Looking for herbs and spices that start with Z? It is a surprisingly interesting corner of the spice cupboard. Some Z ingredients are everyday staples under a different name, while others are regional seasonings, spice blends or fragrant additions used in Middle Eastern, Asian, Balkan and Mediterranean cooking.

This guide keeps things practical for UK kitchens. You will find what each Z herb or spice tastes like, how to use it, where to buy it, and how to avoid wasting money on jars that sit untouched at the back of the cupboard.

Quick list of herbs and spices that start with Z

Here are the main Z herbs, spices and spice-related ingredients covered in this guide:

• Za’atar
• Zedoary
• Zanthoxylum peppers, including Sichuan pepper, sansho and Timur pepper
• Zira, another name for cumin
• Zafran or zaffron, names linked to saffron
• Zereshk, also known as dried barberries
• Zest, such as lemon, lime and orange zest
• Zdravets, a Balkan herb
• Zuta levana, also called white micromeria
• Zhoug or zhug, a spiced herb paste
• Zhourat, a Levantine herbal tea blend
• Zimbro, the Portuguese word for juniper berries

Herbs and spices beginning with Z: at a glance

Za’atar

Za’atar is one of the best-known Z spices, although it is usually a blend rather than a single herb. A typical za’atar mix contains dried herbs, sesame seeds, sumac and salt. The herb element can vary, but it is often thyme, oregano, marjoram, hyssop or a regional wild herb also called za’atar.

What does za’atar taste like?

Za’atar is savoury, nutty and slightly tangy. The sesame seeds bring warmth, while sumac gives a lemony sharpness. It is especially good when mixed with olive oil.

How to use za’atar

• Stir into olive oil and spread over flatbread before baking.
• Sprinkle over hummus, labneh or Greek yoghurt.
• Toss with roast potatoes, carrots, peppers or cauliflower.
• Use as a rub for chicken thighs or lamb.
• Add to scrambled eggs or omelettes.

Money-saving tip

Za’atar is easy to make at home if you already have dried thyme or oregano, sesame seeds and sumac. Mix small batches so the sesame stays fresh. If buying ready-made, check the ingredients list; cheaper blends can be heavy on salt and light on herbs.

Zedoary

Zedoary is a rhizome from the ginger family. It looks a little like turmeric or ginger and is sometimes sold dried and powdered. It has been used in parts of South Asian and South East Asian cooking, though it is less common in UK supermarkets.

What does zedoary taste like?

Zedoary is earthy, slightly bitter and peppery, with a mild ginger-like warmth. It is not as sweet and punchy as fresh ginger, and it has a more medicinal edge, so a little goes a long way.

How to use zedoary

• Add a pinch to curry pastes or spice blends.
• Use sparingly in pickles.
• Pair with turmeric, cumin, coriander and chilli.
• Try it in lentil dishes where earthy spices work well.

Buying advice

You are most likely to find zedoary in specialist Asian grocers or online spice shops. Buy the smallest amount you can, particularly if you have not cooked with it before. Ground spices lose aroma over time, and zedoary is not something most people use weekly.

Zanthoxylum peppers

Zanthoxylum is a genus of plants that includes several aromatic spices often described as peppers, even though they are not true peppercorns. The most familiar is Sichuan pepper, but you may also see Japanese sansho pepper or Nepalese Timur pepper.

Sichuan pepper

Sichuan pepper has a citrusy aroma and a distinctive tingling, numbing quality. It is an important ingredient in Sichuan cooking and works beautifully with chilli, garlic, ginger and soy sauce.

Sansho pepper

Sansho is used in Japanese cooking. It is bright, lemony and fragrant, often paired with grilled eel, chicken skewers and noodle dishes.

Timur pepper

Timur pepper, from Nepal, has a grapefruit-like fragrance and a similar tingling effect. It can be used in chutneys, noodle soups and spice rubs.

How to use Zanthoxylum peppers

• Toast lightly in a dry pan, then grind for the best flavour.
• Add to stir-fries, noodle dishes and broths.
• Mix with salt for a simple seasoning for chips, tofu or fried chicken.
• Use with chilli flakes for a homemade spicy seasoning.

Practical tip

Whole Sichuan peppercorns often keep their aroma better than ready-ground versions. Store them in an airtight jar away from heat and light. Before grinding, pick out any hard black seeds if present, as they can be gritty.

Zira

Zira is a name used for cumin in several languages and cuisines, including parts of Central Asia, South Asia and Eastern Europe. If you see black zira or shahi jeera, it may refer to a related spice rather than standard supermarket cumin, so check the packet carefully.

What does zira taste like?

Standard cumin is warm, earthy and savoury. It gives depth to curries, stews, chilli, soups, rice and roasted vegetables.

How to use zira

• Toast whole cumin seeds before adding to rice or lentils.
• Add ground cumin to chilli con carne, bean stews and tacos.
• Mix with coriander, paprika and garlic powder for a simple rub.
• Use in homemade curry powder or garam masala-style blends.

