01.27.2020
10 Rare Spices That Will Change The Way You Cook
Explore 10 uncommon spices, how to use them, pairings, storage tips, and simple swaps to expand your flavor toolbox.
- Ten uncommon spices can add bright acidity, smoky depth, or big umami to savory and sweet dishes.
- Start small, taste as you go, and use some spices as a finishing touch rather than a cooking ingredient.
- Store spices airtight in a cool, dark place; whole spices last longer than ground ones.
There are your mainstay spices—and then there are the ones you’d probably have to Google if you saw them on a menu: Blade mace, charnushka, urfa biber. But behind each unfamiliar name is an adventure into new cultures and complex flavors. (And with our new, always-free-shipping Flatpacks, you can order something completely out of the box whenever the mood strikes.) So, go ahead. Start exploring.
Amchoor Powder—Citrus in a Bottle
This tangy powder is a popular anchor in North Indian cuisine—think samosas, chutneys and pickles. The citrus flavor comes from dried, unripe mangoes that are pulverized into a fine powder. It pairs beautifully with meat and vegetables—try it in a stir fry.
Black Cardamom—Green Cardamom's Smokier Cousin
Black cardamom is from the same family and genus as the more well-known green variant, but it brings along a robust flavor reminiscent of bacon since the pods are smoked rather than kiln- or sun-dried. It’s popular in Indian recipes, but also translates well to other cuisines (consider dropping a crushed pod into Vietnamese pho stock or Chinese braised beef recipes). Lightly toast the pod in a dry pan before using to amplify the flavor.
Black Garlic—A Shortcut to Umami
Made by aging raw bulbs in hot and humid conditions, black garlic delivers subtle sweetness alongside savory richness that has made it a popular addition to the American culinary scene with chefs and home cooks alike. It adds earthiness to risottos, tapenades, salad dressings, mashed potatoes, dips, tomato sauce...really anything. Our puree is also vegan, kosher and preservative-free.
Blade Mace—Nutmeg's Sister Spice
The nutmeg tree is the only plant that produces two separate spices—the seed, which is nutmeg, and the seed covering, which is blade mace. The flavors are similar, but blade mace is subtler, so it’s a nice substitute in delicate pastries or fruit-forward pies. It’s also a popular ingredient in savory northern European cooking, like Swedish meatballs and potted shrimp. We’ve even used it in a Hot Toddy.
Charnushka—A Flavorful Seed with Many Names
Also known as nigella, black caraway, black onion seed and kalonji, charnushka seeds have a subtle flavor that falls somewhere between cumin and thyme. The seeds feature prominently in Middle Eastern breads and crackers, like rye and flatbreads. It’s also often paired with other seeds to form flavorful blends—we use it in our garam masala blend instead of standard cumin. It’s a natural fit for Indian and south Asian cuisine.
Fennel Pollen—The Finishing Touch
Perfect for any dish where you might be using fennel seed or anise, fennel pollen—which is hand collected from wild fennel in Italy and California—has a sweet, citrus-forward and anise flavor profile. Naturally, it is popular in Sicilian cuisine. It packs a serious punch, so it is best used sparingly and as the finishing touch to a dish (similar to a sprinkle of fleur de sel). Try it on pasta, seafood, or pork chops.
Hibiscus Blossoms—A Cocktail Hour Secret Weapon
When soaked or steeped, hibiscus blossoms release a tart juice that is the perfect base to a beverage, whether it is refreshing agua de jamaica or a vodka cocktail infused with hibiscus simple syrup. And its uses aren’t limited to behind the bar—it adds punch to marinades (it pairs well with lamb) or salsas. The bloom is native to West Africa but also popular in Mexican, Latin American and Asian cuisines.
Porcini Mushroom Powder—Another Umami Bomb
A favorite of European chefs, porcini mushrooms are a familiar ingredient to some, though you may not have seen it in this format. Our dried porcini powder makes it simple to add the mushroom’s rich, nutty flavor to any dish. Stir into broths, soups, beef gravies or risottos for instant umami.
Sansho Peppercorn—A Pleasant Shock to the Palate
A relative of the Sichuan peppercorn, sansho gives a similar tingle on the tongue that wakes up your mouth, except this Japanese variety is much stronger. Thanks to its strong citrus flavor, sansho cuts through fatty flavors of ingredients like pork and complements complex seafood dishes. It is the traditional spice for authentic Japanese grilled eel.
Urfa Biber—Turkey’s Chocolatey Chile Pepper
A cousin to the Aleppo pepper, urfa biber has a mild heat and sultry flavor that’s incredibly versatile. Flavor notes of raisin, chocolate and smoke, it’s as delicious on kebabs as it is in a brownie. You can take a more traditional route with the pepper, pairing with vegetables like eggplant that are popular in Turkish cuisine, or do a culinary mash-up, using it as a twist in a traditional Mexican mole sauce.
Frequently Asked Questions
How do I use amchoor and what can I substitute for it?
