Looking for herbs and spices that start with Q? It is a short but surprisingly interesting little corner of the spice rack. You will not find dozens of everyday supermarket jars beginning with Q, but there are a few worth knowing, especially if you enjoy world cooking, old-fashioned herbal names or clever seasoning swaps.

This guide keeps things practical. You will find what each Q herb or spice tastes like, how it is used, where you might buy it in the UK, and what to use instead if you do not want to spend money on a specialist ingredient for one recipe.

Quick list of herbs and spices that start with Q

Here are the main culinary herbs, spices and spice blends beginning with Q:

• Quatre épices – a French spice blend, usually made with pepper, cloves, nutmeg and ginger.
• Quendel – a German name often used for wild thyme.
• Quilquiña – a South American herb with a coriander-like flavour.
• Quassia – a very bitter botanical used mainly for flavouring bitters and tonics.
• Qust al Hindi – costus root, used in some traditional preparations, though not a common UK kitchen spice.
• Queen Anne’s lace seeds – wild carrot seeds, historically used as a spice, but not recommended for casual foraging due to safety concerns.

Some of these are everyday cooking ingredients in certain regions, while others are specialist, historical or best treated with caution. The table below gives you the useful version at a glance.

Herbs and spices beginning with Q: at a glance

Quatre épices

Quatre épices means four spices in French, and it is probably the most useful Q spice for home cooks. It is a classic French seasoning blend used in charcuterie, pâtés, terrines, sausages, slow-cooked dishes and savoury pies.

The exact mix varies, but it usually includes:

• White or black pepper
• Cloves
• Nutmeg
• Ginger

Some versions include cinnamon or allspice, but the traditional feel is warm, peppery and savoury rather than sweet like British mixed spice.

What does quatre épices taste like?

Quatre épices is warming and fragrant, with pepper giving it a savoury kick. The cloves and nutmeg bring depth, while ginger adds gentle heat. Used sparingly, it makes rich foods taste more rounded rather than obviously spiced.

How to use quatre épices

A little goes a long way. Start with a small pinch or about ¼ teaspoon for a family-sized dish, then adjust next time if you want more warmth.

Try quatre épices in:

• Pork mince for homemade sausage rolls
• Chicken liver pâté
• Beef or pork stews
• Lentil and mushroom pies
• Roasted carrots, parsnips or squash
• Gravy for roast pork or game
• Homemade stuffing

Budget tip: make your own quatre épices

You do not need to buy a special jar unless you will use it regularly. If you already have basic baking spices, make a small amount at home.

Simple quatre épices blend:

• 2 teaspoons ground white or black pepper
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves

Mix well and store in a small labelled jar. If you only need enough for one recipe, make half or even a quarter of the amount so it does not sit forgotten at the back of the cupboard.

Quendel

Quendel is a German name commonly associated with wild thyme. You may see it in older European cookbooks, herbal teas, German recipes or specialist herb shops. In the kitchen, it behaves much like thyme, though wild thyme can be a little more floral and delicate depending on where it is grown.

What does quendel taste like?

Quendel has the familiar savoury, earthy flavour of thyme, with a slightly resinous aroma. It works especially well with ingredients that enjoy robust herbal seasoning, such as mushrooms, beans, potatoes, lamb, chicken and root vegetables.

How to use quendel

Use quendel anywhere you would use thyme. If it is dried, crumble it between your fingers before adding it to release the aroma.

• Add to vegetable soup or bean stew.
• Sprinkle over roast potatoes before cooking.
• Stir into mushrooms with butter or olive oil.
• Use in a marinade for chicken thighs.
• Add to dumplings, cobbler toppings or savoury scones.

Best substitute for quendel

The easiest substitute is ordinary dried or fresh thyme. If a recipe calls for quendel and you cannot find it, do not spend extra unless you particularly want to try it. Thyme will do the job beautifully.

