A spice is a dried seed, fruit, root, bark, or vegetativ substance used in nutritionally insignificant

quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents
their growth. It may be used to flavour a dish or to hide other flavours. In the kitchen, spices are
distinguished from herbs, which are leafy, green plant parts used for flavoring.
Many spices are used for other purposes, such as medicine, religious rituals, cosmetics, perfumery, or for
eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a
vegetable.
A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are
dried. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts,
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making it cheaper on a per-serving basis. Some spices are rarely available either fresh or whole, for example
turmeric, and must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are used
both whole and in powder form.
The flavor of a spice is derived in part from compounds that oxidize or evaporate when exposed to air.
Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation.
Thus, flavor is maximized by storing a spice whole and grinding when needed. The shelf life of a whole spice
is roughly two years; of a ground spice roughly six months. The "flavor life" of a ground spice can much
shorter. Ground spices are better stored away from light.
An herb is a plant that is valued for flavor, scent, medicinal or other qualities. Herbs are used in cooking,
as medicines, and for spiritual purposes.
Herbs have a variety of uses including culinary, medicinal, or in some cases even spiritual usage. General
usage differs between culinary herbs and medicinal herbs. In medicinal or spiritual use any of the parts of the
plant might be considered "herbs", including leaves, roots, flowers, seeds, resin, root bark, inner bark
(cambium), berries and sometimes the pericarp or other portions of the plant.
Culinary use of the term "herb" typically distinguishes between herbs, from the leafy green parts of a plant
(either fresh or dried), and spices, from other parts of the plant (usually dried), including seeds, berries, bark,
root and fruit. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small
amounts and provide flavor rather than substance to food.
Many culinary herbs are perennials such as thyme or lavender, while others are biennials such as parsley or
annuals like basil. Some perennial herbs are shrubs (such as rosemary, Rosmarinus officinalis), or trees (such
as bay laurel, Laurus nobilis) this contrasts with botanical herbs, which by definition cannot be woody
plants. Some plants are used as both an herb and a spice, such as dill weed and dill seed or coriander leaves
and seeds. Also, there are some herbs such as those in the mint family that are used for both culinary and
medicinal purposes.
Plants contain phytochemicals that have effects on the body.
There may be some effects when consumed in the small levels that typify culinary "spicing", and some herbs
are toxic in larger quantities. For instance, some types of herbal extract, such as the extract of St. John's-
wort (Hypericum perforatum) or of kava (Piper methysticum) can be used for medical purposes to relieve
depression and stress. However, large amounts of these herbs may lead to toxic overload that may involve
complications, some of a serious nature, and should be used with caution. One herb-like substance, called
Shilajit, may actually help lower blood glucose levels which is especially important for those suffering from
diabetes. Herbs have long been used as the basis of traditional Chinese herbal medicine, with usage dating as
far back as the first century and far before.
Medicinal use of herbs in Western cultures has its roots in the Hippocratic (Greek) elemental healing system,
based on a 4-fold elements healing metaphor. Famous herbalist of the Western tradition include Avicenna
(Arabian), Galen (Roman), Paracelsus (German Swiss), Culpepper (English) and the botanically inclined
Eclectic physicians of 19th century/early 20th century America (John Milton Scudder, Harvey Wickes
Felter, John Uri Lloyd). Modern pharmaceuticals had their origins in crude herbal medicines, and to this day,
many drugs are still extracted as fractionate/isolate compounds from raw herbs and then purified to meet
pharmaceutical standards.
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Some herbs are used not only for culinary and medicinal purposes, but also for psychoactive and/or
recreational purposes; one such herb is cannabis.
Herbs are used in many religions. For example, myrrh (Commiphora myrrha) and frankincense (Boswellia
spp) in Christianity, the Nine Herbs Charm in Anglo-Saxon paganism, the neem tree (Azadirachta indica) by
the Tamils, holy basil or tulsi (Ocimum tenuiflorum) in Hinduism, and many Rastafarians consider cannabis
(Cannabis sp) to be a holy plant. Siberian Shamans also used herbs for spiritual purposes. Plants may be used
to induce spiritual experiences for rites of passage, such as vision quests in some Native American cultures.
The Cherokee Native Americans use white sage and cedar for spiritual cleansing and smudging.
Here are some of the most commonly use herbs and spices:
Allspice (Pimenta dioica)
Other Names: Pimento, Myrtle pepper, Jamaican pepper, ''Kurundu"
Medicinal Uses: Rheumatism, Flatulence, Toothache, Muscle aches, Digestive aid
Allspice (spice) is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After
drying, the berries are small, dark brown balls just a little larger than peppercorns. Allspice comes
from Jamaica, Mexico, andHonduras. Allspice is used in Jamaican jerk seasoning and in Jamaican soups,
stews, and curries. It also is used in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers
use it in ketchup, pickles, and sausages.
Ajwain (Trachyspermum ammi or Carum copticum)
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Other Names: carom seeds, bishop's weed, Ajave Seeds, Ajvain, Ethiopian Cumin
Medicinal Uses: Flatulence, Digestive aid, Nausea and vomiting, Anti-spasmodic, Colic
Angelica Herb (Dong Quai)
Angelica is an herb that has several uses. The leaves are frequently added when cooking red currants,
rhubarb, gooseberries and red plums to help reduce the acidity and sweeten these often sour fruits.
Its strong, clean flavor makes angelica stems an excellent candidate for crystallization. Its seeds are
sometimes used in pastry. The stems are usually crystallized and used as a decorative pastry garnish. The
leaves and stems impart a celery flavor if added to sauces, and vegetable dishes.
This herb contains plant estrogen naturally. Womens menopausal hormones are balanced by natural plant
estrogen. Chinese women are getting benefited by using this for menstrual and menopausal issues. This herb
also helps women to get rid of some problems that appear as symptom of menopause. Night sweats, vaginal
dryness, digestive problem and hot flashes are common example. It also helps to avoid non-menopausal
symptom. It can prevent high blood pressure and osteoporosis. This herb is not uncommon
in Europe and Asia.
Licorice root is also helpful in this case. Though it can cause hypertension, it helps to cure some problems
like fatigue, irregular periods, vaginal dryness, depression, breast tenderness, headaches, constipation etc. If
any woman is not pregnant or is not suffering from high blood pressure, this herbal remedy can be used. It
helps to balance hormones because it contains the plant estrogen with anti-inflammatory effect. This herbal
remedy is not new, rather it has been used by Chinese, Egyptians, Greeks and Hindus. Egyptians used this
herbal remedy to make sweet drinks in the after world. They buried their kings with this root.
Anise (Pimpinella anisum)



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Other Names: anise seed, aniseed, Sweet Cumin
Medicinal Uses: Indigestion, Flatulence, Breath-sweetener, Coughs, Sore throat
Aniseed, sometimes spelled as anise, anis or anise seed, is considered a spice with a sweet licorice-like taste.
Both seed and leaves from the plant pimpinella anisum carry the licorice taste, but in recipes, either whole or
ground seeds are usually used to add distinctive flavors to food. Since aniseed is native to theMediterranean,
youll find it used in a number of Greek and Turkish dishes, but its popularity has certainly spread to many
other countries and the plant proliferates in the wild in North America. The Greek drink ouzo has a
distinctive aniseed flavor, as do the similar Italian Sambuca, the French Pernod, and the Turkish Arak. It is
used in breads, a number of desserts, and also quite often in savory dishes like Indian curries, mole, and a
variety of fish and meat dishes, pickles, stews, seafood, beets, cauliflower and pasta sauces.
Anise: (herb seed) smells like black licorice, though it is actually a member of the parsley family. Anise seeds
are used as a flavoring in some cookies. Anise extract is used to flavor the Greek liquor ouzo. And apparently
it also has its uses as a medicine for expelling internal gas.
Arugula (Eruca Sativa)
Arugula is technically known as a salad green or salad herb. Add to lettuce, tomatoes and any other mixed
baby salad greens, and create new and exciting taste sensations.
You can usually find arugula in the fresh produce section in your health food store or at larger super
markets. Like most salad greens, Arugula is very very low in calories and is also high in vitamins A and C.
Arugula is also known as rocket, roquette, rugula and rucola, and is very popular in Italian cuisine.
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Basil ( Ocimum basilicum)
Basil: (herb) Bright green leaves of an herb of the mint family. Special affinity for tomato flavored dishes.
Basil is available in both fresh and dried forms. Fresh basil and dried basil are completely separate entities,
and may not always be freely substituted for each other. Fresh basil is the key ingredient in making pesto.
The dried leaves and stems of an herb grown in the United States and North Mediterraneancountries. Has an
aromatic, leafy flavor. The flavor and aroma of basil is most intense during the summer months, when it is
abundant. For flavoring tomato dishes and tomato paste, turtle soup; also use in cooking peas, squash, snap
beans; sprinkle chopped over lamb chops and poultry. Since the oils in basil are highly volatile, it is best to
add the herb near the end of the cooking process, so it will retain its maximum essence and flavor. There are
two varieties: Turkish (1 to 2 inch long oval) andCalifornia (2 to 3 inch long narrow) leaves. The Turkish is
said to have the better flavor.
Bay leaf (Laurus nobilis)
Bay Leaves: (herb) Large, olive-green leaves of the sweet-bay or laurel tree. Also "laurel." Goes with almost
anything.
The dried leaves of an evergreen grown in the eastern Mediterranean countries. Has a sweet, herbaceous
floral spice note. For pickling, stews, for spicing sauces and soup. Also use with a variety of meats and
fish. They are used as a spice in breads, especially rye bread. Rye bread is denser because the limonene from
the caraway fruits has yeast-killing properties.


