Black pepper
The berry that paid rents, launched fleets, and still sits beside salt on almost every ComidaTime table.
The ComidaTime pantry
The spices that moved the world
Before fast food flattened the week, families passed down a handful of seeds, barks, and roots — and the blends they made from them. Those same ingredients still flavor the 30 International Cuisines volumes.
Pepper paid rents. Saffron was picked flower by flower. This section is how ComidaTime keeps that memory on the table: a working pantry you can cook from, photograph, and share.
Each jar has its own page. The shelves below are paginated so the pantry loads quickly. Open a category, or keep walking page by page through all 247 names.
By kind
The pantry shelves
Spices, herbs, oils, mixes, chiles, aromatics, and flavorings — each shelf is its own page.
By kitchen
A pantry for every cuisine
Each of the 30 books now has its own shelf — the spices, mixes, herbs, oils, and chiles that kitchen actually uses.
The full pantry
Every herb, spice, oil, and mix we found
Text links, no extra photographs — so Google and a slow connection can still reach every jar.
Special mixes
Achiote paste Advieh Ají amarillo paste Ají panca paste Alioli Awaze Baharat Berbere Biryani masala Bouquet garni Cajun seasoning Chermoula Chimichurri Chipotle in adobo Chole masala Creole seasoning Curry powder Doenjang Dukkah Five-spice Garam masala Ginger-garlic paste Gochujang Green curry paste Gremolata Haleem masala Harissa Hawaij Herbes de Provence Jerk seasoning Lebkuchen spice Massaman curry paste Miso Mitmita Mole Mole negro Nihari masala Old Bay Panang curry paste Pepper paste Quatre épices Ras el hanout Recado rojo Red curry paste Rendang paste Rémoulade Salsa de chile de árbol Salsa de chipotle Salsa verde Seven-spice Shawarma spice Shichimi tōgarashi Shiro Sofrito Spice paste Suya spice Tajín Tandoori masala Tomato sofrito White miso Yuzu koshō Zaatar Zhug
Herbs
Avocado leaf Basil Bay leaf Chervil Chives Cilantro Curry leaf Dill Epazote Fenugreek leaf Flat-leaf parsley Grape leaf Guascas Hibiscus Hoja santa Huacatay Lavender Lemon verbena Lemongrass Makrut lime leaf Marjoram Mexican oregano Mint Oregano Pandan Parsley Pennyroyal Rose petal Rosemary Sage Savory Shiso Tarragon Tea leaf Thyme Wormwood
Spices
Ajwain Allspice Amchur Anise Annatto Asafoetida Black pepper Caraway Cardamom Celery seed Cinnamon Clove Cocoa Coriander seed Cumin Dried orange peel Fennel seed Fenugreek Galangal Garlic powder Ginger Gochugaru Juniper Korerima Lemon zest Mace Mahleb Mastic Matcha Mustard Mustard seed Nigella Nutmeg Onion powder Paprika Persian lime Poppy seed Saffron Salep Sanshō Sesame seed Shallot powder Sichuan pepper Star anise Sumac Tamarind Turmeric Vanilla White pepper
Chiles
Ají amarillo Ají panca Ancho Bird chile Calabrian chile Cascabel chile Cayenne Chile Chile de árbol Chile piquín Chipotle Choricero Dried chile Espelette Green chile Guajillo Guindilla Güero chile Habanero Jalapeño Kashmiri chile Morita chile Mulato chile Padrón pepper Pasilla Piquillo pepper Piri-piri Poblano Red chile Serrano Ñora
Oils and fats
Flavorings
Apple cider vinegar Balsamic vinegar Bonito flakes Chinkiang vinegar Coconut milk Coconut vinegar Dashi Date paste Dry white wine Fish sauce Honey Horseradish Mirin Molasses Nori Orange blossom water Oyster sauce Palm sugar Peanut sauce Pomegranate molasses Preserved lemon Red wine Red wine vinegar Rice vinegar Rose water Sake Sherry vinegar Shrimp paste Soy sauce Tahini Tomato paste Tomato sauce Vinegar Wasabi White vinegar White wine vinegar Worcestershire sauce
Aromatics
Browse the pantry
The working jars
247 named jars, 11 short pages — so the first paint stays light.
Cinnamon
Bark rolled into quills: the sweet wood that traveled with frankincense and still perfumes both pastry and stew.
Cumin
The seed that smells like a courtyard after rain — and the backbone of more ComidaTime recipes than almost any other spice.
Saffron
Three red threads from each autumn flower — the scarcest spice in the series, and still the one that turns a pot of rice into a feast.
Cardamom
Green pods that smell of eucalyptus and citrus — coffee's companion in the east, pastry's secret in the north.
Clove
A flower bud that once belonged to a handful of islands — and to every power that wanted those islands.
Turmeric
The rhizome that dyes fingers, rice, and memory gold — food first, medicine closet second.
Ginger
A knobby root that travels better than most kings did — fresh in the wok, dried in the cake, pickled beside sushi.
Ras el hanout
The shopkeeper's best drawer: a blend so personal that no two jars in the medina are quite the same.
Berbere
The red dust of the Ethiopian kitchen: chile heat, fenugreek, and the perfume that tells you doro wat is on the fire.
Zaatar
Breakfast on a flatbread: the green, sour, sesame mix that Levantine tables put out the way other houses put out butter.
Garam masala
The last spoon into the pot: a warm blend meant to perfume a dish after the long cooking is done.
Mole negro
The darkest of the great moles: chile, chocolate, and a day's work reduced to a sauce that tastes like a celebration.
Chermoula
The green paste that makes fish taste like the Atlantic coast: herbs, cumin, and lemon mashed together with the palm of the hand.
Cilantro
The leaf that divides a table and defines a salsa: bright, soapy to some, indispensable to many of the 30 kitchens.
Parsley
The green that finishes a pot in 27 of the 30 books: not a garnish, a last bright note.
Mint
The cool leaf of tea trays, chutneys, and lamb: a plant that refuses to stay in one garden bed or one continent.
Oregano
The pizza-and-souvlaki herb that is stronger dried than fresh — a rare plant that prefers the jar.
Thyme
The small leaf that survives a long simmer: bouquet garni's backbone and the scent of a French Sunday pot.
Basil
One name, many plants: the sweet leaf of pesto, the anise leaf of Thai curries, the holy leaf of Indian kitchens.
Dill
The feathery green of pickles, yogurt, and fish — and, in this series, of 23 kitchens that refuse to treat it as only a Northern herb.
Bay leaf
The leaf you never eat and always miss if it is gone: 29 kitchens in the series drop it into a pot and fish it out later.
Rosemary
The pine-scented needle of roast meats and memory — 'rosemary for remembrance,' and for a chicken that needs a backbone.
Epazote
The pungent leaf Mexican bean pots are not themselves without: medicinal, polarizing, and impossible to fake with oregano.