Looking for herbs and spices that start with M? This handy alphabet food guide covers the familiar ones you may already have in the cupboard, plus a few lesser-known seasonings worth trying if you spot them at a good price.

From mint sauce with roast lamb to mustard seeds in a quick curry, M herbs and spices are some of the most useful flavour-boosters for budget cooking. A small jar can lift cheap ingredients such as potatoes, lentils, eggs, rice, pasta and tinned tomatoes, which is exactly the sort of cooking Reduced Grub loves.

Quick List of Herbs and Spices That Start With M

• Mace
• Mahlab or mahaleb
• Makrut lime leaves
• Mango powder, also called amchur
• Marjoram
• Masala blends
• Mastic
• Meadowsweet
• Melissa, also known as lemon balm
• Mexican oregano
• Methi, also called fenugreek leaves
• Mint
• Mitsuba
• Mixed herbs
• Mixed spice
• Mustard seeds
• Mustard powder
• Mustard greens
• Mugwort
• Myrtle

Common M Herbs and Spices for UK Kitchens

These are the M herbs and spices you are most likely to find in British supermarkets, corner shops, world food aisles and discount stores.

Mace

Mace is the lacy outer covering of the nutmeg seed. It tastes warm, sweet and slightly peppery, but it is usually a little more delicate than nutmeg. You can buy it as whole blades or ground mace.

Best uses: white sauces, mashed potato, fish pie, custard, cakes, biscuits, sausages, soups and stews.

Money-saving tip: ground mace is powerful, so use a small pinch at a time. If a recipe calls for nutmeg and you only have mace, you can often swap it in, starting with a little less and tasting as you go.

Marjoram

Marjoram is a soft, fragrant herb related to oregano. It is gentler and slightly sweeter, making it lovely in tomato-based dishes where you want warmth without too much sharpness.

Best uses: pasta sauce, pizza, roast vegetables, chicken, stuffing, soups, bean stews and omelettes.

Budget cooking idea: add dried marjoram to a tin of chopped tomatoes with garlic, onion and a pinch of sugar for a cheap pasta sauce that tastes far better than a plain jarred sauce.

Mint

Mint is one of the best-known herbs beginning with M. In the UK, it is often used with lamb, peas and new potatoes, but it is far more versatile than that. Fresh mint brings brightness to salads, yoghurt dips, couscous, fruit and homemade drinks.

Best uses: mint sauce, raita, tabbouleh-style salads, pea soup, potato salad, fruit salad, tea, lemonade and chocolate desserts.

Money-saving tip: mint grows easily in a pot, but it can take over if planted straight into the ground. Supermarket living mint plants often last longer if split into a bigger pot with fresh compost and watered well.

Mustard Seeds

Mustard seeds are small but mighty. Yellow mustard seeds are milder, while brown and black mustard seeds tend to be hotter and nuttier. They are widely used in Indian cooking, pickles, spice rubs and homemade condiments.

Best uses: curries, dhal, pickles, chutneys, coleslaw dressing, roasted potatoes, cabbage, sausages and marinades.

How to use: fry mustard seeds briefly in oil until they start to pop, then add onions, garlic or vegetables. Keep the pan covered or stand back, as they can jump about.

Mustard Powder

Mustard powder is made from ground mustard seeds. It is a classic British store cupboard ingredient and useful for adding heat and savoury depth without adding much bulk.

Best uses: cheese sauce, macaroni cheese, Welsh rarebit, salad dressings, dry rubs, devilled eggs and homemade mustard.

Budget cooking idea: a pinch of mustard powder makes a basic cheese sauce taste cheesier, which can help you use a little less cheese without losing flavour.

Mixed Herbs

Mixed herbs are usually a blend of dried Mediterranean-style herbs such as thyme, marjoram, basil, oregano, parsley and sage. The exact mix varies by brand.

Best uses: cottage pie, bolognese, tomato sauces, roast chicken, traybakes, soups and savoury mince.

Money-saving tip: mixed herbs are ideal if you do not want to buy lots of separate jars. They are not perfect for every recipe, but they are a very useful all-rounder for everyday cooking.

Mixed Spice

Mixed spice is a sweet baking spice blend, not the same as mixed herbs. It usually contains cinnamon, coriander seed, caraway, nutmeg, ginger and cloves, though blends vary.

Best uses: fruit cake, hot cross buns, apple crumble, banana bread, bread pudding, rice pudding and spiced biscuits.

Budget cooking idea: stir a little mixed spice into porridge with grated apple or raisins for a cheap breakfast that tastes like pudding.

World Herbs and Spices Beginning With M

Some M spices are more common in international food shops or online than in the average supermarket. They are worth knowing about, especially if you enjoy cooking Middle Eastern, Indian, Japanese, Thai, Greek or Mexican-inspired dishes.

