These lesser-known herbs and spices are worth trying!

Even the slightest addition of herbs and spices can add soul to the boring, bland meals and amp up the experience instantly. India is known for its spices, but do you know all the spices and herbs that are used for cooking? Well, we have curated a list of some of the rare kitchen spices and herbs from all over the world that deserve a try!

This classic spice hails from the eastern part of the country. Bhut Jolokia or ghost pepper, is one of the most fiery spices in the world. This spice is used for making pickles, chutneys, chili oils and condiments. In fact, this spice is also used for making bombs and has been registered in the Guinness World Records for its spice quoteint.

Sumac is one of the rarest spices, this coarse spice is extracted from the grounded dark red berries of the sumac bush, which gives a tarty flavour, this dish is used as a dry rub for meats and fish. This spice gives a nice dark colour to the delicacies.

Radhuni spice is also known as Ajmod. This delicious spice is used in the traditional Bengali cuisine. This spice is a part of Panch Phoron mix, which is used as tempering in several Bengali dishes.

This Achiote or Annatto is a traditional South American spice. This exotic red condiment is used as a colouring agent to make butter, cheese, smoked fish and margarine. This spice is extracted from the seeds of the achiote tree and is primarily found in South America’s tropical regions.

Amchur is a classic Indian spice, which is made with dried, unripe mangoes. This desi spice is used for making pickles, chutneys, curries and stuffed vegetables delicacies. The tangy, spicy and tarty flavour of this delicacy is a treat for people who love sweet and sour dishes.

Ratan Jot is popularly known as alkanet root, which is the hidden ingredient that makes Rogan Josh so delightful. This spice is used as a natural colouring agent which gives traditional kashmiri food a unique twist.

Galangal is a root spice, which resembles a lot to ginger. It has pine-like and citrusy aroma as compared to ginger. Galangal is traditionally used in Thai, Indonesian and Malaysian recipes, wherein it is used in fish dishes and curries to give a zesty, aroma and herbal flavour.

Juniper Berries are popularly used as a flavouring ingredient to make gin and tonic. Cultivated and used in European cuisine, this spice has a subtle hint of pine. These berries have an intense and tarty flavour, which can be used in making tofu delicacies and cake frostings.