Ever stared at a spice rack and realized how much we rely on the "alphabet giants"? Cinnamon, Cumin, Garlic, Paprika. They do the heavy lifting. But then you hit a wall. When you're looking for spices that start with E, the list gets thin, fast. It’s a niche neighborhood. Most people can name maybe one—maybe two if they’re big into baking—but there is actually a fascinating world of aromatics and seeds hiding under this vowel.
Honestly, some of these aren't just "spices" in the way we think of salt and pepper. They are powerhouses. We’re talking about ancient resins that smell like sweaty feet (but taste like heaven) and seeds that can soothe a stomach in seconds. If you’re bored with your standard meal prep, digging into the "E" section of the pantry is basically a cheat code for complexity.
The Big One: Epazote and the Secret to Perfect Beans
If you’ve ever had authentic Mexican black beans and wondered why they tasted "earthier" or just... better... than yours, it was probably epazote. Scientifically known as Dysphania ambrosioides, this is a polarizing herb. It’s native to Central America and Southern Mexico.
People describe the smell as "petrol," "skunk," or "medicinal." That sounds terrible, right? But in the pot? Magic. It has a resinous, citrusy punch that cuts right through the heaviness of legumes. Rick Bayless, arguably the most famous proponent of Mexican cuisine in the US, swear by it. He’s noted many times that you just can't get that specific "Oaxacan" flavor profile without it.
Beyond the taste, it’s a carminative. That’s a fancy way of saying it stops you from getting gassy. It’s why it’s traditionally cooked with beans. It literally breaks down the complex sugars that cause bloating.
- How to use it: Use the fresh leaves if you can find them at a Hispanic market (Mercado). If not, dried works, but use about half as much.
- The flavor profile: Think oregano meets mint meets a hint of lemon and a tiny bit of gasoline.
- Safety tip: Don't go crazy. Epazote contains ascaridole, which is actually toxic in massive, concentrated doses (like the essential oil). Stick to a few sprigs in a massive pot of soup and you're golden.
Elderberries and the Spice vs. Fruit Debate
Wait, is an elderberry a spice? Usually, we think of it as a fruit for jam. But when you dry those tiny dark purple berries (Sambucus nigra), they function exactly like a spice. They add a tart, earthy, and slightly floral depth to syrups and spice blends.
During the winter months, elderberry popularity spikes. It's all over TikTok and health blogs. Why? Because of its reputation for immune support. While the science is still debating exactly how much it helps with the common cold, a study published in the Journal of International Medical Research showed that elderberry syrup could potentially shorten flu symptoms by several days.
But let’s talk flavor. Dried elderberries have a tannins-heavy profile. It’s similar to a dry red wine. If you’re making a braised brisket or a heavy game meat dish like venison, tossing in a tablespoon of dried elderberries creates a dark, rich sauce that feels very "forest-to-table."
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Earthy and Intense: Everlasting (Curry Plant)
This one is a bit of a trickster. Everlasting, or Helichrysum italicum, is often called the "Curry Plant." It isn't where curry powder comes from—that's a mix of turmeric, coriander, and other stuff—but the leaves smell exactly like a jar of Madras curry.
It’s a silvery-gray shrub that loves the Mediterranean sun. While it’s mostly used for its essential oils in skincare (it’s legendary for healing scars), the dried flowering tops and leaves are used as a spice in parts of Southern Europe.
You’ll find it used in:
- Slow-cooked stews.
- Flavoring oils for roasted vegetables.
- Infusing herbal teas.
It's subtle. If you cook it too long, it can turn bitter. But if you're looking for that "E" spice that adds a mysterious, savory aroma without the yellow stain of turmeric, this is your guy.
The "False" Spice: English Pepper
You might know this better as Allspice. But in many parts of the world, particularly Europe, it was historically referred to as English Pepper because the English were the ones who controlled the trade of it from Jamaica in the 1700s.
It’s a single berry (Pimenta dioica), not a blend. It’s weird because it tastes like a combination of cinnamon, cloves, and nutmeg. That’s why it’s called "Allspice."