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Beebalm, (Monarda didyma)
Although limited in its culinary uses, bergamot imparts a wonderful citrus-like flavor and fragrance that
complements fruits and summer beverages and teas. At one time native Americans used it to season and
preserve meats. At one time, it became popular as a substitute for tea in New England after the Boston Tea
Party in 1773.
The flowers make an attractive garnish and can be crystallized. It is said a western species,
M. menthaefolia, can be used like oregano and the spicy flowers can be added to chili and salsa.
A Spanish botanist, Dr. Nicholas Monardes, likely call bergamot because of its fragrance which is similar to
the small, bitter Italian bergamot orange. Bergamot oil, which is used in authentic Earl Grey tea, is extracted
from this plant.
The flowers maybe scattered in salads and the leaves infused by simmering for 10 minutes in an enamel
saucepan for greater flavor. Put fresh leaf into China tea for an Earl Grey flavor, into wine cups and into
lemonade. Add sparingly to salads, stuffings, pork. Use for jams, jellies and bergamot milk; pour 1 cup boiling
milk over 1 tablespoon dried or 3 tablespoons shredded leaves, steep for 5 - 7 minutes, strain and serve.
Borage, (Borago officinalis)
Borage is a culinary herb mostly popular inCentral Europe. Its light cucumber fragrance is usually suitable
for salads prepared from raw vegetables. Sometimes borage is used to make pureed soups.
Borage is a favorite herb for flavoring summer drinks, usually fruit and wine cups. The blue and occasionally
pink delicate flowers are edible. The leaves can be eaten in salads and the flowers added as decoration.
The blooms can also be candied. Watch out for the thorny like leaves. Tender leaves and star-shaped flowers
have a very mild cucumber flavor. The plant grows wild in Central andEastern Europe.
Boiling, frying and simmering will quickly destroy most of its characteristic fragrance.
Young flowers of borage can be pink and become blue only in the course of their individual flowering period.
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The famous flower in the borage family is...borage! These little gems are also very sweet, but
the bees love them. This is a re-seeding annual, another carefree plant that will keep coming
back even in very cold climates. The seeds are used to make borage oil and the leaves have a
pleasant taste of mild cucumbers. The flowers are beautiful and have been used for ages in
sweets and candied for drinks.
There is also a beautiful blue comfrey in this family if you like comfrey. The flowers of lungwort
are also a gorgeous blue color.
Black Cumin (Nigella sativa)
Other Names: Fennel flower, Roman coriander, Nutmeg flower, Black seed, Black Onion seed, Black caraway
Medicinal Uses: Headache, Digestive aid, Flatulence, Toothache, Asthma, Allergies
Nigella sativa is an annual flowering plant, native to south and southwest Asia. It grows to 2030 cm (7.912
in) tall, with finely divided, linear (but not thread-like) leaves. The flowers are delicate, and usually coloured
pale blue and white, with five to ten petals. The fruit is a large and inflated capsule composed of three to
seven united follicles, each containing numerous seeds. The seed is used as a spice.
In English, Nigella sativa seed is variously called fennel flower, nutmeg flower, Roman coriander, blackseed
or black caraway. Other names used, sometimes misleadingly, are onion seed and black sesame, both of
which are similar-looking, but unrelated. The seeds are frequently referred to as black cumin (as in
Assamese: kaljeera or kolajeera or Bengali kalo jeeray), In south Indian language Kannada it is called
"Krishna Jeerige", but this is also used for a different spice, Bunium persicum. The scientific name is a
derivative of Latin niger(black). Original black cumin seed is Carum bulbocastanum.
Nigella sativa has a pungent bitter taste and smell. It is used primarily in confectionery and liquors.
Peshawari naan is, as a rule, topped with kalonji seeds.
Black Pepper (Piper nigrum)


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Latin Name: Other Names: pepper, peppercorns
Medicinal Uses: Digestive system tonic, Rheumatism, Nausea, Flatulence, Laxative
Black Pepper: (spice) Dried, mature berries of a tropical vine. The whole dried berry (peppercorn) is used
for black pepper.
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is
usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is
approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains
a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described simply
as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply
the immature black peppercorns.
Black peppers are native to India and are extensively cultivated there and elsewhere in tropical regions.
Currently Vietnam is by far the world's largest producer and exporter of pepper, producing 34% of the
world's Piper nigrum crop as of 2008.
Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Black pepper is the
world's most traded spice. It is one of the most common spices added to European cuisine and its
descendants. The spiciness of black pepper is due to the chemical piperine. It may be found on nearly every
dinner table in the industrialized world, often alongside table salt.
Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked
briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the
pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by
machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled
black layer. Once dried, the spice is called black peppercorn. Black peppercorn is considered spicier than
white
Calendula / Marigold


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One of the most versatile herbs, calendula is popular as a colorful garden flower and for its use in cosmetic
and culinary recipes.
This hardy annual seems to flower continuously. Persians and Greeks garnished and flavored food with it
golden petals. InEurope ithas long been used to flavor soups and stews and to color butter and cheese.
Add to rice for a impart a pretty yellow color and give a light tangy flavor to the rice. Us in fish, meat soups,
soft cheese, yogurt, butter, omelettes, milk dishes, cakes and sweet breads. Add 1 teaspoon petals to fish and
venison. Garnish meat platters, pat and fruit salads.
The leaves may be sprinkled in salads and stews.
Caraway Seed (Carum Carvi)
Other Names: Wild cumin, Persian caraway, Roman cumin
Medicinal Uses: Digestive aid, Flatulence, Colic, Antispasmodic
Caraway Seed: (herb seed) Hard, brown, scimiter-shaped seeds of an herb of the parsley family.
These small dark seeds of a plant grown in theNetherlands. Flavor that combines the tastes of Anise and Dill.
For the cordial emmel, baking breads; often added to sauerkraut, noodles, cheese spreads. Also adds zest to
French fried potatoes, liver and canned asparagus. It is also used to add flavor to cheeses such as havarti.
Caraway seed oil is also used as a fragrance component in soaps, lotions, and perfumes.
Cardamom (Elettaria cardamomum)




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Other Names: Cardamon, Lesser Cardamom
Medicinal Uses: Digestive aid, Respiratory conditions, Inflammatory conditions, Liver complaints,
Flatulence
Cardamom: (spice) Most often sold in powdered form. Papery pod and dark brown seeds of a plant of the
ginger family
In India Cardamom is traditionally used in curry blends, and in Scandinavian countries it is commonly added
to breads; however, most of the world's Cardamom crop is used in Arabic countries as a flavoring for coffee.
A small amount of Cardamom will add a tempting flavor to coffee cake, Danish pastry, specialty breads, and
apple pie. Try Cardamom the Arabic way and add a little to your ground coffee before brewing, then sweeten
and top with cream. Cardamom comes from India, Guatemala, andCeylon.
Cassia (Cassia senna or Cinnamonum cassia)
Other Names: Chinese cassia, Canton Cassia, Canel, Cassia Bark
Medicinal Uses: Diarrhea, Anti-microbial, Antibacterial, Tonic, Nausea
Cassia is a genus of Fabaceae in the subfamily Caesalpinioideae. Commonly called cassias, "cassia" is also the
English name of Cinnamomum aromaticum in the Lauraceae (from which the spice cassiabark is derived),
and some other species of Cinnamomum. In addition, the genus Cassia was for long ill-delimited with regards
to the related Cassiinae - especially Senna -, many species of which were once placed herein. As a rule-of-
thumb, Cassia sensu stricto contains the largest Cassiinae, usually mid-sized trees.
"Cassia" is not infrequently encountered in texts on herbalism and alternative medicine. This is usually
Senna however; while both genera contain plants with medical properties those of Senna seem to be more



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pronounced (or are simply better-studied). Still, Golden Shower Tree (C. fistula) is unequivocally identified
and considered very potent in Ayurvedic medicine, where it is called aragvadha ("disease killer"). It contains
elevated quantities of anthraquinones and consequently is mainly useful against gastrointestinal conditions
(e.g. constipation or acid reflux) and to still bleeding. While its fruit pulp is considered a mild remedy, the
roots are said to be so potent as to render their use dangerous if not supervised by a trained professional.
There exists some culinary use for cassia. The fruit pulp of some is eaten as a refreshing treat - similar to the
related tamarind - , though it is important to note that not all species have edible fruit, and at least some have
poisonous seed. Of course, as noted above, consuming too much of the pulp even in species in which it is
edible is likely to result in fulminant passing of stool. It is not quite clear to what extent Cassia leaves are used
to brew herbal teas, as is common with those of Senna. And clearly, both Cassiinae pale by comparison to the
effectively global importance of Cinnamomum aromaticum bark.
Cayenne (Capsicum annuum or frutescens)
Other Names: Red pepper, Capsaicin, Chili pepper
Medicinal Uses: Pain-relief, Rheumatoid arthritis, Osteoarthritis, Ear infections, Psoriasis, Weight loss,
Cluster headaches
Cayenne Pepper: (spice) Also known as Red pepper. Hot and spicier than black pepper. It is superb in that it
adds an intense piquancy without masking the flavor of a dish.
The Cayenne, or Guinea pepper, or Bird pepper is a hot, red chili pepper used to flavor dishes and for
medicinal purposes. The fruits are generally dried and ground, or pulped and baked into cakes, which are
then ground and sifted to make the powdered spice known as cayenne pepper. Hot and spicy, cayenne
pepper is available year round adding zest to flavorful dishes around the world and health to those brave
enough to risk its fiery heat. It is excellent added to cheese dishes and creamy sauces and soups. The
common name "cayenne" was actually given to this pepper because of its cultivation in a town that bears the
same name in French Guiana on the northeast coast of South America. Cayenne pepper is an excellent source
of vitamin A. It is also a good source of vitamin B6, vitamin C, vitamin K, manganese and dietary fiber.
Cayenne pepper should be kept in a tightly sealed glass jar, away from direct sunlight.
Celery Seeds (Apium Graveolens)



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Other Names: Marsh Water Parsley, Wild Celery, Smallage, Garden Celery
Medicinal Uses: Pain relief, Arthritis, Diuretic, Kidney tonic, Appetite loss
Celery Seed: (herb seed) Tiny brown seeds of the smallage, or wild celery plant. Strong celery flavor; heavy
use in salad dressings, sauces, vegetable cocktails. Aromatic and slightly bitter.
Celery: (dehydrated) Leaf and stalk material of vegetable celery.
Chervil (Anthriscus cerefolium)
Chervil: (herb) Lacy, fem-like leaves of a plant of the parsley family. Much like parsley, but sweeter and
more aromatic; anise-like flavor.
Available as fresh leaves or dried and crushed. Fresh has a hint of anise and dry has a hint of parsley flavor.
That subtle, tender flavor-part anise, part parsley-that you've been trying to identify in the fish sauce, will
almost certainly turn out to be chervil. Subtlety is key when using chervil in cooking. Although chervil will
never dominate a dish, many cooks use it to enhance the flavors of other herbs accompanying it in recipes.
Chervil is an important inclusion in the traditional French fine herbs blend of tarragon, parsley, chives and
chervil. Chervil complements scrambled eggs and omelets, fish, poultry, cream cheese and herb sandwiches,
salads and even mashed potatoes.
Chicory (Cichorium intybus)



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Common chicory is a bushy perennial herb with blue or lavender flowers. Originating fromEurope, it was
naturalized in North America, where it has become a common roadside plant.
Its flowers have clear blue fluted petals with two or three flowers borne at each leaf joint and blooms from
mid summer to mid autumn.
The root of the chicory plant is long and thick, like the tap-root of the dandelion. When dried, roasted and
ground, it makes an excellent substitute for coffee. There is no caffeine in chicory, and it produces a more
'roasted' flavour than coffee does. Many coffee producers offer blends with up to 30% chicory, which cuts
down on the caffeine content of your cup. But many folk enjoy a cup of 'coffee' made entirely from ground,
roasted chicory.
It is a staple in Cajun-style red-eye gravy. Common chicory is also known as blue sailors, succory, and
coffeeweed.
The chicons are blanched heads produced by forcing roots in warmth and darkness (also known as Belgian
endives). These may be tossed in salads, used as a cup in appetisers or braised in butter as a vegetable
It was believed that the plant could purify the blood and liver, while others have relied on the
herb for its power to cure passions of the heart. Chicory continues to be a popular herbal
remedy due to its healing effects on several ailments. Chicory is taken internally for loss of
appetite, jaundice, gallstones, gout and rheumatism. In addition, the leaves of chicory may also
be used as compresses to be applied externally to ease skin inflammations and swellings. As a
mild diuretic, it increases the elimination of fluid from the body, leading to its use as a treatment
for rheumatism and gout. The root and the leaves are appetizer, cholagogue, depurative,
digestive, diuretic, hypoglycaemic, laxative and tonic. It favors blood circulation by making blood
more fluid and allowing it a better travel through vein and arteries.



