This page brings together 19 spices that start with the letter S, running alphabetically from “Saffron” to “Star Anise, Ground.” These ingredients range from delicate herbs and fragrant seeds to bold, warming powders and finishing salts. Cooks reach for them to season everyday meals, deepen the flavor of stews and braises, brighten salads and sauces, and add color and aroma to baked goods and drinks.
Spices are aromatic plant parts, such as seeds, bark, roots, or dried fruit, used to flavor and preserve food. People have prized them for thousands of years, and saffron, the dried stigmas of a crocus flower, remains the most expensive spice in the world by weight. From Mediterranean kitchens to the bold cuisine of China’s Sichuan province, these flavors shape dishes across nearly every culture.
Below you’ll find the table with Spice, Origin, Flavor Profile, Uses, and Description.
Spice: This is the common name of each ingredient, so you can quickly scan the list and find the exact one you’re looking for.
Origin: This shows where the spice is grown or most closely associated, helping you understand its background and the cuisines that rely on it most.
Flavor Profile: This describes how the spice tastes and smells, so you can predict whether it will suit your recipe before you reach for it.
Uses: This lists the dishes and cooking methods each spice works best in, giving you quick ideas for how to put it to work.
Description: This gives you a short, plain summary of each spice, covering what it is and what makes it special in the kitchen.
Spices
Spice
Origin
Flavor Profile
Uses
Saffron
Iran, Mediterranean
Floral, honeyed, slightly bitter
Rice dishes, paella, risotto, desserts, beverages
Sage
Mediterranean
Earthy, peppery, slightly bitter, pine-like
Stuffing, sausages, poultry, butter sauces
Salt
Worldwide
Sharp, salty, mineral
Universal seasoning, preserving, baking, curing
Star Anise
China, Vietnam
Sweet, warm, licorice-like
Braises, broths, five-spice, mulled drinks
Sumac
Middle East, Mediterranean
Tart, lemony, fruity
Za’atar, salads, grilled meats, garnishes
Szechuan Peppercorn
China
Citrusy, tingling, numbing
Mapo tofu, dry-fried dishes, spice blends
Savory
Mediterranean
Peppery, thyme-like, slightly minty
Beans, sausages, stuffing, herb blends
Spearmint
Mediterranean, Asia
Cool, sweet, minty
Teas, sauces, salads, desserts, drinks
Smoked Paprika
Spain
Smoky, sweet, mildly spicy
Chorizo, stews, rubs, roasted vegetables
Sesame
Africa, Asia
Nutty, warm, toasty
Tahini, breads, stir-fries, garnishes
Salt and Pepper
Worldwide
Salty, sharp, pungent
Everyday seasoning, finishing dishes
Sweet Paprika
Hungary, Spain
Sweet, mild, fruity
Goulash, garnishes, deviled eggs, rubs
Sichuan Pepper
China
Citrusy, numbing, aromatic
Hot pot, braises, chili oils, spice blends
Saigon Cinnamon
Vietnam
Intensely sweet, spicy, warm
Baking, desserts, coffee, oatmeal
Salt, Sea
Coastal regions worldwide
Briny, clean, mineral
Finishing, baking, seasoning, curing
Sansho
Japan
Citrusy, tingling, fresh
Grilled eel, soups, noodles, seasoning
Shichimi Togarashi
Japan
Spicy, citrusy, nutty
Noodles, soups, rice bowls, grilled meats
Sumac, Ground
Middle East
Tangy, sour, fruity
Fattoush, hummus, kebabs, dips
Star Anise, Ground
China, Vietnam
Sweet, intense, licorice-like
Spice blends, baking, marinades, broths
Descriptions
Saffron
Saffron is the dried red stigmas of the Crocus sativus flower and the world’s most expensive spice by weight. It lends a luxurious golden color and delicate aroma to dishes like paella and biryani.
Sage
Sage is an aromatic herb from the mint family with soft, gray-green leaves. Its robust, savory flavor pairs especially well with rich meats, poultry stuffing, and brown butter sauces.
Salt
Salt is the most fundamental seasoning, made of sodium chloride harvested from seawater or mined deposits. It enhances flavor, balances sweetness, and has been used for millennia to preserve food.
Star Anise
Star anise is the dried star-shaped fruit of an evergreen tree native to southern China. Its bold licorice flavor is essential to Chinese five-spice powder, Vietnamese pho, and slow braises.
Sumac
Sumac is a deep red, coarse spice made from the dried, ground berries of the sumac shrub. Its bright, tangy flavor brightens Middle Eastern dishes and is a key component of za’atar blends.
Szechuan Peppercorn
Szechuan peppercorn is the dried husk of a prickly ash berry, prized for the unique tingling, numbing sensation it creates on the tongue. It defines the bold cuisine of China’s Sichuan province.
Savory
Savory is an aromatic herb with a peppery, thyme-like flavor available in summer and winter varieties. It is traditionally paired with beans and legumes, earning it the nickname “the bean herb.”
Spearmint
Spearmint is a milder, sweeter member of the mint family without the sharp bite of peppermint. Its fresh, cooling flavor flavors teas, lamb sauces, tabbouleh, and refreshing cocktails like the mojito.
Smoked Paprika
Smoked paprika, or pimentón, is made from peppers that are dried over oak wood fires before grinding. Its deep smoky flavor is a cornerstone of Spanish cooking and adds warmth to rubs and stews.
Sesame
Sesame seeds are tiny, oil-rich seeds with a delicate nutty flavor that intensifies when toasted. They are used whole as a topping, ground into tahini paste, and pressed into fragrant sesame oil.
Salt and Pepper
Salt and pepper is the classic two-part seasoning duo found on nearly every table. Together they balance and heighten flavor, with salt enhancing taste and black pepper adding gentle, pungent heat.
Sweet Paprika
Sweet paprika is a mild, vibrant red powder ground from dried sweet peppers with little to no heat. It adds rich color and a gentle fruity sweetness to Hungarian goulash, sauces, and garnishes.
Sichuan Pepper
Sichuan pepper, the husk of the prickly ash plant, delivers a signature buzzing numbness alongside bright citrus notes. It is fundamental to Sichuan cuisine and the “ma” in mouth-numbing mala flavor.
Saigon Cinnamon
Saigon cinnamon is a bold, potent variety of cassia cinnamon with an exceptionally high oil content. Its strong, sweet-spicy punch makes it a favorite for baking, spiced beverages, and breakfast dishes.
Salt, Sea
Sea salt is harvested by evaporating seawater, leaving behind flaky crystals rich in trace minerals. Its clean, briny taste and crunchy texture make it especially prized as a finishing salt.
Sansho
Sansho is a Japanese relative of Sichuan pepper, made from the ground berries of the prickly ash. It brings a bright, citrusy aroma and a mild tingling sensation, classically paired with grilled eel.
Shichimi Togarashi
Shichimi togarashi is a Japanese seven-spice blend built around chili pepper, sesame, and dried citrus peel. This balanced mix of heat, nuttiness, and zest is sprinkled over noodles, soups, and grilled dishes.
Sumac, Ground
Ground sumac is a brick-red powder valued for its tart, lemony zing without added moisture. It seasons Levantine salads, dusts hummus and grilled meats, and offers a citrusy lift before lemons were common.
Star Anise, Ground
Ground star anise is the powdered form of the star-shaped fruit, offering a concentrated sweet licorice flavor. It blends easily into rubs, baked goods, and marinades where whole pods would be impractical.
If you think there is a missing term, let us know using the contact form.
