Markets along coastlines and under rainforest canopies are where many culinary traditions began — fragrant stalls, drying racks and local harvests define the flavors of warm regions. These spices travel with people and recipes, shaping sauces, stews and sweet treats across cultures.
There are 39 tropical spices, ranging from Alligator pepper to Zedoary. For each entry, you’ll find below how the information is organized: Scientific name, Plant part, Origin (region/country), Flavor profile (max 15 words), making it easy to scan for use and provenance — you’ll find below.
How can I use these spices in everyday cooking?
Start small: toast or crush whole spices to wake their oils, then add early for long-simmered dishes or late for fresh brightness. Many tropical spices swap into familiar recipes — think curries, marinades, baked goods or infused syrups — and pairing by dominant notes (citrus, smoky, bitter, floral) helps adapt them quickly.
What’s the best way to store tropical spices so they last?
Keep spices in airtight containers away from heat, light and moisture; whole forms last longer than ground. Label with purchase dates, buy in small amounts when possible, and refresh potency by briefly toasting before use.
Tropical Spices
| Name | Scientific name | Plant part | Origin (region/country) | Flavor profile (max 15 words) |
|---|---|---|---|---|
| Allspice | Pimenta dioica | dried berry (fruit) | Caribbean (Jamaica) | warm, clove-like, peppery |
| Black pepper | Piper nigrum | dried fruit (peppercorn) | South India (Kerala) | pungent, sharp, woody |
| White pepper | Piper nigrum | dried fruit (peeled peppercorn) | South India/Vietnam | earthy, fermented, sharp |
| Long pepper | Piper longum | dried fruit spike | India/South Asia | sweet, spicy, peppery, warm |
| Cubeb | Piper cubeba | dried berry | Indonesia (Java) | peppery, slightly bitter, floral |
| Nutmeg | Myristica fragrans | seed (dried) | Banda Islands, Indonesia | warm, sweet, nutty, woody |
| Mace | Myristica fragrans | aril (dried lacy covering) | Banda Islands, Indonesia | delicate, warm, floral, nutmeg-like |
| Cloves | Syzygium aromaticum | dried flower bud | Maluku Islands, Indonesia | intense, sweet, warm, aromatic |
| Ceylon cinnamon | Cinnamomum verum | dried bark (quill) | Sri Lanka | sweet, delicate, floral, warm |
| Cassia cinnamon | Cinnamomum cassia | dried bark (stick) | Indonesia/China | robust, sweet, astringent, warm |
| Star anise | Illicium verum | dried fruit (star) | Southern China/Vietnam | licorice-like, sweet, aromatic |
| Vanilla | Vanilla planifolia | dried pod (bean) | Madagascar (originally Mexico) | sweet, floral, creamy, vanilla |
| Green cardamom | Elettaria cardamomum | dried seed pod | South India/Sri Lanka | sweet, floral, citrusy, aromatic |
| Black cardamom | Amomum subulatum | dried seed pod | India/Nepal (Himalayan foothills) | smoky, resinous, camphoraceous |
| Turmeric | Curcuma longa | dried rhizome (powder) | South Asia (India) | earthy, bitter, warm, slightly peppery |
| Ginger | Zingiber officinale | dried rhizome (ground or slices) | Southeast Asia | spicy, warm, pungent, zesty |
| Galangal (greater) | Alpinia galanga | dried rhizome | Southeast Asia | sharp, citrusy, piney, ginger-like |
| Lesser galangal | Alpinia officinarum | dried rhizome | China/Southeast Asia | spicy, woody, aromatic, warm |
| Kencur | Kaempferia galanga | dried rhizome | Indonesia/Southeast Asia | camphoraceous, peppery, aromatic ginger note |
| Annatto (Achiote) | Bixa orellana | dried seed | Central/South America | earthy, mildly peppery, nutty |
| Tamarind (dried) | Tamarindus indica | dried fruit pulp | Tropical Africa/India | tangy, sour, fruity, slightly sweet |
| Dried chili | Capsicum spp. | dried fruit (pods) | New World tropics | hot, fruity, smoky, bright |
| Grains of paradise | Aframomum melegueta | dried seed | West Africa (Ghana) | peppery, citrusy, warm, floral |
| Alligator pepper | Aframomum daniellii | dried seeds in pod | West Africa | pungent, floral, peppery, warm |
