When it comes to cooking, most of us have our favourite spices. Salt, pepper, maybe a bit of paprika if we’re feeling adventurous. But the thing most people don’t realise is that there are between 40 and 50 spices used in global cuisine. This means there is a world of tastes and flavours out there waiting to be discovered.
From the more popular curries and noodles of India and Southeast Asia to the less well-known national dishes of Eritrea and Georgia, exotic spices are central to their composition.
If you’re feeling like your home cooking is getting a bit “vanilla”, one of the easiest ways to change this is to expand your usage of dried spices. They have a way of transforming food just with a little pinch. Instantly adding warmth, brightness, and depth to a meal with very little extra effort.
For those curious about expanding their spice rack, here are five underrated spices for cooking to try.
Why You Should Always Have Dried Spices in Your Pantry
When you have a well-stocked pantry, cooking at home feels that much easier and more creative. This is particularly true if you have several spices residing within it.
The great thing about spices is that they often bring bold flavour to a dish without requiring you to know complicated techniques or do any extra prep. Indeed, many home cooks in Australia stick to what they know simply because they’re unsure how to use anything else.
You can buy the most popular spices, such as black pepper, garlic powder, basil, and cumin, at supermarkets like Coles, Woolworths, and Aldi. However, if you really want to explore new possibilities for your everyday meals, you can purchase more exotic, less common varieties from suppliers like Austral Herbs.
These types of suppliers stock a range of flavour-boosting spices that add character to dishes you already cook.
How Dried Spices Can Transform Flavour Without Complicating a Recipe
Contrary to popular belief, a good dried spice doesn’t overpower food. Rather, it enhances it. In fact, cooking with dried spices is one of the simplest ways to elevate a recipe. That is because you do not have to change cooking times or add extra steps.
For instance, a sprinkle of the right spice can turn ordinary roasted vegetables into something quite exquisite. Likewise, a stew can gain incredible depth with the right aromatic note. Even plain old scrambled eggs can get a remarkable boost with a little seasoning.
Five Underrated Dried Spices to Cook With More Often
As mentioned, around 40 to 50 spices are used in cooking around the world. Most people who want to broaden their home-cooking repertoire often experiment with turmeric, Chinese five-spice, cinnamon, and chilli powder.
But if you are looking for something different, here are five spices that will revolutionise your meal times moving forward.
1. Aleppo Pepper
Aleppo pepper comes from the city of Aleppo in Syria. History buffs might recognise this place as a bustling trading hub on the Silk Road.
A staple in Middle Eastern, Turkish, and Armenian cooking, this spice adds a fruity, tangy flavour and a moderate heat to dishes such as dips (muhammara), grilled meats, salads, and stews. It is often used as a flavourful alternative to common chilli flakes or paprika as it is considered less sharp and overpowering.
This spice is ideal for sprinkling over roasted vegetables, grilled meats, or even avocado on toast. It gives food a slow-building heat that feels balanced and inviting. Don’t be surprised if you start using it quite often!
2. Sumac
You might have heard of sumac because it has gained popularity in recent years, especially on TV shows like MasterChef Australia, where it is frequently used.
This spice is a staple in Middle Eastern-inspired dishes. In particular, for dishes like Sumac Lamb, Makloubeh, and the tangy onion & sumac salad. It is also a good finish to roast chicken and grilled fish, thanks to its tangy, citrus-like flavour, which lifts dishes without the need for lemon juice or vinegar.
Using a small amount of sumac can bring clarity to rich foods and make flavours feel cleaner and more spirited. It is always good to put a little in first and then slowly build up to the amount you want. Remember, you can put spices in a dish. But you can’t take them out.
3. Fenugreek Leaves (Kasuri Methi)
Dried fenugreek leaves are known as methi in India and are derived from the fenugreek plant (Trigonella foenum-graecum).
They are typically used in Indian and Middle Eastern food and have a distinct, slightly bitter, nutty, celery-like flavour. They add depth to curries, dals, breads (like naan), and vegetable dishes. In addition, they are also used in herbal remedies for blood sugar, milk production, and digestion.
Often, dried fenugreek leaves are crumbled and added near the end of cooking to impart a rich, complex flavour. They deliver a gentle umami quality that makes food taste more rounded and complete.
4. Urfa Biber
Urfa Biber (or Isot pepper) is a unique chilli flake from Turkey that has a dark reddish-purple to black appearance. It is a deeply aromatic spice with a smoky warmth and mild, lingering heat.
This spice is distinct from your usual chilli flakes. It undergoes a special sun-drying and “sweating” (night covering) process that preserves its oils and rich taste. This results in a taste sensation that feels comforting and slow-burning rather than fiery.
Urfa biber pairs well with lamb, mushrooms, eggplant, and slow-cooked dishes. It’s also lovely sprinkled over yoghurt, ice cream, hummus or pinto beans. If you enjoy spices that elevate recipes without dominating them, then this one is worth exploring.
5. Ground Coriander Seed
Ground coriander seed often gets overlooked in favour of regular, fresh coriander. However, it plays a vital role in imparting flavour into many cuisines.
This warm, citrusy, slightly nutty spice comes from the dried seeds of the coriander plant (cilantro). It is essential in curries, spice blends, marinades, and baked goods because it adds depth to both sweet and savoury dishes.
Most often, this spice is used in Indian, Mexican, and Middle Eastern cuisines. It’s a versatile thickener and flavour enhancer, and complements other spices like cumin, cinnamon, and nutmeg
