The Most Underrated Spices You Need in Your Kitchen

15. Long Pepper: The Ancient Heat

Used in ancient Roman and Ayurvedic traditions long before black pepper took over, long pepper offers a similar heat with added complexity—spicy, sweet, and a little smoky. Its unique structure (long and bumpy) hides layers of flavor that evolve on the tongue. It pairs beautifully with rich meats, stews, and even chocolate. Unlike black pepper’s sharp bite, long pepper warms gradually, making it perfect for slow-cooked dishes. Grate or crush it before using. Rediscovering long pepper means tapping into a forgotten chapter of culinary history—one that can reframe the way you think about everyday seasoning.

16. Black Cardamom: Smoky and Bold

While green cardamom is prized for its sweet, floral aroma, black cardamom plays an entirely different game. Smoky, camphor-like, and bold, it’s a staple in Indian and Himalayan savory dishes. Whole pods are typically added to slow-cooked dishes like biryani, curries, or braised meats, infusing them with deep, earthy notes. Black cardamom is especially valuable in plant-based cooking, where it mimics the umami and body of smoked meats. It’s not a spice for the faint-hearted—but in the right hands, it can transform a dish from pleasant to unforgettable.