The letter “E” may not be the first place you look for bold spices, but it’s home to some surprisingly powerful and culturally rich ingredients. From the grassy bitterness of epazote in Mexican cooking to the fire-packed Ethiopian mitmita and the floral elegance of elderflower, spices starting with “E” cover a wide spectrum of flavor and function. Whether you’re building a spice rack or looking to expand your palate, these “E” spices offer both culinary depth and historical richness.
Here’s a flavorful tour of 15 essential spices that start with the letter “E,” all worth knowing and using.
1. Epazote (Dried)
Origin: Mexico and Central America
Appearance: Dried green, jagged leaves
Taste & Aroma: Pungent, slightly medicinal with citrus and anise tones
Uses: Often added to black beans, soups, and tamales
Health Benefits: Traditionally used to reduce gas and aid digestion
Fun Fact: A common herb in Mexican kitchens, but often unfamiliar outside Latin cuisine.
2. Espelette Pepper
Origin: French Basque Country
Appearance: Red chili powder or flakes
Taste & Aroma: Mild heat with fruity, smoky flavor
Uses: Used in Basque stews, sauces, and to replace black pepper
Health Benefits: Rich in vitamin C and antioxidants
Fun Fact: Has AOC (Appellation d’Origine Contrôlée) status—just like Champagne.
3. Ethiopian Berbere
Origin: Ethiopia
Appearance: Deep red spice blend
Taste & Aroma: Complex—spicy, earthy, and aromatic with chili, garlic, fenugreek, and ginger
Uses: Used in Ethiopian stews like doro wat and lentil dishes
Health Benefits: Warming spice that may support circulation and immunity
Fun Fact: No two berbere blends are exactly alike—families pass recipes down generations.
4. Ethiopian Mitmita
Origin: Ethiopia
Appearance: Bright orange-red fine powder
Taste & Aroma: Fiery hot, citrusy, and slightly bitter
Uses: Sprinkled on raw meat (kitfo), lentils, and stews
Health Benefits: Stimulates digestion and adds heat without oil
Fun Fact: Hotter than berbere—used more sparingly.
5. Elderflower (Culinary Grade, Dried)
Origin: Europe
Appearance: Tiny, pale yellow dried blossoms
Taste & Aroma: Floral, slightly sweet with a pear-like undertone
Uses: Blended into teas, baked goods, and liqueurs
Health Benefits: May support the immune system and fight colds
Fun Fact: Used in classic cordial syrups and the famous St-Germain liqueur.
6. Egyptian Dukkah
Origin: Egypt
Appearance: Coarse blend of roasted nuts, seeds, and ground spices
Taste & Aroma: Nutty, toasty, with cumin and coriander notes
Uses: Dipped with bread and olive oil or sprinkled on vegetables and meats
Health Benefits: Provides healthy fats and protein
Fun Fact: Dukkah literally means “to pound” in Arabic—referencing its preparation method.
7. Eucalyptus Powder (Culinary Grade)
Origin: Australia
Appearance: Fine, pale green powder
Taste & Aroma: Sharp, menthol-like, with herbal depth
Uses: Used sparingly in teas, chocolates, and game meat rubs
Health Benefits: Traditionally used to support respiratory health
Fun Fact: Adds a cool note when paired with rich or fatty meats.
8. Eros Pista (Hungarian Hot Pepper Paste)
Origin: Hungary
Appearance: Thick, bright red paste
Taste & Aroma: Spicy, savory, and slightly sweet
Uses: Spread on bread, added to soups, goulash, and egg dishes
Health Benefits: Contains capsaicin which may boost metabolism
Fun Fact: “Eros” means “hot” in Hungarian; often paired with “edes” (sweet) varieties.
9. Etching Spice Mix (Ethiopian cuisine)
Origin: Ethiopia
Appearance: A dry blend of toasted spices, may vary by region
Taste & Aroma: Warm, earthy, with smoky and herbal notes
Uses: Used to flavor meat stews and vegetarian lentil dishes
Health Benefits: Spices in the blend often support digestion and warmth
Fun Fact: Sometimes blended fresh for special ceremonial dishes.
10. English Mustard Powder
Origin: England
Appearance: Pale yellow fine powder
Taste & Aroma: Very pungent, sharp, and nose-tingling
Uses: Rehydrated for use on meats, sausages, and sandwiches
Health Benefits: May help with circulation and nasal congestion
Fun Fact: One of the hottest mustard types—thanks to white and brown mustard seed combo.
11. Eastern European Pickling Spices
Origin: Eastern Europe (Poland, Russia, Ukraine)
Appearance: Whole seeds and dried herbs (often mustard seed, dill, bay leaf, peppercorns)
Taste & Aroma: Aromatic, peppery, and tangy when brined
Uses: Used in preserving cucumbers, cabbage, and beets
Health Benefits: Pickled foods aid in gut health
Fun Fact: These blends often reflect grandma’s recipe, handed down in family kitchens.
12. Ethiopian Korarima (False Cardamom)
Origin: Ethiopian highlands
Appearance: Large brown pods with black seeds
Taste & Aroma: Warm, citrusy, and less sweet than Indian cardamom
Uses: Used in spice mixes, coffee flavoring, and traditional stews
Health Benefits: Known to aid digestion and freshen breath
Fun Fact: Sometimes mistaken for black cardamom, but very different in flavor.
13. Ebony Pepper
Origin: Tropical Asia
Appearance: Dark brown to black peppercorns
Taste & Aroma: Woody, bold, and slightly smoky
Uses: Used in meat rubs, stews, and spice blends
Health Benefits: Contains piperine which helps nutrient absorption
Fun Fact: A rarer variety often used in high-end spice blends.
14. Ethiopian Niter Kibbeh Spice Mix
Origin: Ethiopia
Appearance: Aromatic mix of powdered spices infused into clarified butter
Taste & Aroma: Warm, spiced, buttery with notes of garlic, ginger, and cardamom
Uses: Used in traditional dishes like lentils, meat stews, and cabbage
Health Benefits: Combines anti-inflammatory spices with healthy fat
Fun Fact: Often homemade, and each family recipe is a bit different.
15. Enchilada Seasoning
Origin: Mexico
Appearance: Reddish-orange powder blend
Taste & Aroma: Spicy, slightly smoky, with cumin, chili, and garlic
Uses: Used to flavor enchilada sauce, taco meat, and rice dishes
Health Benefits: Contains anti-inflammatory chili and cumin
Fun Fact: A quick shortcut for Tex-Mex cooking, often sold pre-blended in stores.
End Note
Whether you’re experimenting with Ethiopian mitmita, sprinkling eucalyptus powder on roast meats, or stirring up a pot of enchilada sauce, these spices bring both heat and history to your cooking. Try a few unfamiliar names from this list, and you may find a new favorite that adds soul to your recipes. Want to learn more about spices with F? Read our next article.
