Exploring Global Flavors ·Feb 17, 2026

Exploring Global Flavors: Part 6 – Aromatic Spices That Add Depth and Character You May Not Be Using Yet

Spices are the secret storytellers of the kitchen. They can transport a dish across continents, conjure memories of distant markets, or add a subtle whisper of flavor that transforms the ordinary into the extraordinary. While many of us are familiar with staples like black pepper, cinnamon, or paprika, there’s a whole world of aromatic spices waiting to be discovered—spices that bring depth, character, and a touch of culinary adventure to your cooking.

In this guide, we’ll introduce seven lesser-known yet essential spices—from the star-shaped pods of star anise to the bright citrus aroma of lemon myrtle. You’ll learn not just what they are, but where they come from, how they grow, their flavor profiles, and practical tips for using them in everyday dishes. Along the way, we’ll highlight cultural insights, common mistakes to avoid, and pairing ideas that let you experiment like a pro in your own kitchen.

Whether you’re a curious home cook or a seasoned foodie, these spices will inspire you to explore new flavors and elevate your meals in ways you may never have imagined. Let’s dive in and discover the global flavors that are waiting to be added to your spice rack.

New to the series? You can explore the previous parts here.

1. Star Anise

What It Is:
Star anise is the dried, star-shaped fruit of the evergreen tree Illicium verum, native to East Asia. Each woody pod typically contains eight pointed segments, each holding a glossy seed rich in aromatic oils. Though it shares a licorice-like flavor with anise seed, it comes from an entirely different plant and delivers a deeper, warmer, more complex aroma that is usually infused whole into dishes rather than ground.

Did You Know?
Star anise is one of the world’s primary natural sources of shikimic acid, a compound used in the production of certain antiviral medications. Beyond medicine, it has also played a significant role in global spice trade routes for centuries.

Geography & History:
Originating in southern China and northern Vietnam, star anise has been used for generations in Chinese cooking and traditional herbal practices. It later spread along maritime trade routes into Europe, where it became popular in liqueurs, baked goods, and festive winter drinks.

How & Where It’s Grown:
The tree thrives in warm, humid subtropical climates with well-drained soil and consistent rainfall. Farmers harvest the fruit while still green and allow it to sun-dry until the pods develop their signature woody texture and deep brown color.

Aroma & Sensory Experience:
When heated in liquid, star anise releases a warm, sweet fragrance reminiscent of licorice, cloves, and gentle baking spices. The aroma is comforting and deep, often associated with slow-simmered broths and spiced beverages.

Flavor Profile:
Sweet, aromatic, and warming with a distinctive licorice character balanced by subtle peppery and woody undertones.

Common Uses:
Commonly infused into broths, braises, sauces, and spice blends. It is a key component in Chinese five-spice powder and is widely used in Southeast Asian soups and European winter desserts.

Example Dishes:
Vietnamese pho, Chinese red-braised pork, mulled wine, spiced poached pears, and gingerbread.

Cultural Spotlight:
In Vietnamese cooking, star anise is used sparingly in pho to add depth and warmth rather than dominate the broth — a perfect example of balance through restraint.

In Nordic countries and parts of Europe, star anise has long been used as a key flavoring in licorice, helping shape a taste that feels both nostalgic and distinctive.

Common Mistakes:
Using too many pods can overwhelm a dish, and confusing it with anise seed often leads to incorrect substitutions. Another frequent mistake is leaving whole pods in a finished dish where they may be accidentally eaten.

Best Flavor Pairings:
Cinnamon, cloves, ginger, soy sauce, orange peel, duck, beef, apples, and pears.

Tip:
Simmer whole pods gently in liquid dishes and remove before serving to maintain a smooth, balanced flavor.

Nutrients:
Contains antioxidants, vitamin C, iron, calcium, and aromatic essential oils.

Health Benefits:
Traditionally used to support digestion and help fight harmful microorganisms thanks to its natural antimicrobial compounds.

Why It’s Worth Exploring:
Star anise adds a quiet complexity that rounds out bold flavors, giving dishes warmth, depth, and a sense of completeness.

