Angelica (Angelica archangelica)
Angelica oil derived from the roots and fruit are used to flavor liquer, and shoots are used to make some kinds of aromatic sweetmeats.
Anise (Pimpinella anisum)
Annual herb whose fruits, called aniseed, taste like licorice. The unrelated Star Anise plant has a similar flavor.
Asafoetida (Ferula assa-foetida)
Asafoetida, also spelled asafetida, is the dried latex (gum oleoresin) exuded from the stem and roots of several species of Ferula (F. foetida and F. assa-foetida).
They are part of the celery family, Umbelliferae. Asafoetida is used as a digestive aid, as a condiment, and in pickling.
It also plays a critical role in Indian vegetarian dishes.
Bay Leaf (Laurus nobilis)
Whole leaves are pungent and have a sharp, bitter taste. Dried leaves have a floral, herbal fragrance similar to oregano and thyme.
The primary use of Bay Leaf is to enhance fragrance rather than taste.
Basil (Ocimum basilicum)
This is a culinary herb also known as Great Basil. The two common varieties are Sweet Basil (Genovese Basil) and Thai Basil.
Depending on the species and cultivar, the leaves may taste like anise, with a strong, pungent, often sweet aroma.
Bergamot (Monarda species)
Monarda is a genus of flowering plants in the mint family, Lamiaceae. Common names include bergamot, bee balm, horsemint, oswego tea.
Although somewhat bitter, the leaves and buds, the plant tastes like a mix of spearmint and peppermint with oregano. Some
species of Monarda also have a long history of use as a medicinal herb.
Black Cardamom
The pods are used as a spice like Green Cardamom, but this spice is has a smoky flavor and is rarely used in sweets.
Black Cumin (Nigella sativa)
Also known as black caraway, nigella, kalojeera, kalonji or kalanji. The dry-roasted seeds flavor curries, vegetables, pulses, and other dishes.
Black Pepper (Piper nigrum)
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn. It is usually dried and
used as a spice and seasoning. Peppercorns and ground black pepper consist of the cooked and dried, unripe fruit.
Green Pepper is dried, unripe fruit, and White Pepper is ripe fruit seeds.
The spiciness is due to piperine, which has a different kind of spiciness from the capsaicin chili peppers.
Borage (Borago officinalis)
Borage, also known as a starflower, is an annual herb in the flowering plant family Boraginaceae.
Borage is used as either a fresh vegetable or a dried herb. As a fresh vegetable, it has a cucumber-like taste,
and is often used in salads or as a garnish. Traditionally, borage was also cultivated for medicinal uses,
although today, commercial cultivation is mainly as an oilseed.
Burnet (Sanguisorba minor and Sanguisorba officinalis)
Sanguisorba is a genus of flowering plants in the family Rosaceae native to the temperate regions of the Northern Hemisphere, with the common name is burnet.
Sanguisorba officinalis is used medicinally in Asia to treat gastrointestinal conditions and bleeding.
Sanguisorba minor, salad burnet, has similarly been used medicinally in Europe to control bleeding.
The leaves of salad burnet have a cucumber-like flavor and are eaten in salads, or used fresh or dried to make a tea.
Caraway (Carum carvi)
Caraway, also known as meridian fennel and Persian cumin, is a biennial plant in the family Apiaceae.
The fruits, usually used whole, have a pungent, anise-like flavor and aroma.
Caraway is used as a spice in breads, especially rye bread, and in desserts, liquors, casseroles, and
other foods. The leaves can be added to salads, stews, and soups, and are sometimes used as a dried, raw, or cooked herb like parsley.
The root is consumed as a winter root vegetable similar to parsnips.
Cardamom (Elettaria cardamomum)
Green (or white when bleached) Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance.
It is a common ingredient in both savory and sweet dishes, and as a component in spice mixes such as masalas and Thai curry.
See also Black Cardamom.
Catnip (Nepeta cataria)
An aromatic herb from the mint family, the leaves and shoot tips are sometimes
added to salads, soups, sauces, and savory dishes for flavoring.
The herb is also used as a treatment for minor illnesses, such as colds, fevers, and flus.
It is used to aid in calming an upset stomach and to relax a person’s nerves, where
it is generally consumed by adding the dried herb to hot tea.
Catnip also has a stimulating effect on most cats.
Cayenne Pepper (Capsicum annuum)
The Cayenne Pepper is a moderately hot chili pepper in the range of 30,000 to 50,000 Scovilles.
They are used whole and in powdered form.
Cayenne powder may be a blend of different types of peppers.
