Peggy's Top 20 Herbs and Spices

Peggy's Top 20 Herbs and Spices

Someone asked us to list our Top 20 dried herbs and spices found in our kitchen cabinets on our Message Board. Here's my personal list. Your personal favorites will probably vary depending on your tastes. Some of the following are technically not herbs or spices, but they reside in my cabinet for seasoning purposes. I don't have any particular favorite brands, except where indicated. The most important thing to remember is that they be fresh. Most dried herbs and spices lose their potency after six months on the shelf. It's wiser to buy small amounts that you will use up more quickly than bulk amounts that will sit around too long and go stale.

Peggy's Top 20 Herbs & Spices
Rank	Herb / Spice	Comments
1	Garlic Powder	I use it in nearly every savory dish. Lawry's preferred.
2	Whole Peppercorns	Get a grinder and you won't use pre-ground pepper again!
3	Oregano	Rub between palms before adding to release more flavor.
4	Basil	Goes with oregano well.
5	Dill Weed	Essential for fish.
6	Paprika	Sweet Hungarian is my favorite. Sgezed preferred.
7	Cumin	Essential for Mexican dishes.
8	Cinnamon	Baking and curries.
9	Nutmeg	Baking and cream sauces. Better to grate your own.
10	Rosemary	Poultry basic.
11	Saffron	Truly worth the expense. A little goes a long way.
12	Sage	A must for poultry.
13	Thyme	Good with meat and poultry.
14	Parsley	Good for adding color. Mild flavor.
15	Bay Leaf	A must for soups and stews.
16	Tarragon	Good with seafood and poultry.
17	Onion Powder	I used this as a flavor booster instead of salt.
18	Chile Powder	Get the real thing, not a blend.
19	Celery Seed	My potato salad has to have it.
20	Arrowroot	Great for thickening sauces.

Herb Combinations

Herb Combinations

Fines Herbes – The four fines herbes are chives, tarragon, chervil, and parsley. Equal parts are chopped together until the board on which you are working starts to barely turn green.

Herbes de Provence– or Provencal herbs is a mixture of rosemary, thyme, and savory, with the four fines herbes, plus mint and whatever else catches the fancy of the cook.

Bouquet Garni – A bunch of herbs tied together, usually including bay leaf, fresh or dried thyme, and fresh parsley stems. It flavors all stock, and some sauces and gravies. All herbs are tied together to allow easy removal from the pot at the end of cooking. Let the bouquet garni float freely in the pot to allow the release of all the flavors.

HERBS AND SPICES

HERBS AND SPICES
A

* Ajwain, carom seeds (Trachyspermum ammi) (South Asia, Afghanistan, Iran, Egypt, Eritrea & Ethiopia)
* Akudjura (Solanum centrale) (Australia)
* Alexanders (Smyrnium olusatrum)
* Alfalfa ( Medicago sativa)
* Alkanet (Alkanna tinctoria), for red color
* Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A. exscapum) (West Africa)
* Allspice (Pimenta dioica)
* Aloe (Aloe perryi; Aloe barbadensis; Aloe ferox)
* Angelica (Angelica archangelica)
* Anise (Pimpinella anisum)
* Aniseed myrtle (Syzygium anisatum) (Australia)
* Annatto (Bixa orellana)
* Arugula (Eruca sativa)
* Apple mint (Mentha suaveolens)
* Asafoetida (Ferula assafoetida)
* Asarabacca (Asarum europaeum)
* Avens (Geum urbanum)
* Avocado Leaf (Peresea americana)

B

* Barberry (Berberis vulgaris and other Berberis spp)
* Basil (Ocimum basilicum)
* Basil, Lemon (Ocimum × citriodorum)
* Basil, Thai (O. basilicum var. thyrsiflora)
* Bay Leaf (Laurus nobilis)
* Bergamot (Monarda didyma)
* Boldo (Peumus boldus)
* Borage (Borago officinalis)
* Black Cardamom (Amomum subulatum, Amomum costatum)
* Black Mustard (Brassica nigra)
* Blue Fenugreek, Blue melilot (Trigonella caerulea)
* Brown Mustard (Brassica juncea)
C

