Spices: A Flavor Profile

Each spice and herb has its own unique flavor profile.  Sensory characteristic descriptors help us to describe how each one smells and tastes.  Aficionados have been known to use upwards of fifteen descriptors for a single spice!  It can be hard to describe the flavor of a food or spice to someone who has never tasted it.  These profiles help us to relate flavor as well as find replacement or complimentary flavors.

Here are the most common descriptors and some examples of their flavors.
Bitter: bay leaf, celery, clove, cumin, fenugreek seeds, horseradish, juniper, mace, marjoram, oregano, savory, Szechuan  peppercorns, turmeric, and thyme
Cooling: anise, fennel, mints, and sweet basil
Earthy: achiote seeds, cumin, basil, saffron and turmeric
Floral: cardamom, coriander, lavender (Herbs de province) lemongrass, rose petals, saffron, sweet basil and thyme
Fruity: anise, fennel, nigella, savory, star anise
Herbaceous: dill, lavender, oregano, rosemary, sage, savory, tarragon, and thyme
Hot: black pepper, chiles, horseradish, mustards, szechuan peppercorns wasabi, and white pepper
Nutty: cardamom, coriander, cumin, fenugreek seeds, mustard seed, nigella, poppy seed, sesame seed
Piney: bay leaf, rosemary, and thyme
Pungent: allspice, garlic, ginger, grains of paradise, horseradish, marjoram, mustard, onion, paprika, spearmint, star anise, and wasabi
Sour: pomegranate, sumac
Spicy: bay leaf, cassia cinnamon, clove, coriander, cumin, ginger, marjoram, and nutmeg
Sulfury: chives, garlic and onion
Sweet: allspice, anise, caraway, cassia cinnamon, cinnamon, clove, fennel, cardamom, nutmeg, poppy seed, sesame seed and star anise
Woody: cardamom, clove, juniper, lavender, rosemary and szechuan peppercorns.