Celery Seed (Apium graveolens, variety dulce)
The seed is actually a very small fruit, and can be used as flavoring or spice, either as whole seeds or ground.
Ground seeds, dried celery leaves, and celery root extract can be mixed with salt to produce celery salt.
Celery salt is used as a seasoning, in cocktails such as the Bloody Mary cocktails, on the Chicago-style hot dog,
and in some seasoning mixes. Additionally, combinations of celery powder and salt are used to flavor & preserve cured pork
as an alternative to industrial curing salt.
Chervil (Anthriscus cerefolium)
Chervil, sometimes called French parsley, has a faint taste of licorice or aniseed, and is more delicate than parsley.
Chervil is used to season poultry, seafood, young spring vegetables (such as carrots),
soups, and sauces. Chervil is one of the four fines herbes of French cooking
Chicory (Cichorium intybus)
Common chicory is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers.
Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots.
Chicory varieties cultivated for leaves include Radicchio, Belgian endive, and Catalogna chicory.
The sativum variety is cultivated for its roots, which are used as an alternative to coffee, or as an additive
to coffee and beer. The roots can also be cooked like parsnips
Chili Pepper (Capsicum)
The chili pepper is the fruit of plants from the genus Capsicum which are members of the nightshade family.
They are widely used in many cuisines as a spice to add heat to dishes.
Cultivars grown in North America and Europe are believed to all derive from Capsicum annuum, and have white, yellow, red or purple to black fruits.
The heat range in Scoville Heat Units (SHUs) for some common varieties are:
- Bell pepper: 0 SHU
- New Mexico green chile: 0–70,000 SHU
- Fresno, jalapeño: 3,500–10,000 SHU
- Cayenne: 30,000–50,000 SHU
- Piri piri: 50,000–100,000 SHU
- Habanero, Scotch Bonnet, Bird's Eye 100,000–350,000 SHU
Chives (Allium schoenoprasum)
Chives are grown for their scapes (stems) and leaves, which are used for culinary purposes as a flavoring herb,
and provide a mild onioin-like flavor. Chives are used with pancakes, soups, fish, sandwiches, and as a garnish.
Chives is one of the four fines herbes of French cooking
Cicely (Myrrhis odorata)
Also know as sweet cicely, myrrh, garden myrrh, and sweet chervil, cicely is a member of the celery family Apiaceae.
Its leaves are sometimes used either raw or cooked as a herb, and it has a strong similar to anise. The roots and
seeds are also edible, and there has been historical use of this as a medicinal herb.
Cinnamon (Cinnamomum verum)
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
It is used mainly as an aromatic condiment and flavoring in a wide variety of cuisines, sweet and savory dishes, breakfast cereals, snackfoods,
tea and traditional foods. The aroma and flavor of cinnamon derive from its essential oil, cinnamaldehyde, as well as from numerous other constituents
including eugenol. Cinnamomum verum is often considered to be "true cinnamon", although most commercial cinnamon is derived from the related species Cinnamomum cassia,
also known to as "cassia". Cassia is slightly bitter compared to Cinnamon, but is recommended for savory dishes rather than sweets.
Clove (Syzygium aromaticum)
Cloves are the aromatic flower buds of a tree in the Myrtaceae family, and are navtive to the Maluku Islands (or Moluccas) of Indonesia.
They are commonly used as a spice for meats, curries, and marinades, as well as fruit such as apples, pears, and rhubarb.
Cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar.
Cloves are a common element in spice blends such pumpkin pie spice and speculoos spices.
Cloves combine well with other ingredients including cumin, cinnamon, allspice, vanilla, basil, star anise, peppercorns, citrus peel,
onion, and red wine.
Coriander (Coriandrum sativum)
This is also known as Chinese Parsley, Dhania or Cilantro.
All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Many people perceive the taste of leaves as a tart, lemon/lime taste. However, a large number of people
think it tastes like soap due to a gene that detects some specific aldehydes also used in many soaps and detergents.
Check with your dinner guests before using to avoid making your dinner inedible to them!
Costmary (Tanacetum balsamita)
Costmary, also known as alecost, balsam herb, bible leaf, or mint geranium, is a perennial temperate herb.
It is used primarily in traditional medicine to cure various ailments.
Cumin (Cuminum cyminum)
Cumin is the dried seed of the herb Cuminum cyminum, and is member of the parsley family native to the area from the Middle East to east India.
