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the powder that is made from ground dried berries of a West Indian tree that is very aromatic, used as a spice

allspice

a spice that has a sweet flavor and is commonly used in cooking and baking

anis

the small, aromatic seeds of the anise plant used as a spice or flavoring agent

anise

the small, aromatic seeds derived from the caraway plant, commonly used as a spice in cooking and baking

butó ng caraway

the scented seeds of a plant of the ginger family, used as a seasoning or herbal medicine

cardamomo

a variety of chili pepper known for its hot and spicy flavor

cayenne na paminta

a fiery and pungent spice derived from various Capsicum plants

siling labuyo

a spice that is made from the dried and rolled barks of a Southeast Asian tree, especially used in sweet foods

kanela

the dried fruit of the cilantro plant, commonly used as a spice in various cuisines

buto ng cilantro

the small, oval-shaped seeds of the dill plant, commonly used as a spice in cooking

buto ng dill

the scented seeds of a plant of the pea family that is used as a spice, especially in Asian cuisine

fenugreek

a type of rhizome with a pungent and aromatic flavor, commonly used in Southeast Asian cuisine

daliri root

a spicy root with a citrusy taste, often used in Southeast Asian cooking

galangal

a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form

luya

small, pungent seeds with a peppery and slightly citrusy flavor

the small, aromatic fruits of the juniper plant, used as a spice in culinary preparations

bunga ng juniper

a spice that is made of the dried outer covering of nutmegs

mace

a blend of spices such as cinnamon, mace, cumin, etc. that is widely used in Indian cuisine

masala

the hard seed of a tropical tree that is spherical in shape and very aromatic, used as a spice to add flavor to cakes, sauces, etc.

nutmeg

a mildly hot spice that is orange-red in color, made from drying certain kinds of peppers

paprika

a powder made from dried peppercorn that is added to food to make it spicy

paminta

a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor

buto ng poppy

the spice that is made from the dried aromatic stigmas of crocus flowers, used to add taste and color to the food

saffron

a star-shaped dried fruit that is similar in taste to aniseeds and is used in Asian cuisines

bittersweet na anise

a spice made from the dried and ground berries of the sumac plant, known for its tangy and lemony flavor

sumac

a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines

turmerik

a type of flavor that is artificially made or is obtained from the beans of a tropical plant that adds a sweet taste and smell to the food

banilya

a spicy condiment used in Japanese cuisine, made from the grated root of the wasabi plant

wasabi