Finding herbs and spices that start with X is trickier than most alphabet food lists. There simply are not many everyday English spice names beginning with X. The good news is that once you include spice blends, botanical names and common transliterations from other languages, the list becomes far more interesting.

This guide keeps things practical. You will find what each X herb or spice tastes like, how to use it, where you might buy it in the UK, and cheaper substitutes if you do not want to buy a whole jar for one recipe.

Quick list of herbs and spices that start with X

1. Xacuti masala

Xacuti masala is a Goan spice blend used to make xacuti, a rich and deeply flavoured curry often associated with chicken, lamb, seafood or vegetables. It is one of the most useful X entries because it is a genuine culinary spice blend rather than a technical botanical term.

Recipes vary, but xacuti masala often includes coriander seeds, cumin, dried chillies, cloves, cinnamon, peppercorns, fennel, poppy seeds, nutmeg, mace and toasted coconut. Some versions include star anise, cardamom or turmeric.

What does xacuti masala taste like?

It is warm, roasted and complex, with gentle sweetness from coconut and sweet spices. It can be mild or fiery depending on the chilli used. The toasted ingredients give it a deeper flavour than a standard curry powder.

How to use xacuti masala

• Stir into a tomato and onion base for a Goan-style curry.
• Rub onto chicken thighs before roasting.
• Add to lentils, chickpeas or black beans for a cheap, filling meal.
• Mix with yoghurt and lemon juice for a quick marinade.
• Sprinkle a little into roasted cauliflower or potatoes.

Money-saving tip

If you do not want to buy xacuti masala for one dish, make a quick cupboard version with curry powder, extra cumin, black pepper, cinnamon, a pinch of ground cloves and desiccated coconut toasted in a dry pan. It will not be identical, but it gives a similar warm, roasted character.

2. Xanthoxylum

Xanthoxylum is an older spelling often associated with plants now more commonly placed under Zanthoxylum. This group includes the plants that give us Sichuan pepper, Japanese sansho and Himalayan timur pepper. Although the modern spelling with Z is more common, Xanthoxylum still appears in older books and specialist spice references, making it a fair entry for herbs and spices that start with X.

Despite the name, Sichuan pepper is not a true peppercorn. It is the dried husk of a small fruit. The famous numbing, tingling effect comes from compounds in the husk, and it is prized for the way it lifts spicy and savoury dishes.

What does Xanthoxylum taste like?

Expect a bright citrus aroma, a floral edge and a tingling sensation on the lips and tongue. Some types taste more lemony, while others are woodier or more resinous.

How to use Xanthoxylum or Sichuan pepper

• Toast lightly in a dry pan, then grind and sprinkle over noodles.
• Use in mapo tofu, dan dan noodles and spicy aubergine dishes.
• Mix with salt for a simple dipping seasoning.
• Add a small amount to stir-fried greens for a citrusy lift.
• Use in marinades for pork, chicken or tofu.

Budget substitute

There is no perfect swap for the tingling quality. If you only need the citrus note, try black pepper with a little lemon zest. For heat and fragrance, use black pepper, chilli flakes and a small pinch of ground coriander. The dish will be different, but still tasty.

3. Xylopia aethiopica

Xylopia aethiopica is a West African spice also known as grains of Selim, uda pods, Ethiopian pepper or sometimes African pepper. It is made from dried seed pods, usually used whole, cracked or ground.

This is one of the most interesting spices beginning with X because it brings a smoky, peppery flavour that is quite different from black pepper. It is used in various West African dishes, including soups, pepper soups, stews and rice dishes.

What does Xylopia taste like?

Xylopia has a smoky, woody, peppery flavour with a slightly bitter edge. Some people notice notes of nutmeg, cardamom or resin. A little goes a long way, especially when the pods are freshly cracked.

How to cook with Xylopia

• Add a whole pod to soups or stews, then remove before serving.
• Crack the pod and grind the seeds for stronger flavour.
• Use with ginger, chilli and garlic in warming broths.
• Add sparingly to rice dishes for a smoky background note.
• Pair with beef, goat, chicken, mushrooms or beans.

Where to buy it in the UK

Look in African and Caribbean food shops, larger international grocers, spice specialists or online. It may be sold under uda, grains of Selim or Ethiopian pepper rather than Xylopia aethiopica.

