Looking for herbs and spices that start with I? It is a surprisingly interesting little corner of the spice cupboard. Some are everyday supermarket buys, such as Italian herbs and Italian parsley. Others, like iru, isot pepper and Imeretian saffron, are more specialist but well worth knowing if you enjoy cooking with bold flavour on a budget.

This guide covers culinary herbs, spices, spice blends and seasonings beginning with the letter I, with plain-English notes on taste, how to use them, where to buy them and how to make the most of your money.

Herbs and Spices That Start With I: Quick List

Indian Bay Leaf

Indian bay leaf, often called tej patta, is a fragrant leaf used in Indian, Bangladeshi, Pakistani and Nepali cooking. It is not the same as the bay leaf commonly used in British stews. Indian bay leaf comes from a different plant and has a warmer flavour, with hints of cinnamon, clove and cassia.

How to use Indian bay leaf

• Add one or two leaves to biryani, pilau, dhal, curry or slow-cooked meat dishes.
• Fry it gently in oil or ghee with whole spices such as cloves, cardamom and cumin to start a curry base.
• Remove the leaf before serving, as it stays quite tough.

Money-saving tip: Indian bay leaves are usually cheaper in larger bags from South Asian grocers than in tiny supermarket jars. Store them in an airtight container away from the hob so they keep their fragrance for longer.

Indian Borage

Indian borage is a fleshy-leaved herb also known as Mexican mint, Cuban oregano or broadleaf thyme. Despite the names, it is not the same as standard oregano or garden thyme. The leaves are thick, aromatic and quite punchy, with a flavour that can feel like oregano, mint and thyme rolled together.

Best uses for Indian borage

• Chop into chutneys, relishes and herb pastes.
• Use sparingly in soups, lentils and bean dishes.
• Add to fritters or savoury pancakes.
• Try a small amount in marinades for chicken, fish or paneer.

The flavour is strong, so start with less than you think you need. If you grow herbs on a windowsill, Indian borage can be a useful plant because a few leaves go a long way.

Indian Long Pepper

Indian long pepper, also called pippali, is a spice related to black pepper. Instead of round peppercorns, it comes as small, bumpy spikes. It tastes peppery, but with extra warmth, earthiness and a faint sweetness.

It is less common in mainstream UK supermarkets, but you may find it in Indian food shops, specialist spice shops or online. It is usually used whole in spice mixes or ground just before cooking.

How to cook with Indian long pepper

• Grind a small piece into spice blends for curries and lentils.
• Add a whole piece to pickling liquid, then remove before eating.
• Use in place of a little black pepper when you want a deeper, warmer flavour.

Budget note: Long pepper can cost more than standard black pepper, so treat it as an occasional flavour booster rather than an everyday replacement.

Indian Black Salt

Indian black salt, also known as kala namak, is a mineral salt with a distinctive savoury, sulphurous aroma. It is especially popular in chaat, chutneys, raita and snack mixes. Despite the name, it often looks pinkish-grey when ground.

It is also popular in vegan cooking because its sulphurous flavour can give tofu scramble, chickpea omelettes and plant-based mayo an egg-like note.

How to use Indian black salt

• Sprinkle lightly over fruit chaat or potato chaat.
• Add a pinch to yoghurt dips and cucumber raita.
• Use at the end of cooking rather than boiling it for ages, as the aroma is part of the appeal.
• Try a pinch in tofu scramble for an eggy flavour.

Like all salt, use it moderately. A little is enough, and the flavour can dominate if you are heavy-handed.

Italian Parsley

Italian parsley is the flat-leaf parsley you see in bunches at supermarkets, greengrocers and markets. Compared with curly parsley, it has a stronger, fresher flavour and is easier to chop finely. It is one of the most useful herbs beginning with I because it works with so many cheap staples: pasta, potatoes, beans, eggs, lentils and tinned tomatoes.

Practical ways to use Italian parsley

• Stir chopped parsley into pasta just before serving.
• Add to potato salad, couscous, rice salad or bulgur wheat.
• Mix with garlic, lemon zest and olive oil for a quick gremolata-style topping.
• Scatter over soups, stews and roasted vegetables to freshen them up.

How to store Italian parsley

To make a bunch last longer, trim the stems and stand it in a jar with a little water, then cover loosely and keep it in the fridge. You can also chop and freeze it. Frozen parsley loses its salad-like texture but is handy for soups, sauces and stews.

Italian Seasoning

Italian seasoning is a dried herb blend rather than a single herb. It usually includes some mix of oregano, basil, thyme, rosemary, marjoram and sometimes sage or parsley. The exact mix varies by brand.

It is not a traditional single Italian ingredient, but it is genuinely useful for quick home cooking, especially when you are trying to add flavour without buying five separate jars.

Best uses for Italian seasoning

• Tomato pasta sauce
• Pizza sauce or homemade pizza topping
• Roasted courgettes, peppers, aubergines and onions
• Chicken traybakes
• Meatballs, lentil balls or bean burgers
• Garlic bread butter

Money-saving tip: If you already own dried oregano, basil, thyme and rosemary, make your own Italian seasoning by mixing them in a clean jar. This is a good way to use up odds and ends before they go stale.

