Humanity has traded herbs, spices, and seasonings for thousands of years, longing for new and exciting flavors. Today, even the most modest American spice cabinet is enough to make ancient kings jealous. Despite that, there are still countless seasonings used in cuisines around the world that you’ve probably never heard of. Here are a few to be on the lookout for—along with some inspiration for incorporating them into your repertoire.
Sichuan Peppercorns
If you like your food spicy—or even if you don’t—Sichuan pepper might be right up your alley. Rather than a burning heat, this seasoning creates a numb, tingly sensation. And despite what the name might suggest, it’s not a pepper at all; it’s a berry in the citrus family.
Sichuan pepper is a common ingredient in five-spice powder, a staple in Chinese cooking, but its unique numbing properties have caused it to start spreading across Asian cuisine. Try using it in curries and other foods with a lot of heat as the numbing can help take the edge off the burn and allow other flavors to shine.
Amchoor Powder
Amchoor powder is probably a little bit different from anything you have in your spice cabinet. Rather than being made from plant leaves or peppers, amchoor is made of dried green mangos. Because of this, amchoor is quite tart.
Amchoor is primarily used in India, where it can be a common ingredient in curries, chutneys, and anything else that needs a hit of something sour. If you’re looking to add it to your spice collection, try using it anywhere you would use lemon to give your cooking some tang.
Merkén
This Chilean spice blend was originally created by the Mapuche people, the largest indigenous group in the country. It’s made primarily from the cacho de cabra chili pepper, which is sun-dried and then smoked over a fire. Later, it’s ground into a powder and mixed with salt and coriander.
Merkén has a smoky, spicy flavor, making it perfect for barbecue. Try using it as a dry rub or in a marinade for your favorite meat. You could also use it to make a spicy mayonnaise to liven up your condiment game.
Rose Petals
Rose petals may seem an odd addition, but they’re quite common in Middle Eastern cooking. They can be used in both sweet and savory dishes to add a fragrant, floral flavor. They’re also beloved for their beautiful color that brightens any dish.
Before you get too excited and start adding them to everything, make sure you double-check that your rose petals are food grade. Standard roses you might find at the grocery store have been treated with pesticides that can be harmful when ingested.
Once you make sure your rose petals are safe, try adding them in your baking, especially with recipes that are a little bit fruity, for a unique twist. You can also try using them in rice dishes to add a pop of color and flavor. Be careful though! Rose petals can easily overpower a dish, so take your time learning how to use them. With practice, you’ll soon be using florals like a pro.
Grains of Paradise
As the name might suggest, this African spice has historically been highly prized. Originating by the coast of West Africa, grains of paradise were sold as a cash crop in Europe and at one point was used as a substitute for black pepper when pepper became hard to acquire.
This spice is often described as a mix between pepper and cardamom. If you’re looking to experiment, you can try using it as you would black pepper. Or, if you like baking with warm spices like cloves and cinnamon, try adding it to one of your blends to enjoy a taste of history.
Whether you’re new to the spice aisle of the supermarket or you’re a seasoning aficionado, these flavors might be just the thing to break you out of a culinary rut and bring your cooking to the next level. After all, you know what they say about variety.
—Phoebe Carroll