The Most Underrated Spices You Need in Your Kitchen

Lisette Marie

13. Kala Jeera: The Aromatic Twin of Cumin

Close up picture of black cumin seeds, Bunium bulbocastanum or Bunium persicuum. Photo Credit: Wikimedia Commons @Sanjay Acharya

Often mistaken for regular cumin, kala jeera (or black cumin) has a subtler, sweeter flavor and a slightly earthy aroma that deepens as it cooks. Common in Northern Indian and Persian cuisines, it’s used in rice dishes like biryanis, as well as slow-cooked meats and stews. Kala jeera’s delicate profile means it enhances rather than overpowers, making it ideal for nuanced dishes. Rich in antioxidants and known for aiding digestion, this spice deserves a spot in your pantry. Toast it lightly before use to unlock its full aromatic potential and add complexity to any savory dish.

14. Mahlab: The Cherry Pit Secret

Mahlep, Mahlab or Mahaleb seeds. Photo Credit: Envato @esindeniz

Mahlab is made from the ground seed kernel of the St. Lucie cherry and offers a flavor that's hard to pin down—somewhere between almond, cherry, and rose. Popular in Middle Eastern and Mediterranean baking, it’s often used in breads, pastries, and cookies to add a floral nuttiness. Just a small amount transforms dough into something rich and deeply aromatic. Because of its intensity, it's best used sparingly. Mahlab isn’t widely known outside its region, but one pinch will show you why it’s treasured. Incorporate it into sweet doughs or even ice cream bases for an unexpected twist.

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13. Kala Jeera: The Aromatic Twin of Cumin

14. Mahlab: The Cherry Pit Secret

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