Looking for herbs and spices that start with E? It is a slightly trickier letter than basil, cumin or rosemary, but there are still some brilliant ingredients worth knowing about. Some are everyday cupboard staples, such as English mustard. Others, like epazote or Ethiopian cardamom, are more specialist but can make a big difference to soups, stews, beans, marinades and baking.

This guide covers culinary herbs, spices and flavourings beginning with E, with simple tips on what they taste like, how to use them, where you might find them in the UK, and what to substitute if you are cooking on a budget.

Quick list of herbs and spices that start with E

English mustard

English mustard is probably the most familiar E spice for UK cooks. It is made from ground mustard seeds, usually with a strong, sharp heat that hits quickly and fades faster than chilli.

You can buy it as a powder or ready-made condiment. The powder is often the better-value option because it lasts well in the cupboard and can be mixed as needed.

How to use English mustard

• Stir a little into cheese sauce for macaroni cheese or cauliflower cheese.
• Add to gravy for roast beef or sausages.
• Mix with oil, vinegar and honey for a quick salad dressing.
• Rub onto beef, pork or chicken before roasting.
• Add a pinch to mashed potato, cheese toasties or savoury scones.

Budget tip

If a recipe calls for Dijon mustard and you only have English mustard, use less. English mustard is usually hotter, so start with half the amount and adjust to taste.

Epazote

Epazote is a Mexican herb used most famously with beans. It has a bold flavour that can be hard to describe: earthy, citrusy, resinous and slightly medicinal. It is not a delicate herb like parsley, so a little goes a long way.

In the UK, dried epazote is easier to find than fresh. Look in specialist Mexican shops, online spice retailers or larger international food stores.

How to use epazote

• Add a small pinch to black beans, pinto beans or kidney beans while they simmer.
• Use in Mexican-style soups and stews.
• Sprinkle lightly into quesadillas, especially with mushrooms or cheese.
• Pair with cumin, coriander, garlic, chilli and lime.

Substitutes for epazote

There is no perfect match, but for a budget-friendly alternative you can try a tiny amount of oregano with coriander leaf and a squeeze of lime. It will not taste exactly the same, but it gives a fresh, savoury lift.

Elderflower

Elderflower is the fragrant blossom of the elder tree. It is commonly used in cordials, syrups, desserts and summer drinks. The flavour is floral, sweet and slightly citrusy, which makes it lovely with gooseberries, lemon, apples, strawberries and cream.

Many UK households know elderflower best as cordial, but dried elderflowers can also be used as a culinary herb in teas, syrups and baking.

How to use elderflower

• Make homemade elderflower cordial when the flowers are in season.
• Add cordial to buttercream, drizzle cakes or fruit salads.
• Use dried elderflower in herbal tea blends.
• Stir a splash into sparkling water for a cheaper alternative to bottled soft drinks.
• Pair with lemon in sorbets, jellies and cheesecakes.

Foraging safety

If you forage elderflowers, only pick from areas you can identify confidently and avoid polluted roadsides. Use the flowers rather than leaves or stems, and do not eat unknown wild plants. If in doubt, buy dried elderflower or ready-made cordial instead.

Elderberry

Elderberry is not a herb in the leafy sense, but it is often used as a flavouring in syrups, sauces, preserves and drinks. The berries have a deep purple colour and a tart, autumnal flavour.

Elderberries are popular in jams, hedgerow jellies and warming syrups. They work well with apple, blackberry, cinnamon, cloves and orange.

How to use elderberry

• Cook into syrups for puddings or drinks.
• Add to hedgerow jam with blackberries and apples.
• Use in sauces for rich meats, such as duck or venison.
• Pair with cinnamon and cloves for a spiced autumn flavour.

Food safety note

Elderberries should be cooked before eating. Avoid eating raw elderberries, leaves, bark or stems. Remove as much stem as possible before cooking the berries.

Espelette pepper

Espelette pepper, or piment d’Espelette, is a chilli pepper associated with the Basque region of France. It has a gentle warmth rather than fierce heat, with a fruity, slightly smoky flavour.

It is usually sold as a powder or flakes. It can be more expensive than standard chilli powder, so it is best used where its flavour can stand out.

How to use Espelette pepper

• Sprinkle over scrambled eggs, omelettes or fried eggs.
• Use on roast potatoes or chips instead of paprika.
• Add to chicken, fish or prawns before grilling.
• Stir into mayonnaise, yoghurt or aioli for a quick dip.
• Use in tomato sauces, stews and bean dishes.

