Spices That Start With S: 20+ Spices With Names, Flavors & Uses

Spices that start with S include seeds, dried fruits, aromatic buds, roots, berries, and ground seasonings used in many cuisines. Some have sweet aromas, while others bring earthy, citrusy, smoky, or peppery flavors to food. Saffron, sumac, and star anise are among the best-known names, while several regional seasonings have more specialized culinary roles. Knowing these spice names makes it easier to understand recipes, food labels, and ingredient descriptions.

This article helps readers learn Spices That Start With S through organized names, short definitions, and pictures. The names also fit common cooking discussions, grocery shopping, recipe reading, and food studies.

What Spices That Start With S?

Spices beginning with S come from different plant parts, including seeds, berries, flowers, bark, and roots. Their flavors range from sharp and peppery to sweet, floral, sour, and earthy. The following names represent commonly recognized seasonings and regional spice ingredients.

List Of Spices That Begin With S

The names below cover widely used S spices along with several regional and specialty seasonings. Each entry identifies the spice and gives a short description of its culinary character.

Safflower
Saffron
Saigon Cinnamon
Salam Leaf
Sassafras
Schisandra
Sesame Seeds
Shahi Jeera
Sha Ren
Shiso Seeds
Sichuan Pepper
Silphium
Spikenard
Star Anise
Strawberry Gum
Sumbala
Sumac

Spices Starting With S With Pictures

Pictures make unfamiliar spice names easier to connect with their actual form. The images in this section can help readers recognize whole seeds, dried fruits, aromatic pods, and ground seasonings.

Safflower

Safflower is a flowering plant whose dried petals or seeds can be used as a spice and natural coloring ingredient. It ranges from yellow to orange-red and has a mild, slightly bitter taste. Safflower is grown in Asia, the Middle East, and the Mediterranean. It adds color and gentle flavor to rice, soups, teas, and spice blends.

Saffron

Saffron consists of the dried red-orange stigmas of the crocus flower. It has a vivid red color and a delicate floral, honey-like taste with a slightly bitter finish. Iran, Spain, India, and Mediterranean regions produce it. Saffron is used to flavor and color rice dishes, desserts, sauces, breads, drinks, and traditional recipes.

Saigon Cinnamon

Saigon cinnamon is the aromatic bark of a cinnamon tree native to Southeast Asia. Its bark is reddish-brown and delivers a sweet, warm, rich flavor with a strong aroma. Vietnam is its main traditional source. It is commonly used in desserts, beverages, curries, savory dishes, baked foods, and spice blends.

Salam Leaf

Salam leaf is the dried leaf of an Indonesian tree related to the bay leaf. Fresh leaves are green, while dried leaves become brown and develop a mild, earthy, slightly fruity aroma. It is widely used in Indonesian and Southeast Asian cooking. Salam leaf seasons rice, soups, stews, curries, vegetables, and meat dishes.

Sassafras

Sassafras is an aromatic North American tree whose leaves have traditionally been used as a seasoning. The leaves are green when fresh and brown when dried, with a mild, earthy, slightly sweet flavor. Sassafras is native to eastern North America. Ground leaves are especially associated with Louisiana cooking, where they help thicken and season gumbo.

Schisandra

Schisandra is a climbing plant that produces small red berries used as a spice and traditional food ingredient. The berries have an unusual combination of sweet, sour, salty, bitter, and slightly pungent flavors. Schisandra grows mainly in China, Korea, Russia, and other parts of East Asia. It is used in teas, drinks, preserves, and traditional preparations.

Sesame Seeds

Sesame seeds are small oval seeds that range from white and cream to golden, brown, or black. They have a nutty, mildly sweet taste and become especially aromatic when toasted. Sesame is cultivated widely across Asia, Africa, and the Middle East. The seeds are used in breads, sauces, salads, sweets, rice dishes, and savory recipes.

Shahi Jeera

Shahi jeera is a small, dark brown spice often known as black caraway in culinary use. It has a delicate earthy, aromatic flavor with mild sweetness and savory notes. The spice is strongly associated with North Indian and South Asian cuisine. Shahi jeera is commonly added to pulao, biryani, breads, curries, and spice blends.

Sha Ren

Sha ren is the dried fruit or seeds of several Amomum species used in Chinese cooking and traditional spice mixtures. It is usually brown to reddish-brown and has a warm, aromatic, slightly camphor-like flavor. Sha ren is associated with China and Southeast Asia. It is used in braised dishes, soups, meat recipes, and seasoning blends.

Shiso Seeds

Shiso seeds come from the shiso plant, an aromatic herb used throughout East Asian cuisine. The tiny seeds are generally brown or dark and have a nutty, earthy flavor with subtle mint-like notes. Shiso is especially associated with Japan, Korea, and China. The seeds can be used in pickles, sauces, salads, and savory preparations.

Sichuan Pepper

Sichuan pepper is the dried outer husk of several prickly ash species, not a true pepper. The husks range from reddish-brown to brown and have a citrusy, earthy taste with a distinctive tingling sensation. It is closely linked with Sichuan cuisine in China. The spice flavors hotpot, stir-fries, sauces, meat dishes, and seasoning blends.

Silphium

Silphium was a highly valued aromatic plant from the ancient Mediterranean, particularly associated with Cyrene in North Africa. Historical accounts describe its resin as strongly aromatic and flavorful. The plant is generally considered extinct, and its exact identity remains uncertain. Ancient cooks reportedly used silphium as a seasoning, making it an important historical Mediterranean spice.

Spikenard

Spikenard is an aromatic root or rhizome traditionally obtained from Nardostachys plants. It is usually brown to reddish-brown and has a strong earthy, woody, slightly sweet aroma. The plant is native to the Himalayan region, including areas of India, Nepal, and surrounding countries. Spikenard has mainly been valued in fragrant preparations and traditional practices.

Star Anise

Star anise is the dried, star-shaped fruit of an evergreen tree native to East Asia. It is dark reddish-brown and has a powerful sweet, licorice-like flavor. China and Vietnam are major growing regions. Star anise is widely used in Chinese five-spice, broths, braised meats, desserts, teas, sauces, and other sweet and savory recipes.

Sumbala

Sumbala is a fermented seasoning made from the seeds of the African locust bean tree. It is typically dark brown to black and has a powerful savory, fermented flavor. Sumbala is especially common in West African cooking, where it provides depth to traditional foods. It is used in soups, stews, sauces, vegetable dishes, and meat recipes.

Sumac

Sumac is a spice made from dried and ground berries of several Rhus species. The ground spice ranges from deep red to purple and has a bright, tangy, lemon-like taste. Sumac is widely used across the Middle East and Mediterranean region. It is sprinkled over salads, meats, rice, vegetables, dips, breads, and seasoning blends.

Whole Spices Starts With S

Whole S spices remain in their original or lightly processed form, such as seeds, dried fruits, buds, or berries. Their appearance can make them easier to identify before grinding or cooking.

Sesame Seed

Sesame seeds are small, oval seeds with a mild nutty flavor. White, black, and brown varieties are used in breads, sauces, snacks, and many Asian dishes.

Star Anise

Star anise is the dried fruit of an evergreen tree. Its eight-pointed shape and strong licorice-like aroma make it easy to recognize.

Sichuan Pepper

Sichuan pepper consists of dried husks from plants in the Zanthoxylum genus. It has a citrusy aroma and produces a distinctive tingling feeling on the tongue.