5 Spices You’re Not Using (But Should Be)

If you're looking to elevate your cooking and bring new flavors into your dishes, spices are the key. Many home cooks stick to a handful of familiar spices, but there’s a world of underutilized ingredients that can transform your meals. Here are five amazing spices that you might not be using—but definitely should be.

1. Sumac

Sumac is a tangy, citrusy spice often used in Middle Eastern and Mediterranean cuisines. Its deep red color and tart flavor make it a perfect substitute for lemon or vinegar when you want a bit of acidity without the liquid. Sumac also brings a bright, fresh flavor to dishes without overwhelming other ingredients.

• How to Use It: Sprinkle sumac over grilled meats, roasted vegetables, or salads. It pairs beautifully with fish, chicken, and lamb. You can also mix it into dressings or use it as a garnish for hummus and dips.
• Why You’ll Love It: Sumac adds a zesty brightness that enhances savory dishes and balances out richer flavors.

2. Asafoetida (Hing)

Asafoetida, also known as hing, is a powerful spice used in Indian cooking, particularly in vegetarian dishes. Although it has a strong, pungent smell when raw, asafoetida mellows out when cooked, delivering a flavor similar to garlic and onions. It’s especially useful if you want to add depth to a dish without using garlic or onions.

• How to Use It: Use a pinch of asafoetida in lentil soups (like dal), stews, curries, or even stir-fries. It pairs well with cumin, mustard seeds, and turmeric.
• Why You’ll Love It: It brings a rich, umami flavor to dishes and can replace garlic or onions when you need a milder alternative.

3. Aleppo Pepper

Aleppo pepper is a moderately spicy, fruity chili that originates from Syria. Its flavor is milder and more complex than regular red chili flakes, with subtle notes of sweetness and a bit of smokiness. It adds warmth and flavor without being too hot, making it versatile for everyday cooking.

• How to Use It: Sprinkle Aleppo pepper over pizza, pasta, or roasted vegetables. It’s also great in marinades for meats, or you can use it to give soups and stews a bit of heat.
• Why You’ll Love It: Aleppo pepper strikes the perfect balance between heat and flavor, making it a great choice for those who enjoy a touch of spice without overpowering the dish.

4. Fennel Pollen

Fennel pollen is an incredibly aromatic spice with sweet, anise-like flavors. It's often referred to as "the spice of angels" due to its delicate but powerful flavor. It’s perfect for adding a floral, licorice-like sweetness to both savory and sweet dishes.

• How to Use It: Sprinkle fennel pollen over roasted pork, chicken, or fish. It also works well in baked goods, like cookies or cakes, and can be mixed into salad dressings for a burst of flavor.
• Why You’ll Love It: Fennel pollen elevates dishes with its unique, slightly sweet and floral flavor, adding complexity to both savory and sweet foods.

5. Amchoor (Dried Mango Powder)

Amchoor is a sour, tangy powder made from dried unripe mangoes. It’s commonly used in Indian cooking to add acidity and brightness to dishes without the liquid of fresh citrus juice. Its tart flavor brings a refreshing zing that can balance out rich and spicy dishes.

• How to Use It: Add amchoor to curries, soups, or stews for a touch of sourness. It works beautifully in chutneys, marinades, and spice rubs for meat, as well as in vegetable dishes like okra or eggplant.
• Why You’ll Love It: Amchoor adds a tangy brightness to dishes, cutting through heaviness and enhancing other flavors without adding moisture.

Final Thoughts

Spices are the secret to taking your dishes from ordinary to extraordinary, and these five underrated spices are a great place to start. Whether you're looking for a burst of citrusy flavor, a hint of heat, or something completely new, these spices will add depth and complexity to your cooking. Start experimenting with them, and you'll find that they quickly become staples in your kitchen!