Think five-letter spices might spice up your next Wordle game? Here’s a flavorful list of aromatic herbs and spices that fit the bill, from “Basil,” the sweet staple of Italian cuisine, to “Clove,” the warm, fragrant bud that adds depth to desserts and savory dishes alike. Whether you’re a foodie looking to expand your spice rack knowledge or just a puzzle enthusiast needing fresh inspiration, these five-letter spices are as versatile as they are essential.
Adobo: A savory seasoning blend popular in Latin American and Filipino dishes.
Ancho: A smoky, sweet dried chili pepper used in Mexican cooking.
Anise: A spice with a licorice-like flavor, often used in baking and liqueurs.
Basil: A sweet, aromatic herb, commonly used in Italian and Mediterranean recipes.
Caper: Tangy, pickled flower buds that add a zesty flavor to dishes.
Chile: A spicy fruit, fresh or dried, used to add heat to recipes.
Chili: Ground chili peppers used as a spice to enhance heat and flavor.
Chive: A mild herb with a light onion taste, often used as a garnish.
Clove: Aromatic flower buds with a warm, sweet-spicy flavor, used in both sweet and savory dishes.
Cumin: A warm, earthy spice essential in Indian, Middle Eastern, and Latin cuisines.
Curry: A blend of spices used to create rich and flavorful dishes.
Tansy: A bitter herb traditionally used in teas and natural remedies.
Thyme: A subtle, earthy herb used in soups, stews, and roasted meats.
Balti: A bold spice mix used in Pakistani and Indian-style curries.
Cajun: A zesty seasoning blend from Louisiana, great for meats and seafood.
Carom: Also known as ajwain, a seed with a thyme-like flavor used in Indian dishes.
Dills: Fresh or dried, this herb adds a tangy, citrusy flavor to pickles and fish dishes.
Flake: Dried chili flakes used to add a spicy kick to recipes.
Garam: A spice blend used in Indian cooking, known for its warm, aromatic flavor.
Kabsa: A Middle Eastern spice mix used to flavor rice and meat dishes.
Korma: A mild and creamy spice blend for Indian curries.
Lemon: Dried lemon or zest adds a tangy citrus flavor to dishes.
Mango: Dried and ground, it adds a tart, fruity flavor to chutneys and marinades.
Maple: A sweet flavoring derived from maple syrup or sugar, used in baking and glazes.
Methi: Also known as fenugreek, it adds a slightly bitter, nutty flavor to dishes.
Onion: Dried onion flakes or powder add a savory, pungent flavor.
Pekoe: A grade of tea, often used in spice blends for a delicate flavor.
Poppy: Small, nutty seeds used in baking and as a garnish.
Sumac: A tangy, lemony spice used in Middle Eastern cooking.