Spices have played a vital role in culinary traditions, medicine, and trade for centuries. Knowing their English names is essential for cooking, shopping, or studying international recipes. Below is a detailed list of commonly used spices along with their English terms, origins, and brief descriptions.
Common Spices and Their English Names
Cinnamon (肉桂, Ròuguì)
A sweet and warm spice derived from the inner bark of trees in the Cinnamomum family. Widely used in desserts, beverages, and savory dishes.
Turmeric (姜黄, Jiānghuáng)
A bright yellow-orange root spice known for its earthy flavor and health benefits. Often used in curries and as a natural food coloring.
Cumin (孜然, Zīrán)
Popular in Middle Eastern, Indian, and Mexican cuisines, cumin seeds have a warm, nutty taste. Ground cumin is a key ingredient in spice blends like garam masala.
Cardamom (豆蔻, Dòukòu)
A fragrant spice with a citrusy, floral aroma. Green cardamom is common in Indian sweets, while black cardamom adds depth to savory dishes.
Cloves (丁香, Dīngxiāng)
Dried flower buds with a strong, sweet, and slightly bitter taste. Used in spice mixes, mulled wine, and baked goods.
Nutmeg (肉豆蔻, Ròudòukòu)
A warm, nutty spice often grated into desserts, sauces, and beverages. Pairs well with cinnamon and cloves.
Coriander (香菜籽, Xiāngcàizǐ)
Coriander seeds have a citrusy, slightly sweet flavor, while fresh leaves (cilantro) are used as a herb. Common in Asian and Latin American cooking.
Black Pepper (黑胡椒, Hēi hújiāo)
One of the most traded spices globally, black pepper adds heat and depth to nearly every cuisine.
Star Anise (八角, Bājiǎo)
A star-shaped spice with a licorice-like flavor, essential in Chinese five-spice powder and Vietnamese pho.
Ginger (姜, Jiāng)
A pungent, spicy root used fresh, dried, or powdered. Found in both sweet and savory dishes, as well as teas.
Saffron (藏红花, Zànghónghuā)
The world’s most expensive spice, saffron threads add a golden hue and floral aroma to dishes like paella and biryani.
Mustard Seeds (芥末籽, Jièmò zǐ)
Tiny seeds with a sharp, tangy flavor. Used whole in pickles or ground into mustard paste.
Fennel Seeds (茴香籽, Huíxiāng zǐ)
Sweet and licorice-flavored, often used in Italian sausages, Indian curries, and herbal teas.
Paprika (红椒粉, Hóngjiāo fěn)
Made from dried and ground peppers, paprika ranges from sweet to smoky and hot. A staple in Hungarian and Spanish cooking.
Allspice (多香果, Duōxiāngguǒ)
Despite its name, allspice is a single spice with flavors resembling cinnamon, nutmeg, and cloves. Common in Caribbean jerk seasoning.
Fenugreek (胡芦巴, Húlúbā)
Seeds with a slightly bitter, maple-like taste. Used in Indian curries and as a natural remedy.
Bay Leaves (月桂叶, Yuèguì yè)
Dried leaves that add a subtle herbal aroma to soups, stews, and sauces.
Vanilla (香草, Xiāngcǎo)
Derived from orchid pods, vanilla is a sweet, floral flavoring in desserts and beverages.
Thyme (百里香, Bǎilǐxiāng)
A fragrant herb with earthy, minty notes, often used in Mediterranean and French cuisine.
Rosemary (迷迭香, Mídiéxiāng)
A woody herb with a pine-like fragrance, excellent for roasted meats and bread.
Why Knowing Spice Names Matters
Understanding the English names of spices helps when reading international recipes, shopping in global markets, or discussing flavors with chefs. Many spices also have medicinal properties, making them valuable beyond cooking.
How to Use Spices in Cooking
- Toasting whole spices (like cumin or coriander) enhances their aroma before grinding.
- Infusing spices in oils or broths extracts deep flavors.
- Balancing flavors—sweet spices (cinnamon) pair well with savory dishes, while hot spices (pepper) add heat.
Final Thoughts
Spices transform ordinary meals into extraordinary experiences. Whether experimenting with new flavors or sticking to traditional blends, recognizing their English names opens up a world of culinary possibilities. Keep exploring, tasting, and enjoying the rich diversity of spices available.