Money-saving tip

Cumin is often much cheaper in larger bags from world food aisles or Asian supermarkets than in tiny glass jars. If you cook with it regularly, buy whole seeds and grind small amounts as needed.

Zafran or zaffron

Zafran, zafferano and similar spellings are names linked to saffron in different languages. Saffron is one of the most expensive spices by weight because it is made from the hand-picked stigmas of crocus flowers.

What does zafran taste like?

Saffron has a floral, honeyed, slightly earthy flavour. It also gives food a golden colour. Because it is strong and expensive, it is used in tiny amounts.

How to use saffron wisely

• Soak a small pinch in warm water, milk or stock before adding to a dish.
• Use in rice dishes such as pilau, biryani or paella-style rice.
• Add to custards, rice pudding or festive bakes.
• Pair with fish, chicken, cardamom, rose, citrus and almonds.

Buying advice

Buy saffron threads rather than powder, as powder is easier to adulterate. Good saffron is expensive, so be cautious of deals that look far too cheap. Store it in a sealed container in a cool, dark cupboard.

Zereshk

Zereshk is the Persian name for dried barberries. They are small, red, tart berries used as a souring ingredient, especially in Iranian cooking. Although not a spice in the strictest sense, they are often used like one to add sharpness and colour.

What does zereshk taste like?

Zereshk is bright, tangy and fruity, a little like a sharper dried cranberry. It works well in rich dishes because the acidity cuts through butter, oil and meat.

How to use zereshk

• Stir through rice with a little butter or oil.
• Add to couscous, bulgur wheat or grain salads.
• Use in stuffing for chicken or vegetables.
• Sprinkle over roasted carrots or squash.
• Mix with nuts and herbs for a colourful garnish.

Budget swap

If you cannot find zereshk, dried cranberries can work in some recipes, although they are usually sweeter. To get closer to the tartness, chop dried cranberries and add a squeeze of lemon juice.

Zest

Zest is the colourful outer peel of citrus fruit, such as lemon, lime, orange or grapefruit. It is not a herb, but it behaves like a spice in cooking because it adds concentrated aroma without much liquid.

Why zest is useful

Citrus zest is one of the cheapest ways to lift a dish. If you already have a lemon for juice, using the zest first gives you extra flavour for free.

How to use citrus zest

• Add lemon zest to pasta, risotto, roast chicken or fish.
• Use orange zest in cakes, biscuits, porridge and marinades.
• Add lime zest to curries, salsa, guacamole and rice.
• Mix zest with salt, pepper and herbs for a quick seasoning.

Food safety note

Wash citrus fruit before zesting, especially if you are using the peel. Avoid grating the white pith underneath, as it can taste bitter.

Zero-waste tip

Zest citrus fruit before juicing it. If you do not need the zest straight away, freeze it in a small container or ice cube tray. You can also mix zest into softened butter and freeze it for quick flavoured butter.

Zdravets

Zdravets is a herb associated with Bulgaria and parts of the Balkans. It usually refers to bigroot geranium, known botanically as Geranium macrorrhizum. It is used in herbal teas and traditional preparations, and sometimes as a fragrant culinary herb.

What does zdravets taste like?

Zdravets has a green, floral and slightly earthy aroma. It is not a mainstream UK culinary herb, so it is more of a specialist ingredient than a supermarket staple.

How to use zdravets

• Brew as a herbal tea if you have bought food-grade dried zdravets.
• Use sparingly in herb blends where floral notes suit the dish.
• Pair gently with honey, lemon or mild cheeses.

Only use herbs sold as food-grade. Garden plants and ornamental geraniums are not automatically suitable for eating.

Zuta levana

Zuta levana, also called white micromeria, is an aromatic herb used in parts of the Middle East, particularly as a herbal tea. It belongs to the mint family and has a fresh, savoury aroma.

What does zuta levana taste like?

It is often described as minty, herbal and slightly peppery, with a softer profile than strong peppermint. It can be enjoyed on its own or blended with other herbs.

How to use zuta levana

• Steep dried leaves in hot water for herbal tea.
• Blend with mint or lemon verbena.
• Use a small amount in marinades for chicken or vegetables.

In the UK, zuta levana is a specialist ingredient. If you cannot find it, fresh mint, oregano or lemon balm may give a similar herbal lift, depending on the recipe.

Zhoug or zhug

Zhoug, also spelled zhug, is a hot green herb and spice paste associated with Yemeni and Middle Eastern cooking. It is usually made with fresh coriander, chillies, garlic, cumin, cardamom and oil.

Is zhoug a herb or a spice?

It is more accurately a condiment or paste, but it belongs in this list because it is built from herbs and spices and is used as a seasoning.

How to use zhoug

• Spoon over hummus, falafel or roasted vegetables.
• Stir into yoghurt for a quick dip.
• Serve with eggs, grilled chicken or kebabs.
• Use as a punchy sandwich or wrap spread.