Mahlab or Mahaleb

Mahlab is made from the ground kernels of a particular cherry stone. It has a fragrant flavour often described as almond-like, cherry-like and floral. It is used in some Middle Eastern, Greek and Turkish breads and pastries.

Best uses: enriched bread, sweet buns, biscuits and festive bakes.

Buying tip: buy small amounts if you can. Ground mahlab can lose its aroma fairly quickly, so store it airtight and away from heat.

Makrut Lime Leaves

Makrut lime leaves are glossy, aromatic leaves used in Thai and South East Asian cooking. You may also see them labelled by an older name, but makrut lime is the term many cooks now prefer.

Best uses: Thai curries, coconut soups, rice, stir-fries, marinades and fish dishes.

Money-saving tip: frozen makrut lime leaves are often better value than small fresh packs, and they keep well in the freezer. Use them whole to infuse a dish, then remove before eating, or slice very finely if the recipe calls for it.

Mango Powder or Amchur

Mango powder, commonly called amchur, is made from dried unripe mangoes. It adds sourness and fruitiness without adding liquid, which is useful in dry curries and spice blends.

Best uses: chaat, chickpea curries, potato dishes, marinades, spice rubs and lentil dishes.

Substitution tip: if you do not have amchur, a squeeze of lemon or lime can often add similar sharpness, though it will also add moisture.

Masala Blends

Masala simply means a spice mixture, and there are many types. Garam masala is the most familiar in UK supermarkets, but you may also find chaat masala, tandoori masala, biryani masala and curry masala.

Best uses: curries, roasted vegetables, rice dishes, marinades, soups, lentils and chickpeas.

Budget tip: a good masala blend can save you from buying six or seven separate spices. Add garam masala near the end of cooking to keep its aroma fresh.

Mastic

Mastic is a resin from the mastic tree, used in parts of Greek, Turkish and Middle Eastern cooking. It has a piney, fresh, slightly sweet flavour. You normally use it in tiny amounts.

Best uses: ice cream, custards, puddings, breads and sweets.

Practical tip: mastic can be sticky to grind. Some cooks crush it with a little sugar to make it easier to use in desserts.

Mexican Oregano

Mexican oregano is not the same plant as Mediterranean oregano. It has a bolder, citrusy, slightly earthy flavour and is especially good with chillies, beans and tomato.

Best uses: chilli con carne, bean chilli, tacos, salsa, enchilada sauce, slow-cooked pork and tomato soups.

Substitution tip: ordinary dried oregano can be used if that is all you have, though the flavour will be different. Add a little lime zest if you want extra brightness.

Methi or Fenugreek Leaves

Methi refers to fenugreek leaves. You can buy them fresh, frozen or dried. Dried fenugreek leaves are often labelled kasuri methi and have a savoury, slightly bitter, almost maple-like aroma.

Best uses: butter chicken, dhal, potato curry, paneer dishes, chickpeas, flatbreads and lentil soups.

Money-saving tip: dried kasuri methi is excellent value because a small pinch adds a lot of flavour. Rub it between your fingers before adding it to a curry to release the aroma.

Mitsuba

Mitsuba is a Japanese herb with a fresh flavour somewhere between parsley, celery leaf and coriander. It is usually used as a finishing herb rather than cooked for a long time.

Best uses: noodle bowls, soups, rice dishes, salads, tempura and egg dishes.

Practical tip: if you cannot find mitsuba, a mix of parsley and a tiny amount of celery leaf can give a similar fresh note, though it will not be identical.

Less Common M Herbs and Spices

These are not everyday cupboard staples for most UK cooks, but they are still herbs and spices that start with M and may appear in specialist recipes.

Meadowsweet

Meadowsweet is a fragrant herb with a sweet, almond-like scent. It has been used traditionally in drinks, desserts and herbal infusions. If foraging, proper identification is essential, and you should only use plants you are completely sure are safe and legally gathered.

Best uses: syrups, cordials, jellies and infusions.

Melissa or Lemon Balm

Melissa is another name for lemon balm. It is a gentle lemon-scented herb that works well in sweet and savoury dishes. It is milder than lemon zest and has a soft, leafy flavour.

Best uses: herbal tea, fruit salad, yoghurt, lemonade, chicken, fish and green salads.

Money-saving tip: lemon balm grows very easily in the UK. If a neighbour has a clump, they may be happy to share a small division.

Mugwort

Mugwort is a bitter aromatic herb used in some traditional European and Asian cooking. It is not a common supermarket herb and should be used with care, especially by anyone pregnant or with health concerns. If in doubt, choose a more familiar herb.

Best uses: specialist traditional recipes, certain dumplings, rice cakes and herbal preparations.