It is used in many cuisines around the world in both whole and ground form
Curry
Curry refers to a variety of dishes originating in the Indian subcontinent. It uses a mixture of herbs and spices
usually including ground cumin, coriander, ginger, fresh or dried chilies, and the main spice turmeric.
In southern India, leaves from the curry tree are also an integral ingredient.
Curry is generally prepared as a sauce.
Dill (Anethum graveolens)
Fresh and dried dill leaves (sometimes called "dill weed" or "dillweed" are aromatic and used
to flavor many fish dishes, borscht and other soups, and pickles. Fresh dill is much preferred to dried.
Fennel (Foeniculum vulgare)
The bulb, foliage, and fruits of the fennel plant are used in many cuisines.
The flowers are the most potent form of fennel, but also the most expensive.
Dried fennel fruit (also sold as "fennel seed") is an aromatic, anise-flavored spice, brown or green in color when fresh, but slowing turning gray
as it ages. It is best for cooking when green. Fennel is the dominant spice in our Hot Italian Sausage.
Fenugreek (Trigonella foenum-graecum)
Seeds and leaves are common ingredients in dishes from the Indian subcontinent, such as some curries. Seeds and greens are
also used in other cuisines to flavor salads, stews, and some drinks.
Filé (Sassafras albidum)
Powdered leaves of the sassafras tree. Used as a spice and as a thickener for soups and sauces, especially in Louisiana gumbo and other Creole dishes.
Ginger (Zingiber officinale)
Ginger (or "ginger root") is popular worlwide as a medicine, a tea, and as a spice for baked goods, candy, meat, pickles, seafood, soda, vegetables, and alcoholic beverages.
Fresh ginger can be substituted for powdered ginger at a ratio of six to one, although the flavors are somewhat different.
Powerdered ginger is commonly used in baked goods.
Grains of paradise (Aframomum melegueta)
This plant is is a species in the ginger family, Zingiberaceae, and closely related to cardamom.
It is also commonly known as melegueta pepper, alligator pepper, Guinea grains, ossame, or fom wisa.
The seeds are used as a spice (ground or whole), and have a pungent, black-pepper-like flavor with hints of citrus.
Today the condiment is sometimes used in gourmet cuisine as a replacement for pepper, and is used to give unique flavor to some alcoholic beverages
such as beer, gin, and akvavit. The spice is considered less irritating to digestion than black pepper.
Holy basil (Ocimum tenuiflorum)
Holy basil, also known as tulsi, is an aromatic perennial plant in the family Lamiaceae, and is native to the Indian subcontinent
and widespread as a cultivated plant throughout the Southeast Asian tropics.
Tulsi is cultivated for religious and traditional medicine purposes, and also for its essential oil.
It is widely used as a herbal tea, commonly used in Ayurveda alternative medicine, and has a place within the Vaishnava tradition of Hinduism
in which devotees perform worship involving holy basil plants or leaves. The variety of Ocimum tenuiflorum used in Thai cuisine is referred to
as Thai holy basil, and is not the same as Thai basil (Ocimum basilicum).
Horehound (Marrubium vulgare)
Also known as white horehound or common horehound, this is a flowering in the mint family Lamiaceae.
Horehound drops are bittersweet hard candies made with sugar and an extract of M. vulgare, having a flavor similar to menthol and root beer.
The extract is also used to flavor some drinks including beer, tea, and cocktails.
Horseradish (Armoracia rusticana)
The ground roots of this plant provide a distinctive pungent taste. The enyzme released during grinding degrades over a few days, so
horeradish sauces and prepared horseradish (horeradish with vinegar) do not have the same pungency as fresh-ground roots. See also Wasabi.
Hyssop (Hyssopus officinalis)
Hyssop is a shrub in the Lamiaceae or mint family. Its leaves are used as an aromatic condiment, having an intense minty aroma and a lightly bitter taste due to its tannins.
The herb is also used to flavor liqueur, and is part of the official formulation of Chartreuse.
It is also a key ingredient in many formulations of absinthe, where it is the main source of the green color. Due to its purported properties as an antiseptic,
cough reliever, and expectorant, it has been used in traditional herbal medicine.
Lavender (Lavandula species)
Lavender is a genus of 47 known species of flowering plants in the mint family Lamiaceae.
Culinary lavender is usually English lavender. As an aromatic, it has a sweet fragrance with lemon or citrus notes.
It is used as a spice or condiment in pastas, salads and dressings, and desserts, and the buds and greens are used in teas.
Buds processed by bees are the essential ingredient of monofloral honey.