2. Cubeb Pepper (Cubebpeppar)

What It Is:
Cubeb pepper, often called “tailed pepper,” is a dried berry from a climbing vine related to black pepper. Its distinctive small stalk sets it apart visually, while its flavor brings together peppery heat with aromatic, almost medicinal notes that make it uniquely complex.

Cubeb pepper is also known as “Kabab Chini” (or Kabab Cheeni) in South Asia. The name reflects its culinary and trade history: “Kabab” refers to its traditional use in spice blends for meat and grilled dishes, while “Chini” historically means “Chinese,” pointing to the spice’s trade routes through China before reaching India and the Middle East.

Did You Know?
During the Middle Ages, cubeb pepper was so valued in Europe that it rivaled black pepper in popularity before falling out of favor in modern Western cooking.

Geography & History:
Native to Indonesia, particularly Java and Sumatra, cubeb traveled through ancient spice routes into the Middle East and Europe. It became a staple in medieval cuisine and traditional medicine before being largely replaced by more widely available peppers.

How & Where It’s Grown:
The vine grows in humid tropical environments and produces clusters of berries that are harvested unripe and dried to preserve their aroma and characteristic tail.

Aroma & Sensory Experience:
Freshly ground cubeb releases a warming pepper aroma layered with eucalyptus-like freshness and a hint of camphor.

Flavor Profile:
Peppery and slightly bitter with notes of allspice, nutmeg, and gentle cooling spice. Beyond its initial pepper-like heat, cubeb reveals bright citrus undertones and a distinctive resinous quality — reminiscent of pine, juniper, or forest sap. This subtle balsamic depth gives the spice a layered complexity, adding both warmth and a fresh, almost gin-like aromatic lift to dishes.

Common Uses:
Used in spice blends, slow-cooked meat dishes, marinades, and certain spirits, especially traditional gins.

Example Dishes:
Indonesian beef dishes, Moroccan tagines, spiced biscuits, and aromatic meat rubs.

Cultural Spotlight:
Cubeb remains part of traditional Indonesian cooking and North African spice mixtures despite being less common in Western kitchens today.

Common Mistakes:
Treating it exactly like black pepper can result in overpowering bitterness. Over-grinding also intensifies its sharpest notes.

Best Flavor Pairings:
Cloves, cinnamon, citrus peel, lamb, beef, and dark sauces.

Tip:
Toast lightly before grinding to enhance complexity and mellow bitterness.

Nutrients:
Contains vitamins A and C along with minerals such as potassium.

Health Benefits:
Historically used to support digestion and respiratory health.

Why It’s Worth Exploring:
Cubeb adds aromatic intrigue and depth beyond simple pepper heat.

3. Green Cardamom Pods

What It Is:
Green cardamom consists of small green pods filled with intensely fragrant seeds. Often called the “queen of spices,” it is prized for its sweet, floral aroma and versatility across sweet and savory cuisines.

Did You Know?
Cardamom is one of the most expensive spices by weight due to labor-intensive hand harvesting and delicate processing.

Geography & History:
Originating in southern India and Sri Lanka, cardamom spread through Middle Eastern trade networks and became deeply embedded in Scandinavian baking traditions.

How & Where It’s Grown:
Grown in humid tropical forests, cardamom plants require shade, rich soil, and careful hand harvesting to ensure peak aroma.

Aroma & Sensory Experience:
Fresh, floral, and citrusy with warm undertones that lift both desserts and savory dishes.

Flavor Profile:
Sweet, aromatic, and slightly spicy with lemon and herbal notes.

Flavor Comparison for Different Cardamom Colors

Type	Flavor Strength	Taste Profile	Best For
Green	Strong	Sweet, floral, citrus	Chai, desserts, coffee
White	Mild	Soft, subtle	Light pastries, delicate dishes
Black	Very strong	Smoky, earthy	Stews, curries

Common Uses:
Tea, coffee, pastries, curries, rice dishes, and spice blends.

Example Dishes:
Masala chai, Swedish cardamom buns, rice pudding, biryani, baklava.

Cultural Spotlight:
In Nordic baking traditions, cardamom often takes center stage instead of cinnamon.

How to Use Green Cardamom Pods

Green cardamom can be used in several different ways depending on the dish and the level of intensity you want.

