add to Indian and Thai dishes.
Vanilla beans. Beans should be dark, smooth (not dry), and plump. Store in an airtight container in the freezer for up to a year and a half.
Wasabi powder. A dried and ground root similar to horseradish, wasabi is a must with sushi.
Related: Put Your Herbs on Ice