Money-saving tip

Buy whole pods rather than ground spice if you can. Whole spices usually keep their flavour for longer, so there is less waste. Store them in a labelled jar away from heat and light.

4. Xiao hui xiang

Xiao hui xiang is the Mandarin Chinese name for fennel seed. It translates roughly as small fennel and is used in Chinese cooking, including spice blends and braised dishes. Fennel seed is also common in Indian, Middle Eastern, Italian and British cooking, so it is one of the easiest X-related spices to use up.

What does xiao hui xiang taste like?

Fennel seed tastes sweet, warm and slightly liquorice-like. It is less sharp than aniseed and works well in both savoury and sweet dishes.

How to use fennel seed

• Add to Chinese five-spice style blends.
• Toast and crush over roast potatoes or carrots.
• Use in sausage-style seasoning for pork or lentils.
• Add a pinch to tomato sauces.
• Use in homemade bread, crackers or savoury biscuits.

Cheap kitchen idea

For a simple budget side dish, toss tinned chickpeas or sliced carrots with oil, crushed fennel seed, salt, pepper and chilli flakes, then roast until golden. It tastes far more expensive than it is.

5. Xiang cai

Xiang cai is a Chinese name for coriander leaf, also called cilantro in American English. In the UK, coriander usually refers to the fresh green herb, while coriander seed is sold as a spice.

This is a handy X herb to know if you shop in Chinese supermarkets or follow translated recipes. Fresh coriander is widely used across Asian, Middle Eastern, Mexican and Indian cooking.

What does xiang cai taste like?

Coriander leaf is fresh, citrusy and grassy. Some people find it soapy due to genetics, so it is worth serving it on the side if you are cooking for a group.

How to use xiang cai

• Scatter over noodle soups, curries and stir-fries just before serving.
• Blend into chutneys, salsas and dressings.
• Chop into rice, couscous or bulgur wheat.
• Use the stalks in curry pastes and soup bases.
• Add to tacos, chilli, dhal or fried eggs.

Reduced waste tip

Do not throw away the stalks. Coriander stalks are full of flavour and often better than the leaves for cooking. Finely chop them and add to onions, garlic and ginger at the start of a dish. Use the delicate leaves at the end.

6. Xiang mao

Xiang mao is a Chinese name for lemongrass. It is a fragrant herb used widely in South East Asian cooking, especially Thai, Vietnamese, Malaysian and Indonesian dishes.

Fresh lemongrass stalks can look a bit intimidating, but they are simple to use once you know the trick: remove the tough outer layers, trim the dry ends, then bruise the stalk with the back of a knife to release the oils.

What does xiang mao taste like?

Lemongrass tastes lemony and floral without the sharp acidity of lemon juice. It gives broths, curries and marinades a clean, fragrant flavour.

How to use lemongrass

• Bruise whole stalks and simmer in soups, then remove before serving.
• Finely mince the tender inner part for curry pastes.
• Add to coconut milk-based sauces.
• Use with ginger, garlic, chilli and lime.
• Steep in hot water for a simple herbal drink.

Budget tip

Frozen chopped lemongrass can be good value if you only use it occasionally. It saves waste and means you are not left with dried-out stalks in the fridge. Lemongrass paste is convenient too, but check the label if you are watching salt or added sugar.

7. Xiang ye

Xiang ye can be translated as fragrant leaf, and in many Chinese grocery or recipe contexts it refers to bay leaf. Bay leaves are a familiar, low-cost herb in UK kitchens, used to add background flavour to slow-cooked dishes.

What does xiang ye taste like?

Bay leaf has a woody, herbal, slightly floral flavour. It is subtle, but it adds depth to sauces, soups and braises. The leaf itself is not pleasant to eat, so remove whole bay leaves before serving.

How to use bay leaves

• Add one or two leaves to stews, soups and casseroles.
• Use in tomato sauces and ragù.
• Add to rice or lentils as they cook.
• Use in pickling liquids and marinades.
• Pop a leaf into homemade stock.

Money-saving tip

Bay is easy to overbuy because a jar lasts ages. If you have a bay tree nearby, fresh leaves can be used, but make sure it is culinary bay laurel and not a lookalike garden plant. If in doubt, buy dried bay leaves from a food shop.