For infusions and slow cooking (such as rice dishes, curries, stews, syrups, or chai), lightly crush the whole pod with the side of a knife to crack it open. This allows the aromatic oils inside to release gradually during cooking. Add the pod directly to the dish and let it simmer gently. The husk contributes subtle floral and herbal background notes, while the seeds provide the main flavor. In most cases, the pods are removed before serving, much like bay leaves.

For baking, desserts, and finely blended spice mixes, open the pod and remove the tiny black seeds. Grind only the seeds to a fine powder for a smooth, concentrated flavor without the fibrous, slightly woody texture of the husk. This method is ideal for cakes, buns, custards, cookies, and delicate spice blends.

For maximum aroma and depth, briefly toast either the whole pods or the seeds in a dry pan over low heat until fragrant before crushing or grinding. This enhances their citrusy sweetness and warm floral character.

Green cardamom also works beautifully when:

Steeped whole in milk or cream for custards and ice cream
Added to sugar to create cardamom sugar for baking
Infused into syrups for cocktails or fruit desserts
Combined with cinnamon, cloves, and star anise in warming spice blends

Quick guide:

Whole, lightly crushed pods → best for infusion and slow cooking
Seeds only, freshly ground → best for baking and smooth textures
Toast before use → deeper, warmer aroma

This way, you preserve both its elegance and its complexity in any dish.

Common Mistakes:
Using old ground cardamom reduces flavor dramatically; whole pods retain aroma longer.

Best Flavor Pairings:
Coffee, dairy, almonds, citrus, rice, and lamb.

Tip:
Crush pods just before use to release the seeds’ full fragrance.

Nutrients:
Rich in antioxidants, magnesium, and calcium.

Health Benefits:
Supports digestion, oral health, and may help regulate blood sugar.

Why It’s Worth Exploring:
Few spices offer such elegance and versatility across cuisines.

How Green Cardamom Differs from Black Cardamom

Green cardamom is bright, floral, and gently sweet with citrus notes, making it ideal for desserts, chai, delicate rice dishes, and light curries. Black cardamom, on the other hand, is smoky, earthy, and robust, with a bold, almost campfire-like depth that suits hearty stews and braised meats. While both belong to the same botanical family, they are not interchangeable — green cardamom adds elegance and lift, whereas black cardamom adds weight and smokiness.

4. Epazote

What It Is:
Epazote is a bold, leafy herb with a highly distinctive aroma and flavor, unlike most European culinary herbs. Its jagged green leaves release a strong scent when crushed, signaling immediately that this is an herb meant to be used with intention and restraint. While often unfamiliar outside of Latin American cooking, epazote plays a foundational role in traditional Mexican cuisine.

Did You Know?
Epazote has been used not only as a culinary herb but also historically as a medicinal plant, particularly for digestive support when cooking legumes.

Geography & History:
Native to Central and South America, epazote has been used since pre-Columbian times by Indigenous peoples. It remained a cornerstone of traditional Mexican cooking even as many native herbs were replaced or forgotten during colonial periods.

How & Where It’s Grown:
Epazote grows easily in warm climates and is often considered a hardy, fast-growing herb. It thrives in full sun with well-drained soil and is commonly cultivated in home gardens throughout Mexico and Central America.

Aroma & Sensory Experience:
The aroma is strong, earthy, and slightly medicinal, with resinous and herbaceous notes that become more rounded and mellow when cooked.

Flavor Profile:
Bold, savory, and slightly bitter with herbal and mineral undertones. The flavor softens significantly when heated.

Common Uses:
Traditionally added to bean dishes, soups, stews, and corn-based recipes to add flavor and improve digestibility.

Example Dishes:
Black bean soup, refried beans, quesadillas with cheese and epazote, tamales, and regional Mexican stews.

Cultural Spotlight:
In Mexican kitchens, epazote is considered essential for “true” bean dishes — its absence is often noticeable to those familiar with traditional flavors.

Common Mistakes:
Using too much can overpower a dish, and adding it too early can intensify bitterness. It is best used fresh or added near the end of cooking.

Best Flavor Pairings:
Beans, corn, cheese, chilies, tomatoes, garlic.

Tip:
Start with a small amount and adjust gradually — epazote should support, not dominate.

