Persian Spice Names (English to Persian + Pronunciation List)

Persian spice names are essential for understanding Persian cuisine and building real-life food vocabulary in Farsi. In Persian-speaking homes, spices and ingredients are more than cooking tools—they reflect culture, history, and everyday rituals around food.

In this guide, you’ll learn 35+ Persian spice names with: English → Persian translations, transliteration (pronunciation help), and common uses in Persian cooking.

Quick Navigation

Persian Spice Names List (Table)
Top 10 Essential Persian Spices
Persian Herbs in Cooking (Sabzi)
Common Persian Spice Blends
How to Use Persian Spices (Practical Tips)
FAQ: Spices in Persian (Search-Driven)

Persian Spice Names List (English to Persian)

Below is a practical list of common spices used in Persian cooking. The transliteration is written to help non-native readers pronounce the words.

English	Persian (فارسی)	Transliteration	Common use in Persian cooking
Saffron	زعفران	za’farān	Rice, tahdig, desserts, tea
Turmeric	زردچوبه	zardchoobeh	Base spice for stews and savory dishes
Dried lime	لیموعمانی	limoo amāni	Ghormeh sabzi, gheimeh, slow-cooked stews
Cinnamon	دارچین	dārchin	Rice dishes, stews, sweet aroma (used lightly)
Sumac	سماق	somāq	Kebabs, rice, salads (tangy finish)
Black pepper	فلفل سیاه	felfel siāh	Everyday seasoning
White pepper	فلفل سفید	felfel sefid	Soups, lighter sauces
Red pepper	فلفل قرمز	felfel ghermez	Heat (used less than many cuisines)
Cumin	زیره	zireh	Rice, kebab mixes, digestion-friendly dishes
Caraway	زیره سیاه	zireh siāh	Some regional dishes, aromatic rice
Coriander seeds	تخم گشنیز	tokhm-e geshniz	Spice blends, stews
Cardamom	هل	hel	Tea, desserts, rice aroma
Cloves	میخک	mikhak	Tea, some spice blends (very small amounts)
Nutmeg	جوز هندی	joz-e hندی	Rare; rich stews/baking (tiny amounts)
Mace	بسفایج	basfāyej	Occasional spice blends
Allspice	ادویه	advieh (generic “spice mix”)	Often refers to Persian mixed spice
Rose petals	گل محمدی	gol-e mohammadi	Desserts, tea, some rice dishes
Rose water	گلاب	golāb	Desserts, drinks, Persian sweets
Fennel seeds	رازیانه	rāziyāneh	Herbal teas, digestion
Sesame	کنجد	konjed	Halva, bakery, toppings
Nigella seeds	سیاه‌دانه	siāh-dāneh	Bakery, traditional remedies, some dishes
Mustard seeds	تخم خردل	tokhm-e khardal	Less common; pickles
Paprika	پاپریکا	pāprikā	Modern use; marinades
Ginger	زنجبیل	zan-jebil	Tea, some desserts, modern cooking
Garlic powder	پودر سیر	poodar-e sir	Convenient seasoning
Onion powder	پودر پیاز	poodar-e piyāz	Convenient seasoning
Dried mint	نعناع خشک	na’nā khoshk	Yogurt dips, soups (ash), toppings
Dried dill	شوید خشک	shevid khoshk	Rice (baghali polo), yogurt
Dried basil	ریحان خشک	reyhān khoshk	Some regional dishes
Fenugreek (dried)	شنبلیله	shanbelileh	Key herb/spice in ghormeh sabzi
Bay leaf	برگ بو	barg-e boo	Stews and broths
Thyme	آویشن	āvishan	Herbal seasoning, tea
Oregano	پونه کوهی	pooneh koohi	Herbal seasoning (often used in modern cooking)
Za’atar (regional blend)	زعتر	za’tar	More common in nearby cuisines; sometimes used
Barberry (not a spice, but common)	زرشک	zereshk	Zereshk polo, rice garnish
Dried fruits (common ingredient)	میوه خشک	miveh khoshk	Some stews and rice dishes

Tip: If you’re learning Persian, these words are extremely useful for grocery shopping and reading recipes. For a structured start, you can also learn Farsi with lessons designed for real-life vocabulary.

Top 10 Essential Persian Spices (Quick Guide)

If you only remember a few Persian spice names, start with these. They appear in many classic dishes.

زعفران (za’farān) — saffron
زردچوبه (zardchoobeh) — turmeric
لیموعمانی (limoo amāni) — dried lime
دارچین (dārchin) — cinnamon
سماق (somāq) — sumac
زیره (zireh) — cumin
هل (hel) — cardamom
فلفل سیاه (felfel siāh) — black pepper
نعناع خشک (na’nā khoshk) — dried mint
شنبلیله (shanbelileh) — fenugreek (especially in ghormeh sabzi)

Persian Herbs in Cooking (Sabzi)

Persian cuisine is famous for herbs. In Persian recipes, you’ll often see a “sabzi” mix (fresh herbs). Here are common herb names used in Persian kitchens:

جعفری (ja’fari) — parsley
گشنیز (geshniz) — cilantro/coriander leaves
شوید (shevid) — dill
تره (tareh) — chives/leeks
نعناع (na’nā) — mint
ریحان (reyhān) — basil
شنبلیله (shanbelileh) — fenugreek

Common Persian Spice Blends

Two common terms you may hear:

1) Advieh (ادویه)

ادویه (advieh) generally means “spice mix.” Different families make it differently, but it often includes a combination of cinnamon, cardamom, turmeric, pepper, and sometimes rose petals.

2) Advieh-e Polo (ادویه پلویی)

A rice-friendly blend used for aromatic rice dishes, sometimes including cinnamon, cardamom, rose petals, and other warm notes.

How to Use Persian Spices (Practical Tips)

Saffron: Bloom it in warm water before adding for aroma and color.
Dried lime: Pierce it before adding to stews so the flavor releases gradually.
Sumac: Use as a finishing spice on kebab and rice rather than cooking it for long.
Turmeric: Add early when sautéing onions to build the base flavor.
Dried mint: Great for yogurt dips and soup toppings.

FAQ: Persian Spice Names

What are the most common Persian spices?

Saffron (زعفران), turmeric (زردچوبه), dried lime (لیموعمانی), sumac (سماق), cumin (زیره), and cardamom (هل) are among the most common.

How do you say “spices” in Persian?

The common word is ادویه (advieh). People may also say چاشنی (chāshni) for seasoning.

What is dried lime in Persian?

Dried lime is لیموعمانی (limoo amāni). It’s widely used in Persian stews like ghormeh sabzi and gheimeh.

Is “Persian spice names” useful for learning Farsi?

Yes—food vocabulary is one of the fastest ways to use Persian in real life (shopping, cooking, and family conversations). If you want a structured start, you can learn Farsi with Danaa School.

Learn Persian Culture with Danaa School

Understanding Persian food is a powerful gateway to Persian language and culture. At Danaa School, you can learn Persian through language, literature, and cultural context—not just isolated vocabulary.