If you're making Swedish meatballs (Köttbullar), this is the secret ingredient. It provides that warm, numbing depth that makes the gravy feel cozy. It’s also the backbone of Jamaican Jerk seasoning. Without English Pepper, Jerk chicken is just spicy grilled chicken. With it? It’s a smoky, complex masterpiece.
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Elands Bean: The Deep Cut
Let’s get really obscure. Elands bean (Elephantorrhiza elephantina) is a spice/legume used in traditional Southern African cooking. The seeds are roasted and ground.
It’s often used as a coffee substitute or a thickening agent in stews. It has a very nutty, roasted aroma. You won't find this at Whole Foods. You'd likely need to source it from specialty African importers or find it in traditional markets in countries like South Africa or Botswana. It's a reminder that "spices" are often just the seeds or roots of what's growing in your backyard, depending on where that backyard is.
Essential E-Spices for Your Health
We can’t talk about spices without touching on the "health" aspect. Most spices that start with E are loaded with polyphenols.
Epazote is a powerhouse for digestion. Elderberry is the king of antioxidants. Even English Pepper (Allspice) contains eugenol, which is a natural antiseptic and local anesthetic. That’s why clove oil (which also has eugenol) is used for toothaches. English Pepper does a similar job on a smaller scale.
Why You Struggle to Find Them
Most grocery stores are organized by demand.
- Tier 1: Salt, Pepper, Garlic Powder, Cinnamon.
- Tier 2: Paprika, Thyme, Oregano, Cumin.
- Tier 3: The "E" list.
Unless you're in a high-end gourmet shop or an ethnic grocery store, you might only find Allspice. To find Epazote or Elderberry, you have to look in the "International" aisle or the "Health/Supplement" section. It's a bit of a treasure hunt.
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Culinary Tips for Working With "E" Spices
Because these spices are often potent or unusual, you can't just throw them around like salt.
Epazote should be added during the last 15-20 minutes of cooking beans. If it boils for three hours, the delicate citrus notes vanish and you're left with just the "skunky" smell.
Elderberries need to be cooked. Raw elderberries contain a cyanide-inducing glycoside. Don't eat a handful of dried ones raw. Boil them into a syrup or bake them into a tart. Heat neutralizes the toxins.
Allspice (English Pepper) loses its punch very quickly once ground. If you can, buy the whole dried berries. They look like large peppercorns. Grind them in a mortar and pestle right before you use them. The difference in aroma is night and day.
Making Your Own "E" Blend
If you want to experiment, try creating an "E-infusion."
Take some dried Elderberries, a few English Pepper berries, and a bit of Eucalyptus leaf (yes, culinary-grade eucalyptus is a thing in tea blends). Steep them in hot water with honey. It’s an earthy, medicinal drink that tastes like a damp forest in the best possible way.
Actionable Next Steps
Ready to actually use these? Don't just read about them. Start small.
- Hunt for Epazote: Go to a local Mexican grocer. Buy one bunch of fresh Epazote. Make a pot of black beans from scratch. Use the "soak-and-simmer" method and throw in two sprigs of the herb. Notice how the "heaviness" of the beans changes.
- Upgrade your roast: The next time you roast a chicken or some root vegetables, use ground Allspice (English Pepper) instead of just black pepper. It adds a "holiday" warmth that is surprising in a savory dish.
- Elderberry Syrup: Instead of buying the $20 bottle at the pharmacy, buy a bag of dried organic elderberries. Simmer 1 cup of berries with 3 cups of water and some ginger for 45 minutes. Strain it, mix in some raw honey, and you’ve got a potent, delicious syrup for a fraction of the price.
- Source Everlasting: If you're a gardener, look for a Helichrysum italicum plant. It’s hardy and smells amazing every time you brush past it. Use the leaves sparingly in your next Mediterranean vegetable bake.
Exploring spices that start with E isn't just a linguistic exercise. It’s a way to break out of a flavor rut. Whether it’s the digestive benefits of epazote or the deep, wine-like notes of dried elderberry, these ingredients offer something your standard spice rack probably lacks. Give them a shot. Your palate will thank you. Or at least, it’ll be very confused and intrigued, which is half the fun of cooking anyway.