Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
(1/4 teaspoon allspice
Year-round as a dried spice.
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.
2 tbsp. cilantro sprig
Peak season for fresh cilantro is spring through early summer in most temperate regions; however, cilantro is increasingly available year-round in commercial markets due to greenhouse cultivation and global sourcing.
30 g) chopped fresh oregano or 1 tablespoon crushed dried
Fresh oregano is available year-round in most markets, with peak flavor and availability in late spring through early fall in temperate regions. Dried oregano is shelf-stable and available year-round.
4 black peppercorns
Year-round availability as a dried, shelf-stable spice.
4 tsp. freshly ground pepper
Year-round. Black pepper is a dried, shelf-stable spice available consistently regardless of season. Fresh peppercorns are harvested seasonally in tropical regions, but dried pepper maintains quality for several years when stored in cool, dark conditions.
about
Year-round
about 1½ tbsp pumpkin pie spice or 1½ tsp cinnamon
Primarily available year-round in commercial form, though pumpkin pie spice is most prominently marketed and used during autumn months (September-November) in North America.
about 16 whole cloves
Year-round. Cloves are dried spices with excellent shelf stability and are harvested year-round from tropical regions, particularly Indonesia, Madagascar, and India.
about 1 teaspoon ground cinnamon
Year-round. Cinnamon is a shelf-stable dried spice available consistently throughout the year, though ground cinnamon maintains optimal flavor potency for approximately 6-12 months from grinding.
about 8 whole cloves
Year-round. Cloves are dried and shelf-stable spices that maintain their quality when stored in cool, dark conditions.
achiote
Year-round; achiote seeds are typically dried and stored, making them a stable pantry staple available throughout the year.
achiote powder
Year-round; achiote seeds are dried and ground for long-term storage, making the powder continuously available in markets.
additional cinnamon
Year-round. Cinnamon bark is harvested during the rainy season (May to September in Sri Lanka, June to September in Indonesia) but is dried for storage and distributed throughout the year as a stable spice.
additional cinnamon and sugar
Year-round. Cinnamon is a shelf-stable dried spice with no seasonal availability concerns.
additional fresh basil leaves
Fresh basil is at peak availability from late spring through early fall (June–September in Northern Hemisphere). It is sensitive to cold and dies back in frost, though it is available year-round from greenhouse cultivation in many regions.
additional garam masala
Year-round. As a dried, shelf-stable spice blend, garam masala is available throughout the year, though freshly ground blends made from recently toasted spices offer superior aromatic qualities compared to long-stored commercial versions.
adobo dry rub
Year-round. As a dried spice blend, adobo rub is shelf-stable and available continuously, though its use is traditional year-round in Caribbean and Latin American households regardless of season.
ahmed rasam masala-3-4 tablespoons
Year-round
ajowan seeds
Year-round. Ajowan seeds are dried before storage and remain stable for extended periods, making them available year-round in markets.
ajwain
Year-round. Ajwain seeds are harvested typically from late winter to spring in major growing regions (India, Egypt), then dried for storage and distribution. Dried ajwain maintains its potency for extended periods under proper storage conditions.
akudjura
Year-round as a dried spice. The fresh berries are harvested from late summer through autumn in Australia's arid regions, but the dried product is shelf-stable and available year-round through specialty suppliers.
alcohol free vanilla or vanilla powder
Year-round. Vanilla beans are harvested seasonally (typically September to December in Madagascar and Tahiti), but the cured powder form is shelf-stable and available consistently throughout the year.
allspice
Year-round. Allspice berries are harvested annually in tropical regions and are dried for long-term storage, making the spice available consistently throughout the year globally.
allspice + 1 tsp allspice
Year-round. Allspice berries are harvested in the summer months (June-July in Jamaica) and dried for storage, making the spice available continuously in dried form.
allspice berries
Year-round, as a dried and shelf-stable spice. Fresh (green) allspice berries are harvested seasonally in Jamaica from August to November, though the dried form is available globally throughout the year.
allspice berries or cloves
Year-round; allspice berries are dried and shelf-stable. Jamaica's harvest occurs primarily from August through October.
allspice or cinnamon
Year-round; allspice berries are dried and shelf-stable.
allspice or ⅓ cup jamaican ground allspice
Year-round. Allspice berries are dried and shelf-stable, available consistently throughout the year; Jamaican allspice reaches peak quality and availability following the September-December harvest season in Jamaica.
allspice or nutmeg or ground cloves
Year-round. Allspice berries are harvested once annually in Jamaica (August–December), but the dried product is stable for extended periods and remains available globally throughout the year.
allspice or white pepper
Year-round; however, freshest whole berries are typically harvested in September-October in Jamaica, and dried stock is most vibrant in the months following harvest.
