Ingredients
Browse 31,078 ingredients in the Recidemia encyclopedia
.00 ml cinnamon
Year-round. As a dried, shelf-stable spice, cinnamon is available consistently throughout the year without seasonal limitation.
.00 ts cayenne pepper
Fresh cayenne peppers are available primarily from late summer through early fall (August–October in North America). Dried cayenne powder is available year-round as a shelf-stable commodity ingredient.
.00 ts ground coriander
Year-round; ground coriander is shelf-stable and available consistently as a dried spice.
.035 oz cardamon
Year-round; both green and black cardamom are harvested and dried for storage, making them perpetually available in commercial trade, though peak harvest occurs in September–December in India.
.035 oz cinnamon
Year-round. Cinnamon is a dried, shelf-stable spice with no seasonal availability constraints; quality and flavor intensity remain consistent throughout the year when properly stored.
.035 oz cloves
Year-round. As a dried, shelf-stable spice, cloves maintain consistent availability and flavor throughout the year.
.035 oz pepper
Year-round. Pepper is a dried, shelf-stable spice with no seasonal variation in availability, though freshly harvested and dried peppercorns appear in specialty markets during autumn months in producing regions.
.07 oz black or white pepper
Year-round. Black and white pepper are dried spices with indefinite shelf stability when stored in cool, dry conditions, though flavor compounds diminish gradually over 12-18 months of storage.
– ¾ cup finely chopped fresh parsley
Spring through early fall in temperate climates, with peak availability late spring to early summer. Available year-round in most markets through greenhouse cultivation and imports.
½ tablespoons stemmed
Year-round for dried stemmed herbs; fresh stemmed herbs are generally available year-round in most markets, with peak availability of specific varieties during their natural growing seasons (spring through fall for most temperate herbs).
– ½ teaspoon allspice
Year-round; allspice berries dry and store exceptionally well, maintaining flavor for extended periods when kept in airtight containers away from light and heat.
– ½ teaspoon black pepper
Year-round. Black pepper is a shelf-stable dried spice available consistently throughout the year, with global cultivation ensuring continuous supply.
– ½ teaspoon cayenne
Year-round; cayenne is dried and ground for storage, making it available continuously in markets.
– ½ teaspoon cayenne pepper
Year-round, as cayenne pepper is dried and ground before distribution, creating a stable shelf product independent of fresh harvest seasons.
– ½ teaspoon cayenne pepper or tabasco sauce
Year-round. Cayenne peppers are dried and stored, making the spice available continuously. Fresh cayenne peppers peak in late summer through fall in temperate regions.
– ½ teaspoon hot chili powder
Year-round. Dried chili peppers and their ground powders are shelf-stable and widely available throughout the year, though fresh chili pepper harvests peak in late summer through fall.
½ teaspoon onion powder
Year-round
½ teaspoon pepper
Year-round.
– ¼ tsp hot pepper
Peak season varies by region and cultivar, but most hot peppers are harvested in late summer through fall in temperate zones. In tropical regions, they are often available year-round. Dried hot peppers and ground varieties are available year-round in most markets.
/ ½ tsp paprika
Year-round. While fresh pepper harvests occur in late summer and autumn, paprika is a dried, shelf-stable spice available consistently throughout the year.
– 10 black peppercorns
Year-round. Black peppercorns are a dried, shelf-stable commodity and remain available consistently throughout the year, though harvest occurs primarily between July and September in major producing regions.
* 10 fresh basil leaves
Peak season runs from late spring through early fall (June to September in Northern Hemisphere), though fresh basil is increasingly available year-round in most markets due to greenhouse cultivation.
– 10 fresh basil leaves
Peak season extends from late spring through early autumn (June–September in Northern Hemisphere); available year-round in many markets via greenhouse cultivation, though flavor and aroma are most pronounced during natural growing season.
– 10 seasoning peppers
Year-round
– 12 curry leaves
Year-round in tropical and subtropical regions where the plant is cultivated; in temperate climates, fresh curry leaves are most readily available spring through fall, though frozen and dried versions are available year-round in specialty markets.
/ 1.2 ml cajun pepper
Year-round. As a dried spice blend, Cajun pepper is shelf-stable and available consistently throughout the year.
– 12 spice seeds
Year-round; all component seeds are dried and shelf-stable, making this blend consistently available throughout the year.
. 1/2 teaspoon garam masala
Year-round
. 1/2 teaspoon roasted cumin seed powder
Year-round. As a dried and processed spice, roasted cumin powder is available continuously, though the quality and freshness of the aroma depend on recent harvest and proper storage conditions.
/ 1.2 to 2.5 ml cajun pepper
Year-round
- 1/2 tsp cayenne pepper
Year-round. Cayenne pepper is dried and ground for storage, making it a shelf-stable spice available continuously; fresh cayenne peppers have a summer-to-fall harvest in most temperate regions.
