A List of Herbs and Spices

A List of Herbs and Spices
 
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Here is a complete [rather large] list of herbs herbs and spices from around the world; I hope that I haven't missed anything, but if I have, good luck finding it in here. This is, of course, and incomplete list, but it may be too expansive to complete anyways.

Ajwain (Trachyspermum ammi)

Alkanet (Anchusa arvensis), mostly used as a natural coloring

Allspice (Pimenta dioica) - Small brown berry; flavour resembles blend of cinnamon, cloves and nutmeg - uses include sausages and braised meats, poached fish, stewed fruits, pies and puddings
Almond

Alpinia galanga

Amchur - mango powder (Mangifera)

Angelica (Angelica archangelica)

Anise (Pimpinella anisum) - small seed, licorice flavour - uses include cookies, pastries and bread.

Aniseed myrtle (Syzygium anisatum)

Annatto (Bixa orellana L.)

Apple mint (Mentha suaveolens)

Mugwort (Artemisia vulgaris)

Asafoetida (Ferula assafoetida) - Asafoetida has a pungent garlic smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks - uses include many Indian dishes especially vegetarian and lentil dishes.

Calendula
Calumba (Jateorhiza calumba)
Cananga Also known as 'Kenanga' in Malaysia.
Chamomile
Candle nut
Caper (Capparis spinosa)

Caraway Seeds - dark brown, curved seeds; familiar rye bread seasoning - uses include Rye bread, cabbage, sauerkraut, pork, cheese spreads, eastern European dishes

Cardamom - TIny brown seeds inside white or green pods; sweet and aromatic, expensive - uses include pickling, Danish pastries, curries

Carob Pod
Cassia
Casuarina
Catnip
Cat's Claw
Catsear

Cayenne pepper - ground form of hot red pepper; looks like paprika but is very hot - uses include small amounts in many sauces, soups, meat, fish, egg and cheese dishes

Celastrus paniculatus (peng)
Celery salt

Celery seed - tiny brown seeds with strong celery flavour - uses include salad, coleslaw, salad dressings, tomato products

Centaury

Chervil (Anthriscus cerefolium) - a herb with mild flavour of parsely and tarragon - uses include soups, salads, sauces, egg and cheese dishes

Chickweed
Chicory (Cichorium

Chilli pepper/powder - blend of spices including cumin, chilli peppers, oregano garlic - uses include chilli and Mexican dishes, egg dishes, appetizers, ground meat

Chipotle

Chives (Allium schoenoprasum) - grass like herb with onion flavour - uses include salads, egg and cheese dishes, fish, soups

Cicely (Myrrhis odorata)

Cilantro (fresh Coriander, chinese parsley) (Coriandrum sativum) - the plant that produces corriander seeds; delicate texture; assertive, herbaceous aroma and flavour. Leaves resembles flat parsley - widely used in Asian and Southwestern cooking and in dishes with various ethnic influences

Cinchona (Cinchona)

Cinnamon (and Cassia) - aromatic bark of cinnamon or cassia trees - uses include pastries, breads, desserts, cooked fruits, ham, sweet potatoes, hot beverages

Cinnamon Myrtle (Backhousia myrtifolia)
Clary (Salvia sclarea)
Cleavers
Clover

Cloves - dried flower buds of a tropical tree; pungent sweet flavour - whole cloves are used in marinades, stocks, sauces, braised meats, ham, pickling. Ground cloves are used in cakes, pastries, fruits

Coffee
Comfrey
Common Rue
Condurango
Coptis

Coriander - round light brown, hallow seed, slightly sweet, musty flavour - uses include pickling, sausage, pork, curried dishes, gingerbread

Costmary (Tanacetum balsamita)
Couchgrass
Cow Parsley (Anthriscus sylvestris)
Cowslip (Primula veris)
Cramp Bark (Viburnum opulus)
Cress
Cuban Oregano (Plectranthus amboinicus)
Cubeb pepper (Piper cubeba)
Cudweed
Culantro (Eryngium foetidum)

Cumin Seed - small seed resembling carraway, but lighter in colour - is an ingredient of curry and chilli powders; sausages and meat; egg and cheese dishes

Curry Powder - A mixture of 15 to 20 spices including red pepper, tumeric, cumin, corriander, ginger, cloves, cinnamon, black pepper; different brands vary greatly in flavour and hotness - used in curried dishes, eggs, vegetables, fish, soups, rice.

Curry leaf (Murraya koenigii)
Damiana (Turnera aphrodisiaca, T. diffusa)
Dandelion (Taraxacum officinale)
Demulcent
Devil's claw (Harpagophytum procumbens)
Dill seed

Dill (Anethum graveolens) - herb and seed with familiar 'dill pickle' flavour; seed is more pungent than the herb - seeds are used in pickling, sauerkraut, soups and the herb is used in salads, cheese dishes, fish and shellfish, some vegetables

Dorrigo Pepper (Tasmannia stipitata)
Echinacea -
Echinopanax elatum
Edelweiss
Elderberry
Elderflower
Elecampane
Eleutherococcus senticosus
Emmenagogue

Epazote (Chenopodium ambrosioides) - a pungent herb with coarse textured leaves - used in Mexican cooking; often cooked with beans

