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

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

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

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

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

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

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

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

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

a fiery and pungent spice derived from various Capsicum plants

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

the bulbous green root of a herb native to Japan with a pungent taste and smell, used in cooking, especially with raw fish

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

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