Nutrients:
Contains vitamins A and C, iron, and beneficial plant compounds.

Health Benefits:
Traditionally used to support digestion and reduce bloating from legumes.

Why It’s Worth Exploring:
Epazote offers an authentic taste of regional Mexican cooking that cannot be replicated by any other herb.

5. Ajwain

What It Is:
Ajwain (commonly called “carom seeds”) consists of tiny, ridged seeds that resemble cumin or caraway but deliver a much stronger aroma. Though often referred to as a seed, it is technically the fruit of the Trachyspermum ammi plant. Its intense thyme-like scent makes it instantly recognizable.

Important clarification

Even though they’re called “seeds,” ajwain are technically the small, ridged fruits of the plant (similar to how cumin and fennel are classified). The term “seed” is simply the common culinary name.

Did You Know?
In many Indian households, ajwain seeds are chewed raw with salt after meals as a traditional digestive aid.

Geography & History:
Ajwain has been cultivated for centuries in India, Iran, and Afghanistan, where it holds both culinary and medicinal significance, particularly in Ayurvedic traditions.

How & Where It’s Grown:
The plant thrives in dry, sunny conditions with light soil. Once mature, the seed heads are harvested and dried before being separated into small, aromatic fruits.

Aroma & Sensory Experience:
Sharp, pungent, and warming, with a powerful herbal scent that becomes more rounded and nutty when toasted.

Flavor Profile:
Strongly thyme-like with bitter, peppery, and slightly spicy notes.

Common Uses:
Frequently used in flatbreads, lentil dishes, vegetable preparations, and savory snacks.

Example Dishes:
Ajwain paratha, lentil dal, pakoras, savory crackers, and spiced potatoes.

Cultural Spotlight:
Ajwain is often associated with comfort foods and home cooking, valued as much for digestion as for flavor.

Common Mistakes:
Using it raw without toasting can make it harsh, and overuse easily overwhelms a dish.

Best Flavor Pairings:
Cumin, coriander, lentils, potatoes, yogurt.

Tip:
Lightly toast in oil or dry heat before adding to dishes to soften bitterness and unlock aroma.

Nutrients:
Provides fiber, iron, calcium, and essential oils such as thymol.

Health Benefits:
Supports digestion, eases bloating, and may help respiratory function.

Why It’s Worth Exploring:
Ajwain delivers bold flavor in tiny quantities, offering both culinary and functional benefits.

6. Lemon Myrtle

What It Is:
Lemon myrtle is an aromatic herb derived from the leaves of the Australian native tree Backhousia citriodora. Its intense citrus aroma surpasses that of lemon peel or lemongrass, making it a favorite among chefs seeking clean, bright flavor without acidity.

Did You Know?
Lemon myrtle contains one of the highest natural concentrations of citral found in any plant.

Geography & History:
Native to Queensland, Australia, lemon myrtle has long been used by Aboriginal peoples for flavoring food and supporting wellness.

How & Where It’s Grown:
The tree grows best in subtropical climates with consistent moisture. Leaves are harvested, dried, and sometimes distilled into essential oils.

Aroma & Sensory Experience:
Bright, fresh, and vividly lemony with a clean, uplifting fragrance.

Flavor Profile:
Pure lemon flavor with gentle sweetness and no sharp acidity.

Common Uses:
Teas, desserts, seafood, poultry, marinades, and spice rubs.

Example Dishes:
Lemon myrtle tea, grilled fish, lemon myrtle shortbread, and chicken marinades.

Cultural Spotlight:
Modern Australian cuisine embraces lemon myrtle as a signature native ingredient, bridging tradition and innovation.

Common Mistakes:
Overcooking can dull its aroma, and using too much can overpower delicate dishes.

Best Flavor Pairings:
Fish, chicken, berries, vanilla, coconut.

Tip:
Add near the end of cooking to preserve freshness.

Nutrients:
Rich in antioxidants and vitamin C.

Health Benefits:
Supports immune health and has antimicrobial properties.

Why It’s Worth Exploring:
It delivers vibrant citrus flavor with elegance and restraint.

How to Use Lemon Myrtle

Lemon myrtle can be used fresh, dried, or ground, and each form offers slightly different intensity and character.

