Most People Can’t Name More Than 15 Of These Spices

Cumin seeds are small, elongated, and brownish — a key spice in Indian and Middle Eastern cooking.Mint leaves are bright green with serrated edges and a refreshing aroma used in drinks and desserts.Ground turmeric is deep yellow-orange and adds earthy flavor and color to curries.Paprika is bright red ground spice made from dried sweet peppers, common in Hungarian dishes.Cinnamon sticks are rolled pieces of dried bark, used in sweet and savory dishes.Rosemary has needle-like leaves and a strong piney scent, often used with roasted meats.Ginger root has a knobby tan skin and spicy aroma, used fresh or ground in many cuisines.Black peppercorns are small, round, and pungent — the world's most used spice.Cilantro leaves resemble flat parsley but have a citrusy, distinctive aroma common in Latin dishes.Cloves are dried flower buds with a nail-like shape and strong, warm aroma.Fennel seeds are greenish and sweeter than cumin, often used in Mediterranean cuisine.Dill has feathery leaves and a mild, tangy aroma, perfect for pickles and fish.Saffron consists of vivid red threads from crocus flowers — the world's most expensive spice.Oregano is a Mediterranean herb with small oval leaves and a strong, earthy flavor.Bay leaves are glossy, dark green leaves used whole in soups and stews for aroma.Cardamom pods contain tiny black seeds with a strong, sweet, and floral aroma.Thyme has tiny oval leaves on woody stems, with a subtle lemony aroma used in roasts and soups.Mustard seeds are small, round, and can be yellow, brown, or black — used for pastes and pickles.Nutmeg is a brown seed grated for its warm, sweet flavor, often used in desserts.Sage has soft, gray-green leaves and a savory, earthy flavor used in stuffing and meats.Fenugreek seeds are small and golden, with a slightly bitter maple-like aroma used in Indian curries.Anise seeds have a sweet, licorice-like flavor and are common in Mediterranean desserts and liqueurs.Star anise is shaped like an eight-pointed star and has a sweet licorice aroma used in Chinese five-spice.Sumac is a crimson-red Middle Eastern spice with a tangy, lemony taste, used to add brightness to dishes.Curry leaves are glossy green and fragrant, used fresh in South Indian cooking for tempering.Kaffir lime leaves have a double-lobed shape and citrusy aroma, essential in Thai soups and curries.Wasabi is a Japanese green root paste with a sharp, pungent heat often served with sushi.Celery seeds are tiny and brown, adding a distinct earthy and slightly bitter flavor to soups and dressings.Lemongrass stalks are pale green and fibrous, giving Thai and Vietnamese dishes a fresh citrus note.Tarragon has slender leaves and a mild anise-like flavor, common in French cuisine and sauces.Mace is the red-orange lace-like covering of nutmeg seeds, offering a warm, delicate flavor.Poppy seeds are tiny, blue-gray seeds with a nutty flavor used in breads and pastries.Galangal looks like ginger but has a sharper, piney aroma, common in Thai and Indonesian cuisine.Cayenne is a bright red, finely ground chili powder that adds intense heat to dishes.Za'atar is a Middle Eastern blend of thyme, sumac, and sesame seeds, used as a topping or dip.Chervil has delicate, lacy leaves and a mild flavor between parsley and anise, often used in French cuisine.Marjoram is similar to oregano but milder and sweeter, often used in Mediterranean sauces.Sesame seeds are tiny and white or black, used for oil extraction and as a garnish on breads.Garam Masala is an Indian spice blend typically made from cinnamon, cloves, cardamom, and pepper.Lovage has celery-like leaves and a strong herbal aroma, used in European soups and stews.You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40

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From your kitchen cabinet to markets across the world, spices and herbs bring every meal to life — but how well do you actually know them by sight? This quiz will test your inner chef, from everyday favorites like basil and cinnamon to exotic flavors like galangal and sumac. Think you can tell cumin from caraway or thyme from oregano just by looking? Most people can't even name half correctly. So grab your imaginary mortar and pestle, channel your inner spice master, and see if you've got what it takes to season this quiz just right!

Culinary Explorer

From your kitchen cabinet to markets across the world, spices and herbs bring every meal to life — but how well do you actually know them by sight? This quiz will test your inner chef, from everyday favorites like basil and cinnamon to exotic flavors like galangal and sumac. Think you can tell cumin from caraway or thyme from oregano just by looking? Most people can't even name half correctly. So grab your imaginary mortar and pestle, channel your inner spice master, and see if you've got what it takes to season this quiz just right!

Most People Can’t Name More Than 15 Of These Spices — Can You?

Culinary Explorer

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