Chives (Allium schoenoprasum)
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Chives: (herb) Tubular green leaves of a member of the onion family. Normally freeze-dried to protect
fragile quality and vibrant green color. Rich in vitamins A and C, flavor is reminiscent of but more delicate
than onion.
An herb which resembles hollow blades of grass, and the smallest member of the onion family. Chives have a
mild onion flavor. Available as fresh or freeze-dried hollow stems. Delicate and peppery, mild onion flavor.
Often snipped and sprinkled on food just before serving for seasoning. Use for potatoes, eggs, sauces,
seafood and salads.
Cilantro
Cilantro: (herb) Also known as Chinese Parsley and Mexican Parsley. Cilantro has a distinctive flavor, and is
an excellent addition to fresh salsa. Cilantro works well in marinades, and a large variety of other dishes. It
comes either dried or fresh.
An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as
coriander. Although cilantro and coriander come from the same plant, their flavors are very different and
cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so any references to
"fresh coriander" or "coriander leaves" refer to cilantro.) All parts of the plant are edible, but the fresh leaves
and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern,
Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine.
Use for salsa, tomatoes, chicken, pork and seafood.
Cinnamon (Cinnamomum zeylanicum)









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Other Names: True Cinnamon, CeylonCinnamon
Medicinal Uses: Diabetes, Antibacterial, Diarrhea, Indigestion, Loss of appetite, Intestinal colic
Cinnamon: (spice) Bark of various evergreen trees of the cinnamomum family. Two main
types: Zeylanicum (Ceylon) is tan colored, thin bark, mild, sweet flavor. Cassia is reddish brown, thicker
bark, strong cinnamon flavor, most popular in U.S.
It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit
desserts, particularly apples and pears. It is common in many Middle Eastern and North African dishes and
in flavoring lamb. It is used in curries and pilaus and in garam masala. It may be used to spice mulled wines,
creams and syrups. The largest importer of Sri Lankan cinnamon is Mexico, where it is drunk with coffee and
chocolate and brewed as a tea. This warm spice is available in sticks and ground into powder, and has many
uses. Cinnamon is also reported to be useful in regulating blood-sugar levels in diabetics.
Clove (Syzgium aromaticum or Eugenia caryophyllis)
Other Names: ding heung
Medicinal Uses: Local anesthetic, Aphrodisiac, Nausea, vomiting, Flatulence, Indigestion, Tooth aches
Cloves: (spice) Dried, unopened flower buds of an evergreen tree. Intriguing, nail-like shape makes exotic
garnish. Ground cloves very strong flavored and quite bitter tasting
Available in whole or ground, these dried flower buds are used in savory and sweet dishes. Ground cloves are
strong so use sparingly. The word clove is from the Latin word for nail clavus. The clove is native to
the North Moluccas, the Spice Islands of Indonesia. It is cultivated in Brazil, the West


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Indies, Mauritius,Madagascar, India, Sri Lanka, Zanzibar andPemba. Cloves can easily overpower a dish,
particularly when ground, so only a few need be used. Whole cloves are often used to stud hams and pork,
pushing the tapered end into the meat like a nail. They enjoy much popularity in North Africa and the Middle
Eastwhere they are generally used for meat dishes, though rice is often aromatized with a few cloves. Cloves
are often used to enhance the flavor of game, especially venison, wild boar and hare.
Coriander (Coriandrum sativum)
Latin Name: Other Names: Cilantro, Chinese parsley plant, Dizzycorn, Japanese Parsley
Medicinal Uses: Anti-microbial, Flatulence, Loss of appetite, Digestive aid, Headaches
Coriander: (herb) Green leaves of a plant of the parsley family. Most frequently called "cilantro." Strong,
exotic flavor. Faint overtone of anise.
Coriander Seed: (herb seed) Small, round, buff-colored seeds of the coriander plant. Mild, delicately fragrant
aroma with lemony/sage undertone.
Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. The
Romans spread it throughoutEurope and it was one of the first spices to arrive in America. Coriander is not
interchangeable with cilantro, although they are from the same plant. Ground Coriander seed is traditional in
desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American,
Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor.
Available whole or ground, this warm, aromatic spice is delicious with most meats, particularly lamb.
Costmary / Alecost



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Probably better known as a medeival herb, costmary is a delightful sweet smelling herb that has many uses.
In medieval times it was a strewing herb to cover odors, as well as a flavoring for ale (it was also known as
Alecost because of this). It's basamic leaves and flowering tops were important in brewing to help clear and
preserve ale, imparting an astringent, minty bitterness.
Later, in Colonial times, costmary leaves were used as bookmarks, mostly in Bibles and hymnals, giving it
another name; Bible leaf. It seems that during long church services the parishioners would take a refreshing
whiff or sometimes chew on the leaf to allay appetities.
So, what can it be used for today? Used in small amounts, costmary is a lovely garnish for lemonades, iced
teas and other beverages. When the leaves are young it can be added to fruit salads, cold soups and green
salads. The fresh leaves can also be used much like geranium leaves by laying them in the baking pan before
pouring in the batter. It makes a good addition to bath teas, and homemade astringents. The silverish foliage
has a slightly minty aroma mixed with balsam that is refreshing.
Try with melted butter on peas and new potatoes or in poultry stuffings or fruitcakes.
Cumin (Cuminum cyminum)
Other Names: sweet cumin
Medicinal Uses: Diuretic, Flatulence, Diarrhea, Indigestion, Muscle spasms
Cumin: (herb seed) Small, elongated, yellowish-brown seeds of a plant of the parsley family. Also "comino."
The aromatic flavor note in chili powder and essential in curries.
This warm, pungent spice works well with meats and a variety of vegetables. Cumin "seeds" are actually the
small dried fruit of an annual plant in the parsley family. Native to theMediterranean, cumin is hotter to the
taste, lighter in color, and larger than caraway, another spice it's sometimes confused with. Sold whole or



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ground, the seeds come in three colors: amber, white or black. Amber is most widely available, but the black
has such a complex flavor it should not be substituted for the other two. Cumin is a popular ingredient in
Middle Eastern, Asian, Mediterranean and Mexican cuisines, and is one of the main ingredients in curry
powder. Goes well with beans, chicken, couscous, curry, eggplant, fish, lamb, lentils, peas, pork, potatoes,
rice, sausages, soups, stews, eggs.
Curry Plant (Helichrysum italicum)
The curry plant from southern Europe is a somewhat new addition to list of herbal plants. The sweet curry
scent of it's silver green leaves has cause it recent popularity among adventurous cooks.
The curry plant is an herb that is grown both for its ornamental beauty, its aroma and its flavor when used in
foods. As a young plant it looks very similar to lavender, growing dusty greenish-grey, needle shaped
leaves.When the plant matures, the appearance changes as small round, yellow colored flowers bloom on the
stalks of the plant which may reach 24 inches in height.
Curry plant is often used as a seasoning by the English to flavor cream cheese sandwich spreads. The strong
aroma of this herb which has a distinctive sage like fragrance or that of a mixture of curry spices, should be
added to foods sparingly.
It can also be added to dressings to season salads or it can be used to flavor meats, such as chicken (tuck it
under the skin of the poultry during cooking).
The curry plant should not be confused with curry leaves that grow on the curry tree. Although curry leaves
are also used to season various foods, the plant providing these leaves is considerably larger and is a different
plant entirely.
Add the leaves to soups, stews, steamed vegetables, rice dishes and pickles for a mild curry flavor. Remove
sprig before serving.
Dill (Anethum gravelans)





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Other Names: Dilly, Garden Dill, Dill Seed
Medicinal Uses: Colic, Digestive aid, Mild bowel disorders, Promote milk production, Flatulence
Dill: (herb) Green, feathery leaves of the dill plant. Dill weed is much used in sauces for fish, cheese dips,
salads, dressings. Adds an interesting flavor to potatoes, sour cream, fish, and the like. Because dill's flavor
isn't terribly strong, fresh dill can be chopped and sprinkled as a garnish, or used whole as part of the
presentation of a side of salmon.
Dill Seed: (herb seed) Small, oval-shaped, tan seed of a member of the parsley family. Principal flavor of dill
pickles; also used in dips, sauces, sausages.
Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves
preserve their flavor relatively well for a few months. Dill is a predominant seasoning in pickling recipes;
also adds pleasing flavor to sauerkraut, potato salad, cooked macaroni, and green apple pie.
Epazote (Dysphania ambrosioides)
Most people have never heard of epazote, however, you have probably tasted it and wondered exactly what
it was. Epazote is the leaf in black beans and that great lemony aftertaste in an authentic salsa.
Raw, it has a resinous, medicinal pungency, similar to the liquorice taste of anise, fennel, or even tarragon,
but stronger. Epazote's fragrance is strong, but difficult to describe. It has been compared to citrus,
petroleum, savory, mint and putty.
Although it is traditionally used with black beans for flavor and its antiflatulent properties, it is also
sometimes used to flavor other traditional Mexican dishes as well: it can be used to season quesadillas and
sopes (especially those containing huitlacoche), soups, mole de olla, tamales with cheese and chile,
chilaquiles, eggs and potatoes and enchiladas.