Mustard Greens

Mustard greens are the peppery leaves of the mustard plant. They are more of a leafy vegetable than a dried spice, but they bring a mustardy heat to food and are often used like a herb in cooked dishes.

Best uses: stir-fries, saag-style greens, soups, pasta, omelettes and side dishes.

Budget tip: if you grow mustard leaves from seed, you can harvest them young for salads or let them get bigger for cooking.

Myrtle

Myrtle leaves and berries are used in some Mediterranean cooking. The flavour is resinous, herbal and slightly bitter. Myrtle is not a mainstream UK spice, but it may appear in Sardinian or Italian recipes.

Best uses: grilled meat, roast pork, game, marinades and liqueurs.

Herbs and Spices That Start With M: Flavour Guide

How to Save Money on M Herbs and Spices

Herbs and spices can be expensive if you buy tiny jars at full price, but there are easy ways to keep costs down.

• Check the world food aisle: larger bags of mustard seeds, methi, garam masala and amchur are often better value than small jars.
• Buy only what you will use: a bargain bag is not a bargain if it sits open for years and loses its flavour.
• Share with a friend: split larger packs of spices like mahlab or mastic if you only need a little.
• Grow easy herbs: mint, lemon balm and marjoram can all do well in pots.
• Use blends wisely: mixed herbs, mixed spice and masala blends are useful when you are building a cupboard on a budget.
• Store them properly: keep herbs and spices in airtight containers, away from heat, steam and direct sunlight.

Easy Meal Ideas Using M Herbs and Spices

• Minty pea soup: simmer frozen peas with stock and onion, then blend with fresh mint.
• Mustard roast potatoes: toss parboiled potatoes with oil, mustard powder, salt and pepper before roasting.
• Methi dhal: add a pinch of dried kasuri methi to lentils near the end of cooking.
• Marjoram tomato pasta: cook tinned tomatoes with garlic, onion and dried marjoram.
• Mixed spice crumble: add mixed spice to apple crumble topping or the fruit filling.
• Makrut lime rice: add a leaf to the pan while rice cooks, then remove before serving.
• Mustard seed cabbage: fry mustard seeds in oil, then add shredded cabbage and cook until tender.

Storage Tips for Herbs and Spices

Dried herbs and spices do not usually spoil in the same way as fresh food, but they do lose aroma and strength over time. Whole spices, such as mustard seeds and mace blades, tend to keep their flavour longer than ground spices.

• Keep jars and packets tightly sealed.
• Store away from the hob, kettle and sunny windowsill.
• Label refill bags with the date you opened them.
• Smell before using; if there is very little aroma, you may need to add more or replace it.
• Do not shake jars directly over steaming pans, as moisture can get inside and cause clumping.

FAQs About Herbs and Spices That Start With M

What are the most common herbs and spices that start with M?

The most common M herbs and spices in UK kitchens are mint, marjoram, mustard seeds, mustard powder, mixed herbs, mixed spice, mace and masala blends such as garam masala.

Is mint a herb or a spice?

Mint is a herb. The fresh or dried leaves are used to flavour food and drinks. It works in savoury dishes, sweet dishes and homemade teas.

Is mustard a herb or a spice?

Mustard seeds and mustard powder are spices. Mustard greens, which are the leaves of the plant, are usually treated more like a leafy vegetable or herb.

Are mace and nutmeg the same?

No. They come from the same fruit, but they are different parts. Nutmeg is the seed, while mace is the lacy covering around the seed. Their flavours are similar, though mace is often a little lighter and more delicate.

What is methi in English?

Methi is fenugreek. In cooking, it often refers to fenugreek leaves. Dried fenugreek leaves are commonly sold as kasuri methi and are used in many Indian dishes.

What is the difference between mixed herbs and mixed spice?

Mixed herbs are a savoury dried herb blend for dishes such as pasta sauce, soups and stews. Mixed spice is a sweet baking spice blend used in cakes, puddings, crumbles and buns.

Which M herbs are easiest to grow at home?

Mint, marjoram and lemon balm are among the easiest M herbs to grow in the UK. Mint and lemon balm can spread quickly, so growing them in pots is often the simplest option.

What M spice is best for cheap curries?

Mustard seeds, methi and garam masala are all useful for budget curries. Mustard seeds add depth when fried in oil, methi gives a savoury restaurant-style aroma, and garam masala rounds out the flavour at the end.

Can I use dried marjoram instead of oregano?

Yes, in many recipes. Marjoram is milder and sweeter than oregano, so the finished dish will taste softer. It works especially well in tomato sauces, soups and chicken dishes.

What is the best M herb or spice for beginners?

Mint is the easiest fresh herb to start with, while mustard powder, mixed herbs and mixed spice are very useful dried cupboard staples. If you cook curries often, mustard seeds and garam masala are well worth having too.