Ajwain (Carom Seed)
A seed-like fruit with a potent flavor similar to thyme and anise; widely used in Indian cooking.
Ajwain Seed
Small, oval seeds with a strong flavor reminiscent of thyme and anise; used whole in Indian cooking and breads.
Anise (Seed)
The seed of the anise plant, similar to fennel but stronger and sharper in licorice flavor.
Anise Seed
Small seeds with a strong, sweet licorice flavor; used whole in baking, beverages (e.g., Ouzo), and confections.
Annatto Seed
Small, red seeds with a subtle peppery flavor, primarily used whole in Latin American and Caribbean cooking as a natural red-orange food coloring.
Caraway
Cheese, caraway [USDA FDC: 173413]
Caraway (Seed)
The fruit (seed) of a plant in the parsley family, known for its strong, pungent, slightly bittersweet flavor; a staple in rye bread.
Caraway Seed
Small, crescent-shaped seeds with a distinct anise and peppery flavor; used in rye bread, cabbage dishes, and European baking.
Cardamom Pod (Seed)
The seeds inside the dried pod (green or black) are used whole or cracked for their highly aromatic, floral, and warm spice flavor.
Celery Seed
Tiny, highly aromatic seeds with a strong celery flavor; used for seasoning, pickling, and in spice blends.
Coriander Seed
The dried fruit of the cilantro plant, known for its warm, citrusy, and sweet aroma; used whole in rubs, brines, and curries.
Cumin
The small, dried fruit of an herb in the parsley family, known for its warm, earthy, and nutty aroma and flavor; used whole or ground in global cuisines.
Dill (Seed)
The dried fruit (seed) of the dill plant, offering a strong, slightly pungent and caraway-like flavor; used whole in pickling and baked goods.
Dill Seed
The dried seeds of the dill plant; distinct in flavor from dill weed, used whole in pickling and baking.
Fennel (Seed)
The dried fruit of the fennel plant, known for its sweet, licorice-like flavor; used whole in sausages and breads.
Fennel Seed
The dried fruit of the fennel plant with a distinct licorice-like (anise) flavor; used whole in sausages, bread, and some curries.
Frankincense Resin
An aromatic resin used as incense and sometimes sparingly as a spice or flavoring agent.
Juniper Berry
The female seed cone of the juniper plant, used as a spice, notably to flavor gin and to season game meats and stews.
Mastic Resin
An aromatic resin obtained from the mastic tree, used as a spice for its slight pine or cedar flavor, common in Greek and Turkish cooking.
Mustard Powder
Dried and finely ground mustard seeds, used as a powerful emulsifier and flavor enhancer in sauces and blends.
Mustard Seed
Small, round seeds with a pungent, hot flavor; used whole in pickling, spice blends, and tempering oil.
Nigella (Black Seed)
Small black seeds with a pungent, slightly bitter, and oregano-like flavor; often used on breads in Middle Eastern cuisine.
Nigella Seed (Black Cumin)
Small, black seeds with a pungent, smoky, and slightly bitter flavor; used whole to top bread and season curries.
Nutmeg
The seed of the nutmeg tree, valued for its warm, sweet, and aromatic flavor; typically grated or ground and used in baking and savory dishes.
Poppy Seed
Tiny, kidney-shaped seeds with a delicate, nutty flavor; used whole in baking, pastries, and savory dishes.
Poppy Seed (Blue)
Tiny, kidney-shaped blue seeds, used whole in baking for their subtle, nutty flavor.
Safflower
The dried petals are used as an inexpensive, flavorless substitute for Saffron, providing a yellow-orange color to rice and baked goods.
Saffron (Stigma)
The highly prized, thread-like stigma of the Crocus flower. It imparts a distinct earthy-metallic flavor and a brilliant golden color to rice, sauces, and baked goods.
Star Anise
The star-shaped fruit contains a seed that imparts a strong licorice flavor; used whole in braises, stews, and beverages.
Sumac (Ground)
The dried, ground berries of the sumac bush, providing a distinctive tart, slightly fruity flavor and deep red color.
Tonka Bean
The seed of the tonka tree, possessing a complex aroma similar to vanilla, almond, and cherry.