Looking for herbs and spices that start with N? It is a smaller corner of the spice rack than letters like C or S, but there are some brilliant ingredients here. Some are everyday supermarket staples, such as nutmeg and nigella seeds. Others are more specialist, including njangsa, nepitella and naga chilli.

This guide covers the main N herbs, spices and seasonings you may come across, with flavour notes, common uses, substitutes and practical UK shopping tips. If you are building a budget-friendly spice cupboard, it will also help you decide which ones are worth buying and which are only useful for specific recipes.

Quick List of Herbs and Spices That Start With N

Here is a quick overview before we get into the details.

Nigella Seeds

Nigella seeds are one of the most useful spices beginning with N. They are small, black, angular seeds with a savoury flavour that is often described as onion-like, peppery and slightly nutty. You may also see them labelled as kalonji, black onion seeds or black cumin, although they are not the same as cumin.

They are common in South Asian, Middle Eastern and North African cooking. In the UK, you can usually find them in larger supermarkets, world food aisles, Asian grocers and online.

How to use nigella seeds

• Sprinkle on homemade naan, flatbreads or soda bread before baking.
• Add to onion bhajis, pakoras and savoury fritters.
• Toast lightly and scatter over roasted carrots, squash or cauliflower.
• Use in pickles, chutneys and spice blends.
• Stir a pinch into lentil dhal or chickpea curry near the end of cooking.

Budget tip: buy nigella seeds from an Asian supermarket if you can. Small jars in the herbs and spices aisle often cost more per gram than larger bags.

Good substitutes: there is no perfect swap, but a small mix of sesame seeds and onion granules can give a similar savoury feel in breads and toppings.

Nutmeg

Nutmeg is a classic spice that starts with N and one of the easiest to find in UK shops. It comes from the seed of the nutmeg tree and has a warm, sweet, woody flavour. It works in both sweet and savoury dishes, which makes it a useful spice to keep in the cupboard.

Whole nutmeg is usually better value over time than ready-ground nutmeg because it keeps its flavour for longer. You only need a small grater or microplane, and one whole nutmeg lasts ages.

How to use nutmeg

• Grate into béchamel or cheese sauce for lasagne, cauliflower cheese and fish pie.
• Add a pinch to mashed potato, creamed spinach or cabbage.
• Use in custard, rice pudding, bread pudding and egg-based desserts.
• Mix into cakes, biscuits, banana bread and festive bakes.
• Add a little to hot chocolate, chai-style drinks or mulled cider.

Use sparingly: nutmeg is powerful. A small pinch is usually enough, especially in savoury food.

Good substitutes: mace is the closest, followed by mixed spice, cinnamon or allspice depending on the recipe.

Nettle

Nettle may not sit in everyone’s spice rack, but it is a traditional edible herb and one of the best free ingredients if you forage safely. Young nettle leaves have a green, earthy flavour, a little like spinach with a herbal edge.

Only pick nettles if you can identify them confidently, and avoid roadsides, sprayed areas and places used by dogs. Wear gloves, pick the tender young tops, and cook them before eating. Cooking removes the sting.

How to use nettle as a herb

• Make nettle soup with onion, potato and stock.
• Stir cooked nettles into risotto, pasta or omelettes.
• Use blanched nettles in place of spinach in sauces and fillings.
• Dry the leaves for nettle tea.
• Blend cooked nettles with oil, nuts and cheese for a budget pesto-style sauce.

Money-saving idea: nettle soup is cheap, filling and ideal in spring when the young tops are at their best.

Good substitutes: spinach, chard, kale or wild garlic leaves, depending on the dish.

Nasturtium

Nasturtium is an edible garden plant used as a peppery herb. The leaves, flowers and green seed pods are all used in cooking. The flavour is bright, spicy and cress-like, so it is brilliant when you want a fresh peppery kick without buying salad leaves.

Nasturtiums are easy to grow in pots, window boxes and borders. They often produce lots of leaves and flowers, making them a handy low-cost addition to summer meals.

How to use nasturtium

• Add leaves and flowers to salads.
• Tuck leaves into cheese, egg or ham sandwiches.
• Chop into soft cheese, yoghurt dips or herb butter.
• Scatter flowers over soups and roasted veg just before serving.
• Pickle the young green seed pods as a caper-style garnish.

Good substitutes: watercress, rocket, mustard leaves or garden cress.

Naga Chilli

Naga chilli is for serious chilli lovers. It is extremely hot, with a fruity flavour beneath the heat. You may see naga chillies sold fresh, dried, powdered or as a chilli paste. Naga is used in some Bangladeshi and North East Indian cooking, and it has become popular in very hot curry house dishes.

If you are using naga chilli for the first time, start with a tiny amount. Wear gloves when handling fresh or dried naga, avoid touching your eyes, and wash chopping boards and knives well afterwards.

