Spices, Seasonings & Herbs that Start with S

The letter S practically owns the spice rack. Salt on the fingertips, a dash of smoked paprika rising in the pan, the sweet pull of saffron threads steeping in golden broth—S is everywhere. It’s the letter of staples and luxuries, of everyday seasoning and rare treasures.

What makes S so powerful is its range. Some ingredients here are so common we forget they’re spices at all, while others are so prized they’re locked away like jewels. In this guide, we’ll dive into the spices, seasonings, and herbs that begin with S, discovering just how much this single letter shapes the way the world eats.

Spices that Start with S

1. Saffron

Origin & History: Native to Persia; the world’s most expensive spice, cultivated for over 3,000 years.
Appearance: Thin red-orange threads (stigmas of the crocus flower).
Taste & Aroma: Floral, honey-like, slightly bitter.
Culinary Uses: Paella, risotto, biryanis, desserts.
Health Benefits: Rich in antioxidants; mood-boosting properties.
Fun Fact: It takes about 75,000 flowers to produce just one pound of saffron.

2. Salt (Culinary Mineral Spice)

Origin & History: Harvested from seas and mines worldwide; once used as currency.
Appearance: White crystals, fine or coarse.
Taste & Aroma: Salty, mineral.
Culinary Uses: Universal seasoning for savory and sweet dishes.
Health Benefits: Essential for hydration and electrolyte balance (but in moderation).
Fun Fact: The word “salary” comes from salt, as Roman soldiers were partly paid with it.

3. Smoked Paprika

Origin & History: Spanish creation, especially from La Vera.
Appearance: Deep red powder.
Taste & Aroma: Smoky, sweet, earthy.
Culinary Uses: Stews, marinades, sausages, rice dishes.
Health Benefits: Rich in carotenoids and antioxidants.
Fun Fact: A key flavoring in Spanish chorizo.

4. Sumac

Origin & History: Native to the Middle East; used for centuries as a souring spice.
Appearance: Deep burgundy-red powder.
Taste & Aroma: Tart, lemony, tangy.
Culinary Uses: Sprinkled over meats, salads, dips, kebabs.
Health Benefits: High in antioxidants and vitamin C.
Fun Fact: Sumac was used by Romans before lemons reached Europe.

5. Sichuan Pepper

Origin & History: Native to China; a hallmark of Sichuan cuisine.
Appearance: Small, reddish-brown husks.
Taste & Aroma: Citrusy, numbing, peppery.
Culinary Uses: Mapo tofu, stir-fries, hot pot.
Health Benefits: Stimulates circulation and digestion.
Fun Fact: The tingling sensation it creates is called “má” in Mandarin.

6. Star Anise

Origin & History: Native to China and Vietnam; part of Chinese five-spice.
Appearance: Star-shaped brown pods with glossy seeds.
Taste & Aroma: Sweet, licorice-like.
Culinary Uses: Soups, stews, curries, mulled wine.
Health Benefits: Contains shikimic acid, used in antiviral medicines.
Fun Fact: Its star shape makes it one of the most visually striking spices.

7. Sesame Seeds

Origin & History: One of the oldest cultivated spices, with origins in India and Mesopotamia.
Appearance: Tiny oval seeds, white, black, or golden.
Taste & Aroma: Nutty, mild.
Culinary Uses: Breads, tahini, hummus, stir-fries.
Health Benefits: High in calcium and healthy fats.
Fun Fact: The phrase “Open Sesame” refers to the seed pods bursting open when ripe.

8. Shichimi Togarashi

Origin & History: Japanese seven-spice blend created in the 17th century.
Appearance: Colorful coarse blend of chili, sesame, nori, and spices.
Taste & Aroma: Spicy, nutty, citrusy.
Culinary Uses: Soups, noodles, grilled meats.
Health Benefits: Combines antioxidant-rich chilies and sesame.
Fun Fact: Street vendors in Edo Japan originally sold it as a health booster.

9. Sage (Dried as Spice)

Origin & History: Native to the Mediterranean; used since Roman times.
Appearance: Gray-green crumbled leaves.
Taste & Aroma: Earthy, piney, slightly peppery.
Culinary Uses: Stuffings, sausages, stews, roasted meats.
Health Benefits: Supports memory and digestion.
Fun Fact: The Latin name salvia means “to heal.”

10. Sweet Paprika

Origin & History: Developed in Hungary and Spain; made from mild peppers.
Appearance: Bright red powder.
Taste & Aroma: Sweet, mild, slightly fruity.
Culinary Uses: Soups, stews, rubs, dips.
Health Benefits: Contains vitamin A and antioxidants.
Fun Fact: Hungary has paprika festivals celebrating its national spice.

11. Spearmint (Dried Spice Form)

Origin & History: Native to Europe and Asia; dried leaves used as spice.
Appearance: Crumbled green dried leaves.
Taste & Aroma: Fresh, cool, sweet.
Culinary Uses: Teas, sauces, marinades, desserts.
Health Benefits: Soothes digestion and reduces nausea.
Fun Fact: Mint tea is a symbol of hospitality in Morocco.