Quilquiña

Quilquiña, also written as quirquiña or killi, is a leafy herb used in parts of South America, particularly Bolivia. It is often described as similar to coriander leaf, but with its own stronger, more pungent character. It can taste citrusy, grassy, peppery and slightly minty.

This is not a common supermarket herb in the UK, but gardeners and adventurous cooks may come across the seeds or fresh leaves through specialist suppliers.

What does quilquiña taste like?

Quilquiña is bold. If coriander tastes bright and citrusy to you, quilquiña may feel like a more intense cousin. It is often used fresh rather than dried, as the lively flavour is part of its appeal.

How to use quilquiña

Use fresh quilquiña as a finishing herb rather than cooking it for ages. Add it near the end so the flavour stays lively.

• Chop into tomato salsa.
• Scatter over black beans or pinto beans.
• Add to grilled chicken, pork or steak.
• Stir into soups just before serving.
• Blend into a green sauce with lime, garlic and oil.
• Use in Bolivian-style llajwa, a spicy tomato and chilli sauce.

Budget substitute for quilquiña

If you do not have quilquiña, use fresh coriander. For a closer flavour, try a handful of coriander with a few small mint leaves or basil leaves. It will not be identical, but it gives a similar fresh, green lift without needing to hunt down a rare herb.

Quassia

Quassia comes from the wood or bark of plants such as Quassia amara. It is intensely bitter and is not used like normal culinary herbs and spices. You are more likely to see it mentioned in relation to bitters, tonic-style drinks, brewing or herbal preparations.

What does quassia taste like?

Quassia is bitter rather than aromatic or spicy. It is the sort of ingredient used in tiny amounts to add bitterness, not something you sprinkle into dinner.

Should you cook with quassia?

For everyday home cooking, quassia is rarely necessary. If you are making homemade bitters from a reliable recipe, buy from a reputable supplier and follow the instructions carefully. For normal meals, it is better to use familiar food ingredients such as citrus peel, bay, rosemary, dark chocolate, coffee or bitter salad leaves when you want a bitter note.

Budget tip

Do not buy quassia for a single recipe unless that recipe genuinely depends on it. It is a specialist ingredient and may not earn its space in a small kitchen cupboard.

Qust al Hindi

Qust al Hindi, often known in English as Indian costus or costus root, appears in some traditional practices and specialist shops. It has an earthy, woody and bitter character. However, it is not a mainstream culinary spice in the UK, and it is not something most cooks need for ordinary recipes.

How is qust al Hindi used?

It is more commonly associated with traditional or herbal use than with everyday cooking. If you see it in a recipe, make sure the recipe is from a reliable food source and that the product is clearly sold as food-grade. Do not use products intended for incense, cosmetics or non-food purposes in cooking.

Best substitute

There is no neat supermarket substitute because it is not usually used as a standard flavouring. If a recipe only needs warmth or earthiness, you may be better off using the specific spices already common in the cuisine, such as ginger, cumin, turmeric, black pepper or cardamom, depending on the dish.

Queen Anne’s lace seeds

Queen Anne’s lace is another name for wild carrot. Its seeds have historically been used as a seasoning, with a warm, carrot-like, slightly aromatic flavour. However, this is one to treat carefully.

Wild carrot can be confused with dangerous plants, including poisonous hemlock. For that reason, it is not a sensible beginner foraging ingredient. It is also often mentioned with cautions around pregnancy. If you are not properly trained in plant identification, do not pick or use it.

What to use instead

If you come across an old recipe mentioning Queen Anne’s lace seeds, try one of these safer cupboard alternatives:

• Caraway seeds for a warm, earthy flavour.
• Celery seeds for a savoury, aromatic edge.
• Fennel seeds for a sweeter, aniseed note.
• Coriander seeds for citrusy warmth.

Which one you choose depends on the dish. For pickles, celery seed or coriander seed often works well. For breads and dumplings, caraway is a good bet.

