There are not masses of everyday herbs and spices that start with Y, but the ones that do exist are far more useful than you might expect. Some are familiar cupboard staples, such as yellow mustard seeds and yellow mustard powder. Others, like yarrow, yerba buena, yaji and yuzu peel, are a little more specialist but brilliant for adding flavour without spending a fortune on fancy sauces.

This guide covers the most useful culinary herbs, spices and seasoning blends beginning with Y, with flavour notes, ways to use them, simple swaps and money-saving tips for UK cooks.

Quick list of herbs and spices that start with Y

Yellow mustard seeds

Yellow mustard seeds are one of the easiest Y spices to find in UK supermarkets. They come from white or yellow mustard plants and are milder than brown or black mustard seeds, with a warm, nutty flavour that develops beautifully when toasted.

They are a budget cook’s friend because a small bag lasts ages and can lift cheap ingredients such as potatoes, lentils, cabbage and eggs.

How to use yellow mustard seeds

• Pickles: Add a teaspoon to pickled onions, cucumbers or homemade piccalilli.
• Curries and dals: Fry gently in oil until they start to pop, then add onions, garlic and spices.
• Roast potatoes: Crush lightly and toss with oil, salt and paprika.
• Homemade mustard: Soak and blend with vinegar, salt and a little sugar or honey.
• Cabbage and greens: Fry in butter or oil before adding shredded cabbage.

Budget tip: Look for yellow mustard seeds in larger bags in international food shops. They are often better value than tiny supermarket jars.

Yellow mustard powder

Yellow mustard powder is made from ground mustard seeds and is a classic British store cupboard ingredient. Many versions also contain turmeric, which gives that bright yellow colour. It tastes fairly mild when dry, but once mixed with liquid it becomes sharper and hotter.

It is especially useful in comfort food because it adds depth without making dishes taste obviously spicy.

Easy ways to use yellow mustard powder

• Stir into cheese sauce for macaroni cheese, cauliflower cheese or lasagne.
• Add a pinch to mashed potato or bubble and squeak.
• Mix with mayo for a quick sandwich spread.
• Use in dry rubs for chicken, pork or roasted chickpeas.
• Add to salad dressings with vinegar, oil and a little honey.

Good substitute: Dijon mustard or English mustard can replace mustard powder in sauces, though you may need to reduce other liquid slightly.

Yarrow

Yarrow is a traditional herb with feathery leaves and small clusters of flowers. It has a bitter, aromatic flavour with a slightly floral edge. Historically, yarrow was used in herbal drinks and, before hops became dominant, in some ales.

It is not a herb most people will use every day, but it earns its place in a list of herbs and spices that start with Y because it has a long culinary and herbal history.

How yarrow is used

• Infused in hot water as a herbal tea.
• Used sparingly in savoury broths or herbal blends.
• Added in tiny amounts to homemade bitters or historic-style drinks.
• Used as a foraged herb by experienced cooks.

Food safety note: Only use yarrow if you are completely confident it has been correctly identified and is suitable for food use. Avoid it during pregnancy, and take care if you have allergies to plants in the daisy family. If you take medication or have a health condition, ask a qualified professional before using medicinal herbs regularly.

Yerba buena

Yerba buena means good herb in Spanish, and the exact plant can vary by region. In cooking, it usually refers to a mint-like herb used in Latin American, Filipino and Caribbean kitchens. It tastes fresh, cooling and aromatic, much like a softer mint.

If you grow mint at home, yerba buena is easy to understand. It works where you want brightness rather than heat.

Cooking with yerba buena

• Steep in hot water for a refreshing herbal tea.
• Chop into salads with cucumber, tomato or citrus.
• Add to soups near the end of cooking.
• Use in yoghurt sauces for grilled meat or vegetables.
• Muddle with lime for alcohol-free drinks.

Cheap swap: Fresh mint is the easiest UK substitute. If using dried mint, use less, as the flavour can be stronger and more dusty.

Yerba mate

Yerba mate is made from the dried leaves of the Ilex paraguariensis plant and is best known as a South American caffeinated drink. It is more of a beverage herb than a typical cooking herb, but it can still be used creatively in the kitchen.

The flavour is grassy, earthy and slightly bitter. It is not as delicate as green tea, so it pairs well with bold flavours such as citrus, chocolate, honey and grilled meats.