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Also know as Mexican tea, wormseed and stinkweed.
Epazote can normally be found fresh in Mexican grocery stores or is available air-dried.
Often, the first time a person tastes epazote, they feel an instant dislike - almost a gag reflex for
some. Given time, most people will acquire a taste for it. Epazote is an essential ingredient in
authentic Mexican cuisine.
WARNING: Epazote can be toxic especially during pregnancy
Fennel (Anethum foeniculum)
Other Names: Large Fennel, Large Cumin, Sweet Fennel, Common Fennel
Medicinal Uses: Flatulence, Intestinal colic, Lactation stimulant, Muscle spasms, Eyewash
Fennel: (herb seed) Small, yellowish-brown, watermelon-shaped seeds from a bulbous plant, related to the
celery and parsley families. Anise-like flavor. The distinctive note in Italian sausages (both sweet and hot).
Fennel goes well with fish and is used in Italian sausages and some curry powder mixes. Toasting Fennel
Seeds accentuates their flavor. Fennel Seed added to meatballs or meat loaf gives an authentic Italian flavor.
Saute Fennel Seed with sliced peppers, onion, and sausage for a quick pasta sauce. Refreshing fennel can be
added raw to salads, blanched and char-grilled on a barbecue or tossed into stir-fries.
Fenugreek (Trigonella foenum-graecum)
Other Names: Foenugreek, Goat's Horn, Bird's Foot
Medicinal Uses: Appetizer, Diabetes, Aphrodisiac, Fever, Tuberculosis, Dyspepsia





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Fenugreek: (herb seed) Very small, reddish-brown seeds of a member of the pea family. Pleasantly bitter
flavor with curry-like aroma. Essential in curry powder; basis of imitation maple.
Frankincense (Boswellia thurifera)
Other Names: Luban
Medicinal Uses: Acne, Wounds and scars, Bacterial and fungal infections, Arthritis, Natural insecticide
Frankincense, also called olibanum. It is used in incense and perfumes.
There are four main species of Boswellia which produce true frankincense and each type of resin is available
in various grades. The grades depend on the time of harvesting, and the resin is hand-sorted for quality.
Frankincense is tapped from the very scraggly but hardy Boswellia tree by slashing the bark and allowing the
exuded resins to bleed out and harden. These hardened resins are called tears. There are numerous species
and varieties of frankincense trees, each producing a slightly different type of resin. Differences in soil and
climate create even more diversity of the resin, even within the same species.
Frankincense trees are also considered unusual for their ability to grow in environments so unforgiving that
they sometimes grow directly out of solid rock. The means of initial attachment to the stone is not known but
is accomplished by a bulbous disklike swelling of the trunk. This disklike growth at the base of the tree
prevents it from being torn away from the rock during the violent storms that frequent the region they grow
in. This feature is slight or absent in trees grown in rocky soil or gravel. The tears from these hardy survivors
are considered superior for their more fragrant aroma.
The trees start producing resin when they are about 8 to 10 years old. Tapping is done 2 to 3 times a year
with the final taps producing the best tears due to their higher aromatic terpene, sesquiterpene and diterpene
content. Generally speaking, the more opaque resins are the best quality. Dhofari frankincense (from
Boswellia sacra) is said to be the best in the world, although fine resin is also produced more extensively in
Yemen and along the northern coast of Somalia, from which the Roman Catholic Church draws its supplies.
Recent studies have indicated that frankincense tree populations are declining due to over-exploitation.
Heavily tapped trees have been found to produce seeds that germinate at only 16% while seeds of trees that
had not been tapped germinate at more than 80%.
Frankincense is used in perfumery and aromatherapy. Frankincense essential oil is obtained by steam
distillation of the dry resin. Some of the smell of the frankincense smoke is due to the products of pyrolysis.

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Frankincense was lavishly used in religious rites.
The Egyptians ground the charred resin into a powder called kohl. Kohl was used to make the distinctive
black eyeliner seen on so many figures in Egyptian art. The aroma of frankincense is said to represent life
and the Judaic, Christian, and Islamic faiths have often used frankincense mixed with oils to anoint newborn
infants and individuals considered to be moving into a new phase in their spiritual lives.
Galangal (Languas galangal or Alpinia galangal)
Other Names: Siamese ginger, galangale, greater galangal, galang, Laos
Medicinal Uses: Bowel spasms, Dyspepsia, Angina, Nausea, Anti-oxidant
Alpinia galanga, (also Languas galanga) a plant in the ginger family, is an herb used in cooking, especially in
Indonesian cuisine and Thai cuisine. It is one of four plants known as galangal, and is differentiated from the
others with the common name greater galangal (or simply Thai galangal). The galangals are also called blue
ginger or Thai ginger.
A. galanga is called Laos in Indonesian and is the most common form of galangal used in cooking. It is also
known as Langkwas and galanga root.
The plant grows from rhizomes in clumps of stiff stalks up to two meters in height with abundant long leaves
which bears red fruit. It is native to South Asia and Indonesia. It is cultivated in Malaysia, Laos,
and Thailand. A. galanga is the galangal used most often in cookery. The robust rhizome has a sharp, sweet
taste and smells like a blend of black pepper and pine needles. The red fruit is used in traditional Chinese
medicine and has a flavor similar to cardamom.
Known as Chittarattai in Tamil, this form of ginger is used with another root called Athi-Mathuram
(Glycyrrhiza Glabra) as folk cure to cold and sore throat.
The rhizome is a common ingredient in Thai soups and curries, where is used fresh in chunks or thin slices,
mashed and mixed into curry paste, or dried and powdered Indonesian rendang is usually spiced with
galangal
Garden Cress (Salad Herb)




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Garden cress is a fast-growing, edible plant which is related to watercress and mustard and sharing their
peppery, tangy flavor and aroma. In some regions garden cress is known as garden pepper cress, pepper
grass or pepperwort.
Garden cress is a perennial plant, and most typically used as a salad herb or as a leaf vegetable. Its leaves
develop a hotter flavor as the plant matures.
Cress is commonly used in English sandwiches such as egg and cress sandwiches (made with shelled and
crushed boiled eggs, mayonnaise, salt and some cress cuttings. Cress can be purchased live in
most UK supermarkets.
Cress is best added fresh to recipes and works well with egg dishes, salads and sandwiches. Try roast beef,
some sour cream, creamy horseradish sauce and cress on good bread for a wonderful treat.
Garlic (Allium sativum)
Other Names: Poor Man's Treacle, Clown's Treacle, Gousse d'ail
Medicinal Uses: Antioxidant, Cancer prevention, High blood pressure, Respiratory conditions, Lower
cholesterol
Garlic: (dehydrated) Bulbs of a perennial plant, cousin to the onion and a member of the lily family.
Dehydrated garlic is milled to particle sizes ranging from powdered, granulated and ground to minced,
chopped and sliced.
Fresh, dried and powdered garlic are available in markets throughout the year, however, fresh varieties
from California are in season from June through December. Garlic is arranged in a head, called the "bulb,"
averaging about 2 inches in height and diameter consisting of numerous small separate cloves. Both the


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cloves and the entire bulb are encased in paper-like sheathes that can be white, off-white or pinkish.
Although garlic cloves have a firm texture, they can be easily cut or crushed. The taste of garlic is like no
other-it hits the palate with a hot pungency that is shadowed by a very subtle background sweetness. While
elephant garlic has larger cloves, it is more closely related to the leek and therefore does not offer the full
health benefits of regular garlic. Mild and aromatic, the first of the new season's garlic can be eaten raw in
dips or marinades, or blanched and roasted for a creamy accompaniment to roast chicken.
Ginger (Zingiber officinale)
Other Names: Jamaica Ginger, East Indian Pepper, Jamaica Pepper
Medicinal Uses: Digestive aid, Bowel colic, Carminative, Dyspepsia, Aphrodisiac
Ginger: (spice) Dried roots (rhizomes) of a member of the zingiber family. Root pieces are called "hands."
Smooth, straw-colored ones have been peeled, bleached.
Ginger is a spice which is used for cooking and is also consumed whole as a delicacy or medicine. It is the
underground stem of the ginger plant, Zingiber officinale. The ginger plant has a long history of cultivation,
having originated in Asia and is grown in India,Southeast Asia, West Africa and the Caribbean. Its actual
name is Root Ginger. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often
pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes.
They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener;
sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice
from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to
flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is
typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a
ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly
interchangeable.
Ginger is also made into candy, is used as a flavoring for cookies, crackers and cake, and is the main flavor in
ginger alea sweet, carbonated, non-alcoholic beverage, as well as the similar, but spicier ginger beer which
is popular in the Caribbean. Fresh ginger should be peeled before being eaten. For storage, the ginger should
be wrapped tightly in a towel and placed in a plastic bag, and can be kept for about three weeks in a
refrigerator and up to three months in a freezer.
Hoja santa (Piper auritum)



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Hoja santa is an aromatic herb with a heart-shaped, velvety leaf which grows in tropicMesoamerica. The
name hoja santa means "sacred leaf" in Spanish. It is also known as yerba santa, hierba santa, Mexican
pepperleaf, root beer plant, and sacred pepper.
The leaves can reach up to 30 centimeters (12 inches) or more in size. The complex flavor of hoja santa is not
so easily described; it has been compared to eucalyptus, licorice, sassafras, anise, nutmeg, mint, tarragon,
and black pepper. The flavor is stronger in the young stems and veins.
It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as
an essential ingredient in Mole Verde, the green sauce originated in the Oaxacaregion of Mexico. It is also
chopped to flavor soups and eggs. In Central Mexico, it is used to flavor chocolate drinks. In
southeasternMexico, a green liquor called Verdn is made from hoja santa. While typically used fresh, it is
also used in dried form, although drying removes much of the flavor and makes the leaf too brittle to be used
as a wrapper.
The essential oils in the leaf are rich in safrole, a substance also found in sassafras, which has been shown to
be carcinogenic in animals. In 1960, the U.S. Food and Drug Administration banned sassafras bark along with
sassafras oil and safrole as flavoring agents because of their carcinogenic properties and the Council of
Europe imposed the same ban in 1974, so the safety of flavoring food with hoja santa remains questionable.
Hops (Humulus lupulus)
Hops plants were mentioned by the Roman writer Pliny in the first century A.D. as a popular garden plant
and vegetable whose young spring shoots were sold in markets and eaten like asparagus.
By the ninth century, the hops plant was used in brewing throughout most of Europe for its clearing,
flavoring and preserving qualities.
Today most home garden hops growers are cultivating them because they make their own home brew.
However like the early Romans, the stems can still be steamed and eaten like asparagus.