12. Sansho Pepper

Origin & History: Japanese relative of Sichuan pepper.
Appearance: Small greenish husks.
Taste & Aroma: Citrusy, numbing, peppery.
Culinary Uses: Grilled eel, soups, tempura.
Health Benefits: Aids digestion and circulation.
Fun Fact: Sansho is the traditional spice sprinkled on unagi (grilled eel).

Seasonings that Start with S

1. Soy Sauce

Origin & History: Originated in China over 2,000 years ago; spread across Asia.
Appearance: Dark brown liquid.
Taste & Aroma: Salty, umami, slightly sweet.
Culinary Uses: Stir-fries, marinades, dipping sauces, soups.
Health Benefits: Adds depth without fat, though sodium-heavy.
Fun Fact: Japanese varieties (shoyu) balance soybeans with wheat for milder flavor.

2. Steak Seasoning

Origin & History: American grill culture blend.
Appearance: Coarse, colorful mix of herbs, pepper, and salt.
Taste & Aroma: Bold, peppery, garlicky.
Culinary Uses: Steaks, burgers, roasted vegetables.
Health Benefits: Garlic and pepper add antioxidants.
Fun Fact: Each brand has its own secret balance of spices.

3. Shawarma Seasoning

Origin & History: Middle Eastern spice blend tied to Levantine street food.
Appearance: Warm brown powder.
Taste & Aroma: Spicy, savory, aromatic.
Culinary Uses: Meat marinades, rice dishes, wraps.
Health Benefits: Cloves and cardamom aid digestion.
Fun Fact: Shawarma’s spice mix varies by region, making no two versions identical.

4. Salsa Verde (Seasoning Sauce)

Origin & History: Traditional in Mexican and Mediterranean cuisines.
Appearance: Green sauce made from herbs, tomatillos, or capers depending on the culture.
Taste & Aroma: Fresh, tangy, herby.
Culinary Uses: Tacos, grilled meats, fish, pasta.
Health Benefits: Rich in vitamin C and antioxidants.
Fun Fact: Italy, Spain, and Mexico each have their own unique “salsa verde.”

5. Seafood Seasoning

Origin & History: Popularized in coastal cuisines around the world.
Appearance: Golden-brown spice blend.
Taste & Aroma: Savory, slightly citrusy, peppery.
Culinary Uses: Shrimp boils, fish rubs, crab cakes.
Health Benefits: Paprika and lemon zest aid digestion.
Fun Fact: Old Bay is the most famous seafood seasoning in the U.S.

6. Seasoned Salt

Origin & History: Modern American pantry staple.
Appearance: Orange-brown salt blend.
Taste & Aroma: Salty, savory, with garlic and paprika notes.
Culinary Uses: Fries, roasted potatoes, fried chicken, popcorn.
Health Benefits: Enhances flavor with less sodium than plain salt.
Fun Fact: Lawry’s Seasoned Salt, launched in 1938, became an instant classic.

7. Sambal Oelek

Origin & History: Indonesian chili paste, traditional in Javanese cooking.
Appearance: Bright red chili paste.
Taste & Aroma: Fiery, tangy, fresh.
Culinary Uses: Stir-fries, marinades, dipping sauces.
Health Benefits: Capsaicin boosts metabolism and heart health.
Fun Fact: “Oelek” refers to the mortar and pestle traditionally used to grind it.

8. Satay Seasoning

Origin & History: Southeast Asian seasoning tied to Indonesian street food.
Appearance: Brown paste or powder blend.
Taste & Aroma: Savory, nutty, slightly sweet.
Culinary Uses: Marinades for skewered meats, peanut sauces.
Health Benefits: Peanuts provide protein and healthy fats.
Fun Fact: Satay is Indonesia’s national dish, enjoyed with countless regional variations.

9. Spaghetti Seasoning

Origin & History: Italian-American herb blend.
Appearance: Greenish-brown dried herb mix.
Taste & Aroma: Herbal, garlicky, tomato-friendly.
Culinary Uses: Pasta sauces, casseroles, lasagna.
Health Benefits: Oregano and basil add antioxidants.
Fun Fact: Many pre-made jars contain the same herbs Italian nonnas use fresh.

10. Sweet Chili Sauce

Origin & History: Thai condiment, popular worldwide.
Appearance: Thick, glossy red sauce with chili flakes.
Taste & Aroma: Sweet, tangy, mildly spicy.
Culinary Uses: Dipping spring rolls, glazing chicken, stir-fries.
Health Benefits: Chili provides vitamin C; garlic aids immunity.
Fun Fact: Often called the “gateway” sauce for those new to spicy food.

Herbs that Start with S

1. Sage

Origin & History: Native to the Mediterranean; valued since Roman times for both cooking and healing.
Appearance: Gray-green, velvety leaves.
Taste & Aroma: Earthy, piney, slightly peppery.
Culinary Uses: Stuffings, sausages, pasta dishes, roast meats.
Health Benefits: Supports memory, rich in antioxidants.
Fun Fact: Its Latin name salvia means “to save” or “to heal.”