Fresh leaves are vibrant and highly aromatic. They can be finely chopped and added to marinades, salad dressings, herb blends, or infused into cream and milk for desserts. Fresh leaves are excellent in seafood dishes, poultry, and light sauces where their bright citrus notes can shine. Because the flavor is delicate and volatile, fresh lemon myrtle is best added toward the end of cooking.

Dried leaves are the most common culinary form and are significantly more concentrated than fresh. They are often crushed or ground before use. Dried lemon myrtle works beautifully in teas, spice rubs, baking, and infused syrups. It can also be steeped whole in liquids and strained out before serving.

Ground lemon myrtle powder delivers the most intense and evenly distributed flavor. It blends well into dry spice mixes, shortbread dough, cakes, or seasoning blends for grilled fish and chicken. Because it is potent, only a small amount is needed.

Best Cooking Practices

Add near the end of cooking to preserve its fresh citrus aroma.
Use sparingly — its citral content is extremely high.
Pair with mild ingredients to avoid overpowering a dish.
Avoid prolonged high heat, which can dull its brightness.

Ideal Culinary Uses

Herbal teas and infusions
Lemon myrtle shortbread or cakes
Cream-based desserts and custards
Seafood marinades
Chicken rubs
Fruit syrups and sorbets

Lemon Myrtle vs. Lemongrass vs. Lemon

Although all three bring citrus character to a dish, they behave very differently in flavor, aroma, and culinary function.

Lemon Myrtle delivers the purest and most intense lemon aroma of the three. Its flavor is clean, sweet, and highly aromatic without acidity. It contains exceptionally high levels of citral, which gives it a bright, almost perfumed lemon quality. It adds fragrance more than sharpness and does not make a dish sour.

Lemongrass has a milder, greener citrus profile with herbal and slightly ginger-like undertones. It contributes freshness and structure rather than sweetness. Lemongrass is typically bruised and simmered to infuse broths, curries, and soups, especially in Southeast Asian cuisine.

Lemon (fruit) provides acidity along with aroma. Lemon juice brightens and sharpens flavors because of its citric acid, while lemon zest contributes aromatic oils from the peel. Unlike lemon myrtle, lemon changes the pH of a dish and adds tartness.

Quick Comparison

Lemon myrtle → Intense lemon aroma, no acidity, sweet and floral
Lemongrass → Fresh, herbal citrus with grassy depth
Lemon → Sour, acidic, and bright with aromatic zest

When to Choose Each

Use lemon myrtle when you want lemon fragrance without making the dish sour.
Use lemongrass when you want layered, savory citrus depth in broths and curries.
Use lemon juice or zest when you need brightness and acidity.

In many recipes, lemon myrtle can replace lemon zest for aroma — but it cannot replace lemon juice if acidity is required.

A Sensory Perspective

Imagine slicing into a fresh lemon — that first burst of bright citrus oils that lifts into the air. That aromatic moment is closest to lemon myrtle. It captures the perfume of lemon peel at its most intense, but without the sharp bite of juice. The impression is clean, almost sparkling, with a gentle sweetness that lingers rather than cuts.

Lemongrass, by contrast, feels greener and more grounded. Instead of a sharp citrus flash, it evokes crushed grass, fresh ginger, and warm tropical air. Its aroma unfolds slowly in broths and curries, building a layered citrus depth rather than delivering an immediate burst.

Lemon fruit brings contrast and tension. The juice wakes up the palate with acidity, tightening flavors and sharpening sweetness, while the zest adds fragrant top notes. Lemon changes a dish structurally, whereas lemon myrtle mainly changes its aromatic atmosphere.

In short:
Lemon myrtle perfumes.
Lemongrass infuses.
Lemon brightens.

Together, they show how “lemon flavor” can mean three completely different sensory experiences in cooking.

7. Pimentón de la Vera

What It Is:
Pimentón de la Vera is a smoked paprika made from peppers dried slowly over oak fires, resulting in a deeply aromatic, brick-red powder that defines many Spanish dishes.

Did You Know?
Authentic Pimentón de la Vera is protected by a Denomination of Origin, ensuring traditional production methods.

Geography & History:
Introduced to Spain in the 16th century, monks in the La Vera region developed the signature smoking process still used today.