Iranian cuisine is known for its rich aromas and balanced flavors, achieved through the use of a variety of spices and dried herbs. These ingredients are essential in creating the distinctive taste of Persian dishes, from fragrant rice to slow-cooked stews. Below is a list of common Iranian spices with their names in English, Finglish (Persian written in Latin alphabet), and Persian (Farsi script).
| English Name | Finglish | Persian (Farsi) |
|---|---|---|
| Turmeric | Zardchoobeh | زردچوبه |
| Saffron | Zaferan | زعفران |
| Cinnamon | Darchin | دارچین |
| Black Pepper | Felfel Siah | فلفل سیاه |
| White Pepper | Felfel Sefid | فلفل سفید |
| Red Pepper / Chili | Felfel Ghermez | فلفل قرمز |
| Sumac | Somagh | سماق |
| Dried Mint | Na’na Khoshk | نعنا خشک |
| Dried Fenugreek | Shanbalileh Khoshk | شنبلیله خشک |
| Cardamom | Hel | هل |
| Cumin | Zireh | زیره |
| Coriander (ground) | Tohm-e Geshniz | تخم گشنیز |
| Rose Petals (dried) | Gol-e Mohammadi | گل محمدی |
| Cloves | Mikhak | میخک |
| Ginger (dried) | Zanjebil | زنجبیل |
| Fennel Seeds | Razianeh | رازیانه |
| Mustard Seeds | Tokhm-e Khardal | تخم خردل |
| Bay Leaves | Barg-e Bou | برگ بو |