Lemon balm (Melissa officinalis)
Lemon balm, balm, common balm, or balm mint, is a herbaceous plant in the mint family Lamiaceae. It has a mild
lemon aroma similar to mint. Lemon balm is used as a flavoring in fish dishes, ice cream, herbal teas, fruit dishes, and candies. It is also
the main ingredient in lemon balm pesto.
Lemon grass (Cymbopogon citratus)
Also known as West Indian lemon grass, the fragant leaves are used particularly for lechon (prok), roasted chicken, and in tea.]
The flavor is similar to lemon juice but with a mild sweetness and without significant sourness or tartness. It is the essential ingredient
in the Thai dishes tom yam and tom kha kai. It is often also sold in stem form and eaten as a snack.
Lemon verbena (Aloysia citrodora)
Also known as lemon beebrush, the leaves of this flowing plant are used to add a lemon flavor to fish and poultry dishes, vegetable marinades,
salad dressings, jams, puddings, Greek yogurt, and beverages including herbal teas and liquers.
Licorice (Glycyrrhiza glabra)
Licorice (or liquorice) is a flowering plant of the bean family Fabaceae, and a sweet, aromatic flavoring is extracted from the root.
This flavor is used in many candies and sweets, although that flavor is often reinforced with the addition of aniseed oil, so the
licorice content may be low. Excess consumption can have toxic side effects, and should not be consumed during pregnancy.
Lovage (Levisticum officinale)
This plant has long been cultivated in Europe. The leaves are used in salads and to make soup or season broths.
The roots can be eaten as a vegetable or grated for use in salads.
Its flavor and smell can be described as a mix of celery and parsley, but with a higher intensity of both of those flavors.
The seeds are used as a spice, similar to fennel seeds.
Mace (Myristica fragrans)
Mace is the ground covering of nutmeg tree seeds.
It has a similar but more delicate flavor than Nutmeg, and is used to flavor baked goods, meat, fish, vegetables and in preserving and pickling.
Marjoram (Origanum majorana)
An herb with sweet pine and citrus flavors. It is nearly synonymous with Oregano ("Wild Marjoram").
Mustard
Mustard seeds are the small round seeds of various mustard plants. The seeds are rich in both oil and protein.
The main varieties are Black Mustard (Brassica nigra),
Brown Mustard (Brassica juncea) or "Indian" mustard,
and White/Yellow mustard (Sinapis alba or Brassica hirta).
Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.
Hotter prepared mustards are created by using the more pungent black and brown seeds.
Mustard leaves can be stir-fried and eaten as a vegetable.
Nutmeg (Myristica fragrans)
Nutmeg is the spice made from ground seeds of the nutmeg tree.
It has a pungent fragrance, a slightly sweet taste, and is used to flavor baked goods, confections,
puddings, potatoes, meats, sausages, sauces, vegetables, and beverages such as eggnog. See also Mace.
Oregano (Origanum vulgare)
Perennial herb also known as "Wild Marjoram", and closely related to "sweet marjoram".
Widely used in Italian and other cuisines. Aromatic, and more flavorful when dried.
See also Marjoram.
Paprika (Capsicum annuum)
Paprika is a ground spice made from dried red fruits of sweeter varieties of the plant Capsicum annuum,
generally made from the varietals in the Longum group.
Paprika spice can range from mild to hot depending on variety and the style of processing in different countries.
The color of the peppers can range from green (unripe) to yellow (partially ripe) to red (fully ripe).
Parsley (Petroselinum crispum)
Curly leaf and flat leaf parsley are most commonly used as a garnish. Root parsley is used in parts of Euruope
as a snack, or as a vegetable in many soups, stews, and casseroles. Parsley is one of the four fines herbes of French cooking
Peppermint (Mentha ×piperita)
Peppermint is a hybrid cross between watermint and spearmint. Fresh or dried peppermint leaves are often used alone in peppermint tea
or with other herbs in herbal teas. Peppermint is used for flavoring ice cream, candy, fruit preserves, alcoholic beverages, chewing gum,
and toothpaste. It is also used in some shampoos, soaps and skin care products.
Poppy seed (Papaver somniferum)
Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tiny seeds are used whole or ground into meal
as an ingredient in many foods, particularly as a spice or decoration in pastry and bread. THey are also pressed to yield poppyseed oil.
Rosemary (Rosmarinus officinalis)
Rosemary leaves are used as a flavoring for roast lamb, pork, chicken, turkey, and stuffing.
Rosemary has a bitter, astringent taste and a characteristic aroma that complements many cooked foods.
