Sumac and Other Red Spices You Should Have in Your Kitchen

Annatto (Achiote)
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A bare spice rack just isn't any fun. Herbs and spices are the building blocks of any good dish; banish the bland by keeping these specifically scarlet-hued options in stock. From mild annatto to bold cayenne and sophisticated saffron, you'll be reaching for these striking red spices for many delicious meals to come.

01 of 09

Sumac

Sumac
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Sumac is so in right now. The versatile spice has found its way into sweet and savory dishes from some of the world’s top chefs. Tart and sour like a lemon, but more aromatic, the spice is derived from a stone fruit most commonly found in the Middle East. For a safe introduction, consider sprinkling some on plain popcorn.

02 of 09

Paprika

Paprika
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Don’t let this spice’s pepper base scare you — it comes in a variety of flavors and heat levels. From smoky and sweet to mild and pungent, there’s a whole range of possibilities that can suit even the pickiest of palates. If you’re also looking for an excellent, all-natural food dye, look no further. This famous deviled egg topper has got you covered.

03 of 09

Cayenne

Cayenne
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Those with weak tongues need not apply this fiery spice to their next meal. If black pepper just isn’t cutting it, you’ll want to kick things up a notch with the capsaicin-based ingredient behind your favorite hot sauces.

04 of 09

Himalayan Salt

Himalayan Salt
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Sorry, Morton umbrella girl. It’s time to ditch the table salt and never look back. Himalayan pink salt, famously mined from Pakistan, contains an astonishing 84 minerals in each serving. Zinc, fluoride, calcium, iron, magnesium, and potassium are just some of the reasons why you'll be craving margaritas tonight.

05 of 09

Chile Powder

Chili Powder
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This one gets a little tricky, so let's be clear. Most products labeled "chili powder" contain a blend of spices intended for seasoning the dish of the same name; they include ingredients like salt, black pepper, cumin, and garlic along with ground red chiles. What we're referring to here is something more pure and robust: singular ground chiles such as smoky chipotle, mild ancho, Korean gochugaru, warm Aleppo, and more. These peppers pack a powerful (and flavorful!) punch and can be used to uniquely suit whatever recipe you're making.

06 of 09

Saffron

Saffron
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So you fancy, huh? Saffron is the world’s most expensive spice for a reason. Its sweet and earthy flavor heightens a dish's complexity without overpowering it.

07 of 09

Pink Peppercorn

Pink Peppercorn
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Pink peppercorns are not actually part of a pepper. In fact, they're dried berries related to cashews. The peppery taste is lighter than its black and white counterparts, so they pair well with more delicate foods like fish and seafood.

08 of 09

Crushed Red Pepper

Crushed Red Pepper
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Like fashion designers, some chefs are all about texture. If you want to add more dimension to your dishes, opt for the flaked variety of cayenne. The heat isn't on the same level as its powdered cousin (which can be a good thing), and there's something to be said for the rusticity of eating dried seeds and pieces of pepper.

09 of 09

Annatto (Achiote)

Annatto (Achiote)
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Arriba! Like sumac, ground annatto (also known as achiote, its plant derivative) is not commonly used in most kitchens, but you’ve probably had it in Mexican food. The flavor is extremely subtle, almost peppery with notes of onion and poultry, and lends itself perfectly to grains, beans, and meat-based sauces.

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