How to use naga chilli

• Add a tiny amount to curries, stews or lentils for serious heat.
• Blend into homemade hot sauce with vinegar, garlic and salt.
• Use sparingly in marinades for grilled meat, paneer or vegetables.
• Stir a little into ketchup or mayo for a fiery dip.

Budget tip: chilli paste can be easier to control than fresh naga and often lasts well in the fridge once opened. Always follow the storage instructions on the jar.

Good substitutes: Scotch bonnet, habanero or another very hot chilli, though the flavour will vary.

Neem Leaves

Neem leaves are used in some South Asian cooking, particularly in small quantities for their bitter flavour. They are not an everyday herb in most UK kitchens, but they do appear in traditional recipes, often fried briefly or used in chutneys and seasonal dishes.

The flavour is strongly bitter, so neem is more of a specialist ingredient than a general seasoning. It is usually found in South Asian grocery shops, sometimes fresh, dried or frozen.

How to use neem leaves

• Fry a few leaves in oil to flavour a dish, then use as directed in a trusted recipe.
• Use in bitter chutneys or traditional vegetable dishes.
• Pair with strong flavours such as mustard seeds, chilli, garlic and tamarind.

Food note: neem oil is not the same as culinary neem leaves and should not be used as a cooking oil. If you are pregnant, cooking for young children or have a medical condition, it is sensible to avoid specialist medicinal-style herbs unless advised by a qualified professional.

Good substitutes: there is no direct match, but a small amount of fenugreek leaf, bitter melon or mustard greens may help in some recipes.

Njangsa

Njangsa, also written as njansa or djansang, is a spice seed used in parts of West and Central Africa. The seeds are usually ground and added to soups, stews and sauces, where they bring a rich, nutty flavour and help thicken the dish.

It is not a common supermarket spice in the UK, but you may find it in African food shops or specialist online retailers.

How to use njangsa

• Toast lightly, then grind before adding to stews.
• Use in groundnut-style soups and rich meat or fish sauces.
• Combine with chilli, ginger, garlic and onions.
• Add gradually, as the flavour is distinctive and oily.

Good substitutes: ground peanuts, sesame seeds or pumpkin seeds can give a nutty body to sauces, though they will not taste exactly the same.

Nepitella

Nepitella, also known as calamint, is a Mediterranean herb used in Italian cooking. It tastes somewhere between mint, oregano and thyme, with a fresh herbal aroma. It is especially good with mushrooms.

This is a rare herb in UK supermarkets, but keen gardeners may be able to grow it. Dried nepitella can sometimes be found through specialist herb suppliers.

How to use nepitella

• Add to sautéed mushrooms with garlic and olive oil.
• Use with beans, lentils or chickpeas.
• Sprinkle into tomato sauces and rustic vegetable stews.
• Pair with lamb, pork or grilled aubergine.

Good substitutes: try a mix of mint and oregano, or mint and thyme.

Nori

Nori is technically a seaweed rather than a herb or spice, but it is often used as a seasoning. It brings salty, savoury, umami flavour to simple dishes and is handy if you want to make cheap meals taste more interesting.

You can buy nori in sheets, flakes or seasoning mixes. Sheets are widely available in larger supermarkets and Asian food shops.

How to use nori as a seasoning

• Crumble over rice bowls, noodles and soups.
• Use to wrap sushi-style rice and fillings.
• Add flakes to scrambled eggs or tofu.
• Mix with sesame seeds for a quick rice topping.
• Stir into breadcrumbs for a savoury coating.

Budget tip: if nori sheets go a little soft, toast them briefly in a dry pan and crumble them into seasoning rather than throwing them away.

Good substitutes: other dried seaweed flakes or furikake-style seasoning.

Nanami Togarashi

Nanami togarashi is a Japanese seven-flavour spice blend. It is very similar to shichimi togarashi and often includes chilli, citrus peel, sesame seeds, poppy seeds, ginger, seaweed and other seasonings, depending on the brand.

It is a finishing spice rather than something you usually cook for a long time. A little sprinkle can lift plain noodles, rice or eggs.

How to use nanami togarashi

• Sprinkle over ramen, udon or noodle soups.
• Use on fried eggs, omelettes or scrambled tofu.
• Add to mayo for a quick dip.
• Scatter over chips, wedges or roasted sweet potato.
• Use as a finishing spice for grilled chicken, salmon or mushrooms.

Good substitutes: chilli flakes with sesame seeds and a little citrus zest, or shichimi togarashi if that is what you have.

Ñora Pepper

Ñora pepper is a small dried red pepper used in Spanish cooking. Although it begins with the Spanish letter ñ, it is often searched for under N by English speakers. It has a sweet, mild, earthy flavour rather than strong heat.

Ñora peppers are used in dishes such as romesco sauce, stews, rice dishes and sauces for fish. The dried peppers are usually soaked, then the softened flesh is scraped from the skin.

