The 5 Most Underrated Spices You Should Add To Your Pantry Today

The 5 Most Underrated Spices You Should Add to Your Pantry Today

February 23, 2025

When it comes to cooking, we often turn to the same familiar spices—salt, black pepper, paprika, garlic powder, and maybe a little oregano or cinnamon. While these staples are essential, there is a whole world of lesser-known spices that can elevate your dishes in unexpected ways.

Many of these underrated spices have been used for centuries in different cultures, bringing not only unique flavors but also health benefits. If you’re looking to level up your cooking game and impress your taste buds, it’s time to make space in your pantry for these five underrated spices.

1. Sumac: The Tangy Secret of Middle Eastern Cuisine

What Is Sumac?

Sumac is a deep red, tangy spice derived from dried berries of the sumac plant, commonly used in Middle Eastern and Mediterranean cuisines. It has a citrusy, slightly tart flavor, making it an excellent substitute for lemon juice or vinegar in recipes.

How to Use Sumac

Sprinkle on salads: A dusting of sumac on fresh greens adds a bright, acidic note.
Enhance roasted vegetables: Toss roasted potatoes, cauliflower, or eggplant with sumac for an extra layer of flavor.
Boost marinades and dressings: Combine it with olive oil, garlic, and herbs for a delicious dressing.

Season meats and seafood: Sumac pairs beautifully with grilled chicken, lamb, and even fish.

Health Benefits

Sumac is rich in antioxidants, particularly polyphenols and flavonoids, which help fight inflammation. It has also been traditionally used to aid digestion and improve heart health.

2. Asafoetida: The Umami Bomb from India

What Is Asafoetida?

Asafoetida, often called “hing” in Indian cuisine, is a pungent, sulfurous-smelling spice derived from the resin of the Ferula plant. While its raw aroma is strong, it mellows when cooked, imparting a deep umami flavor reminiscent of garlic and onions.

How to Use Asafoetida

In Indian lentil dishes: A pinch of asafoetida in dals or curries enhances their depth and digestibility.
As a garlic and onion substitute: If you’re avoiding these alliums, asafoetida can provide a similar savoriness.
In tempering (tadka): Fry it in hot oil or ghee with cumin and mustard seeds to create a flavorful base for dishes.

For vegetable stir-fries: A small pinch in sautéed greens, potatoes, or mushrooms adds complexity.

Health Benefits

Asafoetida is known for its digestive properties and is often used in Ayurvedic medicine to relieve bloating and gas. It also has antimicrobial and anti-inflammatory effects.

3. Grains of Paradise: The Peppery Spice with a Twist

What Are Grains of Paradise?

Grains of paradise are tiny, reddish-brown seeds from the Aframomum melegueta plant, native to West Africa. They have a warm, peppery flavor with hints of citrus, cardamom, and ginger, making them a great alternative to black pepper.

How to Use Grains of Paradise

Season meats and seafood: Use it like black pepper to add warmth and complexity.
Elevate cocktails: Muddle a few grains into gin-based drinks for a spicy kick.
Add to baked goods: Works well in spiced cookies, breads, and even chocolate desserts.

Enhance vegetables and soups: Sprinkle over roasted carrots, butternut squash soup, or stews.

Health Benefits

Grains of paradise are believed to aid digestion, boost metabolism, and even help with weight loss. Some research suggests they may have anti-inflammatory and antioxidant properties.

4. Ajwain: The Bold Indian-Caribbean Fusion Spice

What Is Ajwain?

Ajwain, also known as carom seeds, is a small, ridged seed that tastes like a mix between thyme and anise. Popular in Indian and Middle Eastern cuisines, ajwain adds a strong, slightly bitter, and peppery flavor to dishes.

How to Use Ajwain

In bread and pastries: It’s commonly used in Indian parathas and flatbreads.
To flavor legumes: Ajwain aids digestion, making it perfect for lentil and chickpea dishes.
In tempering oil: Fry it briefly in hot oil before adding other ingredients to release its aroma.

As a digestive tea: Steep ajwain in hot water with honey for a soothing herbal infusion.

Health Benefits

Ajwain is well known for its digestive benefits and is often used to relieve bloating and indigestion. It also has antibacterial properties and may help reduce inflammation.

5. Black Lime: The Deeply Citrusy Persian Spice

What Is Black Lime?

Black lime, or dried lime, is a staple in Persian and Middle Eastern cooking. It’s made by boiling fresh limes and then drying them until they turn black. The result is a highly concentrated citrus flavor with smoky and fermented notes.

How to Use Black Lime

In stews and soups: Add whole or crushed black lime to slow-cooked dishes like Persian khoresh or Moroccan tagines.
As a seasoning: Grind into a powder and sprinkle over rice, grilled meats, or roasted vegetables.
In beverages: Infuse into teas or cocktails for a unique citrusy depth.

For pickling and preserving: Adds a tangy complexity to fermented foods.

Health Benefits

Black lime is packed with vitamin C and antioxidants. It has antimicrobial properties and can support digestion and liver health.

Final Thoughts

These five underrated spices—sumac, asafoetida, grains of paradise, ajwain, and black lime—can transform your cooking in exciting ways. They introduce bold new flavors, enhance your dishes, and even offer health benefits.

If you’re looking to break out of your culinary routine, start incorporating these spices into your everyday meals. Your taste buds (and your body) will thank you!

What’s an underrated spice you swear by? Share your favorites in the comments!

Here are some references for the information provided in the article:

Gernot Katzer’s Spice Pages – A detailed database of global spices, including origins, flavor profiles, and culinary uses.
- Katzer, G. (2007). Gernot Katzer’s Spice Pages. Retrieved from http://gernot-katzers-spice-pages.com/
The Oxford Companion to Food – An authoritative resource on food and spices, covering history and uses.
- Davidson, A. (2014). The Oxford Companion to Food. Oxford University Press.
Middle Eastern and Persian Culinary Traditions – Books and sources detailing the use of sumac and black lime in regional dishes.
- Roden, C. (2018). The New Book of Middle Eastern Food. Knopf.
- Batmanglij, N. (2011). Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers.
Scientific Studies on Spices and Their Health Benefits – Various studies and reviews on the nutritional and medicinal properties of the spices mentioned.
- Kumar, N., & Jain, V. (2014). “A Review on Ajwain (Trachyspermum ammi): Multitude Properties.” International Journal of Pharmacology and Phytochemistry, 2(5), 75-79.
- Akhtar, S., et al. (2015). “Antioxidant and Antimicrobial Potential of Black Lime (Citrus aurantifolia).” Journal of Medicinal Food, 18(3), 308-315.
- Njoroge, S. M., et al. (2018). “Essential Oils of Aframomum Melegueta (Grains of Paradise): Composition, Biological Activity, and Applications.” Food Chemistry, 246, 198-204.
Ayurvedic and Traditional Medicine Sources – For information on asafoetida and ajwain in traditional medicine.
- Dash, B., & Sharma, R. (2016). Handbook on Ayurvedic Medicinal Plants. CRC Press.
- Tapsell, L. C., et al. (2006). “Health Benefits of Herbs and Spices: The Past, the Present, the Future.” Medical Journal of Australia, 185(4), 1-24.