Italian Herbs

Italian herbs is another common name for a Mediterranean-style dried herb blend. In UK supermarkets, jars labelled Italian herbs are usually similar to Italian seasoning. They are handy for budget meals because they can make basic ingredients taste more complete.

Cheap meals improved by Italian herbs

• Tinned tomato pasta with onion and garlic
• Tomato and lentil soup
• Roasted potatoes or wedges
• Cheese and tomato toasties
• Vegetable traybakes
• Slow cooker mince, beans or veggie mince

Dried herbs need time to soften and release flavour, so add Italian herbs during cooking rather than only at the end. For a brighter finish, add fresh parsley or basil if you have it.

Isot Pepper

Isot pepper is a Turkish chilli, closely associated with Urfa, and is often known as Urfa biber. It has a deep burgundy colour, gentle heat and a smoky, fruity flavour with raisin-like notes. It is usually sold as flakes rather than a fine powder.

If standard chilli flakes feel a bit sharp, isot pepper is a lovely alternative. It brings warmth and depth without taking over the whole dish.

How to use isot pepper

• Sprinkle over fried eggs, menemen or scrambled eggs.
• Stir into yoghurt with garlic and lemon for a quick dip.
• Add to lamb, beef or lentil stews.
• Use on roasted carrots, squash, cauliflower or chickpeas.
• Mix with olive oil and brush over flatbreads before warming.

Shopping tip: Look in Turkish, Middle Eastern or international food shops. You may get a better price and fresher stock than buying a tiny jar from a speciality range.

Imeretian Saffron

Imeretian saffron is a Georgian spice made from dried marigold petals. It is not true saffron, which comes from crocus stigmas, but it can add a warm yellow-orange colour and a gentle earthy, floral flavour. It is used in Georgian dishes such as walnut sauces, soups, stews and spice blends.

It is much milder and usually much cheaper than real saffron. If you are cooking Georgian recipes, it is worth seeking out because it has its own character rather than being a straight saffron substitute.

How to use Imeretian saffron

• Add to bean stews and vegetable soups.
• Use in Georgian-style walnut sauces.
• Mix into spice blends with coriander, fenugreek and chilli.
• Stir a pinch into rice dishes for colour and subtle flavour.

Store it somewhere cool, dark and dry. Like many delicate spices, it fades if left in sunlight.

Iru

Iru is a fermented locust bean seasoning used in parts of West African cooking, especially Nigerian dishes. It has a strong aroma and a deep savoury flavour. You may also see similar fermented locust bean products under names such as dawadawa or ogiri, depending on region and preparation.

Iru is one of those ingredients that can seem intense at first but gives soups and stews a rich, rounded taste. It is often used in dishes such as egusi soup, efo riro and ogbono soup.

How to cook with iru

• Rinse if required, depending on the type you buy.
• Fry briefly with onions, oil and pepper as a flavour base.
• Use a small amount until you know how strong your batch is.
• Pair with leafy greens, melon seed, okra, fish, meat or beans.

Food storage note: Follow the storage instructions on the packet. Some forms are dried, while others are moist or frozen and need chilling or freezing.

Idli Podi

Idli podi, sometimes called milagai podi or gunpowder spice, is a South Indian dry spice blend often served with idli or dosa. It typically contains lentils, dried chillies, sesame seeds and spices, though recipes vary from household to household.

The flavour is nutty, savoury, spicy and deeply moreish. You mix it with oil or ghee and use it as a dip, but it can do far more than that.

Ways to use idli podi

• Serve with idli, dosa or uttapam.
• Sprinkle over buttered rice or lemon rice.
• Use as a seasoning for roasted potatoes.
• Stir into yoghurt for a quick spicy dip.
• Dust over fried eggs or crispy tofu.

Budget tip: If you cook South Indian food often, homemade idli podi can be cheaper than buying small packets. You can also control the chilli level and salt.

Indonesian Bay Leaf

Indonesian bay leaf, known as daun salam, is used in Indonesian cooking. It is different from European bay leaf and Indian bay leaf. The flavour is milder, earthy and slightly sour, and it is commonly added to soups, stews, rice dishes and coconut-based curries.

It can be tricky to find in ordinary UK supermarkets, but Indonesian, Malaysian or broader Asian grocers may sell dried daun salam.

How to use Indonesian bay leaf

• Add a few leaves to beef rendang-style dishes.
• Use in coconut curries and braised dishes.
• Simmer with rice or chicken soups for subtle aroma.
• Remove before serving, as the leaves are not pleasant to chew.

If you cannot find it, use the substitute suggested in your recipe rather than assuming ordinary bay will taste the same. European bay leaf is stronger and more resinous.

