Essential Red Spices to Know

Sumac

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.

Try It: Lemony Sumac Pie with Ritz Cracker Crust

02 of 09

Paprika

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.

Try It: Sopa de Ajo (Basque Garlic Soup)

03 of 09

Cayenne

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.

Try It: Chocolate-Cayenne Cocktail Cookies

04 of 09

Himalayan Salt

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.

Try It: Mushroom Parmesan

05 of 09

Chile Powder

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.

Try It: Mini Kabob Potatoes

06 of 09

Saffron

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.

Try It: Creamy Saffron Risotto

07 of 09

Pink Peppercorn

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.

Try It: Beef Tenderloin with Pickled Onions and Pink Peppercorns

08 of 09

Crushed Red Pepper

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.

Try It: Pasta Aglio e Olio

09 of 09

Annatto (Achiote)

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.

Try It: Pollo Guisado

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