• 1/2 tsp. ground cloves
Year-round. Cloves are dried and shelf-stable, available consistently throughout the year.
# 1/2 tsp. pepper
Year-round. Black pepper is a shelf-stable dried spice available consistently, though freshly ground pepper maintains optimal potency for 3-4 months after grinding.
.13 ts ground cloves
Year-round, as cloves are dried and stored for use throughout the year; peak harvest occurs in Indonesia and other tropical clove-growing regions during September to November.
– 14 curry leaves
Year-round in tropical and subtropical regions; peak availability in South India and Sri Lanka during monsoon and post-monsoon months (June–September). In temperate climates, availability is seasonal (summer months) or limited through frozen or dried imports.
• 1/4 oz. ground cinnamon
Year-round
(1/4 teaspoon allspice
Year-round as a dried spice.
# 1/4 tsp. oregano
Year-round availability in dried form; fresh oregano peaks during late spring through early autumn in temperate climates.
/ 15 ml paprika
Year-round; paprika is a dried and ground spice with stable shelf life when stored in cool, dark conditions.
– 18 fresh scented geranium leaves
Year-round in temperate regions where scented geraniums are cultivated as houseplants or perennials; peak availability is spring and summer when growth is most vigorous.
.18 oz dry or fresh laos
Fresh laos is available year-round in Southeast Asian markets, with peak availability from autumn through spring. In Western markets, fresh rhizomes are increasingly available in Asian specialty grocers, though dried laos remains the most reliable option year-round.
# 1 bay leaf
Year-round. Although bay leaves are harvested seasonally (late summer through early autumn), they are dried and shelf-stable, making them consistently available throughout the year.
/1 capful mrs. dash chicken grilling blend
Year-round
/ 1 g tarragon
Peak season is late spring through early autumn (May–September in Northern Hemisphere); available fresh year-round in temperate regions with proper cultivation, and dried or frozen forms are available year-round.
1 stem lemon grass
Peak availability occurs from late spring through early fall in temperate markets; year-round in tropical and Southeast Asian regions where it is cultivated continuously.
* 1 tablespoon curry powder
Year-round, as a processed and shelf-stable spice blend.
. 1 tablespoon of each mint and corainder leaves
Mint is available year-round in most markets but reaches peak freshness from late spring through early fall, when growth is most vigorous. Coriander leaves are seasonal in many regions, peaking in spring and early summer, though they are increasingly available year-round at specialty and international markets.
* 1 tbsp each of fresh rosemary and fresh thyme
Both rosemary and thyme are available year-round in most markets, though freshness and flavor intensity peak during spring and early summer in Mediterranean climates where they grow outdoors.
+ 1 tbsp fresh flat-leaf parsley
Spring through fall in temperate climates; available year-round in most markets due to greenhouse cultivation and international supply chains.
+ 1 tbsp fresh tarragon
Fresh tarragon peaks in spring and early summer (April-July in Northern Hemisphere), though greenhouse cultivation makes it available year-round in many regions. Outdoor tarragon diminishes in autumn and is dormant through winter in temperate climates.
– 1 teaspoon cayenne pepper
Year-round. Cayenne pepper is harvested when fully mature and red, then dried and ground for preservation, making it available consistently throughout the year globally.
– 1 teaspoon cayenne pepper or hot red pepper flakes
Year-round. Cayenne pepper is a dried, shelf-stable spice available continuously from commercial suppliers worldwide.
-1 teaspoon chile flakes
Year-round. Dried chile flakes are shelf-stable and available year-round globally, though freshly processed flakes from autumn harvests may offer superior flavor and aroma during fall and winter months.
. 1 teaspoon chilli powder
Year-round. Chilli peppers are dried and ground for long-term storage, making chilli powder a shelf-stable ingredient available consistently throughout the year.
-1 teaspoon crushed red pepper flakes
Year-round. Dried chili peppers are harvested seasonally but are preserved through drying, making crushed red pepper flakes consistently available throughout the year.
-1 teaspoon cumin
Year-round. Cumin is a dried spice and remains available throughout the year; however, the most flavorful specimens are typically from the recent harvest season (summer to early fall in major growing regions).
+ 1 teaspoon curry powder
Year-round
+ 1 teaspoon ground black pepper
Year-round. Black pepper is a shelf-stable dried spice with consistent availability throughout the year, though freshly harvested peppercorns appear seasonally in pepper-growing regions.
* 1 teaspoon ground cinnamon
Year-round. Cinnamon is a dried, shelf-stable spice with no seasonal limitation for availability or use.
* 1 teaspoon ground turmeric
Year-round; dried ground turmeric is a shelf-stable spice available throughout the year, though fresh turmeric rhizomes are most abundant in autumn following harvest in tropical and subtropical regions.