* Calabash Nutmeg, Ehuru (Monodora myristica) (West Africa)
* Calendula, Pot Marigold (Calendula officinalis)
* Camphor Laurel (Cinnamomum camphora)
* Capers (Capparis spinosa)
* Caraway (Carum carvi)
* Cardamom (Elettaria cardamomum)
* Carob (Ceratonia siliqua)
* Catnip (Nepeta cataria)
* Cassia (Cinnamomum aromaticum)
* Cayenne pepper (Capsicum annuum)
* Celery seed (Apium graveolens)
* Chervil (Anthriscus cerefolium)
* Chicory (Cichorium intybus)
* Chili pepper (Capsicum spp.)
* Chipotle (Capsicum annuum)
* Chives (Allium schoenoprasum)
* Cicely, Sweet Cicely (Myrrhis odorata)
* Cilantro, Coriander Greens, Coriander Herb (Coriandrum sativum)
* Cinnamon, Indonesian (Cinnamomum burmannii, Cassia vera)
* Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi)
* Cinnamon, True or Ceylon (Cinnamomum verum, C. zeylanicum)
* Cinnamon, White (Canella winterana)
* Cinnamon Myrtle (Backhousia myrtifolia) (Australia)
* Clary, Clary Sage (Salvia sclarea)
* Clove (Syzygium aromaticum)
* Coriander seed (Coriandrum sativum)
* Costmary (Tanacetum balsamita)
* Cuban Oregano (Plectranthus amboinicus)
* Cubeb pepper (Piper cubeba)
* Cudweed (Gnaphalium spp.) (Vietnam)
* Culantro, Culangot, Long Coriander (Eryngium foetidum)
* Cumin (Cuminum cyminum)
* Curry Leaf (Murraya koenigii)
* Curry Plant (Helichrysum italicum)

D

* Dill seed (Anethum graveolens)
* Dill herb or weed (Anethum graveolens)

E

* Elderflower (Sambucus spp.)
* Epazote (Chenopodium ambrosioides)

F

* Fennel (Foeniculum vulgare)
* Fenugreek (Trigonella foenum-graecum)
* Filé powder, gumbo filé (Sassafras albidum)
* Fingerroot, krachai, temu kuntji (Boesenbergia rotunda)

G

* Galangal, greater (Alpinia galanga)
* Galangal, lesser (Alpinia officinarum)
* Galingale (Cyperus spp.)
* Gambooge, Goraka (Garcinia gummi-gutta) (India)
* Garlic chives (Allium tuberosum)
* Garlic (Allium sativum)
* Garlic, Elephant (Allium ampeloprasum var. ampeloprasum)
* Ginger (Zingiber officinale)
* Ginger, Torch, Bunga Siantan (Etlingera elatior) (Indonesia)
* Golpar, Persian hogweed (Heracleum persicum) (Iran)
* Gotu Kola (Centella asiatica)
* Grains of paradise (Aframomum melegueta)
* Grains of Selim, Kani Pepper (Xylopia aethiopica)
* Ground ivy (Glechoma hederacea)

H

* Hops (Humulus lupulus)
* Horseradish (Armoracia rusticana)
* Houttuynia (Houttuynia cordata) (Vietnam)
* Huacatay, Mexican Marigold, Mint Marigold (Tagetes minuta)
* Hyssop (Hyssopus officinalis)

I

* Indonesian Bay-Leaf, Daun salam (Eugenia polyantha[citation needed], Syzygium polyanthum)

J

* Jasmine flowers (Jasminum spp.)
* Jimbu (Allium hypsistum) (Nepal)
* Juniper berry (Juniperus communis)

K

* Kaffir Lime Leaves, Makrud Lime Leaves (Citrus hystrix) (Southeast Asia)
* Kala Jeera, Black Cumin (Bunium persicum) (South Asia)
* Kencur, Galangal, Kentjur (Kaempferia galanga)
* Keluak, kluwak, kepayang (Pangium edule)
* Kokam seed (Garcinia indica) (Indian confectionery)
* Korarima, Ethiopian cardamom, false cardamom (Aframomum corrorima) (Eritrea)
* Koseret (Lippia adoensis) (Ethiopia)

L

* Lavender (Lavandula spp.)
* Lemon Balm (Melissa officinalis)
* Lemongrass (Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.)
* Lemon Ironbark (Eucalyptus staigeriana) (Australia)
* Lemon Myrtle (Backhousia citriodora) (Australia)
* Lemon Verbena (Lippia citriodora)
* Lesser Calamint (Calamintha nepeta), nipitella, nepitella (Italy)
* Liquorice, Licorice (Glycyrrhiza glabra)
* Lime Flower, Linden flower (Tilia spp.)
* Lovage (Levisticum officinale)

M

* Mace (Myristica fragrans)
* Mahlab, St. Lucie Cherry (Prunus mahaleb)
* Malabathrum, Tejpat (Cinnamomum tamala)
* Marjoram (Origanum majorana)
* Marsh Mallow (Althaea officinalis)
* Mastic (Pistacia lentiscus)
* Mesquite (Prosopis spp.)
* Mint (Mentha spp.) 25 species, hundreds of varieties
* Musk mallow, Abelmosk (Abelmoschus moschatus)
* Mustard, Black, Mustard plant, Mustard seed (Brassica nigra)
* Mustard, Brown, Mustard plant, Mustard seed (Brassica juncea)
* Mustard, White, Mustard plant, Mustard seed (Sinapis alba)

