When we talk about adding “flavor” to a dish, most home cooks automatically reach for the usual suspects: salt, black pepper, garlic powder, maybe some chili flakes if they’re feeling bold.
And sure, those get the job done. But they’re not always enough to make something really memorable.
Spices are what can really make or break the dish. And all of that in the real-deal, deeply flavorful, utterly transformative kind of way.
A pinch of something unexpected can turn bland rice into something you can’t stop eating. Or make your leftovers taste like they came from a new dish entirely.
Today, we’ve prepared a list of 11 underused, underhyped spices that don’t usually get the spotlight—but they absolutely should. Each one brings a distinct personality to the table.
Some add a soft warmth, others bring acid or sweetness or bitterness. But they all have one thing in common: they make food better.
A Quick Look
Spice
Flavor Type
Best Used In
Hidden Strength
Mace
Warm/Nutty
Bechamel, pies
Adds depth without overpowering
Celery Salt
Savory/Umami
Meats, salads, cocktails
Brightens bland flavors
Smoked Paprika
Smoky/Earthy
Rubs, sauces, roasted dishes
Builds flavor fast
Fennel Seeds
Sweet/Anise
Tomato sauces, breads
Toast = instant magic
Sumac
Tart/Lemony
Meats, salads, dips
Acidic lift, zero mess
Dill Seeds
Earthy/Caraway
Breads, pickles, fish
Great in baking
Bay Leaf
Herbal/Subtle
Soups, stews, sauces
Invisible but essential
Asafoetida
Savory/Umami
Vegetarian dishes
Perfect onion sub
Kokum
Sour/Tangy
Coconut curries
Gentler than tamarind
Curry Leaves
Citrus/Earthy
Curries, rice, dal toppings
Aromatic punch
1. Mace
Warm, sweet, nutty, with just a little edge—like nutmeg’s more refined cousin.
Where It Works
How To Use It
Try stirring a pinch of ground mace into your bechamel next time you make lasagna. The soft heat adds a richness that lifts the whole thing.
Or dust it into a simple rice pilaf—you’ll notice the difference.
Why It’s Skipped
It lives in the shadow of nutmeg. Most cooks reach for nutmeg out of habit, never realizing mace exists—or that it might actually work better in delicate dishes.
2. Celery Salt
Savory, slightly bitter, very “green”—basically, it tastes like celery turned up to eleven.
Where It Works
How To Use It
Sprinkle a bit over fresh apple slices. It might sound strange, but the contrast of sweet and salty-savory works beautifully.
Or mix it into your next meat rub—it’ll give you that low-key umami note you didn’t know you were missing.
Why It’s Skipped
People know celery. They don’t know the seed. Or that turning it into a salt gives it a whole new job.
3. Deggi Mirch
Mildly spicy with a deep, earthy flavor and a vibrant red hue that makes any dish pop, Deggi Mirch is all about color and character without blowing your head off.
Where It Works
How To Use It
Mix Deggi Mirch with yogurt, garlic, and ginger for a punchy marinade that gives tandoori dishes their signature red glow.
Or stir it into a curry near the end of cooking for a final blast of color and warmth that doesn’t overpower the dish.
Why It’s Skipped
Often confused with Kashmiri Mirch, it doesn’t get its due. Many home cooks assume it’s too specialized or too hot, when it’s actually quite mild and beginner-friendly.
It’s very important to know Deggi Mirch Vs Kashmiri Mirch and the differences between them to make the right reads and moves in your kitchen.
4. Smoked Paprika
Smoky, earthy, mildly spicy—like barbecue without the mess.
Where It Works
How To Use It
Stir it into mayo for a smoky aioli that’s great with grilled anything. Or dust it over roasted chickpeas and toss with a bit of olive oil.
Bonus: it’s a core ingredient in real-deal chorizo, if you’re feeling ambitious.
Why It’s Skipped
Regular paprika hogs the shelf space, and many folks don’t realize the smoked variety is even a thing.
5. Fennel Seeds
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Sweet, fresh, with a black licorice vibe—but less aggressive.
Where It Works
How To Use It
Toast a teaspoon in a dry pan and toss it into your next batch of tomato sauce. You’ll get that authentic Italian sausage flavor, without any meat.
Or crush a few seeds into a salad dressing for a surprise twist.
Why It’s Skipped
It’s pigeonholed as an “Indian” or “Italian sausage” spice. But it’s so much more than that.
6. Sumac
Tart, tangy, lemony—with a little fruity twist.
Where It Works
/su_note] Make a simple dressing with olive oil, lemon juice, and sumac for something zippy and fresh. Or sprinkle it over a roast chicken right as it comes out of the oven—it adds brightness the way lemon zest does, but with less bitterness. It’s a Middle Eastern pantry staple, but not one that’s made its way into Western kitchens in a big way yet.
How To Use It
Why It’s Skipped
7. Dill Seeds
Bolder and more earthy than dill weed, with hints of caraway and a mild bitterness.Where It Works
How To Use It
Toss some dill seeds into your next quick pickle brine. Or stir into a sour cream sauce for salmon—you get a lot of bang for very little effort.
Why It’s Skipped
Dill weed gets all the love. The seeds? They’re usually forgotten unless someone’s pickling.
8. Bay Leaf
Earthy, herbal, slightly floral—like background music for food.
Where It Works
How To Use It
Drop a bay leaf into your pot of chicken soup and just let it do its thing. You won’t taste it directly, but your soup will have more body and warmth.
Why It’s Skipped
Its flavor is subtle and slow to develop. Some folks don’t “taste” it, so they assume it’s useless. It’s not.
9. Asafoetida (Hing)
Asafoetida, the pungent spice, often called 'hing', is a staple in Indian cuisine, adding unique flavor and aroma to countless dishes @doc_goi #spicesboard #asafoetida #incrediblespicesofindia pic.twitter.com/ol1aejrvCC
— SPICES BOARD INDIA (@Spices_Board) May 29, 2024
Raw, it smells... well, rough. But cooked? It tastes like a mellow blend of onion and garlic.
Where It Works
How To Use It
Heat a little oil, toss in a pinch of asafoetida with cumin seeds, and let it bloom before adding your lentils or veggies. You’ll get that savory depth without chopping an onion.
Why It’s Skipped
It’s unfamiliar and a bit stinky raw. But once cooked, it’s a star in disguise—especially for low-FODMAP or onion-free diets.
10. Kokum
Sour, a little sweet, kind of like tamarind but smoother and less mouth-puckering.
Where It Works
How To Use It
Soak a few dried kokum rinds in warm water and toss them into a fish curry. They’ll infuse it with a rounded tang that balances the richness of the coconut milk.
Why It’s Skipped
It’s a staple in Western India, but basically unknown elsewhere. Most cooks default to lemon, lime, or vinegar instead.
11. Curry Leaves
Fresh, citrusy, earthy—like lemon zest met a bay leaf at a spice market.
Where It Works
How To Use It
Heat oil, toss in a few fresh curry leaves with mustard seeds and chilis. Pour that on top of a lentil dish or some steamed rice, and just breathe it in. The aroma is unforgettable.
Why It’s Skipped
They’re not interchangeable with curry powder (despite the name), and fresh ones can be hard to find unless you know where to look.
Final Thoughts
You don’t need to overhaul your entire spice cabinet. Start small. Pick one from the list, try it in something simple, and see how it shifts the dish. That’s how flavor confidence grows—one surprising, delicious experiment at a time.
After all, the difference between “meh” and “wow” is often just a pinch of something unexpected.