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Hops are the flowers used to season beer. Bittering hops, meaning adding hops early on in the boil process,
provide bitterness to the beer to balance the sweetness of the malt. Hops added at the end of the boil,
referred to as finishing hops, add flavor and aroma to the beer. Adding hops directly to the fermenter, or dry
hopping, lends additional hop aroma to the beer.
Hops also serve as a natural preservative, helping to prevent spoilage in beer. Hops comes as either whole
flowers or compressed pellets (think rabbit food). There are many varieties of hops available to
homebrewers, allowing for great diversity of flavors and aromas.
Different hops are used to brew different styles of beer. For example, cascade hops give American pale ales
their distinct citrusy quality, fuggles have an earthiness common in English-style ales, and saaz lend the
spicy/herbal character found in European Pilsners.
Horseradish (Amoracia rusticana)
Other Names: Great Raifort, Mountain Radish, Horse Plant, Red cole
Medicinal Uses: Sinus and throat conditions, Expectorant, Diuretic, Counter-irritant, Source of Vitamin C
Originally native to Eastern Europe, this herb now grows abundantly in the US as well. Grated bottled and
creamed horseradish is available, as well as a dried form, which must be reconstituted before using.
This ancient herb (one of the five bitter herbs of the Jewish Passover festival). It is grown mainly for its
pungent spicy roots.
Fresh horseradish is in many supermarkets. Choose roots that are firm with no sign of blemishes or
withering. The roots should be peeled and grated before using. Store in the refrigerator in plastic bags.
It's most often grated and used in sauces or as a condiment with fish or meat. Mix with sour cream for a tasty
sauce for brisket or roast beef or use as a sandwich spread.
Juniper Berries (Juniperus communis)




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Other Names: Juniper Fruit, Juniper
Medicinal Uses: Skin growths, Upset stomach, Urinary tract disease, Gout, Kidney tonic
Juniper is an important spice in many European cuisines, such as Sauerkraut in the Southern German, Alpine
regions, where juniper grows abundantly. It is the only example of a spice in the botanic group of the
coniferae, and also one of the few examples of spices from cold climatic regions, though the best quality
stems from Southern European countries.
Lavenders (Lavandula)
The green-gray needle like leaves and spikes of fragrant purple-mauve flowers are known to almost
everyone, but there are other varieties with green leaves and white, pink or dark purple flowers. Even if you
don't use it in cooking, it makes a nice addition to any herb garden.
Lavender is an incredibly versatile herb for cooking. In today's upscale restaurants, fresh edible flowers are
making a comeback as enhancements to both the flavor and appearance of food.
Flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of
the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary,
thyme, sage, and savory.
English Lavender has the sweetest fragrance of all the lavenders and is the one most commonly used in
cooking. Lavender has a sweet, floral flavor, with lemon and citrus notes. The potency of the lavender
flowers increases with drying. In cooking, use 1/3 the quantity of dried flowers to fresh. Because of the
strong flavor of lavender, a little goes a long way.
Lemon balm (Melissa officinalis)




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Lemon balm is a lemon scented herb of the mint family. For a tasty general seasoning, use it in tandem with
tarragon. Try adding some freshly minced leaves to lamb or fish marinades for the grill.
The taste of the leaves adds the perfect tangy note to fruit salads. Freshly steamed vegetables come alive
when tossed with a chiffonade of Lemon Balm and a touch of cracked pepper.
Although lemon balm dries quickly and easily, it will not be as fragrant dried as fresh. It can be dried outside
in partial shade but will brown quickly if there is any night moisture. When dry, store in tightly closed
containers.
When using whole leaves be sure to handle with care, as they tend to bruise and turn black. Mix lemon balm
with other fresh herbs for homemade herb vinegar. Freeze some leaves in ice cubes to serve in lemonade.
Lemon Grass (Cymbopogon)
Lemon Grass: (herb) Available in fresh, dried and powdered forms, lemon grass comes from a strange long
coarse grass like plant and is used extensively in Thai and Indonesian cooking. It adds a lemon like yet
distinctive flavor. In a pinch, lemon zest can be substituted for lemon grass.
Lettuce (Salad Herb)
Lettuce is the best known and most universally used of all salad herbs. It is available in a variety of shapes,
textures and colors. One of the most attractive and is the "Lollo" above with its pretty frilled, red leaves.
Lettuce leaves not only form the primary ingredient for delicious and varied salads, but also form the basis
for beautiful food presentations and garnishes.
There are six main Culivar groups of lettuce:
Butterhead, also called Boston or Bibb, forms loose heads; it has a buttery texture. Butterhead cultivars
are most popular in Europe.


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Chinese lettuce types generally have long, sword-shaped, non-head-forming leaves, with a bitter and
robust flavour unlike Western types, appropriate for use in stir-fried dishes and stews. Chinese lettuce
cultivars are divided into stem-use types, and leaf-use types such as.
Crisphead, also called Iceberg, which form tight, dense heads that resemble cabbage. They are generally
the mildest of the lettuces, valued more for their crunchy texture than for flavour. Cultivars of iceberg
lettuce are the most familiar lettuces in the USA. The name Iceberg comes from the way the lettuce was
transported in the US starting in the 1920s on train-wagons covered in crushed ice, making them look
like icebergs.
Looseleaf, with tender, delicate, and mildly flavoured leaves. This group comprises oak leaf and lollo
rosso lettuces.
Romaine, also called Cos, is a head-forming type with elongated leaves.
Summer Crisp, also called Batavian, which form moderately dense heads with a crunchy texture; this
type is intermediate between iceberg and looseleaf types.
Licorice (Glycyrrhiza glabra)
Latin Name: Other Names: Sweetroot, Liquorice, Black Sugar, Licorice Root
Medicinal Uses: Coughs Flatulence, Coloncleanser, Sore throat, Ulcers
Liquorice or licorice is the root of Glycyrrhiza glabra from which a somewhat sweet flavour can be
extracted. The liquorice plant is a legume (related to beans and peas) that is native to southern Europe and
parts of Asia. It is called "Mulaithi" in Northern India. It is not related to anise, star anise, or fennel, which
are the sources of similar-tasting flavouring compounds.
It is a herbaceous perennial growing to 1 m in height, with pinnate leaves about 715 centimetres (36 in)
long, with 917 leaflets. The flowers are 0.81.2 cm ( in) long, purple to pale whitish blue, produced in
a loose inflorescence. The fruit is an oblong pod, 23 centimetres (1 in) long, containing several seeds. The
flavor of liquorice comes mainly from a sweet-tasting compound called anethole ("trans"-1-methoxy-4-
(prop-1-enyl)benzene), an aromatic, unsaturated ether compound also found in anise, fennel, and several
other herbs. Much of the sweetness in liquorice comes from glycyrrhizin, a compound sweeter than sugar.
Liquorice grows best in deep valleys, well-drained soils, with full sun, and is harvested in the autumn, two to
three years after planting.
Today, liquorice extract is produced by boiling liquorice root and subsequently evaporating most of the
water. Liquorice extract is traded both in solid and syrup form. Its active principle is glycyrrhizin, a
sweetener between 30 to 50 times as sweet as sucrose which also has pharmaceutical effects.


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Liquorice flavour is found in a wide variety of liquorice candies. The most popular in theUnited Kingdom are
liquorice allsorts. In continental Europe, however, far stronger, saltier candies are preferred. In most of
these candies the taste is reinforced by aniseed oil, and the actual content of liquorice is very low.
Liquorice flavouring is also used in soft drinks, and in some herbal teas where it provides a sweet aftertaste.
The flavour is common in medicines to disguise unpleasant flavours. Dutch youth often make their own
"dropwater" (liquorice water) by putting a few pieces of laurel liquorice and a piece of liquorice root in a
bottle with water and then shaking it to a frothy liquid.
Lovage (Levisticum officinale)
Lovage is also known as love parsley, sea parsley, lavose, liveche, smallage, maggi plant, old English lovage.
Grated fresh root can be cooked as a vegetable, used raw in salads, icings, syrups and some liqueurs.
Lovage is a hardy perennial herb, with ribbed stalks similar to celery with hollow stems that divide into
branches near the top. It has yellow flowers and it leaves are dark green. Roots have a nutty favor.
Lovage has a strong taste and odor similar to celery and parsley. The leaves can be used fresh in salads,
soups, stews, stir-fries, potato dishes, squash, has been used to make tea and wine.
Leafstalks can be eaten fresh or candied and hollow stems can be candied and used as straws in Bloody
Marys. Seeds can be used whole or ground in candy, cakes, meats, biscuits, sauces, cheeses, salad dressings,
or pickled.
Mace (Myristica Fragrans)
Medicinal Uses: Digestive aid, Flatulence, Appetizer, Nausea, Diarrhea
Mace: (spice) Lacy, scarlet-colored aril (orange when dried) which surrounds the seed of the nutmeg fruit.



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Flavor is a combination of cinnamon and pepper, similar to nutmeg but much more subtle. Ground mace is
often chosen for light-colored products, such as pound cake.
Mace is a lighter color and can be used in light-colored dishes where the darker flecks of nutmeg would be
undesirable. A small amount will enhance many recipes, adding fragrance without imposing too much flavor.
Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavoring light-
colored cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles,
chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting side
dish. Some beverages improve with a little mace, especially chocolate drinks and tropical punches.
Marjoram (Origanum majorana)
Marjoram: (herb) Grayish-green leaves of a member of the mint family. Closely related to oregano, but has a
milder, and more complex flavor.
Marjoram is a member of the mint family and considered the twin of thyme. Marjoram has a more mild,
sweet flavor than oregano with perhaps a hint of balsam. It is said to be the meat herb but compliments all
foods except sweets. Common to Mediterranean and Middle Eastern foods, marjoram is grown domestically
and imported mostly from Egypt. Dried, the herb holds that lovely fragrance and its flavor much better than
other herbs do when dried. Marjoram combines well with other seasonings and will enhance so many
different dishes. Consider it a natural for meat dishes but don't hesitate to use marjoram to season vegetables
served cooked or raw, fish and chicken or dishes with eggs and/or cheese. It is especially good along with
other herbs in beef stew.
Marshmallow (Althaea officinalis )



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Marsh mallow is indeed the original source for the confection of the same name. Marshmallow candy dates
back to ancient Egypt where it was a honey based candy flavored and thickened with the powdered root of the
marsh mallow plant (althea officinalis).
Marsh mallow grows in salt marshes and on banks near large bodies of water. It was originally native
to Europe but brought to theUnited States for medicinal purposes. It is common in the eastern United States.
Until the mid 1800's, marshmallow candy was made using the sap of the marsh mallow plant. Of course
today's spongy cubes share only sugar in common with the original recipe.Gelatin replaces the sap in the
modern recipes.
Marsh mallow is shown here primarily for its historical culinary usage. However, several parts of the plant are
pleasant and edible as well.
The seeds may be eaten alone or sprinkled like nuts on a salad. The flowers are edible and may be tossed on
salads as well. The leaves may be eaten in salads or steamed and eaten as a vegetable. Roots may be boiled to
soften and then can be fried.
Melilot or Sweet Clover (Melilotus)
This biennial is a little unusual since it is native to England and Wales, so you may have to order the seeds
from a nursery that deals in hard to find seeds or plants (there are several online that list it). Also called sweet
clover.
Once you find it, you will be glad you did. Melilot produces long spikes of yellow pea like flowers in summer
that act like a magnet for bees. The bushy stems grow about 2 feet high.
It is the clover-like leaves and not the flowers which are used. You can make an occasional refreshing tea
with them or chop them and add to stuffing - the flavor is often described as honey or almond like. This
almond like fragrance remains when the leaves are dried, so they make a lovely addition to potpourri.
It gives an original flavor to beer and cheeses. Used in the Swiss green cheese Schabzieger and in Gruyre.
It's close cousin, blue melilot is used inSwitzerland to give color and flavor to sapsago cheese.
Mint (Mentha)




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Mint: (herb) Dark green leaves of either the peppermint or spearmint plant. Spearmint is the mint usually
packed as mint flakes for retail and foodservice; peppermint is also available to industrial customers.
Mints are aromatic herbs. Fresh mint is usually preferred over dried mint when storage of the mint is not a
problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves
are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on
lamb dishes. In British cuisine, mint sauce is popular with lamb. Mint essential oil and menthol are
extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing
gum, desserts, and candies. The substances that give the mints their characteristic aromas and flavors are
menthol (the main aroma of Peppermint, and Japanese Peppermint) and pulegone (in Pennyroyal and
Corsican Mint). The compound primarily responsible for the aroma and flavor of spearmint is R-carvone.
Methyl salicylate, commonly called "oil of wintergreen", is often used as a mint flavoring for foods and
candies due to its mint-like flavor.
Mitsuba (Cryptotaenia)
Mitsuba is also known as Japanese parsley, Japanese Chervil, Japanese wild parsley or honeywort. Mitsuba -
a delightful Japanese herb with a clean fresh flavor reminiscent of angelica, celery and parsley.
Leaves, root and stems are used raw or cooked, seedlings and young leaves added to salads. The seed is used
for seasoning and the stem can be blanched and used as a celery substitute. The cress-like young seedlings
are used in salads and the stems and leaves are chopped and used to flavor a number of dishes.
The leaves which are dark green look a little like oversized flat leaf parsley.
Though the plant's stems are cooked in the Orient for special uses (such as tying up sushi rolls), in western
cuisine what's wanted is the leaves - used raw, not cooked into dishes, as cooking destroys the flavor (as with
chervil).