N

* Nasturtium (Tropaeolum majus)
* Nigella, Kalonji, Black caraway, Black onion seed (Nigella sativa)
* Njangsa, Djansang (Ricinodendron heudelotii) (West Africa)
* Nutmeg (Myristica fragrans)

O

* Olida (Eucalyptus olida) (Australia)
* Oregano (Origanum vulgare, O. heracleoticum, and other species)
* Orris root (Iris germanica, I. florentina, I. pallida)

P

* Pandan flower, Kewra (Pandanus odoratissimus)
* Pandan leaf, Screwpine (Pandanus amaryllifolius)
* Paprika (Capsicum annuum)
* Paracress (Spilanthes acmella, Soleracea) (Brazil)
* Parsley (Petroselinum crispum)
* Pepper: black, white, and green (Piper nigrum)
* Pepper, Dorrigo (Tasmannia stipitata) (Australia)
* Pepper, Long (Piper longum)
* Pepper, Mountain, Cornish Pepper Leaf (Tasmannia lanceolata)
* Peppermint (Mentha piperata)
* Peppermint Gum leaf (Eucalyptus dives)
* Perilla, Shiso (Perilla spp.)
* Pink Pepper (Schinus terebinthifolius)
* Piper sarmentosum (Southeast Asia)

Q

* Quassia (Quassia amara) (bitter spice in aperitifs, and some beers and fortified wines)

R

* Ramsons, wood garlic (Allium ursinum)
* Rice Paddy Herb (Limnophila aromatica) (Vietnam)
* Rosemary (Rosmarinus officinalis)
* Rue (Ruta graveolens)

S

* Safflower (Carthamus tinctorius), for yellow color
* Saffron (Crocus sativus)
* Sage (Salvia officinalis)
* Saigon Cinnamon (Cinnamomum loureiroi)
* Salad Burnet (Sanguisorba minor)
* Salep (Orchis mascula)
* Sassafras (Sassafras albidum)
* Savory, Summer (Satureja hortensis)
* Savory, Winter (Satureja montana)
* Silphium, Silphion, Laser, laserpicium, lasarpicium (Roman cuisine, Ancient Greek cuisine)
* Sorrel (Rumex acetosa)
* Sorrel, French (Rumex scutatus)
* Sorrel, Sheep's (Rumex acetosella)
* Spearmint (Mentha spicata)
* Spikenard (Nardostachys grandiflora or N. jatamansi)
* Star anise (Illicium verum)
* Stinging Nettle (Urtica dioica)
* Sumac (Rhus coriaria)
* Sweet woodruff (Galium odoratum)
* Szechuan pepper, Sichuan pepper (Zanthoxylum piperitum)

T

* Tarragon (Artemisia dracunculus)
* Thyme (Thymus vulgaris)
* Thyme, Lemon (Thymus × citriodorus)
* Turmeric (Curcuma longa)

V

* Vanilla (Vanilla planifolia)
* Vietnamese Balm (Elsholtzia ciliata)
* Vietnamese Cinnamon (Cinnamomum loureiroi)
* Vietnamese Coriander (Persicaria odorata)

W

* Wasabi (Wasabia japonica)
* Water-pepper, Smartweed (Polygonum hydropiper)
* Watercress (Rorippa nasturtium-aquatica)
* Wattleseed (from c. 120 spp. of Australian Acacia)
* White Mustard (Sinapis alba)
* Wild thyme (Thymus serpyllum)
* Willow herb (Epilobium parviflorum)
* Winter savory (Satureja montana)
* Wintergreen (Gaultheria procumbens)
* Wood Avens, Herb Bennet (Geum urbanum)
* Woodruff (Galium odoratum)
* Wormwood, Absinthe (Artemisia absinthium)

Quick Guide to Every Herb and Spice in the Cupboard

Quick Guide to Every Herb and Spice in the Cupboard

Ever get coriander confused with cumin? Or wonder if saffron is really essential to the flavor of a dish? As much for our benefit as for yours, we've put together this quick reference guide to all the most common (and some uncommon) herbs and spices!

For any herb or spice listed below, click on the name to read the full description. We'll continue adding to this list as we cover more of the seasonings we use in our cooking.

DRIED HERBS AND SPICES

• Asafoetida (Asafetida) - Used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor.

• Achiote Paste and Powder - Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce, chochinita pibil, and tamales.

• Allspice - Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.

• Annatto Seeds - A very tough reddish-brown seed with a woodsy aroma and an earthy flavor. Called Achiote Paste (see above) when ground, this is used to flavor many Mexican dishes.

• Bay Leaf - (also: Indian Bay Leaf) Adds a woodsy background note to soups and sauces.