Ways to use yerba mate in food and drink

• Brew as a hot drink or iced tea with lemon.
• Use a strong infusion as part of a marinade for chicken or pork.
• Add brewed yerba mate to smoothies with banana and cocoa.
• Use in syrups for desserts or iced drinks.
• Pair with orange peel, mint or ginger to soften the bitterness.

Practical tip: Yerba mate contains caffeine, so treat it like tea or coffee and avoid drinking it late in the day if caffeine affects your sleep.

Yuzu peel

Yuzu is a Japanese citrus fruit with a flavour somewhere between lemon, mandarin and grapefruit, but more floral. Fresh yuzu can be expensive and hard to find in the UK, but dried yuzu peel, yuzu powder and frozen yuzu zest are more accessible through Asian supermarkets and online shops.

Strictly speaking, yuzu is a fruit, but dried citrus peel is often used like a spice. A small pinch can make plain rice, noodles, fish or vegetables taste restaurant-level with very little effort.

How to use yuzu peel

• Sprinkle over noodle soups just before serving.
• Add to soy sauce and sesame oil for a quick dressing.
• Mix into salt for a citrus seasoning.
• Use in shortbread, biscuits or icing for a fragrant twist.
• Add to steamed fish, prawns or tofu.

Money-saving tip: If yuzu peel is too pricey, use lemon zest with a tiny splash of grapefruit juice. It will not be identical, but it gives a similar bright citrus lift.

Yuzu kosho

Yuzu kosho is a Japanese seasoning paste made with yuzu zest, chilli and salt. It is powerful, salty and aromatic, so you only need a little. A small jar can last a long time if stored properly in the fridge after opening.

It is excellent for making simple food taste lively. Stir a tiny amount into mayonnaise, soup, ramen broth, salad dressing or butter.

Best uses for yuzu kosho

• Mix with mayo for chips, fishcakes or sandwiches.
• Stir into noodle broth just before eating.
• Rub lightly onto chicken thighs before grilling.
• Add to butter for corn on the cob or baked potatoes.
• Use with tofu, mushrooms or roasted aubergine.

Watch the salt: Yuzu kosho is salty, so taste before adding extra salt to your dish.

Yaji

Yaji, also known as suya spice, is a West African seasoning blend often used on Nigerian suya, a popular grilled meat skewer. The exact blend varies, but it commonly includes ground peanuts or peanut powder, chilli, ginger, paprika, garlic, onion and other warm spices.

It is nutty, savoury, spicy and slightly smoky. It is brilliant on more than meat, too.

How to use yaji at home

• Coat beef, chicken or lamb before grilling.
• Sprinkle over roasted carrots, sweet potato or cauliflower.
• Mix with oil and toss through chickpeas before roasting.
• Use as a seasoning for potato wedges.
• Stir into yoghurt for a spicy dip.

Allergy note: Many yaji blends contain peanuts, so always check labels carefully if cooking for anyone with a nut allergy.

Yemeni hawaij

Hawaij, also spelled hawayej, is a Yemeni spice blend. There are two main styles: a savoury blend for soups and stews, and a sweeter blend for coffee and baking.

The savoury version often includes cumin, coriander, turmeric, black pepper and cardamom. The coffee version may include ginger, cinnamon, cardamom and cloves.

Ways to use hawaij

• Add the savoury blend to lentil soup or chickpea stew.
• Use as a rub for chicken thighs or roasted squash.
• Stir into rice with onions and stock.
• Add the sweet blend to coffee, hot chocolate or porridge.
• Use in banana bread or spiced biscuits.

Budget tip: If you already own cumin, coriander, turmeric and black pepper, you can mix a simple savoury hawaij-style blend at home rather than buying another jar.

Yansoon

Yansoon is an Arabic name often used for anise or aniseed. Aniseed has a sweet, liquorice-like flavour and is used in teas, breads, biscuits and spice mixes across many cuisines.

In the UK, you are more likely to see it labelled as aniseed in supermarkets or health food shops, but yansoon is a useful name to know when shopping in Middle Eastern grocers.

How to use yansoon or aniseed

• Steep in hot water for a sweet herbal tea.
• Add to biscuit dough or bread dough.
• Use a pinch in poached fruit.
• Combine with cinnamon and cloves in winter drinks.
• Add sparingly to savoury spice blends for warmth.