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Mustard (Brassica alba or Sinapis nigra)
Other Names: Yellow Mustard, Brown mustard, Grocer's mustard, Indian Mustard
Medicinal Uses: Dyspepsia, Laxative, Bowel conditions, Liniment, Epilepsy
Mustard Seeds: (herb seed) Tiny yellow or brownish seeds of a member of the cabbage family.
Mustard seeds are the small seeds of the various mustard plants. Pungent, sharp, hot flavor. The seeds are
about 2 mm in diameter, and may be colored from yellowish white to black. They are important spices in
many regional cuisines. The seeds can come from three different plants: black mustard (B. nigra), brown
Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba). It is often referred to as "eye of newt.
Use for meats, vinaigrettes, seafood and sauces.
Nasturtium (Salad Herb)
Nasturtium has many varieties. It has round flat leaves with red, yellow or orange trumpet like flowers which
appear from midsummer to midautumn.
Both the leaves and flower buds have a slightly peppery flavor reminiscent of Watercress and are used to add
bite to salads and sandwiches as well. Whole flowers make a stunningly beautiful and exotic garnish. The
flowers may also be chopped and used to flavor butters, cream cheese and vinegar.
The unripe seed pods can be harvested and pickled with hot vinegar, to produce a condiment and garnish,
sometimes used in place of capers, although the taste is strongly peppery.
There is also a species found in the Andes which is grown as a vegetable tuber crop.
Nutmeg (Myristica fragrans)





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Other Names: noix muscade, Pala
Medicinal Uses: Diarrhea,, Dyspepsia, Colic, Digestive aid, Appetite loss
Nutmeg: (spice) The brown seed of the fruit of an evergreen tree. Of the two sources,
Nutmeg is the actual seed of the tree. Nutmeg and mace have similar taste qualities, nutmeg having a slightly
sweeter and mace a more delicate flavor. Mace is often preferred in light dishes for the bright orange,
saffron-like hue it imparts. Nutmeg is a tasty addition to cheese sauces and is best grated fresh. Nutmeg is a
traditional ingredient in mulled cider, mulled wine, and eggnog.
Onion (Allium cepa)
Other Names: palandu, oignon
Medicinal Uses: Colds, Diuretic, Hemorrhoids, Antiseptic, Skin conditions
The onion (Allium cepa), also known as the bulb onion, common onion and garden onion, is the most widely
cultivated species of the genus Allium. The genus Allium also contains a number of other species variously
referred to as onions and cultivated for food, such as the Japanese bunching onion (A. fistulosum), Egyptian
onion (A. proliferum), and Canada onion (A. canadense). The name "wild onion" is applied to a number of
Allium species.
The vast majority of cultivars of A. cepa belong to the 'common onion group' (A. cepa var. cepa) and are
usually referred to simply as 'onions'. The 'Aggregatum group' of cultivars (A. cepa var. aggregatum) includes
both shallots and potato onions.
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Allium cepa is known only in cultivation, but related wild species occur in Central Asia. The most closely
related species include Allium vavilovii (Popov & Vved.) and Allium asarense (R.M. Fritsch & Matin)
from Iran. However, Zohary and Hopf warn that "there are doubts whether the A. vavilovii collections
tested represent genuine wild material or only feral derivatives of the crop.
Onions can be used in almost every type of food, including cooked foods and fresh salads and as a spicy
garnish. Usually chopped or sliced, they are found in a large number of recipes and preparations spanning
almost the totality of the world's cultures. Depending on the variety, an onion can be sharp, spicy, tangy,
pungent, mild or sweet. The whole plant is edible and is used as food in some form or another.
Oregano (Origanum vulgare)
Oregano: (herb) Light green leaves of members of the mint family. Two distinct
types:Mediterranean (Italian/Greek foods); Mexican (chili, Mexican, Tex-Mex foods).
Oregano is an important culinary herb. It is particularly widely used in Greek, Spanish and in Italian cuisine.
It is the leaves that are used in cooking, and the dried herb is often more flavorful than the fresh. Oregano is
often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to
the distinctive character of many Italian dishes. Oregano combines nicely with pickled olives, capers, and
lovage leaves. Unlike most Italian herbs, oregano works with hot and spicy food, which is popular in
southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad
and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some
casseroles. The dish most commonly associated with oregano is pizza. Its variations have probably been
eaten in Southern Italy for centuries. Oregano became popular in the USwhen returning WWII soldiers
brought back with them a taste for the pizza herb.
Paprika (Capiscum annuum)


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Other Names: Pimento Pepper, Hungarian Pepper
Medicinal Uses: Source of vitamin A, Source of vitamin C, Antioxidant, Weight loss
Paprika (spice) is a spice made from the grinding of dried Capsicum (e.g. bell pepper). Paprika is principally
used to season and color rice, stews, and soups, such as goulash and in the preparation of sausages as an
ingredient that is mixed with meats and other spices. It is often smoked to draw additional flavors. InSpain,
paprika is known as pimentn, and is quite different in taste; pimentn has a distinct, smoky flavor and
aroma, and is a key ingredient in several sausage products, such as chorizo or sobrasada, as well as much
Spanish cooking.
Parsley (Petroselinum crispum)
Parsley (herb) is the world's most popular herb. It derives its name from the Greek word meaning "rock
celery" (parsley is a relative to celery). Available as fresh leaves, curly or Italian (flat leaf), or dried and
flaked. Fresh, slightly peppery flavor. Whenever possible, choose fresh parsley over the dried form of the
herb since it is superior in flavor. Choose fresh parsley that is deep green in color and looks fresh and crisp.
Just like with other dried herbs, if you choose to purchase dried parsley flakes, try to select organically
grown parsley since this will give you more assurance that the herbs have not been irradiated. If you have
excess flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. Once
dried, it should be kept in a tightly sealed container in a cool, dark and dry place. Curly leaf parsley is best
preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose
its crispness, so it is best used in recipes without first thawing. Use for poultry, seafood, tomatoes, pasta,
soups, and vegetables.
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Peppercorns (Piper nigrum )
Other Names: black pepper, green pepper, pink pepper
Medicinal Uses: Digestive aid, Colds and Coughs, Nervine tonic, Muscular pain, Gum inflammation
Pepper is the world's most popular spice ; a berry grown in grapelike clusters on the pepper plant. The berry
is processed to produce three basic types: black, white, and green. Black is the strongest (slightly hot with a
hint of sweetness) flavor of the three. White peppercorn is less pungent. Black and white are available whole,
cracked, and ground. Green peppercorns are packed in brine and are available in jars and cans. Whole
peppercorns freshly ground with a pepper mill deliver more flavor than pre-ground. Goes well with cheese,
eggs, fish, game, lamb, pork, poultry, salad, sausages, soup, steaks, strawberries, tomatoes, veal.
White Pepper: (spice) Light tan-colored seed of the pepper berry from which the dark outer husk has been
removed. White pepper has the heat but not the total bouquet of black. Often chosen for light colored soups,
sauces
Perilla (Perilla frutescens)
Perilla is a genus of annual herb that is a member of the mint family. Its most common species is shiso which
is mainly grown in Indiaand East Asia.
In North America, it is increasingly commonly called by its Japanese name, shiso, in addition to being
generally referred to as perilla. Its essential oils provide for a strong taste whose intensity might be compared
to that of mint or fennel. It is considered rich in minerals and vitamins, has anti-inflammatory properties and
is thought to help preserve and sterilize other foods.
Perilla is either red or green, the red perilla having an anise flavor and slightly less spicy than the green
variety, which tastes more like cinnamon. The leaves, which are rich in calcium and iron, are used for
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seasoning, coloring, pickling and garnishing. Shiso leaves can be used whole or cut into strips. Use the flower
buds by collecting the seeds at the end of the season to sprinkle on salad and rice. The Japanese, in
particular, use the red variety to color umeboshi and pickled ginger.
Perilla seeds form an essential part of the famous seven spices of Japan, which originated more than 300
years ago in Kyoto. Green perilla leaves are often wrapped around sushi or served with "sashimi" as a
garnish. They also are added to soups, tempura or dried and sprinkled over rice. Japanese chefs add red
perilla to tofu or bean curd dishes or use it wrapped around pieces of meat.
Poppy Seeds (Papaver somniferum)
Poppy Seed: (herb seed) Tiny, gray-blue seeds of the poppy plant. The same plant produces opium and
morphine, but the seeds have no drug significance. Nutty flavor and crunchy texture.
The seed has a rich fragrance and crunchy, nut-like flavor. The white poppy seeds form part of the Indian
spices. They are added for thickness, texture and also give added flavor to the recipe. The sugared, milled
mature seeds are eaten with pasta, or they are boiled with milk and used as filling or topping on various kinds
of sweet pastry. Milling of mature seeds is carried out either industrially or at home, where it is generally
done with a manual poppy seed mill. Poppy seeds are widely used in Karnataka cuisine, Turkish cuisine,
Andhra cuisine, Bengali cuisine, Oriya cuisine, German cuisine, Slovak cuisine, Czech cuisine. Excellent as a
topping for breads, rolls and cookies. Also delicious in buttered noodles.
Rice Patty Herb
Limnophila aromatica - RICE PADDY HERB Rau om, Rau ngo (Vietnamese) An aromatic small leafed herb
used fresh in Vietnam to garnish and flavor soups & curries. It is native to Southeast Asia, where it flourishes
in hot temperatures.