| Ethiopian (Negro) pepper | Xylopia aethiopica | dried fruit | West/Central Africa | woody, smoky, peppery, citrusy |
| West African pepper (uziza) | Piper guineense | dried fruit | West Africa | peppery, smoky, floral, warm |
| Pink peppercorn | Schinus molle/Schinus terebinthifolius | dried berry | South America | fruity, sweet, peppery, resinous |
| Dried lime (loomi) | Citrus aurantiifolia | dried whole fruit | Persian Gulf/Iraq (tradition) | tangy, bitter, slightly fermented, citrusy |
| Tonka bean | Dipteryx odorata | dried seed | Amazon Basin, South America | sweet, vanilla-like, almond, caramel |
| Amchur (mango powder) | Mangifera indica | dried unripe fruit powder | India (tropical) | tangy, fruity, sour, bright |
| Kokum | Garcinia indica | dried fruit rind | Western India (Konkan) | tart, fruity, slightly floral, sour |
| Candlenut (kemiri) | Aleurites moluccanus | dried seed/nut | Moluccas, Indonesia | creamy, oily, mild, slightly bitter |
| Zedoary | Curcuma zedoaria | dried rhizome (powder) | Indonesia/India | bitter, aromatic, ginger-like |
| Sesame seed | Sesamum indicum | dried seed | West Africa/India (tropical origin) | nutty, toasty, rich |
| Indian bay leaf (tej pat) | Cinnamomum tamala | dried leaf | Indian subcontinent (tropical regions) | mild, cinnamon-like, herbal, clove undertones |
| Curry leaf (dried) | Murraya koenigii | dried leaf | India/Sri Lanka (tropical) | citrusy, nutty, aromatic, savory |
| Fingerroot (krachai) | Boesenbergia rotunda | dried rhizome | Southeast Asia | earthy, sharp, slightly peppery |
| Monodora (African nutmeg) | Monodora myristica | dried seed | West Africa | warm, nutmeg-like, citrusy, floral |
| Kaffir lime leaf (dried) | Citrus hystrix | dried leaf | Southeast Asia | intense citrusy, floral, zesty |
Images and Descriptions
Allspice
Whole dried berries taste like a mix of cinnamon, nutmeg and cloves; used in jerk, pickles and baking. Buy whole or ground from Caribbean suppliers or supermarkets.
Black pepper
The classic peppercorn: used whole, crushed or ground in nearly all cuisines. Sourced from tropical plantations across India, Vietnam and Indonesia; staple spice in pantries worldwide.
White pepper
Made by soaking and removing the outer skin of ripe peppercorns for a milder, fermented aroma. Common in light sauces and Asian dishes; widely available dried or ground.
Long pepper
An older cousin of black pepper with a complex sweetness; used in Indonesian and South Asian recipes, pickles and spice mixes. Sold as whole spikes or ground.
Cubeb
Cubeb (tailed pepper) offers sharp pepper heat with floral notes; used in Indonesian cooking and some classic European recipes. Find whole or ground from specialty spice sellers.
Nutmeg
A warm, sweet seed grated into sweet and savory dishes, béchamel, curries and desserts. Buy whole and grate fresh; sourced from the Moluccas and tropical plantations.
Mace
Fragrant red aril dried into lacy mace; milder than nutmeg and used in sauces, baked goods and spice blends. Sold whole or ground in specialty stores.
Cloves
Powerful aromatic buds used in stews, baked goods, rice dishes and spice blends. Whole or ground cloves are common from spice islands and global tropical producers.
Ceylon cinnamon
True cinnamon with a light, floral sweetness used in desserts, stews and chai. Preferred whole or ground; mostly sourced from Sri Lanka and nearby tropical islands.
Cassia cinnamon
Stronger and less delicate than Ceylon cinnamon; common in cooking and baking. Widely sourced from Southeast Asian tropical regions and sold ground or as sticks.
Star anise
Star-shaped dried fruit with strong anise flavor used in broths, pho and baking. Usually imported from tropical/subtropical Asian growers, sold whole or ground.
Vanilla
A tropical orchid pod cured into fragrant beans used in baking, desserts and perfumery. Premium beans come from Madagascar and other tropical islands; sold whole or as extract.
Green cardamom
A prized tropical pod used whole or ground in Indian, Middle Eastern and Scandinavian cooking. Buy in pods for freshness; sourced from Kerala and Sri Lankan plantations.