• Caraway Seed - These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad.

• Cardamom - This warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.

• Cayenne Pepper - Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.

• Chia Seeds - No, these seeds aren't just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute.

• Cinnamon - (also: Vietnamese Cassia Cinnamon) Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes.

• Cloves - Sweet and warming spice. Used most often in baking, but also good with braised meat.

• Coriander - Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.

• Cumin - Smoky and earthy. Used in a lot of Southwestern US and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

• Fennel Seed - Lightly sweet and licorice flavored. It's excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid!

• Fenugreek - Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.

• Garlic Powder - Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor.

• Gochugaru - This Korean red pepper spice is hot, sweet, and ever-so-slightly smoky.

• Grains of Paradise - These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes.

• Loomi - Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes.

• Mace - From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages.

• Mahlab - Ground from sour cherry pits, this spice has a nutty and somewhat sour flavor. It's used in a lot of sweet breads throughout the Middle East.

• Nutmeg - Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.

• Nutritional Yeast - Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor.

• Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

• Paprika - (also: Smoked Paprika) Adds a sweet note and a red color. Used in stews and spice blends.

• Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

• Saffron - Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color.

• Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

• Smoked Paprika - (also: Paprika) Adds sweet smokiness to dishes, as well as a red color.

• Star Anise - Whole star anise can be used to add a sweet licorice-y flavor sauces and soups.

• Sumac - Zingy and lemony, sumac is a Middle Eastern spice that's great in marinades and spice rubs.

• Turmeric - Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget.

• Thyme - Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

• Vietnamese Cassia Cinnamon - (also: Cinnamon) Sweet and spicy. Can be used in both sweet baked goods and to add depth to savory dishes.

FRESH HERBS

• Basil - (also: Thai Basil) Highly aromatic with a robust licorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches.

• Chervil - Delicate anise flavor. Great raw in salads or as a finishing garnish.

• Dill - Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes.

• Fenugreek - Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.

• Lemon Thyme - (also: Thyme) Sweet lemon aroma and a fresh lemony-herbal flavor. This is excellent with poultry and in vinaigrettes.

• Marjoram - Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.

• Mint - Surprisingly versatile for such an intensely flavored herb. Try it paired with lamb, peas, potatoes - and of course, with chocolate!

• Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

• Pink Pepper - Small and sweet, these berries are fantastic when marinated with olives or simply sprinkled on shortbread.

• Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

• Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

• Summer Savory - Peppery green flavor similar to thyme. Mostly used in roasted meat dishes and stuffing, but also goes well with beans.

• Shiso - A member of the mint family, this herb is used extensively in Japanese, Korean, and South East Asian cooking as a wrap for steaming fish and vegetables, in soups, and as a general seasoning.

• Tarragon - Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, seafood, or eggs.

• Thai Basil - (also: Basil) A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes.

• Thyme - (also: Lemon Thyme) Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

SPICE BLENDS, RUBS, AND MIXES

• Baharat - Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern)

• Bouquet Garni - Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French)

• Chili Powder - Ground chilis, cumin, oregano, cayenne, and lots of optional extras to make this seasoning uniquely yours. Use for chili stew, beans, grilled meat, and tacos. (Mexican/Southwestern US)

• Chinese Five Spice Powder - Star anise, Szechuan peppercorns, fennel, cassia, and clove. Adds sweetness and depth to savory dishes, especially beef, duck, and pork. (Chinese)

• Curry Powder - Typically includes tumeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian)

• Dukkah - Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin. Great spice rub for lamb, chicken, and fish. (Egyptian)

• Garam Masala - Typcially includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian)

• Herbes de Provence - Usually savory, rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables.

• Pickling Spice - Most often, bay leaf, yellow mustard seeds, black peppercorns, allspice, coriander. Used for pickling vegetables in vinegar.

• Pumpkin Pie Spice Mix - Cinnamon, nutmeg, ginger, and cloves. Used for seasoning pumpkin pie, but also great in other spiced baked goods.

• Ras el Hanout - Cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Use as a spice rub on meat or a simple condiment. (North African/Moroccan)

• Za'atar Seasoning Blend - Thyme, sumac, and sesame seeds. All-purpose seasoning for many Middle Eastern dishes like grilled meats, grilled vegetables, flatbread and hummus. (Middle Eastern)

Are there any herbs or spices you've been wondering about? Let us know and we'll start adding them to the list!

Spice Mixtures

Spice Mixtures

Chili Powder – is a combination of ground spices and dried herbs. It can contain all or only some of the following and in varying ratios.

Allspice Black Pepper Cayenne Pepper Ground Coriander Ground Cloves Dried Chilies Ground Cumin Dried Oregano Paprika Garlic Powder Ground Mustard Seeds Tumeric

Chinese 5-Spice Powder –contains cinnamon, star anise, fennel seeds, cloves, and Szechuan peppercorns. When purchasing, choose the most finely ground and the one palest in color.

