29 Delicious spices beginning with the letter M


  1. 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 – is a spice blend that is typically made with a mix of 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.
  3. Magic Dust BBQ seasoning – is a spice blend that is typically made with a mix of 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 – is a spice seasoning made from hydrolyzed vegetable protein. It has a savory and slightly salty flavor, and is often used in Southeast Asian and Latin American cuisines to add flavor to soups, stews, and sauces.
  5. 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 – 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 flavor to chutneys, sauces, and curries.
  7. Mango powder – is a spice made from ground mango. It has a sweet and slightly tangy flavor, and is often used in Indian and South Asian cuisines to add flavor to chutneys, sauces, and desserts.
  8. 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 flavor to dishes.
  9. Masala – is a spice blend that is typically made with a mix of herbs and spices. The specific blend and flavors can vary widely depending on the region and the dishes it is used in. Masala is often used in Indian and South Asian cuisines to add flavor to curries, rice dishes, and other savory dishes.
  10. Mexican Oregano – is a spice made from the leaves of the Mexican oregano plant. It has a slightly bitter and pungent flavor, and is often used in Mexican and Southwestern cuisines to add flavor to sauces, marinades, and soups.
  11. 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. Minced onion – is a spice made from minced dried onion. It has a strong and slightly sweet flavor, and is often used as a seasoning in savory dishes.
  13. Minced garlic – is a spice made from minced dried garlic. It has a strong and slightly pungent flavor, and is often used as a seasoning in savory dishes.
  14. Mint – is a herb with a refreshing and slightly sweet flavor. It is often used in Middle Eastern and Mediterranean cuisines to add flavor to salads, desserts, and beverages.
  15. Moroccan spice blend – is a spice blend that is typically made with a mix of herbs and spices. The specific blend and flavors can vary widely, but commonly used spices include cumin, coriander, paprika, and turmeric. Moroccan spice blend is often used in Moroccan cuisine to add flavor to meat, seafood, and vegetable dishes.
  16. Morita pepper – is a type of chili pepper that is dried and smoked. It has a slightly sweet and smoky flavor, and is often used in Mexican and Southwestern cuisines to add flavor and heat to sauces, salsas, and other dishes.
  17. 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 flavor to soups, stews, and other dishes.
  18. Mustard – is a spice made from the 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.
  19. Mustard seeds – are the seeds of the mustard plant. They have a pungent and slightly spicy flavor, and are often used in European and American cuisines to add flavor to sauces, dressings, and meats.
  20. Mustard powder – is a spice made from ground mustard seeds. 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.
  21. Mustard seed (yellow, brown and black) – is a spice made from the 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.
  22. Mutton masala – a spice blend that is typically used in Indian cuisine to add flavor to lamb dishes. The specific blend and flavors can vary widely, but commonly used spices include cumin, coriander, cardamom, and fennel. It has a warm and savory flavor, and is often used to season lamb curries and other savory dishes.
  23. Mexican mint – also known as “Cuban oregano” or “Spanish thyme,” is a perennial herb that is native to the Caribbean and Central and South America. It has a strong and minty flavor, and is often used in Mexican and Caribbean cuisine to add flavor to soups, stews, and sauces.
  24. Mayong pahomh – also known as “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.
  25. Marjoram – is a perennial herb that is native to the Mediterranean region. It has a sweet and slightly bitter flavor, and is often used in European and Middle Eastern cuisines to add flavor to meat dishes, soups, and sauces.
  26. Monkey Bread – is a deciduous tree that is native to Africa. It is also known as the “baobab tree.” The seeds of the tree have a nutty and slightly sweet flavor, and are often used in African cuisines to add flavor to stews and soups.
  27. Mock Lime – is a tree that is native to Southeast Asia. The fruit of the tree has a sour and slightly citrusy flavor, and is often used in Southeast Asian cuisines to add flavor to salads, soups, and curries.
  28. Moxa – also known as “mugwort,” is a perennial herb that is native to Europe, Asia, and North America. It has a bitter and slightly sweet flavor, and is often used in traditional Chinese medicine as a warming herb.
  29. Margosa Tree – also known as “neem,” is a tree that is native to India. The seeds of the tree have a pungent and slightly bitter flavor, and are often used in Indian cuisines to add flavor to pickles and chutneys. The leaves of the tree are also used in traditional Indian medicine to treat a variety of ailments.

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.