amchur powder
Year-round, as the dried powder is shelf-stable and commercially available. The fresh unripe mangoes from which it is produced are harvested seasonally (April-June in India), but industrial production and storage ensure consistent availability.
amount of butter nutmeg
Year-round. Nutmeg is a shelf-stable dried spice available throughout the year; however, fresh harvest in Indonesia and Grenada occurs primarily from September to December.
amount of nutmeg
Year-round. Nutmeg is a shelf-stable dried spice available consistently throughout the year, though freshly harvested seeds are dried and processed continuously in producing regions.
ancho chile
Year-round; dried ancho chiles are shelf-stable and widely available in Mexican markets and specialty stores throughout the year. Fresh poblano peppers (from which anchos are dried) are harvested in late summer and early fall in Mexico.
ancho chile powder
Year-round. Ancho chiles are dried for preservation, making the powder available consistently throughout the year, though fresh poblano chiles (the undried form) are typically harvested in late summer and early autumn.
ancho chiles
Year-round, as a dried ingredient. Fresh poblano peppers are most abundant during late summer and fall in Mexico and southwestern United States.
ancho chili
Fresh poblano peppers are harvested primarily from late summer through early fall (August–October), though dried ancho chilis are available year-round as a shelf-stable ingredient.
ancho chilies
Ancho chilies are harvested from late summer through autumn (August–October) in Mexico, with dried versions available year-round as a shelf-stable staple in global markets.
ancho chili powder
Year-round; ancho chilis are harvested in autumn (September–November) in Mexico, then dried and processed for year-round availability as powder.
ancho or other pepper
Ancho and other dried chiles are year-round, as they are shelf-stable preserved products. Fresh poblano peppers (the source of anchos) are in peak season from late summer through fall in Mexico, with harvest occurring August through November.
and 1/2 teaspoons ground cumin
Year-round. Ground cumin is a shelf-stable dried spice available consistently throughout the year, though peak freshness is optimal within one year of grinding.
and basil
Peak season is late spring through early fall (May–September in the Northern Hemisphere), though year-round cultivation in greenhouses makes fresh basil widely available. Regional availability varies with climate and growing practices.
and ground cumin
Year-round. Ground cumin is shelf-stable and widely available as a dried spice throughout the year.
and minced ginger
Year-round availability in most markets, though fresh ginger peaks in autumn and early winter in tropical regions. Younger, tender ginger (spring harvests) has thinner skin and milder flavor; mature ginger (late-season harvests) is more fibrous and intensely peppery.
and/or oregano)
Fresh oregano is most abundant during late spring through early fall, though it is available year-round from cultivated sources. Dried oregano is available year-round as a shelf-stable ingredient.
and parsley to garnish
Year-round in most temperate climates; peak availability in spring and early summer. In cold regions, winter supplies may come from controlled environments or preserved forms.
and the most obnoxious
Year-round. Asafetida is a shelf-stable dried resin that remains potent for extended periods when stored in airtight containers away from moisture and light.
and whatever spices you have at hand - e.g. garam masala
Year-round. Garam masala is a shelf-stable spice blend available throughout the year, though freshly ground versions maintain optimal flavor for 2-3 months when stored in airtight containers away from heat and light.
angelica
Fresh angelica stems are harvested in late spring to early summer, typically April through June in Northern Europe, before the plant flowers. Dried roots and seeds are available year-round as shelf-stable products.
aniseed
Year-round. Aniseed is harvested dried and maintains its flavor profile consistently throughout the year when properly stored in airtight containers away from light and heat.
aniseeds
Aniseeds are harvested in late summer through autumn in the Northern Hemisphere; the dried seeds are available year-round as a stable pantry ingredient.
aniseed to taste
Year-round. Aniseed is a dried, shelf-stable spice harvested primarily in India, Egypt, Spain, and Russia, ensuring consistent availability throughout the year.
anise flavoring
Anise seeds are harvested in late summer to early fall, though anise flavoring in dried seed or extracted form is available year-round in most markets.
anise seed
Year-round. Anise seeds are harvested in late summer to early autumn and dried for storage, making them available as a shelf-stable commodity throughout the year in most markets.
anise seeds
Year-round. Anise seeds are harvested in summer and dried for storage, making them available throughout the year in dried form.
annatto
Year-round; annatto seeds are dried and stable, making them consistently available in markets specializing in Latin American, Caribbean, or Asian ingredients.
annatto powder
Year-round. Annatto seeds are dried for storage and powder is produced year-round, making the spice consistently available globally regardless of growing season.
annatto seeds
Year-round; annatto seeds are dried and shelf-stable, though fresh pods are harvested in late summer and early fall in tropical regions.
any of your favorite seasoning
Year-round as a dried spice, though fresh stigmas are harvested in autumn (September-November). Quality and freshness vary seasonally; newly harvested autumn saffron is optimal.