Curry Powder – usually cumin seeds, coriander seeds, mustard seeds, dried red chilies, cinnamon, turmeric, and ground ginger. May also have paprika, cloves, saffron, fenugreek, cardamom, or fresh curry leaves.

Garam Masala – comes from north India where it is home-ground from three to eight of the spices known as “warm” spices in the Ayur Veda book of medicine. These are dried chiles, black peppercorns, cinnamon, mace, nutmeg, cloves, coriander seeds and cumin seeds.

Pie spice – A traditional mixture of ground sweet spices, usually allspice, cinnamon, cloves, coriander, mace, and nutmeg.

Quatre Epices – Peppercorns, ground nutmeg, ground cinnamon, whole cloves, and ginger.

Curry Powders or Pastes – The English word curry comes from the Tamil work kari which means sauce, because curry powers flavor mostly sauces. In India the curries, once powdered, belong to the general category of “masalas” or spice blends, which are prepared from ground ingredients indigenous to the diverse regions of the country.

Where in India curries always contain a certain amount of sweet spices, in Thailand, only the Muslim curry contains some of those, in addition to a relatively lare amount of hot chiles and strong spices.

In Thailand the mixture of curry spices is always combined with some liquid to become a paste before being added to a food preparation. When you purchase curry powder, choose one imported from India.

As curry powders contain all kinds of starchy and ligneous material, it is essential to cook them gently in oil or clarified butter to tame the raw taste of some of them. Never add curry powder to any dish without precooking it in a fat or making a paste of it with water or broth.

Ras el hanout – is used primarily in Morocco and all over the Maghreb (the north coast of Africa). It is a wonderfully fragrant powder with out which the traditional couscous has no soul. Depending on which country (morocco, Algeria, or Tunisia), the ras el hanout will vary in composition, from twelve spices in Algeria to twenty to twenty-four spices in Morocco. In Tunisia the spices are fewer but one adds dried pulverized rosebuds.

HERBS AND SPICES 4

HERBS AND SPICES 4

ALLSPICE
(Pimenta dioica) Is primarily grown in Jamaica. The berry is a reddish-greenish-brown color about the size of a pea. Christopher Columbus mistakenly thinking it was a pepper brought it back to Europe. The allspice tree is an evergreen with dark green shiny leaves and clusters of small white flowers. It's used in catsup, pickles, baking, and in men's spice type colognes. It tastes like a combination of spices - cloves, cinnamon, and nutmeg, which is how it got its name.
ANISE
(Pimpinella anisum) Has been used for thousands of years for flavoring, breath freshener, digestive aid, cough suppressant, air freshener, mousetrap bait, and most recently as the scent on the artificial rabbit that is used in dog racing. Anise has a licorice flavor, and it is the seeds that are used to flavor things such as candy, liquors, and toothpaste. Anise seeds were used in Roman times to pay taxes as many spices were used for monetary purposes in ancient times. It may look weird to see people using Anise seeds for trading today (imagine seeing seeds instead of chips in pokerstars poker or seeds instead of notes in banks), however back then it served its purpose well.

ARROWROOT
(Maranta arundinacea) Is not used for flavoring, but rather for thickening sauces. It's normally found in the spice rack at grocery stores, and a little is generally all it takes. It should only be used at the end of your cooking, since unlike corn starch or tapioca it will break down after about 10 minutes - which means your thick sauce will become a thin sauce, and it doesn't thicken up again when reheated. But it does make very delicate sauces, and it will thicken at a lower temperature than corn starch, which makes it useful for dairy or egg sauces that may scorch or curdle at higher temperatures.

BASIL
(Ocimum basilcum) The name Basil comes from the Greek word for King and was thought of as the Herb of Kings. Like other members of the mint family, basil has been used medicinally for digestive troubles. It has a mild, aromatic odor and a warm, sweet flavor with a slight licorice taste.

BAY LEAVES
(Laurus nobilis) Comes from the Bay Laurel tree. It has a pungent, aromatic flavor. They are very popular in Middle Eastern and Indian dishes, but can be used in everything from baking to sauces, and of course, the leaf should be removed before serving the dish.

CAPERS
(Capparis spinosa) Are the pickled, unopened flower buds of the caper plant. The plants are small shrubs, native to the Mediterranean area. The buds are handpicked every day, with the smaller buds being the higher quality. This is used mainly in salad dressings and fish sauces.
CARAWAY SEED
(Carum carvi) Is the main part of the plant that is used, but the entire plant is edible. Caraway seeds taste similar to anise, with a hint of dill. Their main use is in Rye breads.

