20+ Delicious Spices Starting With M


The world of spices is vast and exciting, adding layers of flavor and aroma to our favorite dishes. From the warmth of Madras curry powder to the smoky depth of Morita peppers, this list will tantalize your taste buds and inspire your culinary creations. Explore the magic of spices that start with the letter “M” with our guide.

1. Mace

Mace is a spice made from the aril, the red, lacy covering of the nutmeg seed. It has a warm and slightly sweet flavor, and is often used in Indian, Middle Eastern, and Southeast Asian cuisines to add flavor to curries, rice dishes, and desserts.

2. Madras curry powder

Madras curry powder is a spice blend that typically includes coriander, cumin, turmeric, and other herbs and spices. It has a warm and slightly sweet flavor, and is often used in Indian and South Asian cuisines to add flavor to curries, rice dishes, and other savory dishes. Here are some specific regional variations of Madras curry:

  • Chettinad Madras Curry: This version from the Chettinad region of South India is known for its stronger, spicier profile due to the inclusion of black peppercorns and dried red chilies.
  • Kerala-style Madras Curry: This curry from Kerala features coconut milk and curry leaves, resulting in a creamier texture and a more fragrant aroma.

3. Magic Dust BBQ seasoning

Magic Dust BBQ seasoning is a spice blend typically made with paprika, salt, garlic, and other herbs and spices. It has a spicy and savory flavor, and is often used to season meat and vegetables for grilling or barbecuing.

4. Maggi seasoning

Maggi seasoning is a savory and slightly salty flavoring made from hydrolyzed vegetable protein. It is often used in Southeast Asian and Latin American cuisines to add depth of flavor to soups, stews, and sauces.

5. Mahlab

Mahlab is a spice made from the pits of the St. Lucie cherry. It has a sweet and nutty flavor, and is often used in Middle Eastern and Mediterranean cuisines to add flavor to breads, pastries, and desserts.

6. Malabar tamarind

Malabar tamarind is a spice made from the fruit of the tamarind tree. It has a sour and slightly sweet flavor, and is often used in South Asian and Southeast Asian cuisines to add tanginess to chutneys, sauces, and curries.

7. Mango powder

Mango powder is a spice made from ground mango flesh. It has a sweet and slightly tangy flavor, and is often used in Indian and South Asian cuisines to add fruity depth to chutneys, sauces, and desserts.

8. Maras pepper

Maras pepper is a type of chili pepper with a very hot level of heat. It has a slightly sweet and fruity flavor, and is often used in Turkish and Middle Eastern cuisines to add heat and complexity to dishes.

9. Masala

Masala is a general term for spice blends in Indian and South Asian cuisine. The specific blend and flavors can vary widely depending on the region and the dishes it is used in. Masalas are often used to add flavor to curries, rice dishes, and other savory dishes. Some popular types of masala include:

  • Garam Masala: A warm and aromatic blend commonly used in northern Indian cuisine.
  • Sambar Masala: A South Indian blend used specifically for lentil stews.
  • Tandoori Masala: A smoky blend used to marinate meats for tandoor cooking.

10. Mexican Oregano

Mexican oregano is an herb from the mint family, with a strong and slightly bitter flavor profile. It is often used in Mexican and Southwestern cuisines to add flavor to sauces, marinades, and soups. (Note: Not technically a “spice” but an herb used similarly)

11. Mignonette pepper

Mignonette pepper is a type of pepper with a medium to hot level of heat. It has a slightly sweet and fruity flavor, and is often used to season meats and vegetables.

12. Mint

Mint is a refreshing herb with a slightly sweet flavor. It is often used in Middle Eastern and Mediterranean cuisines to add flavor to salads, desserts, and beverages.

13. Moroccan spice blend

Moroccan spice blend is a blend of herbs and spices that can vary widely. Common ingredients include cumin, coriander, paprika, and turmeric. It is often used in Moroccan cuisine to add complex flavor to meat, seafood, and vegetable dishes.

14. Morita pepper

Morita pepper is a dried and smoked chili pepper. It has a smoky and slightly sweet flavor, and is often used in Mexican and Southwestern cuisines to add depth of flavor and heat to sauces, salsas, and other dishes.

15. Moringa

Moringa is a spice made from the leaves of the moringa tree. It has a slightly bitter and slightly earthy flavor, and is often used in Indian and African cuisines to add a nutritional boost and subtle flavor to soups, stews, and other dishes.

16. Mustard

Mustard is a spice made from the ground seeds of the mustard plant. It has a pungent and slightly spicy flavor, and is often used in European and American cuisines to add flavor to sauces, dressings, and meats.

17. Mustard seeds (yellow, brown and black)

Mustard seeds are the whole seeds of the mustard plant, used whole or ground. They have a pungent and variable heat level depending on the variety (yellow being mildest, black being hottest). Mustard seeds are often used in European and American cuisines. Whole mustard seeds can be toasted to enhance their flavor before being used. There are three main types of mustard seeds, each with varying levels of heat:

  • Yellow mustard seeds: These are the mildest of the mustards, with a nutty and slightly peppery flavor. They are often used whole in pickling or ground in spice blends.
  • Brown mustard seeds: These have a stronger, sharper bite than yellow mustards. They are a common ingredient in European mustards like Dijon mustard.
  • Black mustard seeds: These are the hottest of the mustards, with a pungent and in-your-face heat. They are often used in Indian curries and ground into spicy mustards.

18. Mustard powder

Mustard powder is a spice made from finely ground mustard seeds. It has a strong and pungent flavor, and is often used in European and American cuisines to add heat and depth to sauces, dressings, and marinades. When mixed with water or other liquids, mustard powder undergoes a chemical reaction that activates its characteristic heat and pungency.

19. Mutton masala

Mutton masala is a spice blend typically used in Indian cuisine to flavor lamb dishes. The specific blend can vary, but commonly includes cumin, coriander, cardamom, and fennel. It has a warm and savory flavor profile.

20. Mexican mint (Cuban oregano, Spanish thyme)

Mexican mint, also known as Cuban oregano or Spanish thyme, is an herb from the mint family, native to Central and South America. It has a strong, minty flavor, and is often used in Mexican and Caribbean cuisine to add depth to soups, stews, and sauces. (Note: Not technically a “spice” but an herb used similarly)

21. Mock Lime

Mock Lime is a tree native to Southeast Asia. The fruit rind is used as a spice, with a sour and slightly citrusy flavor. It is often used in Southeast Asian cuisine to add tanginess to salads, soups, and curries.

22. Marjoram

Marjoram is a perennial herb native to the Mediterranean region. It has a sweet and slightly bitter flavor profile, and is often used in European and Middle Eastern cuisines to add complexity to meat dishes, soups, and sauces.

23. Moxa (Mugwort)

Moxa, also known as mugwort, is a perennial herb native to Asia and Europe. It has a bitter and slightly sweet flavor and is used in traditional Chinese medicine as a warming herb. (Note: Not technically a spice, but a medicinal herb)

24. Margosa Tree (Neem)

Margosa tree, also known as Neem, is native to India. The leaves are used medicinally in traditional Indian practices, while the bitter seeds can be used as a spice in small quantities, particularly in pickles and chutneys.


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Simon

Simon is a food lover and passionate home cook with a talent for creating delicious, healthy meals. When he's not in the kitchen, he enjoys exploring new restaurants, cuisines, trying out new ingredients, and sharing his love of food with others. Simon has always been fascinated by the art of cooking and the ways in which food can nourish both the body and the soul.
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