Looking for herbs and spices that start with T? This alphabet foods guide covers the useful ones first, then a few more unusual ingredients you might spot in world food shops, refill stores or specialist spice blends. Some are everyday cupboard heroes, such as thyme and turmeric. Others, like togarashi or tamala leaf, can make a very cheap meal taste far more interesting.

If you are trying to keep food costs down, herbs and spices are one of the best small investments you can make. A jar of seasoning can rescue leftovers, perk up frozen veg, stretch a simple stew and make budget beans or lentils feel less repetitive.

Quick list of herbs and spices that start with T

Here are the main herbs, spices and seasonings beginning with T:

• Tarragon
• Thyme
• Turmeric
• Tamarind
• Thai basil
• Tulsi, also called holy basil
• Tamala leaf, also called tejpat or Indian bay leaf
• Togarashi
• Tellicherry pepper
• Tasmanian pepperberry
• Tabil
• Tandoori masala
• Taco seasoning
• Tikka masala spice blend
• Tea leaves used as a seasoning
• Turmeric leaf
• Torch ginger
• Tonka bean
• Tansy, historical rather than recommended for modern cooking
• Truffle salt or truffle seasoning
• Tomato powder

Common T herbs and spices for UK kitchens

These are the ones you are most likely to find in supermarkets, corner shops and budget retailers. They are also the most useful if you cook from scratch often.

Tarragon

Tarragon is a leafy herb with a gentle aniseed flavour. It is strongly associated with French cooking and is brilliant with chicken, eggs, mushrooms, potatoes and creamy sauces.

Dried tarragon is handy, but fresh tarragon has a brighter flavour. If you only buy it for one recipe, chop leftovers and stir them into softened butter, then freeze in small portions. That gives you instant tarragon butter for chicken, fish, jacket potatoes or steamed veg.

Cheap meal ideas:

• Add a pinch to scrambled eggs or an omelette.
• Stir into mayonnaise for a quick sandwich spread.
• Use with leftover roast chicken, yoghurt and mustard for a thrifty salad.
• Add to a white sauce for pasta, peas and ham.

Thyme

Thyme is one of the most useful herbs beginning with T. It has an earthy, savoury flavour and works well in soups, stews, traybakes, roast vegetables, sausages, beans and tomato sauces.

Dried thyme is usually excellent value because you only need a little. It is a good herb for slow cooking, as its flavour stands up well to long simmering. Fresh thyme is lovely too, especially with roast potatoes or chicken, but dried thyme is often the best budget option.

Use thyme with:

• Carrots, onions and potatoes
• Lentils, beans and chickpeas
• Chicken thighs or drumsticks
• Mushrooms and pearl barley
• Tomato-based pasta sauces

Turmeric

Turmeric is a golden spice made from a root related to ginger. It has an earthy, slightly bitter flavour and a bold yellow colour. It is widely used in Indian, Caribbean, Middle Eastern and South East Asian cooking.

Ground turmeric is cheap, widely available and lasts well in the cupboard. It is excellent in lentil dhal, rice, soups, curries, scrambled tofu, roasted cauliflower and spice rubs. Use it carefully, though, as it can stain chopping boards, tea towels and plastic containers.

Money-saving tip: if your curry looks a bit pale or flat, a small pinch of turmeric can help with colour, but do not overdo it. Too much can make food taste dusty and bitter.

Tamarind

Tamarind is not a herb in the leafy sense, but it is often used as a spice-like souring ingredient. It comes from pods and has a tangy, fruity, sweet-sour flavour. You will find it as paste, concentrate, blocks or sauce.

Tamarind is used in Indian, Thai, Malaysian, Caribbean and Mexican cooking. It gives depth to curries, chutneys, soups, marinades and noodle dishes. It is also one of the key flavours in many brown sauces and Worcestershire-style sauces.

Best budget buy: tamarind concentrate lasts a long time because you only need a teaspoon or two. A block can be cheaper per portion, but it needs soaking and straining, so paste is easier for everyday cooking.

Thai basil

Thai basil is a fragrant herb with a sweet, peppery, slightly liquorice flavour. It is not the same as common sweet basil, although you can substitute one for the other in a pinch.

It is best added near the end of cooking so the flavour stays fresh. Use Thai basil in stir-fries, noodle bowls, Thai-style curries, fried rice and salads.

Reduced grub idea: if you pick up reduced-price Thai basil, blend it with oil, garlic, chilli and peanuts or cashews for a quick pesto-style sauce. Toss it through noodles or spoon it over roasted veg.

Less common herbs and spices beginning with T

These T spices and herbs are not always in the average supermarket, but they are worth knowing about if you enjoy global cooking.

Tulsi, or holy basil

Tulsi, also known as holy basil, is a fragrant herb used in parts of South Asian cooking and commonly brewed as herbal tea. It has a clove-like, peppery, basil flavour. It is not a direct replacement for Italian basil, but it can be used sparingly in broths, rice dishes and teas.