CARDAMOM
(Elettaria cardamomum) Two types are grown in India, but also in Guatemala and Sri Lanka. It was used in perfumes and today is used in cosmetics. In stick form it is used for fruits and preserves. It is used ground for cakes, cookies, pies, and puddings.

CAROB
Seeds and pods are edible and come from an Eastern Mediterranean evergreen tree (Ceratonia Siliqua). The ground seeds are used as a substitute for cocoa. Carob Powder is used as a food stabilizer and a darkening agent.

CELERY SEED
(Apium graveolens) Comes from a wild variety of the celery plant. The seeds are oval in shape and light brown. The seeds are so small, it takes over 750,000 to equal one pound. It was originally grown by Greeks and Romans for medicinal qualities. It tastes like table celery with a warm slightly bitter and aromatic flavor. Celery seed is used for adding the flavor of celery to foods when the crunchiness of celery is not wanted.

CHERVIL
(Anthriscus cerefolium) Comes from the parsley family and is a popular French herb. The leaves resemble parsley, and is an aromatic, sweet herb with a slight taste of anise. Chervil helps to bring out the flavor of other herbs and is used to add color and flavor to dressings for pasta and potato salads. Chervil is available dried but has the best flavor when fresh.

CHICORY
Is the dried root of the chicory plant, roasted and ground often to be used to flavor coffee. The leaves, crisp and edible, are often used in salads.

CHILI POWDER
(Capsicum frutescens) Is the pungent fresh or dried fruit of any of several cultivated varieties of Capsicum. It is a blend of ground chili peppers, oregano, cumin, coriander, cloves and garlic powder. It can be found in varieties from mild to extremely hot flavors. Use it sparingly, tasting as you add more each time to season the food to your liking. Chili Powder is mainly used in Southwestern and Mexican dishes. It should be stored in the refrigerator.

CHIVES
(Allium schoenoprasum) Are bright green, long, hollow thin stems. It is an onion-like member of the lily family. They have a mild, onion-like taste, with just a hint of garlic. Chives are often used as a garnish, but can be used in many cooked dishes, adding them towards the end of the cooking time to retain their flavor.

CILANTRO
(Coriandrum sativum) Is the bright green leaf and stem of a young coriander plant, and comes from the Parsley family. Cilantro is also called Chinese Parsley. It has the flavor of parsley and citrus. Before it can be used, Cilantro needs to be crushed. It is used in Mexican, Middle Eastern and Asian dishes.

CINNAMON
(Cinnamomum) Is one of the oldest known spices. The spice is the tree bark rolled into sticks, quills, or ground to powder. Ground cinnamon enhances many curries and meat stews, especially those made with lamb and is also used in cakes, puddings and breads. The sticks are most commonly used in hot beverages such as mulled wine, hot chocolate or coffee.

CLOVES
(Syzygium aromaticum) Was known as the Tongue Spice by the Chinese during the Han Dynasty. During the 8th century it became a mainstay of European commerce. Whole cloves are used to flavor pickled foods and ham. Ground cloves are used in spice cakes, pumpkin pies and hot sauces.

CORIANDER
(Coriandrum sativum) Was used as a Love Potion in ancient times. It was one of the first herbs grown by the New World colonists. It is the main ingredient in most curries. Coriander is popular all over the world and is used in everything from hot dogs to pie and stews.

CUMIN SEED
(Cuminum cyminum) Was used in medicine, and as a food preservative. It is popular in Mexican dishes, is a main ingredient in chili dishes, and also found in many curries.

CURRY POWDER Is a blend of ground herbs and spices adapted by the British settlers in India from the traditional spice mixtures found in Indian cuisine. Some like to use curry as a mild flavoring, but others prefer it as a dominant taste. It's used in many vegetable and meat dishes.
DILL
(Anethum graveolens) Was once considered a cure-all for everything from illness to witchery. In ancient times, Knights supposedly used burned dill seeds on open wounds to speed the healing process. It is mainly used in pickles, potato salads, and other dishes that require a tangy bite.
FENNEL
(Foeniculum vulgare) Has been used for both medicinal and seasoning purposes. It's used in pickling and many German, Spanish, Chinese, and Italian dishes including baked goods, soups, sauces and fish dishes.

GALANGAL
Comes from the Ginger family. A common ingredient in Thai and Indonesian cooking. Galangal is generally fresh or ground. The fresh root is woody and needs to be peeled prior to use.

GARLIC
(Allium sativum) Is a member of the lily family, as are onions, shallots, leeks and chives. It has a compound bulb made up of individual cloves, and has been used for cooking for thousands of years.