When roasted with meats or vegetables, it imparts a mustard-like aroma and adds a fragrance of charred wood
that goes well with barbecued foods.
Rue (Ruta graveolens)
Rue, also known as common rue or herb-of-grace, is a species of Ruta grown as an ornamental plant and herb. It has a bitter taste
and can cause gastric discomfort, and is therefore rarely used in modern cuisine.
Saffron (Crocus sativus)
Saffron is a spice from the flower of Crocus sativus (the "saffron crocus"). High-quality
saffron has an earthy and grassy flavor and aroma, yet it is sweet like a floral and honey.
The stigma and styles, called threads, are collected and dried for use mainly as a seasoning and coloring agent in food.
Saffron has long been the world's most expensive spice by weight due to its labor-intenstive harvesting method. It is commonly
used by steeping a small amount in hot water, milk, stock, or wine, and then adding the resulting liquid to the recipe.
Sage (Salvia officinalis)
Sage has a savory, slightly peppery flavor.
It is used to flavor various dishes including fish, poultry, some cheeses, and some sausages.
Savory (Satureja hortensis and Satureja montana)
Summer Savory (Satureja hortensis) is the best known of the savory genus.
Summer savory is a popular traditional herb in Atlantic Canada, where it is used much like sage is used elsewhere.
It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat
dressing for turkey, goose and duck. It is also used to in stews such as fricot, in meat pies, and as a
seasoning for sauces and grilled meats. Winter Savory (Satureja montana, also known as Mountain Savory) is similar,
but has a slightly more bitter taste.
Sesame (Sesamum indicum)
Sesame seed is a common ingredient in cuisines the world over, used to add a rich, nutty flavor to breads, crackers, and even salads.
Sesame seeds are also used to produce Sesame Oil.
Sorrel (Rumex species)
Common sorrel or garden sorrel (Rumex acetosa), is a perennial herbaceous plant in the family Polygonaceae.
The leaves may be puréed in soups and sauces or added to salad. Sorrel has a distinct sharp, sour taste due to the
presence of oxalic acid.
Star Anise (Illicium verum)
Star anise contains anethole, the same compound that gives the unrelated Anise its flavor.
Star anise has come into use as a less expensive substitute for anise in baking, as well as in liquor production
such as in the liqueur Galliano. Star anise enhances the flavour of meat.
Spearmint (Mentha spicata)
Spearmint, also known as garden mint, common mint, lamb mint and mackerel mint, is a species of mint, Mentha spicata.
It is used as a flavoring for confectioneries and toothpaste, and is sometimes added to shampoos and soaps.
Spearmint leaves can be used fresh, dried, or frozen.
Tarragon (Artemisia dracunculus)
Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce.
Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.
Thyme (Thymus vulgaris)
Thyme is sold both fresh and dried. Fresh is more flavorful, although thyme leaves keep their flavor better
than most herbs when dried. Thyme is a common component of bouquet garni, herbes de Provence, and is
frequently used to flavor soups. Ancient Egyptians used thyme for embalming, although we haven't tried that yet.
Turmeric (Curcuma longa)
Turmeric has a mustard-like, earthy aroma and pungent, slightly bitter flavor.
Most tumeric is used in the form of its powdered roots. It is a key ingredient in many savory Asian and Middle Eastern dishes, and is the principal
ingredient in curry powder providing that golden yellow color.
Turmeric is also used in baked goods, canned beverages, cereals, dairy products, ice cream, orange juice, popcorn coloring, yellow cakes, yogurt, sauces, and gelatin.
Vanilla (Vanilla planifolia and V. tahitensis)
Vanilla is a spice derived from orchids of the genus Vanilla. The main varieties are
Bourbon or Bourbon-Madagascar, Mexican, Tahitian, and West Indies.
Vanilla Extract is derived from real vanilla, and is best suited for foods
that are cooked for a short time or at low temperature such as custards, puddings,
pastry creams, and icings where you want the vanilla flavor to stand out. However, real vanilla
is very expensive, so for baked goods where the vanilla flavoring is only a minor
component, use the cheaper "artificial" or "immitation" Vanilla Essence. This contains exactly the same vanillin compound
that's the major (but not only) component of the flavor, and is much cheaper to produce. If a recipe calls specifically for Vanilla Extract
you can use double the amount of Vanilla Essence to get a stronger vanilla taste.
Wasabi (Eutrema japonicum)
Wasabi (or "Japanese Horseradish") is sold as roots, stems, as a dried powder, or in ready-to-use tubes. Freshly prepared wasabi must be used quickly.