The Most Underrated Spices You Need in Your Kitchen

17. Dried Lime: Citrus, Reimagined

Dried limes—also known as loomi—are sun-dried, fermented limes used extensively in Persian and Iraqi cuisine. They impart an intense, tangy depth that’s equal parts citrus and umami. Cracked open and simmered in stews or soups, they infuse dishes with a haunting brightness that fresh lime can’t match. Their distinctive flavor elevates rice, legumes, and slow-cooked meats. You can also grind them into a powder for dry rubs or marinades. Once you try dried lime in your cooking, you’ll understand why this hidden gem is considered essential across the Middle East.

18. White Pepper: The Subtle Heat

Often relegated to European cream sauces and Chinese stir-fries, white pepper deserves broader recognition. Milder and earthier than black pepper, it offers a refined heat without the bite. It’s ideal in light-colored dishes like mashed potatoes, soups, or béchamel where black flecks would be visually distracting. But beyond aesthetics, white pepper has a flavor all its own—slightly fermented, musky, and warm. It can deepen the flavor profile of eggs, vegetables, and fish without overpowering them. Treat it as its own spice, not a substitute, and it’ll reward you with understated elegance.