GINGER
(Zingiber officinale) Can be used to spice foods and soothe the digestive system. Ginger is believed to aid in relieving the symptoms of motion sickness, make a tingling bath, and a refreshing tea. The root (cracked) is used in chutney, pickles, preserves and dried fruit. It is used ground in cakes, cookies, breads and pot roasts.

JUNIPER BERRY
Is a berry-like fruit from the Juniper tree. Its often used to flavor sauces for pork or chicken. The berries should be removed from the sauces before serving. The Juniper Berry is also used as an ingredient in gin.

MACE
(Myristica fragrans) Is the bright red, ground outer covering of the nutmeg seed, and like nutmeg, also comes from the nutmeg tree. It has the flavor and aroma similar to nutmeg with slightly more tartness. Mace can also be substituted for nutmeg.

MARJORAM
(Majorana hortensis) Comes from the Mint family. It is often mistaken for Oregano, but they are different. It is mainly used in flavoring meat dishes. Majoram's flavor is so delicate, it's best added toward the end of the cooking time to retain its flavor. Marjoram must be crushed before using.

MINT
(Mentha piperita) Is the dried leaf of a perennial herb. There are over 30 species of Mint, the two most popular being peppermint and spearmint. Peppermint is the more sharp of the two. Mint is strong and sweet with a sharp flavor and a cool after-taste.

MUSTARD
(Brassica hirta) Comes from the Broccoli family. There are two major kinds of mustard, the yellow and brown. It has a pungent flavor and is used in meats, sauces, gravies and salad dressings.

NUTMEG
(Myristica fragrans) Is the seed of the nutmeg fruit that comes from the nutmeg tree. Surrounding the hard shell of the pit is mace, a brilliant red, lacy, and net-like membrane. Its nutty, sweet flavor is a favorite spice in baking.

OREGANO
(Origanum vulgare) Comes from the Mint family. Oregano is related to both Marjoram and Thyme. Oregano is used in making chili powder and is the spice that gives pizza its flavor. Oregano is used with tomato, egg, or cheese-based foods as well as lamb, pork, and beef dishes.
PAPRIKA
(Capsicum annuum) Comes from the dried, ground pod of a mild red pepper. It is a bright red powder and most often used as a garnish. Paprika is a popular spice in Hungarian cooking. Paprika ranges in flavor from mild to hot. It should be stored in the refrigerator to maintain its red color.

PARSLEY
(Petroselinum crispum) Is most often used as a garnish and is a great breath freshener. It is high in Vitamins A and C and contains iron, iodine and copper. It has a light, fresh scent as well as flavor.

PEPPER
(Piper nigrum) Comes from the dried berry of Piper Nigrum. Pepper is actually berries that are picked around nine months after flowering. Black Pepper is the spiciest and the berries are picked unripened, then dried until it shrivels and the skin turns dark brown to black. White Pepper berries are ripened on the vine and soaked, to remove their outer hulls easier. Black Pepper has a sharp, pungent aroma and flavor. White Pepper is hotter and less subtle.

POPPY SEED
(Papaver somniferum) Is the small, dried, bluish-grey seeds of the poppy plant, which have a crunchy texture and a nutty flavor. There are numerous varieties grown all over the world. It is used whole for toppings on rolls or buns. The oil is used for salads.

ROSEMARY
(Rosmarinus officinalis) Comes from the Mint family. Rosemary is a popular Italian spice used in lamb, pork, chicken, and rabbit dishes. It has a tea-like aroma and a piney flavor. Rosemary leaves should be crushed before using.

SAFFRON
(Crocus sativus) Is the yellow-orange stigmas from the small purple crocus and is the world's most expensive spice. Each flower produces only three stigmas, which must be carefully handpicked then dried, an extremely labor-intense process. It requires over 13,000 of the tiny stigmas for each ounce of Saffron. Saffron is mainly used for flavoring and coloring foods. Saffron is used in hundreds of dishes in the European countries.

SAGE
(Salvia officinalis) Comes from the Mint family. Sage is popular with pork, lamb, meats, and sausages. Sage is one of the most popular herbs in the United States. It has a fragrant aroma and a binding but warm flavor. Greeks and Romans commonly used Sage to cure snakebites and to stimulate the mind and body. It is no longer used medicinally, but at one time was used to treat colds, fevers, liver trouble, and epilepsy. Use ground Sage more sparingly than leaf Sage, as ground Sage is absorbed faster.

SALT
Is a mineral mostly mined and comes from deposits left by dried salt lakes. Salt is a colorless or white crystalline solid, chiefly sodium chloride used extensively as a food seasoning and preservative and is called Common Salt. Table salt is a fine-grained refined salt with additives that make it flow freely.

SAVORY
(Satureja hortensis) Is related to the mint family. Savory has a clean, piney fragrance and a peppery flavor. It will enhance almost any flavorful dish. It is used in soups, stews, bean dishes, and with sauerkraut. Romans used Savory as a medicine, a bee string treatment, and an aphrodisiac.