Money-saving tip

Make zhoug when fresh coriander is reduced at the supermarket. Blend with chillies, garlic, spices, oil and a little lemon juice. Freeze in small portions so you can add instant flavour to meals later.

Zhourat

Zhourat is a Levantine herbal tea blend. The exact mix varies, but it can include flowers, leaves, herbs and spices such as rose, chamomile, sage, mint, anise or cinnamon, depending on the maker.

How to use zhourat

Zhourat is usually brewed as a caffeine-free herbal drink. Add hot water, steep, then sweeten with honey if liked. Because blends vary, follow the packet instructions for the amount and brewing time.

Buying advice

Look for zhourat in Middle Eastern grocers or online. Buy from a retailer with good turnover so the herbs are fragrant rather than dusty and stale.

Zimbro

Zimbro is the Portuguese word for juniper. In a UK spice cupboard, you are more likely to see the ingredient labelled as juniper berries.

What does zimbro taste like?

Juniper berries taste piney, resinous and slightly peppery. They are famous for flavouring gin, but they also work well in savoury cooking.

How to use juniper berries

• Crush lightly and add to marinades for game, beef or pork.
• Use with cabbage, sauerkraut or braised red cabbage.
• Add a few berries to rich stews, then remove before serving if preferred.
• Pair with bay leaves, black pepper, thyme and orange zest.

Use juniper berries sparingly. Their flavour is strong, and too many can overpower a dish.

How to store Z herbs and spices

Most dried herbs and spices last best when kept away from heat, light and moisture. A cupboard is better than a rack next to the hob.

• Use airtight containers: This helps protect flavour and keeps moisture out.
• Label loose bags: Add the purchase date so you know what needs using first.
• Buy small amounts of rare spices: Zedoary, sansho and zuta levana are not everyday ingredients for most households.
• Freeze fresh pastes: Zhoug freezes well in small portions.
• Smell before using: If a spice smells flat or dusty, it will not add much to your food.

Best Z herbs and spices for budget cooking

If you want the most useful options without filling your cupboard with specialist jars, start with these:

• Za’atar: Excellent on cheap staples such as potatoes, flatbread, eggs and chickpeas.
• Zira cumin: One of the best-value spices for curries, chilli, soups and rice.
• Zest: Practically free if you already use citrus fruit.
• Sichuan pepper: A small amount transforms noodles, stir-fries and tofu.
• Zhoug: Great for using up reduced fresh herbs and chillies.

Simple homemade za’atar-style blend

This is not a strict traditional recipe, but it is a handy UK cupboard version if you want to try za’atar flavours without buying a new jar.

Ingredients

• 2 tablespoons dried thyme or oregano
• 1 tablespoon toasted sesame seeds
• 1 tablespoon sumac
• Half a teaspoon sea salt, or to taste
• Optional: half a teaspoon ground cumin

Method

1. Toast the sesame seeds in a dry pan for a minute or two until lightly golden, then cool.
2. Mix with the dried herbs, sumac and salt.
3. Store in a clean airtight jar.
4. Use within a few weeks for the best flavour.

Serving ideas

• Mix with olive oil and brush over pitta or flatbread.
• Sprinkle over roasted vegetables.
• Stir into yoghurt with a squeeze of lemon.
• Use as a topping for homemade hummus.

FAQs about herbs and spices that start with Z

What herbs start with Z?

Herbs that start with Z include za’atar when referring to the herb itself, zdravets, zuta levana and the herbs used in zhourat blends. Some are regional names and may be difficult to find in ordinary UK supermarkets.

What spices start with Z?

Spices that start with Z include zedoary, zira, zafran and Zanthoxylum peppers such as Sichuan pepper, sansho and Timur pepper. Za’atar is also commonly listed because it is a popular spice blend.

Is za’atar a herb or a spice?

Za’atar can mean both. It may refer to a regional herb, but in UK shops it usually means a blend of dried herbs, sesame seeds, sumac and salt.

Is zira the same as cumin?

In many contexts, yes. Zira is a name used for cumin. However, some packets may use terms such as black zira or shahi jeera for related but different spices, so it is worth checking the label.

What is the easiest Z spice to find in the UK?

Za’atar, cumin sold as zira in some shops, saffron sold as zafran in some international grocers, and Sichuan pepper are among the easier Z spices to find. Large supermarkets, world food aisles and specialist grocers are good places to look.

Which Z herbs and spices are best for beginners?

Start with za’atar, zira cumin, citrus zest and Sichuan pepper. They are versatile, easy to use and can make simple budget meals taste much more interesting.

Can I substitute zedoary with ginger or turmeric?

You can use ginger or turmeric as a rough substitute in some dishes, but the flavour will not be identical. Ginger is fresher and hotter, while turmeric is more earthy and colourful. Use small amounts and adjust to taste.

Are dried barberries a spice?

Dried barberries, or zereshk, are technically dried berries rather than a spice. In cooking, they are often used like a seasoning because they add tartness, colour and balance to savoury dishes.