From aromatic thyme to the fiery taste of the Tasmanian pepper, these herbs and spices that start with T are sure to elevate your dishes to the next level.
1. Tarragon
Tarragon is a perennial herb that is native to Europe and Asia. It has slender, green leaves and small, yellow-green flowers, and it has a distinctive, anise-like flavor. Tarragon is often used in French cooking to flavor chicken, fish, and eggs, and it is also used to make tarragon vinegar and tarragon mustard.
2. Tasmanian pepper
Also known as mountain pepper or pepperberry, is a shrub native to Tasmania and parts of mainland Australia. Its leaves and berries are used as a spice, and it has a strong, pungent flavor with notes of pepper and cloves. Tasmanian pepper is often used to flavor sauces, marinades, and meat dishes, and it is also used to make liqueurs and pepperberry-infused oil.
3. Thyme
Thyme is a perennial herb that is native to the Mediterranean region. It has small, gray-green leaves and tiny, purple flowers, and it has a strong, pungent flavor. Thyme is often used to flavor soups, stews, and roast meats, and it is also used to make thyme oil and thyme honey.
4. Turmeric
Turmeric is a spice that is made from the rhizomes (underground stems) of the turmeric plant (Curcuma longa). It has a bright orange-yellow color and a warm, earthy flavor, and it is often used to color and flavor Indian and Middle Eastern dishes. Turmeric is also used as a natural food coloring and has a long history of use in traditional medicine.
5. Thai pepper
Thai pepper, also known as bird’s eye chili or Thai chili, is a small, thin chili pepper that is native to Thailand. It has a bright red color and a very hot, pungent flavor, and it is often used in Thai and Southeast Asian cuisine to add heat to dishes. Thai peppers are used fresh, dried, or ground, and they are often used in chili pastes, sauces, and condiments.
6. Trinidad Scorpion pepper
The Trinidad Scorpion pepper is a type of chili pepper that is known for its extremely hot and spicy flavor. It is native to Trinidad and Tobago and is one of the hottest peppers in the world, with a Scoville rating of 1.2 million to 2 million units. The Trinidad Scorpion pepper has a bright red or yellow color and a distinctive, elongated shape, and it is often used in Caribbean cuisine to add heat to dishes. It is used fresh, dried, or ground, and it is often used in sauces, marinades, and condiments, as well as in spice blends. The Trinidad Scorpion pepper is also sometimes used as a natural remedy for a variety of ailments, including pain and inflammation, and it is believed to have medicinal properties.
7. Tajin seasoning
Tajin seasoning is a Mexican spice blend that is made from chili peppers, lime, and salt. It has a bright, citrusy flavor and is often used to season fruits, vegetables, and seafood. Tajin is also used to rim the glasses of cocktails, such as margaritas.
8. Tajin pepper
Tajin pepper is a type of chili pepper that is native to Mexico. It has a bright red or yellow color and a hot, fruity flavor, and it is often used in Mexican cuisine to add heat to dishes. Tajin peppers are used fresh, dried, or ground, and they are often used in sauces, marinades, and condiments.
9. Tamarind concentrate
Tamarind concentrate is a thick, dark brown paste that is made from the pulp of the tamarind fruit. It has a sour, tangy flavor and is often used as a condiment or flavor enhancer in Indian, Middle Eastern, and Southeast Asian cuisine. Tamarind concentrate is used to add depth of flavor to sauces, marinades, and chutneys, and it is also used to make tamarind water, a popular drink in many countries.
10. Tulsi
Tulsi, a herb in the basil family Lamiaceae, is an aromatic herb that is native to India and other parts of Asia. It has dark green leaves and small, purple flowers, and it has a strong, pungent flavor. Tulsi is often used in Ayurvedic medicine for its medicinal properties, and it is also used to make teas, tinctures, and other herbal remedies.
11. Tej petta
Tej petta, also known as Ethiopian basil, is an aromatic herb that is native to Ethiopia and other parts of Africa. It has dark green leaves and small, purple flowers, and it has a strong, pungent flavor. Tej petta is often used in Ethiopian cuisine to flavor dishes, and it is also used to make teas and other herbal remedies.
12. Tirphal
Tirphal, also known as Szechuan pepper (Zanthoxylum rhetsa), is a type of spice that is native to the Sichuan province of China. It has a unique, citrusy flavor and a tingling, numbing sensation on the tongue, and it is often used in Sichuan cuisine to add flavor and heat to dishes. Tirphal is used whole or ground, and it is often used in spice blends, sauces, and marinades and differs to its well known family member, Zanthoxylum piperitum.
13. Tandoori masala
Tandoori masala is a spice blend that is used in Indian cuisine. It is made from a mixture of ground spices, including cumin, coriander, paprika, and turmeric, and it has a warm, aromatic flavor. Tandoori masala is often used to marinate meat, poultry, and vegetables, and it is also used to make tandoori paste, a spicy, red-colored paste that is used as a marinade or condiment.
14. Tikka powder
Tikka powder is a spice blend that is used in Indian cuisine. It is typically made from a mixture of ground spices, including cumin, coriander, turmeric, and chili powder, and it has a warm, aromatic flavor. Tikka powder is often used to marinate meat, poultry, and vegetables, and it is also used to make tikka paste, a spicy, red-colored paste that is used as a marinade or condiment.
15. Tandoori masala
Tandoori masala is a spice blend that is used in Indian cuisine. It is made from a mixture of ground spices, including cumin, coriander, paprika, and turmeric, and it has a warm, aromatic flavor. Tandoori masala is often used to marinate meat, poultry, and vegetables, and it is also used to make tandoori paste, a spicy, red-colored paste that is used as a marinade or condiment.
16. Thai basil
Thai basil is a type of basil that is native to Southeast Asia. It has small, dark green leaves and a sweet, anise-like flavor, and it is often used in Thai and Southeast Asian cuisine to add flavor to dishes. Thai basil is used fresh, dried, or ground, and it is often used in stir-fries, soups, and curries, as well as in sauces, marinades, and other condiments.
17. Thai chile peppers
Thai chile peppers, also known as bird’s eye chili or Thai chili, are small, thin chili peppers that are native to Thailand. They have a bright red color and a very hot, pungent flavor, and they are often used in Thai and Southeast Asian cuisine to add heat to dishes. Thai chile peppers are used fresh, dried, or ground, and they are often used in chili pastes, sauces, and condiments.
18. Thai galanga
Thai galangal, also known as blue ginger or Thai ginger, is a type of ginger that is native to Southeast Asia. It has a knotted, gnarled appearance and a spicy, pungent flavor, and it is often used in Thai and Southeast Asian cuisine to add flavor to dishes. Thai galangal is used fresh, dried, or ground, and it is often used in soups, curries, and stir-fries, as well as in sauces, marinades, and other condiments.
19. Thai holy basil
Thai holy basil, also known as kaphrao or kaphraya, is a type of basil that is native to Southeast Asia. It has small, dark green leaves and a spicy, pungent flavor, and it is often used in Thai cuisine to add flavor to dishes. Thai holy basil is used fresh, dried, or ground, and it is often used in stir-fries, soups, and curries, as well as in sauces, marinades, and other condiments.
20. Thai lemongrass
Thai lemongrass is a tropical grass that is native to Southeast Asia. It has long, thin stalks and a citrusy, lemony flavor, and it is often used in Thai and Southeast Asian cuisine to add flavor to dishes. Thai lemongrass is used fresh, dried, or ground, and it is often used in soups, curries, and stir-fries, as well as in sauces, marinades, and other condiments.