How to save money when buying unusual Q herbs and spices

Rare herbs and spices can be fun, but they are also easy to buy once and never use again. A few habits will help you avoid wasting money.

Buy only what you need

If a shop sells loose herbs and spices by weight, buy a small amount. For something like quatre épices, you may only need a teaspoon or two. Specialist jars can be expensive and may lose their punch before you finish them.

Check what you already own

Many Q ingredients have simple substitutes. Quendel can be replaced with thyme. Quatre épices can be mixed from pepper, ginger, nutmeg and cloves. Quilquiña can be approximated with coriander and a little mint. Shopping your own cupboard first is often the cheapest option.

Label homemade blends

If you make your own quatre épices, label the jar with the name and date. Mystery spice jars are how good ingredients end up unused.

Store spices properly

Keep dried herbs and spices in airtight containers, away from heat, light and steam. A cupboard is better than a rack next to the hob. They do not usually spoil suddenly, but they do lose flavour over time, which means you end up using more to get the same result.

Use rare herbs in everyday meals

If you buy something unusual, plan three ways to use it. For example, if you make quatre épices, you could use it in sausage rolls, roast carrots and a lentil pie. That gives the ingredient a proper job rather than leaving it for one special dish.

Best Q herb and spice substitutes

If a recipe includes a Q herb or spice you cannot find, use this quick substitution guide.

Easy ways to use Q herbs and spices this week

If you want to actually cook with something from this list, start with quatre épices or quendel. They are the most useful for UK kitchens.

Quatre épices roast carrots

Toss carrots with oil, salt, pepper and a small pinch of quatre épices. Roast until tender and browned at the edges. This works with parsnips, squash and sweet potatoes too.

Quendel mushroom toast

Cook sliced mushrooms in butter or oil with a pinch of quendel or thyme, a little garlic and black pepper. Pile onto toast and finish with a squeeze of lemon if you have one.

Quilquiña-style green sauce

Blend coriander, a few mint leaves, lime or lemon juice, garlic, chilli, salt and oil. Spoon over beans, eggs, roast vegetables or grilled meat. It is not true quilquiña, but it captures the bright, herby idea on a budget.

FAQs about herbs and spices that start with Q

What herbs start with Q?

Herbs that start with Q include quendel, which is commonly linked with wild thyme, and quilquiña, a South American herb with a coriander-like flavour. Queen Anne’s lace is also sometimes mentioned historically, though it is not recommended for casual foraging.

What spices start with Q?

Spices and spice blends that start with Q include quatre épices, quassia, qust al Hindi and Queen Anne’s lace seeds. Quatre épices is the most practical choice for everyday cooking.

Is quatre épices the same as mixed spice?

No. Quatre épices is usually more savoury and peppery, while British mixed spice is sweeter and often used in baking. If you are stuck, you can use mixed spice with extra black pepper, but the flavour will be slightly different.

Can I use thyme instead of quendel?

Yes. Thyme is the easiest substitute for quendel. Use the same amount in soups, stews, roast vegetables, marinades and savoury bakes.

What can I use instead of quilquiña?

Fresh coriander is the best simple substitute. For a closer effect, add a small amount of mint or basil. Use it fresh and add it near the end of cooking.

Is quassia used in cooking?

Quassia is mainly used as a bittering ingredient in things like bitters and tonic-style drinks. It is not a normal cooking spice and is unnecessary for most home recipes.

Are Queen Anne’s lace seeds safe to eat?

They have been used historically, but wild carrot can be confused with dangerous plants. Unless you are highly confident in plant identification and have a reliable food source, it is safer to use common seed spices such as caraway, celery seed or fennel.

Which Q herb or spice is easiest to find in the UK?

Quatre épices is probably the easiest if you shop online or visit specialist food shops. However, you can also make it at home from common spices. Quendel is easily replaced with thyme, which is widely available in UK supermarkets.