Black cardamom
Large, smoked pods used in slow-cooked Indian and Tibetan dishes for a smoky depth. Sold dried whole; sourced from mountainous tropical/subtropical regions.
Turmeric
Vibrant orange-yellow rhizome dried and ground for curries, mustards and marinades. Widely grown on tropical farms and sold as powder or dried chips.
Ginger
Dried or ground ginger packs a peppery, citrusy heat used in baking, curries and teas. Commonly sourced from tropical farms across Asia and sold fresh, dried or powdered.
Galangal (greater)
A staple of Thai and Indonesian cooking with a bright, sharp flavor. Sold dried or powdered for curries, soups and spice pastes; sourced from tropical Southeast Asia.
Lesser galangal
Smaller galangal with a peppery, woody aroma used in Chinese and Southeast Asian dishes. Available dried or ground from tropical growers.
Kencur
An Indonesian rhizome used dried or powdered in spice pastes, snacks and traditional dishes; offers a sharp, medicinal-ginger character sought in regional cooking.
Annatto (Achiote)
Red seeds used for color and mild nutty flavor in Latin American and Filipino cooking. Sold whole or ground as powder and oil; tropical American origin.
Tamarind (dried)
Tart dried pulp used as a souring spice in chutneys, curries, sauces and drinks. Commonly sold as blocks, paste or powder from tropical markets.
Dried chili
Dried peppers from many tropical Capsicum species—used whole, flaked or ground in global cuisines for heat and flavor. Widely available from tropical growers in many varieties.
Grains of paradise
A West African seed with pepper-like heat and citrus notes, used in spice rubs, beers and West African stews. Sold whole or ground by specialty spice suppliers.
Alligator pepper
A pungent tropical seed cluster used in West African cuisines and ceremonies; gives a bright peppery heat and floral aroma. Sold whole in markets.
Ethiopian (Negro) pepper
A smoked, resinous African spice used in soups, stews and traditional blends. Purchased whole or ground from West African spice traders.
West African pepper (uziza)
A close relative of black pepper used in Nigerian and West African cooking for smoky, aromatic heat. Available dried as whole berries or ground.
Pink peppercorn
Not a true pepper, these dried berries add a sweet, resinous pepperiness to salads, sauces and garnishes. Sourced from South American trees and sold in mixed pepper blends.
Dried lime (loomi)
Sun-dried limes used whole or cracked in Middle Eastern stews and rice. They add sour, fermented-citrus depth; buy from Middle Eastern markets or specialty shops.
Tonka bean
A fragrant South American seed often grated like vanilla; used sparingly in desserts and confections. Note: contains coumarin and is regulated in some countries.
Amchur (mango powder)
Powdered dried unripe mango used to sour curries, chutneys and snacks; a tropical pantry staple. Sold powdered in Indian grocery stores.
Kokum
Dried sour rinds used as a tangy, fruity souring spice in Konkani and Maharashtrian dishes. Available in Indian spice markets as peels or syrup.
Candlenut (kemiri)
Oily tropical nut ground into Southeast Asian spice pastes to thicken and enrich curries and sauces. Sold whole or as paste in Southeast Asian markets.
Zedoary
A turmeric relative with a sharp, slightly bitter profile used in Indonesian and Indian cooking. Sold dried or ground by specialty spice sellers.
Sesame seed
Small oil-rich seeds used toasted or raw as a spice, garnish and oil source. Widely cultivated in tropical and subtropical regions; sold hulled or whole.
Indian bay leaf (tej pat)
Dried large leaves used in Indian biryanis, dals and curries for warm, cinnamon-like aroma. Sold whole in Indian grocery stores.
Curry leaf (dried)
Fragrant leaves commonly dried and used for tempering in South Indian dishes. Sold dried or frozen in Asian markets; adds distinct curry aroma.
Fingerroot (krachai)
A Southeast Asian rhizome dried or powdered for spice pastes, soups and marinades. Offers earthy, peppery notes and is sold in regional markets.
Monodora (African nutmeg)
Also called calabash nutmeg, its seeds are grated into West African soups, stews and palm-oil dishes. Sold whole or ground in African spice markets.
Kaffir lime leaf (dried)
Dried or desiccated leaves used for their sharp citrus aroma in Thai and Southeast Asian curries and soups. Available dried in Asian grocery stores.