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It can be grown in containers or pond edges with no more than a few centimetres of water over the soil
(particularly in flooded rice fields). Needs protection from frost, available all year.
Limnophila aromatica has a flavor and aroma reminiscent of both lemon and cumin. It is used most often in
Vietnamese cuisine, where it is called ng m. It is an ingredient in canh chua, a sweet and sour seafood soup
which also includes tamarind, and is sometimes also added as an accompaniment to the popular Vietnamese
noodle soup called pho.
Rosemary (Rosmarinus officinalis)
Rosemary: (herb) Green, needle-like leaves of a shrub of the mint family. Rosemary and lamb are closely
associated, but it's also important in Italian herb blends, sauces and salad dressings. Has natural antioxidant
properties.
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine; they have a bitter,
astringent taste, which complements a wide variety of foods. A tisane can also be made from them. When
burned they give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to
flavor foods while barbecuing. Rosemary is extremely high in iron, calcium, and Vitamin B6. Avoid
consuming large quantities of rosemary if pregnant or breastfeeding. Delicious in lamb dishes, in soups, stews
and to sprinkle on beef before roasting.
Sage (salvia)




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Sage is available in fresh or dried leaves whole, crumbled (rubbed) or ground. Fresh sage can be refrigerated
for about a week, while dried should be kept in an airtight container and stored in a cool dry place.
Sage is an herb from an evergreen shrub in the mint family. Fresh sage sprigs have long, narrow grayish green
leaves and, although it is a member of the mint family, it has a musty yet smoky aroma.
Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. Crumble
leaves for full fragrance. Use ground Sage sparingly as foods absorb its flavor more quickly.
Sage is a wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads. Rub sage,
cracked pepper, and garlic into pork tenderloin or chops before cooking.
Saffron (Crocus sativus)
Other Names: Kesar, Autumn Crocus, Hay Saffron, Crocus, Gatinais Saffron
Medicinal Uses: Menstrual condition, Antispasmodic, Flatulence, Sedative, Menstrual disorders
Saffron (herb) Dried flower stigmas of a. member of the crocus family. By the pound, our most expensive
spice, but a pinch does so much flavoring and coloring that it is not prohibitive.
It takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is
the worlds most expensive spice. Available as threads (whole stigmas) or powder. Pungent, bitter flavor.
Most specialty food shops carry saffron, though if it has sat on the shelves for too long it may have lost
flavor, so look for bright color. Saffron appears in Moorish, Mediterranean and Asian cuisines. Its most
common function is to color rice yellow, as in festive Indian pilaus and risotto Milanese, where its delicate
flavor make it the most famous of Italian rice dishes. It combines well with fish and seafood, infamous as a
key ingredient of Spanish paella as well as bouillabaisse. In England, saffron is probably best known for its
use in Cornish saffron buns where it is paired with dried fruit in a yeast cake. Because of its expense, intense
flavor, and strong dying properties, very little saffron is required for culinary purposes and the key is to
distribute it evenly throughout the dish being prepared. Use for bouillabaisse, curries, fish, poultry and rice.
Salad burnet (Sanguisorba minor )


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This member of the rose family is an evergreen perennial with ranks of toothed, oval leaves along the stalks.
In summer, small heads of reddish flowers appear on long stalks - after flowering, remove.
Salad Burnet is such a hardy herb that in most mild winter areas it will continue to thrive all year long in you
herb garden. Even in the most severe weather areas it is one of the first plants to come back in the spring.
This herb is grown for the cucumber flavor of its leaflets. Pick these off the stalk and chop for use. There is
no cucumber smell, but the flavor is quite strong and can be used anywhere you would normally use its flavor
taste alike. The tender, young leaves have the best flavor; they tend to get bitter as they mature.
Plucked whole and sprinkled on salads they add a refreshing taste. Try chopping the leaves and sprinkling
them over fresh steamed veggies to add some zip. Salad Burnet also adds interest when used in vinegar,
cheese spreads, in sauces for fish, salad dressings, and in combination with other herbs in casseroles and
creamy soups. It blends well with tarragon and rosemary. In the summertime try adding whole leaves to iced
drinks and punches for a decorative look and cooling taste.
Other Names: Summer savory, winter savory
Medicinal Uses: Digestive tract tonic, Antiseptic, Diarrhea, Sore throat, Digestive aid
Savory: (herb) Small, brownish-green (when dried) leaves of summer savory - a member of the mint family.
It is an herb so bold and peppery in its flavor that since the time of the Saxons it has come to denote not only
the herb itself, but also a whole segment of cooking. It is synonymous with tasty and flavorful foods.
Available as fresh leaves, dried and crushed or ground. Piquant blend of mint and thyme. Because the leaves
are so tender they can be added fresh to salads or used as a toothsome garnish. One efficient way to preserve
that fresh, summery flavor is to bottle the herb in vinegar at the height of the season. The ancient Romans



Savory (SaturejaMontana or Satureja Hortensis)
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were reported to have used savory vinegar as one of their main condiments as well as using savory liberally
in their sauces. Savory also dries well. Once dried and chopped, it is an integral part of many herb mixtures,
such as Herbs de Provence. This blend of Mediterranean herbs brings out the best in stews, vegetable dishes,
pizza toppings, and shines as a seasoning for roasting meats and fish. Also use for beans, lentils, lamb and
poultry.
Scented Geraniums (Pelargonium)
It's easy to see why the Victorians were so fond of scented geraniums. Bursting with the scents of citrus, rose,
spice or mint, these native South African plants are easily grown inside and offer an olfactory treat to winter-
weary gardeners. They also lend themselves well to culinary uses, such as herbal scented sugars.
Scented geraniums were so named in the 1600s and have been mistakenly referred to since. Part of the
Geraniaceae family, scented geraniums are actually pelargoniums and are grown for their scented leaves, not
delicate flowers. There are more than 200 varieties of this lovely plant, all distinctly scented with enticing
names such as 'Fringed Apple', 'Peppermint Lace', 'Prince of Orange' and 'Rober's Lemon Rose.'
Infusing the leaves' oils in food is the most successful way to flavor foods with a geranium's scent, and one of
the easiest ways to do this is with a simple syrup. Measure equal parts granulated sugar and water in a
saucepan and, without stirring, place on high heat until sugar dissolves. Reduce temperature and continue to
simmer until mixture thickens, about 10 minutes. Remove pan from heat and add 1 cup cleaned geranium
leaves. Allow leaves to steep for up to an hour, remove leaves, and store syrup covered in the refrigerator for
up to two weeks
Flavoring sugars with scented geranium leaves is another way to cook with their subtle scent. Add cleaned
and dried 'Nutmeg,' 'Chocolate Mint' or 'Ginger' leaves to light brown muscovado sugar, cover and allow to
sit for up to one week. Remove leaves and sprinkle flavored sugar on top of baked goods before they go in
the oven. Rose-scented leaves can be treated the same way with granulated sugar and used to sweeten
whipping cream and hot tea.
Sesame (Sesamum indicum)


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Other Names: Semsem, Simsim, Bene Seeds, Beniseed, Gingelly, Gingili
Medicinal Uses: Blood tonic, Laxative, Acne, Tinnitus, Dizziness
Sesame Seed: (herb seed) Small, oval, pearly white seeds of a member of the Pedaliacae family.
Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also
the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They
are available throughout the year. Add sesame seeds into the batter the next time you make homemade
bread, muffins or cookies. Sesame seeds add a great touch to steamed broccoli that has been sprinkled with
lemon juice. For healthy sauted chicken with sesame seeds, tamari, garlic, ginger and your favorite
vegetables for a healthy, but quick, Asian-inspired dinner. Also use for breads, chicken, seafood, noodles,
chickpeas.
French Sorrel (Rumex crispus)
Sorrel is a green leaf vegetable native toEurope. It is also called common sorrel or spinach dock, and is
actually considered less a vegetable and more an herb in some cultures. In appearance sorrel greatly
resembles spinach and in taste sorrel can range from comparable to the kiwifruit in young leaves, to a more
acidic tasting older leaf. As sorrel ages it tends to grow more acidic due to the presence of oxalic acid, which
actually gets stronger and tastes more prominent.
Young sorrel may be harvested to use in salads, soups or stews. If you are planning on using sorrel in salads,
its a good idea to stick with small tender leaves that have the fruitier and less acidic taste. Young sorrel
leaves are also excellent when lightly cooked, similar to the taste of cooked chard or spinach. For soups and
stews, older sorrel can be used because it adds tang and flavor to the dish.
Throughout the Caribbean you can find deep red sorrel, which is not a close relative to European sorrel.
Unlike European sorrel, it is an annual plant instead of a perennial. It does have a similar acidic taste and is


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favored in drinks, jellies, and sometimes in tarts.
Stevia (Stevia rebaudiana)
Also known as sweet stevia. The US FDA once banned the sale of stevia products in 1991, but 3 years later
approved their sale as dietary supplements. Stevia cannot be sold for use as a tabletop sweetener, which is
considered a conventional food.
Stevia is an herb from a semitropical perennial shrub of the daisy family, native to the mountains
of Brazil and Paraguay. This plant packs so much sweetness into its leaves that they can be used in place of
sugar.
One dried leaf, ground, is 10 to 15 times sweeter than an equal amount of sugar, and powdered extracts made
from the leaves are up to 300 times as sweet, without the calories (make that no calories!). Plus it is a very
attractive plant that pots well.
Nonetheless, people can buy stevia powder and use it as a sugar replacement at home. One fresh stevia leaf is
enough to sweeten a cup of tea, coffee or a glass of lemonade. The leaves can be added to barbecue sauce,
salad dressings, soups, and stews.
Star Anise (Illicium Verum)
Other Names: Chinese Anise, Anise Stars, Badain
Medicinal Uses: Diuretic, Colic, Flatulence, Rheumatism, Digestive aid
Star Anise: (spice) Large, brown, star-shaped fruit of an evergreen tree. Each point contains a seed; whole
fruit is used. Anise like flavor. Old-time pickling favorite.
llicium verum, commonly called Star anise, star aniseed, or Chinese star anise is a spice that closely
resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen



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tree of southwest China. The star shaped fruits are harvested just before ripening.
Star anise contains anethole, the same ingredient which gives the unrelated anise its flavor. Recently, star
anise has come into use in the West as a less expensive substitute for anise in baking as well as in liquor
production, most distinctively in the production of the liquor Galliano. It is also used in the production of
sambuca, pastis, and many types of absinthe. Star anise enhances the flavour of meat. It is used as a spice in
preparation of biryani all over the Indian subcontinent. It is widely used in Chinese cuisine, in Indian cuisine
where it is a major component of garam masala, and in Malay and Indonesian cuisine. It is widely grown for
commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional
five-spice powder of Chinese cooking. It is also a major ingredient in the making of ph, a Vietnamese noodle
soup. In India it is used as an ingredient of masala chai.
Sumac (Rhus coriara)
Other Names: Sumach, Sicilian Sumac, Tanner's Sumach, Sumak
Medicinal Uses: Bowel conditions, Cold, flu and fever, Water retention, Headaches, Kidney anemia
Sumac also spelled sumach is any one of approximately 250 species of flowering plants in the genus Rhus
and related genera, in the family Anacardiaceae. Sumacs grow in subtropical and temperate regions
throughout the world, especially in Africa and North America.
Sumacs are shrubs and small trees that can reach a height of 110 metres (3.333 ft). The leaves are spirally
arranged; they are usually pinnately compound, though some species have trifoliate or simple leaves. The
flowers are in dense panicles or spikes 530 centimetres (2.012 in) long, each flower very small, greenish,
creamy white or red, with five petals. The fruits form dense clusters of reddish drupes called sumac bobs.
The dried drupes of some species are ground to produce a tangy purple spice.
Sumacs propagate both by seed (spread by birds and other animals through their droppings), and by new
shoots from rhizomes, forming large clonal colonies.
The word sumac traces its etymology from Old French sumac (13th century), from Medieval Latin sumach,
from Arabic summq (), from Syriac summq - meaning "red."
The fruits (drupes) of the genus Rhus are ground into a deep-red or purple powder used as a spice in Middle
Eastern cuisine to add a lemony taste to salads or meat. In Arab cuisine, it is used as a garnish on meze dishes
such as hummus and is added to salads in the Levant. In Iranian (Persian and Kurdish) cuisine, sumac is