Other X food words that are not quite herbs or spices

Some X foods appear in alphabet lists, but they are not really herbs or spices. They can still be useful seasonings or ingredients, so they are worth mentioning briefly.

• Xeres vinegar: Another name linked to sherry vinegar from Jerez. It is a condiment, not a spice, but excellent in dressings and stews.
• Xoconostle: A sour prickly pear fruit used in Mexican cooking. Dried or powdered versions can add tang, but it is a fruit rather than a herb or spice.
• Xnipec: A fiery Yucatán salsa often made with habanero, onion and citrus. It is a condiment, not a single herb or spice.

How to store unusual X herbs and spices

Rare spices are often more expensive, so storing them properly matters. The main enemies are heat, light, air and moisture.

• Keep spices in airtight jars or packets.
• Store them in a cool, dark cupboard, not next to the hob.
• Label unfamiliar spices with the date you opened them.
• Buy small amounts if you are trying something for the first time.
• Choose whole spices where practical, then grind as needed.

Dried spices do not usually become unsafe just because they are past their best-before date, but they do lose flavour. If a spice smells of very little, you will need more of it, or it may be time to replace it.

Best substitutes for herbs and spices beginning with X

Cheap ways to experiment with X spices

You do not need to fill a cupboard with expensive jars. Try these lower-cost ideas first:

• Shop loose where possible: Some international shops sell spices in small bags, which can be cheaper than supermarket jars.
• Share with a friend: Split a packet of Sichuan pepper or Xylopia if you only need a little.
• Use one new spice at a time: This helps you learn the flavour and avoids ruining a whole meal.
• Start with cheap base ingredients: Lentils, rice, potatoes, eggs and tinned beans are perfect for testing new seasonings.
• Toast carefully: Many whole spices taste better after brief toasting, but they burn quickly, so keep the heat moderate and shake the pan.

FAQs about herbs and spices that start with X

What herbs start with X?

There are very few common English herb names beginning with X. Useful examples include transliterated names such as xiang cai, which means coriander leaf, xiang mao, which means lemongrass, and xiang ye, often used for bay leaf in Chinese cooking contexts.

What spices start with X?

Spices that start with X include Xacuti masala, Xylopia aethiopica, and Xanthoxylum, an older spelling associated with Sichuan pepper relatives. Xiao hui xiang, the Chinese name for fennel seed, is another useful X spice term.

Is Xanthoxylum the same as Sichuan pepper?

Xanthoxylum is an older spelling linked to the plant group more commonly written as Zanthoxylum. Sichuan pepper comes from plants in this group. In shops, you are much more likely to see it labelled as Sichuan pepper, Szechuan pepper, sansho or timur pepper.

Is Xylopia the same as black pepper?

No. Xylopia aethiopica, also called grains of Selim or uda, is a different spice from black pepper. It has a smoky, woody and slightly musky flavour, while black pepper is sharper and more familiar in UK cooking.

Can I make xacuti masala at home?

Yes. Homemade xacuti masala is usually made by toasting and grinding spices such as coriander seed, cumin, dried chillies, peppercorns, cloves, cinnamon, fennel and sometimes poppy seeds, nutmeg, mace and coconut. If you cook Goan-style food often, making a small batch can be cheaper than buying a specialist blend.

Where can I buy unusual X spices in the UK?

Try Asian, African and Caribbean grocers, Indian supermarkets, Chinese supermarkets, spice shops and online retailers. Search using alternative names too, such as grains of Selim for Xylopia, Sichuan pepper for Xanthoxylum, or fennel seed for xiao hui xiang.

Which X herb or spice is easiest to find?

Fennel seed, coriander, lemongrass and bay leaves are the easiest to find in UK supermarkets, although they may not be labelled with their X transliterated names. Xacuti masala, Sichuan pepper and Xylopia are more likely to be found in specialist shops or online.

Are X herbs and spices expensive?

Some can be, especially rare imported spices. To keep costs down, buy small packets, choose whole spices with a longer flavour life, and use substitutes when a recipe only needs a tiny amount. Everyday options such as fennel seed, coriander and bay leaves are usually budget-friendly.