Tamala leaf, tejpat or Indian bay leaf

Tamala leaf, often sold as tejpat or Indian bay leaf, is used in Indian and Nepalese cooking. It looks a little like bay leaf, but the flavour is warmer and more cinnamon-like.

Add it to rice, biryani, dhal, curries and slow-cooked meat dishes, then remove before serving. If a recipe asks for tejpat and you only have ordinary bay leaves, you can use them, but the flavour will not be identical.

Togarashi

Togarashi is a Japanese chilli seasoning. The most common version is shichimi togarashi, which usually contains chilli, orange peel, sesame seeds, seaweed, ginger and other aromatics. Blends vary by brand.

It is fantastic sprinkled over noodles, ramen, rice bowls, chips, eggs, roast vegetables and mayonnaise. A little jar goes a long way, making it a good flavour booster for cheap meals.

Tellicherry pepper

Tellicherry peppercorns are a high-quality type of black pepper from India. They are larger and often fruitier than standard black peppercorns.

You do not need them for everyday cooking, but they are lovely where pepper is a main flavour, such as steak, cacio e pepe, peppered mushrooms or creamy pepper sauce. For the best value, buy whole peppercorns and grind them as needed.

Tasmanian pepperberry

Tasmanian pepperberry is a punchy spice from Australia with a fruity heat. It can be used with meat, game, mushrooms, beetroot, cheese and sauces. It is usually more expensive than ordinary pepper, so treat it as a finishing spice rather than an everyday seasoning.

Tabil

Tabil is a North African spice blend, especially associated with Tunisian cooking. It commonly includes coriander, caraway, garlic and chilli, though recipes vary.

Use tabil in stews, couscous, roasted carrots, chickpeas, lamb, chicken and tomato sauces. If you already have ground coriander, caraway, chilli and garlic powder, you can make a small homemade version rather than buying a full jar.

Tandoori masala

Tandoori masala is an Indian spice blend used for tandoori-style dishes. It often includes chilli, cumin, coriander, garlic, ginger, turmeric, fenugreek and warming spices, but each brand is different.

Mix tandoori masala with plain yoghurt and lemon juice for a simple marinade for chicken, paneer, tofu, cauliflower or potatoes. It is a useful way to make reduced-price meat or veg taste special without buying lots of separate spices.

Tikka masala spice blend

Tikka masala spice blend is made for British Indian-style curries and marinades. It is usually milder and sweeter than some curry powders, although this depends on the brand.

Use it with onions, tinned tomatoes, yoghurt or cream, and leftover roast meat or chickpeas. Spice blends can be good value if you actually use them up, but avoid buying too many similar jars at once.

Taco seasoning

Taco seasoning is a Tex-Mex style blend usually made with chilli powder, cumin, paprika, garlic, onion, oregano and salt. It is useful for mince, beans, lentils, chicken, roasted veg and loaded wedges.

To save money, make your own with spices you already have. This also lets you control the salt level. A basic mix is paprika, cumin, chilli powder, garlic powder, onion powder, oregano and a pinch of salt.

Tea leaves as a seasoning

Tea might not be the first thing that comes to mind when listing herbs and spices that start with T, but tea leaves can be used as an aromatic ingredient. Black tea, green tea, lapsang souchong and Earl Grey can all add flavour to food.

Try tea in marinades, smoked-style rubs, poaching liquids, syrups, biscuits and desserts. Lapsang souchong is especially useful when you want a smoky flavour without smoked paprika or bacon.

Turmeric leaf

Turmeric leaves are used in some Indian and South East Asian dishes. They have a gentle turmeric aroma and are often used to wrap or steam foods. They are much harder to find in the UK than ground turmeric, but you may see them frozen or fresh in specialist shops.

Torch ginger

Torch ginger is a striking aromatic flower bud used in parts of South East Asian cooking, particularly Malaysian and Indonesian dishes. It has a fresh, floral, gingery flavour. In the UK it is usually a specialist ingredient, so buy it only when you have a specific recipe in mind.

Tonka bean

Tonka bean is an intensely aromatic spice with notes of vanilla, almond, cherry and warm spice. It is used in very small amounts in desserts, custards, chocolate dishes and ice cream.

It is a specialist ingredient rather than a budget staple. If you buy it, choose food-grade tonka beans from a reputable seller and follow the packet guidance, as the flavour is powerful and only a tiny amount is needed.

Tansy

Tansy is a historical herb that appears in old recipes, especially puddings and spring dishes. It is not generally recommended for modern home cooking because it contains compounds that can be harmful. If you are exploring old-fashioned British herbs, it is better to read about tansy than to cook with it.

