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Looking for synonyms for "spice"? Browse alternatives ranked by relevance — sharper word choices for fiction, poetry, and copywriting.
(n)
(by extension) Enthusiasm; keen enjoyment; relish; gusto.
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Spices, in general.
The property of being spicy.
(v)
(transitive, informal) To make more exotic, fun or extravagant.
(uncountable) A spice prepared from the fermented, dried, unripe berries of this plant.
(countable) The pungent, spicy fresh or dried fruit of any of several cultivated varieties of capsicum peppers, used in cooking.
(countable) Any green, leafy plant, or parts thereof, used to flavour or season food.
(countable, uncountable) A thick sauce made from the fat or juices that come out from meat or vegetables as they are being cooked.
A liquid (often thickened) condiment or accompaniment to food.
(adj)
Of a flavor, provoking a burning sensation due to the presence of capsaicin or a similar chemical.
(cooking) Something used to add taste or flavour to food, such as salt and pepper or other condiment, herb or spice.
A small fish of the family Cottidae, usually lacking scales. Often found on river bottoms and in tidal pools.
A pleasant smell or odour.
A lower section of a road or geological feature.
A spice obtained from the outer layer of the kernel of the fruit of the nutmeg.
(uncountable) The state of being excited (emotionally aroused).
The act of producing, making or creating something.
Money paid for the freeing of a hostage.
(American spelling) Something that gives flavor, usually a food ingredient.
Something used to enhance the flavor of food, for example, salt or pepper, especially when added by the eater to taste rather than by the cook.
A bunch of cut flowers.
The quality of being peppery.
The inherent nature of a thing or idea.
A refreshingly sharp aroma or flavor.
The degree to which something is piquant, stimulating or exciting.
The state of being pungent.
A smell; especially a pleasant spicy or fragrant one.
The quality produced by the sensation of taste or, especially, of taste and smell in combined effect.
(transitive) To cut into something by clamping the teeth.
State or condition of being zestful or enthusiastic.
The property of being savory, one of the five basic tastes.
Any spice used by diners to season their food, rather than during cooking.
A British blend of sweet spices, primarily cinnamon with nutmeg and allspice, often used in baking and desserts.
A kind of gumdrop flavoured with spices.
One of a family of dishes originating from Indian cuisine, flavored by a spiced sauce.
A small, crisp cake containing strong spices.
A powder condiment or spice formed from the dried chilli pepper varieties above.
Synonym of mixed spice.
(obsolete) Wine flavoured with spices or honey.
A plant, Allium sativum, related to the onion, having a pungent bulb much used in cooking.
(Ireland) A fast food dish consisting of various Asian-inspired foods accompanied by chips.
A mixture of spices used in Indian dishes, such as coriander, cumin, cloves, cinnamon, nutmeg, star anise, and chillis.
Any substance added to a food product to enhance its taste, especially to make it taste more savoury or to add umami
A mixture of spices, usually including turmeric, commonly used in Asian-style cooking.
A spice blend that includes cinnamon, nutmeg, allspice, dried ginger, and cloves.
Powder or paste made from seeds of the mustard plant, and used as a condiment or a spice.
A spice mixture, usually consisting of chili peppers, garlic, ginger, basil, and other spices, which is used in Ethiopian and Eritrean cuisine.
A bundled mixture of herbs or dried herbs used as a flavouring for stews, soups, and sauces.
Any liquid spicy condiment or cooking ingredient made from chili peppers.
The ingredients that are ground to make curry powder.
A North African spice mix, containing chillis, garlic and salt, used as both a condiment and an ingredient.
A mild chili pepper, commonly pickled and used in Southern US cooking and on Chicago-style hot dogs.
A sweet spice mixture used in medieval cookery.
A small, sealed packet containing a single-use quantity of any material.
(countable) A spicy tomato sauce of Mexican origin, often including onions and hot peppers.
One of the substances present in a mixture, especially food.
(cooking, historical) A medieval spice mixture similar to powder-douce, but incorporating more pungent flavours such as pepper.
(India, cooking) Cumin.
Pulverized dry chilis used for culinary purposes.
(uncountable) The extract of the fruit of the vanilla plant.
A spice ingredient used in cooking consisting of ground celery seed and salt.
A female given name from Hebrew, regularly used in English since the mid-twentieth century.
Ground, spiced meat that can be stuffed in a sausage or used as a sausage patty.
(American spelling) A savory snack.
A small receptacle with a perforated top used for dispensing pepper or similar spices; pepper shaker.
A variety of chili (a dried chilaca), used especially in sauces.
Misspelling of poivrade. [A type of sauce (generally a vinaigrette) with pepper as a main ingredient.]
Wood that is intended impart a particular flavor to food when used for cooking.
An explosive mixture of saltpetre (potassium nitrate), charcoal and sulfur; formerly used in gunnery but now mostly used in fireworks.
An arrangement of chili pepper pods (or sometimes garlic) to aid drying and sometimes to serve as a decoration.
(South Asia, cooking) Saffron.
A small container with a perforated top used for sprinkling ground pepper
A mixed seasoning of salt, onion powder, and celery powder.
A Japanese spice mixture based on coarsely ground red chili pepper.
A broad, flat, dried poblano pepper, often ground into a powder.
(cooking) Synonym of Montreal steak spice.
A building or institution where money (originally, only coins) is produced under government licence.
A seasoning made from granulated lemon zest and cracked black peppercorns.
(biology) Any color in plant or animal cells.
A liquid, used in cooking, prepared by soaking vanilla beans or other products in alcohol.
Synonym of hot sauce.
A mead that is fermented with grape juice.
(British, Canada, Australian and New Zealand spelling) Alternative form of savory. [Tasty, attractive to the palate.]
(North India) A spicy and salty pickle in Indian cuisine.
(India, cooking) fennel, fennel seeds