What are types of spices?

- Allspice: A blend of clove, nutmeg, and cinnamon, allspice has a warm, slightly sweet flavor. It is commonly used in Jamaican jerk seasoning, garam masala, and pickling spices.

- Anise: Anise has a sweet, licorice-like flavor. It is commonly used in baked goods, such as cookies, cakes, and breads. It is also used in liqueurs and teas.

- Basil: Basil has a fresh, slightly peppery flavor. It is commonly used in Italian and Mediterranean cuisine, such as pesto sauce, pizza, and pasta dishes.

- Bay leaf: Bay leaves have a warm, slightly sweet flavor. They are commonly used in soups, stews, and marinades.

- Black pepper: Black pepper is made from the dried berries of the Piper nigrum plant. It has a sharp, pungent flavor. It is one of the most common spices used in cooking and is used in almost all cuisines.

- Cayenne pepper: Cayenne pepper is made from the dried, ground pods of the Capsicum annuum plant. It has a hot, spicy flavor. It is commonly used in Cajun and Mexican cuisine, such as gumbo, jambalaya, and tacos.

- Cinnamon: Cinnamon is a spice made from the bark of the Cinnamomum verum tree. It has a warm, sweet, and slightly woody flavor. It is commonly used in baking, such as cookies, cakes, and pies. It is also used in chai tea and mulled wine.

- Clove: Cloves are the dried flower buds of the Eugenia caryophyllus tree. They have a strong, pungent, and slightly sweet flavor. They are commonly used in baking, such as cookies, cakes, and pies. They are also used in hot mulled ciders and drinks.

- Cumin: Cumin is made from the dried seeds of the Cuminum cyminum plant. It has a warm, earthy, and slightly bitter flavor. It is commonly used in Indian, Middle Eastern, and North African cuisine, such as curries, falafel, and hummus.

- Fennel: Fennel seeds have a sweet, slightly bitter flavor. They are commonly used in Italian and Mediterranean cuisine, such as pasta dishes, salads, and roasted vegetables.

- Garlic: Garlic is a bulbous vegetable that has a pungent, slightly sweet flavor. It is commonly used in almost all cuisines and is used in a wide variety of dishes.

- Ginger: Ginger is a root that has a spicy, slightly sweet flavor. It is commonly used in Asian cuisine, such as stir-fries, soups, and stews. It is also used in gingerbread, ginger snaps, and ginger ale.

- Juniper berries: Juniper berries have a pungent, slightly sweet flavor. They are commonly used in gin and other liqueurs.

- Marjoram: Marjoram has a sweet, slightly peppery flavor. It is commonly used in Italian and Mediterranean cuisine, such as pasta dishes, salads, and roasted vegetables.

- Mustard seeds: Mustard seeds have a sharp, pungent flavor. They are commonly used in pickles, mustards, and curries.

- Nutmeg: Nutmeg is made from the dried seed of the Myristica fragrans tree. It has a warm, sweet, and slightly nutty flavor. It is commonly used in baking, such as cookies, cakes, and pies. It is also used in mulled wine and eggnog.

- Oregano: Oregano has a pungent, slightly sweet flavor. It is commonly used in Italian and Mediterranean cuisine, such as pasta dishes, pizzas, and salads.

- Paprika: Paprika is made from the dried ground pods of the Capsicum annuum plant. It has a mild, slightly sweet flavor. It is commonly used in Hungarian and Spanish cuisine, such as goulash and paella.

- Parsley: Parsley has a fresh, slightly peppery flavor. It is commonly used as a garnish in many dishes, such as soups, stews, and salads.

- Poppy seeds: Poppy seeds have a nutty, slightly sweet flavor. They are commonly used in baking, such as muffins, cakes, and breads. They are also used in salad dressings and dips.

- Red chili flakes: Red chili flakes are made from dried, crushed red chili peppers. They have a hot, spicy flavor. They are commonly used in Italian and Asian cuisine, such as pasta dishes, pizzas, and stir-fries.

- Rosemary: Rosemary has a pungent, slightly bitter flavor. It is commonly used in Mediterranean cuisine, such as roasted meats, vegetables, and stews.

- Saffron: Saffron is made from the dried stigmas of the Crocus sativus flower. It has a pungent, slightly bitter flavor. It is commonly used in Spanish, Middle Eastern, and Asian cuisine, such as paella, risotto, and biryani.

- Sage: Sage has a pungent, slightly peppery flavor. It is commonly used in Italian, French, and German cuisine, such as pasta dishes, sausages, and poultry dishes.

- Star anise: Star anise has a sweet, slightly licorice-like flavor. It is commonly used in Chinese, Vietnamese, and Indonesian cuisine, such as soups, stews, and roasted meats.

- Thyme: Thyme has a pungent, slightly sweet flavor. It is commonly used in Italian, French, and Mediterranean cuisine, such as pasta dishes, poultry, and roasted meats.

- Turmeric: Turmeric is made from the dried root of the Curcuma longa plant. It has a warm, slightly bitter flavor. It is commonly used in Indian, Middle Eastern, and Southeast Asian cuisine, such as curries, stews, and soups.

- Vanilla: Vanilla is made from the dried beans of the Vanilla planifolia orchid. It has a sweet, slightly floral flavor. It is commonly used in baking, such as cookies, cakes, and ice cream.