2. Savory (Summer & Winter)

Origin & History: Native to Southern Europe; used since ancient Rome.
Appearance: Small green leaves on thin stems.
Taste & Aroma: Peppery, thyme-like.
Culinary Uses: Bean dishes, sausages, stews.
Health Benefits: Known for aiding digestion.
Fun Fact: Romans believed savory was an aphrodisiac.

3. Sorrel

Origin & History: Native to Europe and Asia; common in medieval European kitchens.
Appearance: Long, arrow-shaped green leaves.
Taste & Aroma: Tangy, lemony, sharp.
Culinary Uses: Soups, sauces, salads, omelets.
Health Benefits: High in vitamin C and antioxidants.
Fun Fact: French sorrel soup (soupe à l’oseille) is a classic spring dish.

4. Sweet Basil

Origin & History: Native to India; essential in Mediterranean and Asian cuisines.
Appearance: Bright green, oval leaves.
Taste & Aroma: Sweet, clove-like, herbal.
Culinary Uses: Pesto, pasta sauces, salads, Thai curries.
Health Benefits: Contains anti-inflammatory compounds.
Fun Fact: Basil was once considered a symbol of love in Italy.

5. Shiso (Green Perilla)

Origin & History: Native to East Asia; widely used in Japanese and Korean cooking.
Appearance: Large serrated green leaves.
Taste & Aroma: Minty, basil-like, with hints of anise.
Culinary Uses: Sushi wraps, tempura, salads, pickles.
Health Benefits: Rich in omega-3s and antioxidants.
Fun Fact: Shiso is often paired with raw fish for its antibacterial properties.

6. Scallions (Green Onions)

Origin & History: Cultivated worldwide; staples in Asian and Mediterranean cuisines.
Appearance: Long green stalks with small white bulbs.
Taste & Aroma: Fresh, oniony, mild.
Culinary Uses: Stir-fries, soups, salads, garnishes.
Health Benefits: High in vitamin K and antioxidants.
Fun Fact: In Chinese cooking, scallions are often stir-fried with ginger and garlic as a base.

7. Spinach (Young Leaves as Herb-Green)

Origin & History: Native to Persia; introduced to Europe in the Middle Ages.
Appearance: Dark green, tender leaves.
Taste & Aroma: Mild, slightly sweet, earthy.
Culinary Uses: Salads, sautés, soups, pastries.
Health Benefits: Rich in iron, calcium, and vitamin A.
Fun Fact: Popeye’s spinach boost was based on a decimal error in recorded iron content!

8. Sculpit (Stridolo)

Origin & History: Traditional wild herb of Italy.
Appearance: Narrow green leaves, delicate stems.
Taste & Aroma: Mild, grassy, slightly tangy.
Culinary Uses: Frittatas, risottos, pasta dishes.
Health Benefits: Provides vitamins and minerals.
Fun Fact: Known in Italian as stridolo because of the squeaking sound it makes when cooked.

9. Samphire (Sea Asparagus)

Origin & History: Grows along European coasts; harvested since medieval times.
Appearance: Fleshy, green, succulent stems.
Taste & Aroma: Salty, crisp, briny.
Culinary Uses: Served with fish, pickled, in salads.
Health Benefits: Rich in iodine and minerals.
Fun Fact: Shakespeare mentioned samphire in King Lear.

10. Salad Burnet

Origin & History: Native to Europe; cultivated in monastery gardens.
Appearance: Small, serrated green leaves.
Taste & Aroma: Cucumber-like, fresh.
Culinary Uses: Salads, herbal vinegars, garnishes.
Health Benefits: Source of vitamin C and digestive aid.
Fun Fact: Once believed to “cheer the heart” when added to wine.

11. Sissoo Spinach

Origin & History: Native to India and grown in tropical Asia.
Appearance: Small green leaves with trailing stems.
Taste & Aroma: Mild, spinach-like.
Culinary Uses: Stir-fries, curries, soups.
Health Benefits: Provides calcium and vitamin A.
Fun Fact: A hardy perennial, thriving even in poor soils.

12. Shepherd’s Purse

Origin & History: Found across Europe and Asia; foraged as a wild edible.
Appearance: Small green leaves forming rosettes.
Taste & Aroma: Peppery, mustard-like.
Culinary Uses: Dumpling fillings, soups, stir-fries.
Health Benefits: Traditionally used to support circulation.
Fun Fact: Widely eaten in China during spring festivals.

Conclusion

The letter S is the beating heart of the spice world—from the luxury of saffron to the everyday sprinkle of salt, from fiery sauces to refreshing herbs like sorrel. These flavors prove just how much one letter can shape global cooking, spanning comfort food and gourmet creations alike. Next, we’ll turn to T, a letter packed with timeless staples and exotic treasures waiting to be explored.