SESAME SEED
(Sesamum indicum) Are small flat seeds from a tropical Asian plant Sesamum Indicum and were the first crop grown for its edible oil. Sesame Seeds have a nutty, sweet flavor. It is used in many bread and cracker recipes, on rolls, and in candies.

TARRAGON
(Artemisia dracunculus) Is a must for French cooking. The leaves of this herb are used in French sauces, egg dishes, flavored butters and cream cheeses, soups, and in poultry dishes. Tarragon is high in vitamins A and C and the leaves are believed to help stimulate the appetite.
THYME
(Thymus vulgaris) Is a member of the mint family. There are hundreds of varieties. Thyme is very versatile in any dish and is often used in stews, soups, meats, and stuffing. Thyme is believed to strengthen the immune system and the oil has been used in tonics to treat depression, colds, and muscular pain.

TURMERIC
(Curcuma domestica) Is a dried root related to ginger. It has a woody, earthy flavor. Turmeric can be used as an inexpensive substitute for saffron. Tumeric is one of the main ingredients in curry powder. It is also used in pickles and relishes and for coloring prepared mustard.

HERBS AND SPICES 3

HERBS AND SPICES 3

Herb or Spice	Source	Flavor	Best Used	Cooking Use
OREGANO	Leaves of the oregano plant Origanum vulgare	Similar to marjoram, but not as sweet	Fresh or dried	In Italian dishes, in chili, with vegetables, soups
PAPRIKA	Fruit from a sweet pepper plant Capiscum annum	Sweet to hot, somewhat bitter	Dried and ground	In Hungarian dishes including goulash, in soups, in potato or egg salad
PARSLEY	Leaves of the parsley plant Petroselinum crispum	Mildly peppery	Fresh; dried a very poor substitute	As a garnish, in sauces, soups and salads
POPPY SEED	Seeds from the poppy flower Papaver somniferum	Nutty	Dried, whole	In muffins and cakes, salad dressings.
ROSEMARY	Leaves of the rosemary plant Rosmarinus officinalis	Very aromatic, faintly lemony and piney	Fresh or dried	In meat (especially lamb) or fish dishes and sauces
SAFFRON	Dried stigmas and upper styles of the saffron crocus Crocus sativus	Pungent, aromatic	Dried	Flavoring and coloring in rice, stews, curries and fish. This is the world's most expensive spice
Herb or Spice	Source	Flavor	Best Used	Cooking Use
SAGE	Leaves of the sage plant Salvia officinalis	Musty, slightly bitter	Fresh or dried	Beef, fish dishes, stews, stuffings; common sausage flavoring
SALT	Salt mines, seawater	Salty	Granular	Baking, preserving, curing, as a condiment
SESAME SEED	Seeds of the sesame plant Sesamum indicum	Nutty	Whole	In breads and cookies, in salad dressings
STAR ANISE	Star-shaped fruit of a tree native to China Illicium verum	Very similar to anise	Whole	In herbal tea mixtures, in chicken or casserole dishes, or use as you would anise
SUMMER SAVORY	Leaves of the summer savory plant Satureja hortensis	Cross between thyme and mint, a bit milder than winter savory	Fresh or dried	Pates, soups, meat, fish and bean dishes. Use sparingly due to strong taste.
Herb or Spice	Source	Flavor	Best Used	Cooking Use
TARRAGON	Leaves of the French tarragon plant Artemisia dracunculus cv. 'Sativa'	Anise-like	Fresh or frozen. Russian tarragon is not considered of culinary value.	In tartar sauce, as flavoring for cream sauces, in egg dishes and seafood salads
THYME	Leaves of the thyme plant Thymus vulgaris	Minty, lemony	Fresh or dried	In omelettes, stews, bland soups, and stuffing for chicken, or as flavoring for green salads and cooked vegetables
TURMERIC	Root of the turmeric plant Curcuma domestica, a tropical plant related to ginger	Pungent, somewhat bitter	Dried and ground	Curries, East Indian recipes. This is also the primary ingredient in American-style ("ballpark") mustard.
VANILLA	Beans from the vanilla orchid Vanilla planifolia	Sweet, highly aromatic	Remove seeds from whole, dried beans; or, in extract	With coffee, in desserts including ice cream, puddings and cakes
WHITE PEPPER	Peeled and dried green peppercorns from the pepper tree, Piper nigrum	Similar to black peppercorn, but milder	Freshly ground	As a condiment
WINTER SAVORY	Leaves of the winter savory plant Satureja montana	Combination of thyme and mint	Dried or fresh	Pates, soups, meat, fish and bean dishes. Use sparingly due to strong taste.