Six families.
Every spice in SEASN belongs to one family. Families teach you why a spice acts the way it does, so you can swap, stack, and finish like you've been doing it for years.
10 spices. The earthy backbone. Compatible with almost everything. Start here.
Open builders →Cumin
Warm, earthy, slightly nutty
Impact 3/5Early
Sweet Paprika
Sweet, mild, faintly fruity
Impact 2/5Early
Garlic Powder
Savoury, pungent, umami-forward
Impact 2/5Early
Onion Powder
Sweet-savoury, mild, rounded
Impact 2/5Early
Turmeric
Earthy, slightly bitter, musky
Impact 1/5Early
Coriander
Citrusy, floral, faintly sweet
Impact 2/5Early
Smoked Paprika
Smoky, sweet, faintly meaty
Impact 3/5Early
Caraway
Anise-adjacent, warm, slightly minty
Impact 2/5Early
Celery Seed
Savoury, vegetal, faintly bitter
Impact 1/5Early
Nigella Seed
Peppery, faintly onion, slightly bitter
Impact 2/5Early
7 spices. Sweet-spice complexity. Cinnamon, clove, allspice — color and depth.
Open warmers →Cinnamon
Sweet, warm, woody
Impact 3/5Early
Nutmeg
Warm, sweet, slightly woody
Impact 2/5Early
Clove
Intensely sweet-spicy, numbing, medicinal
Impact 4/5Early
Allspice
Clove-cinnamon-nutmeg hybrid
Impact 3/5Early
Mace
Delicate nutmeg Ñ gentler, more floral
Impact 2/5Early
Ground Ginger
Warm, sharp, faintly sweet
Impact 3/5Early
Vanilla Powder
Sweet, creamy, floral
Impact 1/5Early
7 spices. Floral, perfumed lifters. Cardamom, fennel, anise. A whisper goes a long way.
Open aromatics →Cardamom
Floral, eucalyptus, citrus, sweet
Impact 3/5Early
Star Anise
Intense anise, sweet, liquorice
Impact 4/5Early
Fennel Seed
Anise, sweet, faintly bitter
Impact 3/5Early
Dried Lavender
Floral, sweet, slightly soapy
Impact 3/5Mid
Black Cardamom
Smoky, camphor, medicinal, intense
Impact 4/5Early
Saffron
Floral, honey, metallic, deeply complex
Impact 4/5Mid
Sichuan Pepper
Citrusy, numbing, woody, electric
Impact 3/5Mid
7 spices. Garden green and resinous. Oregano, thyme, rosemary, sage.
Open savoury herbs →Oregano
Pungent, earthy, slightly bitter
Impact 3/5Early
Thyme
Earthy, herbal, faintly floral
Impact 2/5Early
Bay Leaf
Subtle, herbal, faintly clove-like
Impact 1/5Early
Rosemary
Piney, resinous, camphor-like
Impact 2/5Early
Sage
Earthy, camphor-like, slightly medicinal
Impact 2/5Early
Marjoram
Delicate oregano Ñ sweeter, less bitter
Impact 1/5Early
Dried Basil
Muted sweet herb, faintly clove-like
Impact 1/5Early
8 spices. Capsaicin punch. Pepper, chili, cayenne. Used with intent, not by default.
Open heat bringers →Black Pepper
Sharp, earthy, woody heat
Impact 3/5Flexible
Chili Flakes
Direct heat, fruity-smoky background
Impact 3/5Early
Cayenne
Intense, dry, sharp heat
Impact 5/5Mid
Mustard Powder
Sharp, pungent, earthy
Impact 4/5Early
White Pepper
Sharp, musty, more direct than black
Impact 3/5Mid
Aleppo Pepper
Warm, fruity, moderately hot
Impact 2/5Mid
Urfa Biber
Dark, smoky, dried-fruit, low heat
Impact 2/5Mid
Gochugaru
Fruity, moderately hot, slightly sweet
Impact 3/5Early
7 spices. Citrus, sumac, sour. The finishing flick that makes a dish snap.
Open brighteners →Dried Mint
Cool, refreshing, clean
Impact 1/5Late
Dried Dill
Herbal, slightly anise, clean
Impact 1/5Late
Dried Tarragon
Delicate anise, sweet, refined
Impact 1/5Late
Sumac
Tart, citrusy, fruity, no moisture
Impact 2/5Late
Dried Lemon Peel
Citrus, tart, slightly bitter, deeper than fresh
Impact 3/5Mid
Amchur
Tropical sour, fruity, tangy
Impact 3/5Mid
Dried Lime (Loomi)
Tart, bitter, earthy, smoky citrus
Impact 3/5Early