Indonesian Cinnamon

Indonesian cinnamon usually refers to cassia cinnamon grown in Indonesia. It is the type commonly found in many supermarket cinnamon jars, though labels do not always specify the origin. It has a warm, sweet, woody flavour and works well in both sweet and savoury dishes.

Good uses for Indonesian cinnamon

• Porridge, rice pudding and overnight oats
• Banana bread, apple crumble and biscuits
• Hot chocolate, chai-style drinks and mulled drinks
• Moroccan-style stews and tagines
• Curries, pilau and spiced lentils

Money-saving tip: Cinnamon sticks can often be reused once in poaching liquids or mulled drinks if they still smell fragrant. Rinse, dry thoroughly and reuse quickly in a similar dish.

Less Common I Herbs, Spices and Seasonings

A few other ingredients beginning with I appear in specialist food writing, historical cookery or regional cooking. They are less likely to sit in a standard UK spice rack, but they are useful to know.

Imperatoria

Imperatoria, also known as masterwort, is a plant with historical use in herbal preparations and old European cookery. It is not a common modern culinary herb in the UK, so buy only from reputable edible herb suppliers if you are following a specific recipe.

Irish Moss

Irish moss is a type of seaweed used more as a thickener or setting ingredient than as a spice. It appears in some drinks, puddings and traditional recipes. It starts with I and is a seasoning-adjacent ingredient, but it is not a herb or spice in the usual sense.

Illicium

Illicium is the botanical name linked with star anise. The everyday spice name is star anise, so it belongs under S in most alphabet food lists. Still, if you see Illicium verum on a label, that refers to true star anise.

How to Save Money on Herbs and Spices Beginning With I

Some I spices are everyday bargains, while others are specialist buys. A few sensible habits help you avoid wasting money.

• Buy from the right shop: Indian bay leaf, black salt and idli podi are often cheaper in South Asian shops. Isot pepper is usually better value in Turkish or Middle Eastern shops.
• Avoid huge bags unless you will use them: Bulk bags are only cheaper if you get through them before the flavour fades.
• Share specialist spices: Split a bag of long pepper, Imeretian saffron or isot pepper with a friend if you only need a little.
• Label your jars: Add the purchase month and year. This stops mystery powders gathering at the back of the cupboard.
• Keep spices away from heat: A rack above the cooker looks handy but shortens freshness. Choose a cool, dark cupboard instead.
• Use older spices generously in slow-cooked dishes: If they are safe but less fragrant, they may still work in soups, stews and sauces. If they smell musty or look damp, discard them.

Easy Homemade Italian Herb Blend

If you came here for herbs and spices that start with I and want something practical to make today, this simple Italian herb blend is a good store-cupboard win.

Ingredients

• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary, lightly crushed
• 1 tablespoon dried marjoram, optional
• 1 teaspoon dried parsley, optional

Equipment

• Small clean jar with lid
• Teaspoon or tablespoon
• Label

Method

1. Add all the dried herbs to the jar.
2. Close the lid and shake well.
3. Label with the name and date.
4. Use in pasta sauces, pizza sauce, roasted vegetables, soups and marinades.

Storage

Keep the blend in an airtight jar in a cool, dark cupboard. For best flavour, use within a few months, although dried herbs may remain safe for longer if kept dry and free from contamination.

Best Substitutes for I Herbs and Spices

FAQs About Herbs and Spices That Start With I

What herbs start with the letter I?

Herbs that start with I include Italian parsley, Indian borage and Italian herbs, if you count herb blends. Some regional names also begin with I, though they may be harder to find in UK shops.

What spices start with I?

Spices that start with I include Indian bay leaf, Indian long pepper, isot pepper, Imeretian saffron, Indonesian cinnamon and Indonesian bay leaf. Indian black salt and iru are seasonings rather than classic spices, but they are useful flavouring ingredients beginning with I.

Is Indian bay leaf the same as normal bay leaf?

No. Indian bay leaf, or tej patta, is different from the European bay leaf often used in British soups and stews. Indian bay leaf has a warmer, cinnamon-like aroma, while European bay is more herbal and resinous.

Is Italian seasoning the same as mixed herbs?

They are similar but not always the same. Italian seasoning usually leans towards oregano, basil, thyme, rosemary and marjoram. Mixed herbs can vary more and may include herbs such as sage or parsley depending on the brand.

Where can I buy isot pepper in the UK?

Try Turkish, Middle Eastern and international food shops, or specialist online spice retailers. It may be labelled isot pepper, Urfa pepper or Urfa biber.

What is the cheapest I spice to buy?

Italian herbs, Italian seasoning, Indonesian cinnamon and Indian black salt are usually affordable, especially if bought from the right shop. Specialist ingredients such as Indian long pepper and Imeretian saffron can cost more, so buy small amounts unless you cook with them often.

Can dried herbs and spices go off?

Dried herbs and spices do not usually spoil quickly if kept dry, but they lose flavour over time. Throw them away if they smell musty, look damp, show signs of mould or have been contaminated. Store them tightly sealed in a cool, dark cupboard.