How to use ñora pepper

• Soak in warm water until soft, then scrape out the flesh.
• Add to tomato sauces, bean stews and fish dishes.
• Blend into romesco-style sauce with roasted peppers, nuts, garlic and oil.
• Use in Spanish rice dishes for colour and depth.

Good substitutes: mild smoked paprika, sweet paprika or dried ancho chilli can work, depending on the recipe.

Niger Seeds

Niger seeds come from the Guizotia abyssinica plant and are used in some Ethiopian and Indian contexts, though in the UK they are far more commonly seen as bird seed. If you want to cook with them, buy food-grade seeds from a reputable food supplier, not bird feed.

The flavour is mild and nutty. Niger seed oil is also used in some cuisines, but it is a specialist product in the UK.

How to use niger seeds

• Use food-grade seeds in traditional recipes that specifically call for them.
• Toast lightly to bring out the nutty flavour.
• Combine with chillies, pulses and vegetables in regional dishes.

Good substitutes: sesame seeds, sunflower seeds or mild ground nuts may be more practical for most UK kitchens.

Which N Herbs and Spices Are Worth Buying?

If you are trying to save money, it is worth being honest about what you will actually use. Some N spices are brilliant cupboard staples, while others are only worth buying for a particular recipe.

Money-Saving Tips for Buying Herbs and Spices Beginning With N

• Buy whole nutmeg: it keeps its flavour well and you only grate what you need.
• Check world food aisles: nigella seeds, chilli powders and spice blends are often cheaper in bags than tiny jars.
• Label opened packets: write the date on bags and jars so you use older spices first.
• Store spices properly: keep them in airtight containers away from heat, light and steam.
• Grow nasturtiums: one packet of seeds can give you edible leaves and flowers for weeks.
• Do not overbuy rare spices: if you only need njangsa or neem for one recipe, look for the smallest pack or share with a friend.
• Refresh tired spices in a pan: gently toasting whole seeds such as nigella can perk up their flavour, but do not burn them.

Easy Meal Ideas Using N Herbs and Spices

Nigella roast carrots

Toss carrots with oil, salt, pepper and nigella seeds. Roast until tender and slightly caramelised. Add yoghurt and a squeeze of lemon if you have them.

Nutmeg cauliflower cheese

Add a small grating of nutmeg to your cheese sauce before baking. It makes a simple budget dinner taste much more rounded.

Nettle soup

Cook onion and potato in stock, add washed young nettle tops, simmer briefly, then blend. Finish with cream, milk or a swirl of yoghurt if liked.

Nori rice bowl

Top leftover rice with a fried egg, frozen peas, soy sauce and crumbled nori. It is quick, cheap and satisfying.

Nasturtium egg sandwiches

Mix chopped boiled egg with mayo or yoghurt, then add sliced nasturtium leaves for a peppery lift.

FAQs About Herbs and Spices That Start With N

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

The most common are nutmeg and nigella seeds. Nettle and nasturtium are also fairly familiar, especially for gardeners and foragers. Nori and nanami togarashi are common in Japanese-style cooking, although nori is a seaweed seasoning rather than a traditional herb or spice.

Is nigella the same as black cumin?

Nigella is sometimes called black cumin, but it is not the same as true cumin. Nigella seeds are small black seeds with a savoury, onion-like flavour, while cumin seeds are longer, brownish and warmer in taste.

Is nutmeg better whole or ground?

Whole nutmeg is usually better if you cook regularly. It keeps its flavour for longer and can be grated as needed. Ground nutmeg is convenient, but it loses aroma more quickly once opened.

Can you eat nettles?

Yes, young nettle leaves are edible when cooked. Always identify them correctly, wear gloves when picking, avoid polluted areas, and cook them before eating to remove the sting.

Are nasturtium flowers edible?

Yes, nasturtium flowers are edible and have a peppery flavour. The leaves and green seed pods are edible too. Only eat flowers that have not been sprayed with garden chemicals.

How hot is naga chilli?

Naga chilli is extremely hot. Use a very small amount at first, especially if you are not used to very hot chillies. Gloves are a good idea when handling it.

What can I use instead of nigella seeds?

There is no exact substitute, but sesame seeds with a little onion granule can work as a topping for bread. For curries, you can simply leave nigella out if it is not central to the recipe.

Which N spice is best for sweet recipes?

Nutmeg is the best N spice for sweet recipes. It works well in custards, rice pudding, cakes, biscuits, banana bread and festive bakes.

Which herbs and spices beginning with N should I keep in a basic spice cupboard?

For most UK homes, nutmeg and nigella seeds are the most useful. If you cook a lot of Japanese-style food, nori or nanami togarashi are worth adding. If you love heat, keep a small jar of naga chilli paste or powder.