Amchoor is a tangy powder made from dried unripe mangoes. Use it to brighten curries, chutneys, marinades, or stir fries. If you do not have it, use a splash of lemon or lime juice, or a mix of lemon zest and a pinch of sugar for similar acidity.
How should I store these rare spices and how long do they last?
Keep spices in airtight containers away from heat, light, and humidity. Whole spices keep their flavor longer than ground forms. Expect ground spices to stay best for 6 to 12 months and whole spices for up to 2 to 3 years, but always check aroma before using.
What is the best way to use black cardamom?
Black cardamom adds a smoky, savory note. Lightly toast whole pods in a dry pan to wake up the oils, then add whole to stews, rice, or braises and remove before serving. You can crack the pod and use the seeds in bold meat dishes or stocks for extra depth.
How is black garlic different and how do I use it?
Black garlic is aged garlic with a sweet, savory umami profile. Use whole cloves or a puree in dressings, mashed potatoes, sauces, or dips. It is ready to eat and can be blended directly into recipes for instant richness.
When and how should I use fennel pollen?
Fennel pollen is very concentrated and best used as a finishing spice. Sprinkle a pinch or up to 1/4 teaspoon over pasta, seafood, salads, or roasted pork just before serving to add a sweet, anise-like lift.
How do I use porcini mushroom powder and can it replace fresh mushrooms?
Porcini powder adds deep mushroom umami to broths, gravies, risottos, and soups. Stir it into liquids or sauces. It can boost flavor when fresh mushrooms are not available, but it will not replicate fresh mushroom texture.
What is urfa biber and how spicy is it?
Urfa biber is a Turkish dried pepper with mild heat and notes of raisin, chocolate, and smoke. It brings warm, complex flavor without intense heat. Use it on kebabs, roasted vegetables, or even in chocolate desserts for a smoky twist.
How do I use amchoor and what can I substitute for it?
Amchoor is a tangy powder made from dried unripe mangoes. Use it to brighten curries, chutneys, marinades, or stir fries. If you do not have it, use a splash of lemon or lime juice, or a mix of lemon zest and a pinch of sugar for similar acidity.
How should I store these rare spices and how long do they last?
Keep spices in airtight containers away from heat, light, and humidity. Whole spices keep their flavor longer than ground forms. Expect ground spices to stay best for 6 to 12 months and whole spices for up to 2 to 3 years, but always check aroma before using.
What is the best way to use black cardamom?
Black cardamom adds a smoky, savory note. Lightly toast whole pods in a dry pan to wake up the oils, then add whole to stews, rice, or braises and remove before serving. You can crack the pod and use the seeds in bold meat dishes or stocks for extra depth.
How is black garlic different and how do I use it?
Black garlic is aged garlic with a sweet, savory umami profile. Use whole cloves or a puree in dressings, mashed potatoes, sauces, or dips. It is ready to eat and can be blended directly into recipes for instant richness.
When and how should I use fennel pollen?
Fennel pollen is very concentrated and best used as a finishing spice. Sprinkle a pinch or up to 1/4 teaspoon over pasta, seafood, salads, or roasted pork just before serving to add a sweet, anise-like lift.
How do I use porcini mushroom powder and can it replace fresh mushrooms?
Porcini powder adds deep mushroom umami to broths, gravies, risottos, and soups. Stir it into liquids or sauces. It can boost flavor when fresh mushrooms are not available, but it will not replicate fresh mushroom texture.
What is urfa biber and how spicy is it?
Urfa biber is a Turkish dried pepper with mild heat and notes of raisin, chocolate, and smoke. It brings warm, complex flavor without intense heat. Use it on kebabs, roasted vegetables, or even in chocolate desserts for a smoky twist.
Thank You – This was very interesting and helpful!
We are thankful for your list and recipes of many other spices and their applications. They are well received. It is very helpful when looking for alternatives to salt. Don’t get us wrong, salt has its place but other spices can enhance the taste of foods where excessive salt may not be good.
Next, ten more even more ‘rare’ spices, please? I grew up next door to Seattle, so 4 of these have been ‘usual’ spices in my kitchen for 50 years, along with loathing anything fennel. But ancho & pasilla chiles ( which together are very similar to Turkey’s mild Aleppo) only go back about 40 years. My newcomers? Amchoor, nigella and black cardamom … 20 years.
stars:5Please go to Istanbul and sample everything at the largest spice shop you can find, and tell us about it. All of it.
Urfa Bieber peppers make a great sub for your standard crushed red pepper on pizza.
Hi Sherry,
Here are a few of our most popular spice blends for making jerky:
-Central Street Old World Seasoning
stars:5-Maple Mesquite Blend
-Old Virginia Smokehouse Barbecue Blend
-Pilsen Spicy Adobo Seasoning
-Steakhouse Smoke Seasoning
-Back of the Yards Garlic Pepper Butcher’s Rub
-Bloody Mary Mate
Seasonings for making beef jerky?