Budget substitutes

If you cannot find Espelette pepper, try a mix of sweet paprika and a small pinch of mild chilli powder. Smoked paprika can work too, but use it carefully as it has a stronger smoky taste.

Ethiopian cardamom

Ethiopian cardamom, also known as korarima, is a spice used in Ethiopian and Eritrean cooking. It is related to cardamom but has a different character: warm, aromatic, slightly smoky and camphor-like.

It is used in spice blends such as berbere and in stews, sauces, coffee and spiced butter. In the UK, it is usually found in East African shops or online.

How to use Ethiopian cardamom

• Grind the seeds and add to homemade berbere-style spice blends.
• Use sparingly in beef, lentil or chicken stews.
• Add a tiny pinch to spiced coffee.
• Combine with chilli, fenugreek, cumin, coriander and cloves.

Substitute

Green cardamom is not identical, but it is the most practical substitute for many UK kitchens. Use a little less at first, as cardamom can dominate a dish.

Ethiopian basil

Ethiopian basil, often called besobela, is an aromatic herb used in Ethiopian cooking. It has some of the familiar sweetness of basil but with minty, clove-like and slightly peppery notes.

It is not the same as the fresh basil sold in supermarket pots, though ordinary basil can help if you need a quick substitute.

How to use Ethiopian basil

• Add to Ethiopian-inspired stews and sauces.
• Use in herb and spice blends with chilli and garlic.
• Pair with lentils, chickpeas, tomatoes and onions.
• Stir in towards the end of cooking to keep more aroma.

Budget substitute

Use dried basil with a very small pinch of ground cloves or allspice. This will not copy the herb exactly, but it gives a warmer, more complex flavour than basil alone.

East Indian bay leaf

East Indian bay leaf usually refers to Indian bay leaf, also known as tej patta. Despite the name, it is not the same as the Mediterranean bay leaf used in British stews and soups.

Indian bay leaf has a warmer aroma, closer to cinnamon and cloves. It is widely used in rice dishes, biryanis, curries, dals and slow-cooked sauces.

How to use East Indian bay leaf

• Add one leaf to rice while it cooks.
• Fry gently in oil with whole spices at the start of a curry.
• Use in lentil dals, chickpea curries and meat stews.
• Remove the leaf before serving, as you would with standard bay leaves.

Can you swap it for normal bay?

You can, but the flavour will be different. If using standard bay leaf instead, add a tiny pinch of cinnamon to get closer to the warm spice note.

Eucalyptus

Eucalyptus is best known for its strong menthol aroma. It is not an everyday kitchen herb, but food-grade eucalyptus flavouring is sometimes used in sweets, lozenges, syrups and specialist infusions.

This is one to treat carefully. Do not assume decorative eucalyptus leaves are suitable for eating, and do not use eucalyptus essential oil in cooking unless it is specifically sold as food-grade and the instructions say it is safe for that purpose.

How eucalyptus is used

• As a flavour in some boiled sweets and lozenges.
• In tiny amounts in specialist syrups or infusions.
• Paired with lemon, honey or mint in carefully made products.

Practical advice

For home cooking, it is usually safer and cheaper to use mint, lemon balm or a small amount of menthol-style confectionery flavouring designed for food.

Elecampane

Elecampane is a traditional herb with a bitter, aromatic root. Historically, it has been used in herbal preparations and as a flavouring in some drinks and sweets. It is not a common supermarket ingredient and is more often found through herbal suppliers.

Because elecampane is mainly associated with herbal use rather than everyday cooking, it is best approached with caution. If you are pregnant, taking medication or have a medical condition, seek professional advice before using specialist herbs.

Flavour and uses

• Bitter, earthy and aromatic.
• Used historically in cordials, herbal sweets and infusions.
• Not usually needed for standard recipes.

Budget advice

Unless you have a specific recipe that calls for elecampane, it is not a must-buy. Most home cooks will get better value from versatile herbs such as thyme, bay, rosemary or mint.

Eneldo

Eneldo is the Spanish word for dill. You may spot it on packets, jars or international recipes, especially if you shop in European or Latin American food shops. While the English name is dill, it is useful to know for an alphabet food list because the label may begin with E.

Dill has a fresh, grassy flavour with a gentle aniseed note. Both the feathery leaves and the seeds are used in cooking.

