This guide brings together 12 spices that start with the letter L, running alphabetically from “Lavender” to “Lampong Pepper”. Many of them are bright, citrusy herbs and leaves, while others bring warm heat or sweet, anise-like notes. You’ll find them flavoring curries, soups, teas, baked goods, and everyday rubs across kitchens around the world.

Spices are dried plant parts, such as seeds, bark, roots, leaves, and buds, that add flavor and aroma to food. People have traded them for thousands of years, and pepper was once so valuable it was used like money. Today the same spices that flavored ancient feasts still season everyday home cooking.

Below you’ll find the table with Spice, Origin, Flavor Profile, Uses, and Description.

Spice: This gives you the common name of each spice, so you can quickly scan the list and find the exact one you want.

Origin: This tells you where each spice naturally comes from or is mainly grown, helping you understand its background and traditional cooking roots.

Flavor Profile: This describes how each spice tastes and smells, so you can guess how it will work in your own dishes before you cook.

Uses: This lists the most popular dishes and ways to cook with each spice, giving you simple ideas for putting it to work.

Description: This gives you a short, friendly summary of each spice, covering what it is and why cooks around the world enjoy using it.

Spices

SpiceOriginFlavor ProfileUses
LavenderMediterraneanFloral, sweet, slightly herbaceous with a hint of citrusBaking, herbes de Provence blends, teas, desserts, savory rubs
LemongrassSoutheast AsiaBright, lemony, grassy with a subtle gingery warmthThai and Vietnamese curries, soups, marinades, teas
Lemon MyrtleAustraliaIntense lemon-lime, sweeter and cleaner than lemongrassSeasoning fish and chicken, baking, teas, spice blends
LicoriceMediterranean and Western AsiaSweet, anise-like, woody and earthyConfectionery, herbal teas, spice blends, liqueurs
Long PepperIndia and IndonesiaHot, pungent, sweetly aromatic with notes of cinnamon and nutmegCurries, pickles, mulled drinks, North African and Indonesian dishes
LovageSouthern EuropeStrong celery-like, slightly peppery and aniseedSoups, stews, stocks, potato dishes, salads
Lemon BalmSouthern Europe and MediterraneanMild lemony, sweet and mintyTeas, desserts, salads, garnishes, herbal infusions
Lemon VerbenaSouth AmericaPure, vivid lemon with a green, floral edgeTeas, sorbets, custards, poultry seasoning, syrups
Lime LeafSoutheast AsiaIntense citrus-lime, floral and aromaticThai curries, soups like tom yum, stir-fries, marinades
Laksa LeafSoutheast AsiaPeppery, citrusy and slightly spicyLaksa, Vietnamese soups, salads, herbal garnishes
Lemon PepperUnited States (modern blend)Tangy lemon brightness with sharp peppery heatSeasoning chicken, fish, vegetables, salad dressings
Lampong PepperIndonesia (Sumatra)Bold, sharp heat with a clean, slightly fruity biteEveryday seasoning, rubs, sauces, table pepper

Descriptions

Lavender
Lavender is a fragrant flowering herb whose dried buds add a perfumed, floral note to both sweet and savory dishes. A signature ingredient in herbes de Provence, it pairs well with honey, lemon, and roasted meats.
Lemongrass
Lemongrass is a tall, fibrous stalk prized for its fresh citrus aroma without the acidity of lemon. It is a cornerstone of Southeast Asian cooking, flavoring curries, broths, and refreshing herbal teas.
Lemon Myrtle
Lemon myrtle is an Australian native leaf with one of the strongest natural citrus flavors of any plant. Dried and ground, it brightens seafood, baked goods, and teas without any sourness.
Licorice
Licorice is the dried root of a leguminous plant whose naturally sweet, anise-flavored compounds make it popular in candies, teas, and digestive tonics. It also appears in some savory spice mixes across Asia and the Middle East.
Long Pepper
Long pepper is an ancient relative of black pepper, formed from tiny fruits fused into a slender catkin. Its complex heat, warmer and sweeter than common pepper, was a prized trade spice before chili peppers spread worldwide.
Lovage
Lovage is a tall garden herb whose leaves, stems, and seeds taste like an intense, peppery celery. A traditional European seasoning, it deepens the savory base of soups, broths, and slow-cooked dishes.
Lemon Balm
Lemon balm is a soft-leaved member of the mint family with a gentle lemon-mint fragrance. It is used fresh to flavor teas, fruit salads, and desserts, and is valued in traditional herbal remedies for its calming aroma.
Lemon Verbena
Lemon verbena is a shrub whose narrow leaves carry an exceptionally clean lemon scent. Dried or fresh, it perfumes teas, desserts, and delicate sauces, making it a favorite for infusions and aromatic syrups.
Lime Leaf
Lime leaf, from the makrut lime tree, has glossy double leaves that release a powerful citrus-floral aroma when torn or sliced. It is essential to Thai and Cambodian curries, soups, and fragrant broths.
Laksa Leaf
Laksa leaf, also called Vietnamese coriander or rau ram, is a pungent herb with a coriander-like, peppery bite. It is most famous for flavoring the spicy noodle soup laksa and is a common fresh garnish across Southeast Asia.
Lemon Pepper
Lemon pepper is a popular seasoning blend of cracked black pepper and dried lemon zest. Bright and zesty, it is a quick way to add citrusy heat to grilled meats, seafood, and roasted vegetables.
Lampong Pepper
Lampong pepper is a small-berried black pepper grown in the Lampung region of Sumatra. Known for its lively, pungent heat and clean aroma, it is one of the world’s most widely traded culinary peppers.
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