Substitute: Fennel seeds are the closest common swap, though they taste a little greener and less sweet.

Young ginger

Young ginger is harvested earlier than mature ginger. It has thinner skin, a juicier texture and a gentler heat. You may see it in Asian supermarkets, especially when it is in season. It is often used for pickled ginger because it is tender and mild.

Although ginger begins with G, young ginger earns a mention in an alphabet food list because it is commonly sold under that name and starts with Y.

How to use young ginger

• Slice thinly and pickle with rice vinegar, sugar and salt.
• Grate into stir-fries for a lighter ginger flavour.
• Add to salad dressings with lime and soy sauce.
• Use in steamed fish or chicken dishes.
• Chop into noodle salads or slaws.

Storage tip: Keep fresh young ginger in the fridge and use it promptly, as it is more delicate than mature ginger. You can also freeze sliced ginger for cooking later.

Yellow curry powder

Yellow curry powder is a spice blend rather than a single spice. It usually contains turmeric, coriander, cumin, fenugreek, chilli and other spices, depending on the brand. The yellow colour mainly comes from turmeric.

It is not tied to one traditional recipe, but it is a handy shortcut for quick midweek cooking. Used well, it can turn cheap staples into something warming and satisfying.

Simple uses for yellow curry powder

• Fry with onions before adding lentils and stock for soup.
• Mix with oil and roast cauliflower or potatoes.
• Add to egg mayonnaise for curried sandwiches.
• Stir into coconut milk with chickpeas and spinach.
• Use in savoury rice with frozen peas and leftover chicken.

Flavour tip: Curry powder tastes better when briefly fried in oil at the start of cooking. This removes raw, dusty notes and helps the spices bloom.

Best budget buys from the Y spice list

If you are stocking a cupboard on a budget, you do not need every Y herb and spice. Start with the ones you will actually use often.

How to store herbs and spices that start with Y

Most dried herbs, seeds and spice blends last well if kept away from heat, light and moisture. They do not usually become unsafe just because they are past their best-before date, but they do lose flavour over time.

• Store dried spices in airtight jars or packets.
• Keep them away from the hob, kettle and sunny windowsills.
• Label refill bags with the date you opened them.
• Smell before using. If there is very little aroma, use more or replace.
• Discard anything mouldy, damp or clumped from moisture.
• Keep pastes such as yuzu kosho in the fridge once opened and follow the label.

Easy substitutions for Y herbs and spices

FAQs about herbs and spices that start with Y

What herbs start with Y?

Herbs that start with Y include yarrow, yerba buena and yerba mate. Yarrow is bitter and aromatic, yerba buena is minty and fresh, and yerba mate is usually brewed as a caffeinated herbal drink.

What spices start with Y?

Useful spices that start with Y include yellow mustard seeds, yellow mustard powder, yuzu peel, yaji, yansoon and yellow curry powder. Some are single ingredients, while others are spice blends or seasonings.

Is yuzu a herb or a spice?

Yuzu is a citrus fruit, not a herb. However, dried yuzu peel and yuzu powder are used like spices because they add concentrated flavour in small amounts.

Can I use yellow mustard powder instead of yellow mustard seeds?

Sometimes. Mustard powder works well in sauces, dressings and rubs, but it will not give the same texture as whole seeds in pickles or tempered spice dishes. If replacing seeds with powder, start with a smaller amount and adjust to taste.

Is yarrow safe to eat?

Yarrow has traditional culinary and herbal uses, but it should be used with care. Only use food-grade yarrow from a reliable source or correctly identified plants. Avoid it during pregnancy, and seek professional advice if you have allergies, take medication or have a health condition.

Where can I buy Y spices in the UK?

Yellow mustard seeds, mustard powder and curry powder are easy to find in most supermarkets. Yuzu peel, yuzu kosho, yerba mate, yaji and hawaij are more likely to be found in Asian, African, Middle Eastern or Latin American shops, as well as online.

Which Y herb or spice is best for saving money?

Yellow mustard powder and yellow mustard seeds are the best low-cost choices for most UK kitchens. They are affordable, last well and work in many cheap meals, including cheese sauce, potato dishes, lentils, pickles and curries.