How to use eneldo, or dill

• Add fresh dill to salmon, trout or mackerel.
• Stir into yoghurt with cucumber, garlic and lemon.
• Use dill seeds in pickles and bread.
• Add to potato salad, beetroot salad or egg mayonnaise.

Money-saving tip

Fresh dill can wilt quickly. If you buy a bunch, chop the leftovers and freeze them in a small tub. The texture will soften, but it is still useful for sauces, soups and fish dishes.

Estragon

Estragon is the French and German name for tarragon, and you may see it on European herb jars. Tarragon is a classic herb for chicken, eggs, fish and creamy sauces.

French tarragon has the best flavour for cooking, with a sweet aniseed taste. Dried tarragon is convenient, but fresh tarragon has a brighter aroma.

How to use estragon, or tarragon

• Add to chicken in cream sauce.
• Use in omelettes, scrambled eggs or egg mayo.
• Make tarragon vinegar for dressings.
• Pair with mustard in sauces for pork or chicken.
• Stir into butter with lemon for fish or vegetables.

Substitutes

Try a small amount of fennel fronds, chervil or dill if you do not have tarragon. Use a light hand, as these herbs vary in strength.

Best E herbs and spices for a budget UK kitchen

If you are trying to build flavour without spending a fortune, you do not need every E herb and spice on this list. Some are specialist ingredients for particular cuisines. A few, however, are genuinely useful.

Most useful buys

• English mustard powder: cheap, long-lasting and useful in sauces, marinades and cheese dishes.
• Dill, labelled as eneldo in some shops: excellent with potatoes, fish, eggs and yoghurt.
• Tarragon, labelled as estragon: good for turning basic chicken or egg dishes into something more interesting.
• East Indian bay leaf: worth buying if you cook curries, dals or rice dishes often.
• Espelette pepper: lovely but not essential; buy only if you will use it regularly.

Specialist buys

• Epazote: useful if you cook Mexican bean dishes often.
• Ethiopian cardamom: best for Ethiopian and Eritrean recipes.
• Ethiopian basil: worth seeking out for authentic East African flavour.
• Elecampane and eucalyptus: not everyday cooking ingredients and should be used with care.

How to store herbs and spices so they last longer

Storing herbs and spices properly stops waste and saves money. Most dried herbs and spices do not suddenly become unsafe when they lose aroma, but they do become dull and you may end up using more to get the same flavour.

• Keep jars away from heat, steam and direct sunlight.
• Do not shake herbs directly over a steaming pan, as moisture can get into the jar.
• Buy small amounts of specialist spices unless you use them often.
• Label refill bags with the date you opened them.
• Freeze leftover fresh herbs such as dill and tarragon for cooked dishes.
• Smell dried herbs before using. If there is barely any aroma, they may not add much flavour.

Easy flavour pairings for E herbs and spices

FAQs about herbs and spices that start with E

What is a common herb that starts with E?

Epazote is a true herb that starts with E. It is used in Mexican cooking, especially with beans. If you include international packet names, eneldo is dill and estragon is tarragon.

What is a common spice that starts with E?

English mustard is one of the most common spices beginning with E in the UK. Espelette pepper and Ethiopian cardamom are also spices, though they are more specialist.

Is elderflower a herb or a spice?

Elderflower is best described as a floral herb or botanical flavouring. It is used to add fragrance to cordials, syrups, cakes, desserts and drinks.

Can I eat elderberries raw?

No. Elderberries should be cooked before eating, and the stems, leaves and bark should be avoided. If you are not confident with foraging, use shop-bought products.

What can I use instead of epazote?

There is no exact substitute for epazote. For a practical alternative, try a little oregano with fresh coriander and lime. Use it as a flavour stand-in rather than a direct match.

Is Espelette pepper very hot?

Espelette pepper is usually mild to medium rather than very hot. It is valued for its fruity, rounded flavour as much as its heat.

Are Ethiopian cardamom and green cardamom the same?

No. Ethiopian cardamom, or korarima, has its own warm, smoky aroma. Green cardamom can be used as a substitute in some recipes, but the flavour will not be identical.

Which E herbs and spices are worth buying first?

For most UK kitchens, start with English mustard powder, dill if you use fish or potatoes often, and tarragon if you cook chicken, eggs or creamy sauces. Add epazote, Espelette pepper or Ethiopian spices if they suit the recipes you enjoy.