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added to rice or kebab. In Turkish cuisine, it is added to salad-servings of kebabs and lahmacun. Rhus
coriaria is used in the spice mixture za'atar.
In North America, the Smooth Sumac (R. glabra) and the Staghorn Sumac (R. typhina) are sometimes used to
make a beverage termed "sumac-ade," "Indian lemonade" or "rhus juice". This drink is made by soaking the
drupes in cool water, rubbing them to extract the essence, straining the liquid through a cotton cloth and
sweetening it. Native Americans also used the leaves and drupes of the Smooth and Staghorn Sumacs
combined with tobacco in traditional smoking mixtures.
The leaves of certain sumacs yield tannin (mostly pyrogallol-type), a substance used in vegetable tanning.
Notable sources include the leaves of R. coriaria, Chinese gall on R. chinensis, and wood and roots of R.
pentaphylla. Leather tanned with sumac is flexible, light in weight, and light in color. One type of leather
made with sumac tannins is morocco leather.
Sumac was used as a treatment for half a dozen different ailments in medieval medicine, primarily in Islamic
countries (where sumac was more readily available than in Europe). An 11th-century shipwreck off the coast
of Rhodes, excavated by archeologists in the 1970s, contained commercial quantities of sumac drupes.
These could have been intended for use as medicine, or as a culinary spice, or as a dye.
Sweet Cicely (Myrrhis odorata)
Sweet Cicely, Myrrhis odorata is a plant native to central Europe. It is a tall herbaceous perennial plant, with
finely divided, feathery leaves with small white flowers produced in large umbels. The seeds are slender and
broad.
Its leaves are used as a herb, with a rather strong taste reminiscent of anise; it is used mainly
in Germany and Scandinavia. Like its relatives anise, fennel, and caraway, it can also be used to flavor
akvavit. Its essential oils are dominated by anethole.
Toss unripe seeds which have a sweet flavor and nutty texture into fruit salads. Chop into ice cream. Toss
ripe seeds into cooked dishes such as apple pie or use crushed. The seeds are what are used to flavor
chartreuse liqueur.
The leaves of sweet cicely can be chopped fine and stirred into salad dressings and omelettes.They can also
be added to cream for a sweeter and less fatty taste. Leaves may also be added to soups and boiled cabbage.
The roots can be chopped and peeled and served raw with salad dressing. Or they may be cooked as a root
vegetable and served with butter.
Tabasco Pepper (Capsicum frutescens)


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Other Names: Bird Pepper, African Pepper, Chili Pepper, Mexican Chillies, Goat's Pod,Zanzibar Pepper
Medicinal Uses: Hangover, Sore throat, Back Ache, Colds, Arthritis
The tabasco pepper is a variety of chili pepper species Capsicum frutescens. It is best known through its use
in Tabasco sauce, followed by peppered vinegar.
Like all C. frutescens cultivars, the tabasco plant has a typical bushy growth, which commercial cultivation
makes stronger by trimming the plants. The tapered fruits, around 4 cm long, are initially pale yellowish-
green and turn yellow and orange before ripening to bright red. Tabascos rate from 30,000 to 50,000 on the
Scoville scale of heat levels, and are the only variety of chili pepper whose fruits are "juicy"; i.e., they are not
dry on the inside. Unlike most chilis, tabasco fruits grow up, rather than hanging down from their stems.
A large part of the tabasco pepper stock fell victim to the tobacco mosaic virus in the 1960s; the first
resistant variety (Greenleaf tabasco) was not cultivated until around 1970.
The peppers are named after the Mexican state of Tabasco. The initial letter of tabasco is rendered in
lowercase when referring to the botanical variety, but is capitalized when referring to the Mexican state or
the brand of hot sauce, Tabasco sauce.
Tamarind (Tamarindus indica)
Other Names: Tamarindo, Indian Date
Medicinal Uses: Laxative, Digestive aid, Wounds, Sore throat, Ulcers, Liver disease
Tamarind (Tamarindus indica) %E2%80%8E, romanized tamar hind, "Indian date") is a tree in the family
Fabaceae. The genus Tamarindus is monotypic (having only a single species).
The tamarind is a long-lived, medium-growth, bushy tree which attains a maximum crown height of 12.1 to
18.3 metres (40 to 60 feet). The crown has an irregular, vase-shaped outline of dense foliage. The tree grows
well in full sun in clay, loam, sandy, and acidic soil types, with a high drought and aerosol salt (wind-borne
salt as found in coastal area) resistance.
Leaves are evergreen, bright green in colour, elliptical ovular, arrangement is alternate, of the pinnately
compound type, with pinnate venation and less than 5 cm (2 inches) in length. The branches droop from a
single, central trunk as the tree matures and is often pruned in human agriculture to optimize tree density
and ease of fruit harvest. At night, the leaflets close up.
The tamarind does flower, though inconspicuously, with red and yellow elongated flowers. Flowers are
2.5 cm wide (one inch), five-petalled, borne in small racemes, and yellow with orange or red streaks. Buds are
pink as the four sepals are pink and are lost when the flower blooms.


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The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm (3 to 6 inches) in length, with a hard,
brown shell. The fruit has a fleshy, juicy, acidulous pulp. It is mature when the flesh is coloured brown or
reddish-brown. The tamarinds of Asia have longer pods containing six to 12 seeds, whereas African and West
Indian varieties have short pods containing one to six seeds. The seeds are somewhat flattened, and glossy
brown.
The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour and acidic,
but is often used as a component of savory dishes, as a pickling agent or as a means of making certain
poisonous yams in Ghana safe for human consumption.
The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures.
It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and all manner of
snacks. It is also consumed as a natural laxative.
Tarragon (Artemisia dracunculus)
Tarragon: (herb) Slender, dark green leaves of a member of the aster family.
This fragrant herb has a strong aniseed flavor and is most often paired with fish and chicken dishes. Tarragon
is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces.
Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.
Tarragon adds distinctive flavor to sauces. Tarragon adds flavor to egg and cheese dishes, light soups and
fresh fruits. To baste chicken, fish or seafood, blend Tarragon with butter, chives, and lemon.
Thyme (Thymus vulgaris)


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Thyme: (herb) Grayish green leaves of a member of the mint family.
The leaves are stems of a shrub grown in Franceand Spain. Has a strong, distinctive flavor. A delicate
looking herb with a penetrating fragrance, thyme is a wonderful addition to bean, egg and vegetable dishes.
Both fresh and dried thyme is available in your local supermarket throughout the year. Fresh thyme should
be stored in the refrigerator wrapped in a slightly damp paper towel. Dried thyme should be kept in a tightly
sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.
Thyme, either in its fresh or dried form, should be added toward the end of the cooking process since heat
can easily cause a loss of its delicate flavor. Add thyme to your favorite pasta sauce recipe. Fresh thyme adds
a wonderful fragrance to omelets and scrambled eggs. Hearty beans such as kidney beans, pinto beans and
black beans taste exceptionally good when seasoned with thyme. When poaching fish, place some sprigs of
thyme on top of the fish and in the poaching liquid. Season soups and stocks by adding fresh thyme.
Turmeric (Curcuma longa)
Other Names: Yellow Ginger, Indian Saffron
Medicinal Uses: Anti-inflammatory, Antioxidant, Low cholesterol, Cancer and HIV
Arthritis
Turmeric: (spice) Orange colored roots (rhizomes) of a member of the ginger family. Provides color for
prepared mustards, curry powder, mayonnaise, sauces, pickles, relishes.
Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and
ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard
its bright yellow color.
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Turmeric powder should be kept in a tightly sealed container in a cool, dark and dry place. Fresh turmeric
rhizome should be kept in the refrigerator. If you are able to find turmeric rhizomes in the grocery store, you
can make your own fresh turmeric powder by boiling, drying and then grinding it into a fine consistency. Add
turmeric to egg salad to give it an even bolder yellow color. Mix brown rice with raisins and cashews and
season with turmeric, cumin and coriander. Turmeric is a great spice to complement recipes that feature
lentils. Give salad dressings an orange-yellow hue by adding some turmeric powder to them
Vanilla planifolia
Dried vanilla pods (beans) are long and black, encasing hundreds of tiny black seeds. Natural vanilla extract
is distilled from vanilla pods and is a useful alternative to pods. Vanilla extract is the most common form of
vanilla used today. When choosing pure vanilla, check to make sure the color is clear, it is pure, synthetic
vanillin, and is also called crystal vanilla. A dark, murky color is also synthetic vanillin, probably ethyl
vanillin derived from coal tar. The dark color may be due to a red dye that has been banned in the US or a
caramel coloring. A true amber color is an indication of natural vanilla. Also check the alcohol content:
Synthetic products have either no alcohol or up to 2% alcohol. Some vanilla-vanillin blends may have 25%
alcohol. Price: Vanilla is extremely labor intensive to produce. If you paid $20.00 for a big bottle (even
in Mexico), is not pure vanilla extract. How to store: Extracts can be stored indefinitely in a sealed airtight
container kept in a cool dark place. Do not refrigerate vanilla extract. Goes well with apples, apricots,
chocolate, custards, fish, fruit, ice cream, plums, shellfish.
Winter savory (Satureja montana)
Winter savory (Satureja montana) is a perennial herb in the family Lamiaceae, native to warm temperate
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regions of southern Europe.
It is a semi-evergreen, semi-woody subshrub growing to over 230 cm (7.5 ft) tall. The leaves are opposite,
oval-lanceolate, 12 cm long and 5 mm broad. The flowers are white.
Easy to grow, it makes an attractive border plant for any culinary herb garden. It requires six hours of sun a
day in soil that drains well. S. montana 'Nana' is a dwarf cultivar.
Winter savory is now little used, but for hundreds of years both it and Summer savory have been grown and
used, virtually side by side. Both have strong spicy flavour.
n cooking, winter savory has a reputation for going very well with both beans and meats, very often lighter
meats such as chicken or turkey, and can be used in stuffing. It has a strong flavour while uncooked but loses
much of its flavour under prolonged cooking. It may also be used medicinally, it is a stimulant, and is also a
known aphrodisiac.
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