Truffle salt or truffle seasoning

Truffle salt is a flavoured seasoning rather than a pure herb or spice, but it is often kept with spices. It can add an earthy savoury flavour to chips, popcorn, eggs, pasta and mash.

It can be pricey, so check the ingredients before buying. Some products contain real truffle, while others rely mainly on flavouring. Use sparingly, as it can overpower food quickly.

Tomato powder

Tomato powder is made from dried tomatoes and works as a seasoning for soups, sauces, bread dough, popcorn, pasta, stews and rubs. It adds acidity, sweetness and savoury depth.

It is not essential if you already keep tomato puree in the cupboard, but it is useful for dry mixes and camping-style meals because it is lightweight and shelf-stable.

Handy comparison table

Best T herbs and spices for saving money

If you are building a spice cupboard on a budget, you do not need every item on this list. Start with versatile seasonings that suit the food you already cook.

Top five budget-friendly choices

1. Thyme: excellent in cheap slow-cooked meals, soups and roasted vegetables.
2. Turmeric: great value for curries, lentils and rice dishes.
3. Taco seasoning or homemade taco mix: useful for beans, mince, wraps and jacket potatoes.
4. Tandoori masala: an easy flavour boost for reduced chicken, cauliflower or potatoes.
5. Tamarind paste: a little makes sauces taste brighter and more complex.

What to skip if money is tight

Tonka bean, Tasmanian pepperberry, torch ginger and truffle salt are interesting, but they are not essential. Buy them only if you have a plan for using them more than once. Otherwise, that money is usually better spent on everyday spices, rice, lentils, tinned tomatoes or frozen veg.

How to store herbs and spices so they last longer

Herbs and spices do not usually spoil quickly in the way fresh food does, but they do lose flavour. Good storage helps you get your money’s worth.

• Keep jars in a cool, dark cupboard, away from the hob and direct sunlight.
• Close lids tightly after each use.
• Use a dry spoon, especially with powders and blends.
• Label refill bags or loose spices with the date you bought them.
• Buy small amounts of spices you rarely use.
• Choose whole spices, such as peppercorns, when you want a longer-lasting flavour.

If a spice smells of very little, it will probably taste of very little. You can still use older herbs and spices, but you may need a little more. If they smell musty, look damp, or show signs of mould, throw them away.

Cheap ways to use up T herbs and spices

• Thyme breadcrumbs: mix stale breadcrumbs with dried thyme, garlic powder and a little oil, then toast and scatter over pasta or soup.
• Turmeric rice: cook rice with a pinch of turmeric, salt and a small knob of butter or splash of oil.
• Tarragon yoghurt sauce: mix chopped tarragon with plain yoghurt, mustard, lemon juice and black pepper.
• Tamarind beans: add tamarind paste to baked beans or chickpeas with chilli and a little brown sugar.
• Togarashi eggs: sprinkle togarashi over fried or boiled eggs for a quick lunch.
• Tandoori veg traybake: coat potatoes, carrots, onions or cauliflower with tandoori masala, oil and yoghurt, then roast.

FAQs about herbs and spices that start with T

What herbs start with the letter T?

Herbs that start with T include thyme, tarragon, Thai basil, tulsi, tansy and turmeric leaf. Thyme and tarragon are the easiest to find in UK supermarkets.

What spices start with T?

Spices beginning with T include turmeric, tamarind, tamala leaf, togarashi, Tellicherry pepper, Tasmanian pepperberry, tabil, tandoori masala, taco seasoning, tikka masala blend and tonka bean.

Are thyme and tarragon similar?

No. Thyme is earthy and savoury, while tarragon has a sweeter aniseed flavour. Thyme is better for stews and roasts. Tarragon is especially good with chicken, eggs, fish and creamy sauces.

Is turmeric a herb or a spice?

Turmeric is usually classed as a spice. It comes from a root, which is dried and ground into the golden powder commonly used in curries, rice dishes and soups.

What is the cheapest T spice to buy?

Ground turmeric and dried thyme are usually among the cheapest and most useful T seasonings. Prices vary by shop, but both are widely available and last well when stored properly.

Can I grow any T herbs at home?

Yes. Thyme is a good herb to grow at home because it is hardy, compact and useful in lots of meals. Tarragon can also be grown, though French tarragon is usually bought as a plant rather than grown from seed. Thai basil grows well in warm conditions and is best treated as a tender herb in the UK.

What T spice is best for curry?

Turmeric is the most common T spice for curry. Tamarind is also excellent when you want a sour, tangy flavour, and tandoori masala or tikka masala blends are useful shortcuts for quick curries and marinades.

Which T herbs and spices should I keep in a small kitchen?

For a small, practical spice cupboard, choose dried thyme, turmeric, tarragon if you like creamy chicken or egg dishes, and one blend such as taco seasoning or tandoori masala. Add tamarind paste if you enjoy Indian, Thai or tangy sauces.