Ephedra
Eryngium foetidum
Eucalyptus
Eyebright

Fennel (Foeniculum vulgare) - greenish-brown seeds similar in flavour to anise, but larger size - used in Italian sausage, tomato sauce, fish

Fenugreek
Feverfew
Figwort
Filé powder
Fingerroot (Boesenbergia rotunda)
Fo-ti-tieng
French sorrel (Rumex scutatus)
Fumitory
Galangal
Galingale
Garam Masala
Garden cress
Garlic chives

Garlic - strong, aromatic member of onion family; fresh bulbs composed of many small cloves - used in a wide variety of foods

Ginger (Zingiber officinale) - light brown, knobby root of ginger plant - used in baked goods and desserts, fruits, curried dishes, braised meats. Is used fresh in Chinese and other oriental dishes

Ginkgo biloba
Ginseng
Ginseng, Siberian (Eleutherococcus senticosus)
Goat's rue (Galega officinalis)
Goada masala
Gotu Kola
Grains of paradise (Aframomum melegueta)
Grains of Selim (Xylopia aethiopica)
Grape seed extract
Green tea
Ground ivy (Glechoma hederacea)
Guaco
Gypsywort (Lycopus europaeus)
Hawthorn (Crataegus)
Herbes de Provence
Hibiscus
Holly (Ilex)
Holy Thistle
Hops, the female flower cones of hop (Humulus lupulus)
Horehound
Horseradish
Horsetail (Equisetum telmateia)
Hyssop (Hyssopus officinalis)
Imli (Tamarind)
Jalap
Jasmine
Javitri (mace)
Jiaogulan (Gynostemma pentaphyllum)
Joe Pye weed (Gravelroot)
John the Conqueror

Juniper Berries - slightly soft, purple berries with 'piney' flavour; principle flavouring of Gin - used in marinades, game dishes, sauerkraut

Kaffir Lime Leaves (Citrus hystrix, C. papedia)
Kaala masala
Knotweed (Polygonum)
Kokam
Labrador tea
Lady's Bedstraw (Galium verum)
Lady's Mantle (Alchemilla)
Land cress
Lavender (Lavandula spp.)
Ledum
Lemon Balm (Melissa officinalis)
Lemon basil

Lemongrass (Cymbopogon citratus, C. flexuosus, and other species) - a tropical grass with a slightly bulbous base and an aroma of lemon - used in southeast Asian dishes and in dishes influenced by Asian cuisine.

Lemon Ironbark (Eucalyptus staigeriana)
Lemon mint
Lemon Myrtle (Backhousia citriodora)
Lemon Thyme
Lemon verbena (Lippia citriodora)
Licorice - adaptogen
Lime Flower
Limnophila aromatica
Lingzhi
Linseed
Liquorice
Liverwort
Long pepper
Lovage (Levisticum officinale)
Luohanguo

Mace - orange outer covering of nutmeg; similar flavour but milder - used in baked goods, desserts, fruits, sausages, pork, fish, spinach, squash, other vegetables

Mahlab
Malabathrum
Manchurian Thorn Tree (Aralia manchurica)

Marjoram (Origanum majorana) - grey-green herb with pleasant aroma and slightly minty flavour. Similar to oregano but milder - used in Pates and ground meats, braised meats, sauces, roast lamb, poultry and poultry stuffings

Marrubium vulgare (white horehound)
Marsh Labrador Tea
Marshmallow
Mastic
Meadowsweet (Filipendula vulgaris)
Mei Yen
Melegueta pepper ( Aframomum melegueta)
Mexican pepperleaf (Piper auritum)

Mint (Mentha spp.) - aromatic herb with familiar cool flavour; two varieties: spearmint and peppermint - used in lamb, fruits, tea and fruit beverages, peas, carrots, potatoes.

Milk thistle (Silybum)
Bergamot (Monarda didyma)
Motherwort
Mountain Skullcap
Mullein (Verbascum thapsus)
Murraya koenigii (Curry Tree)
Mustard

Mustard seed - very pungent seed in two varieties: white or yellow, and brown which is stronger - used in cheese and egg dishes, pickling, meats, sauces and gravys.

Nashia inaguensis
Neem
Nepeta (catmint)
Nettle (Urtica)
Nigella sativa (Kalonji, Black caraway)
Noni

Nutmeg - sweet aromatic kernel of nutmeg fruit - used in soups, cream sauces, chicken, veal, many vegetables (spinach, mushrooms, squash, potatoes), desserts, custards, breads, pastries

Oenothera (Oenothera biennis et al)
Oilseed
Olida (Eucalyptus olida)

Oregano (Origanum vulgare, O. heracleoticum, and other species) - pungent herb known as the 'pizza herb' - used in Italian and Mexican dishes, tomato products

Orris root
Osmorhiza
Olive Leaf (used in tea and as herbal supplement)
Pandan leaf

Paprika - ground form of a dried, sweet red pepper. Spanish variety is brighter in colour, mild in flavour; Hungarian is darker and more pungent - Spanish variety is used primarily as a garnish on light-coloured foods whilst the Hungarian variety is used in goulash, braised meats and poultry, sauces

Paracress

Parsley (Petroselinum crispum) - the most widely used herb. Dark green curly or flat leaves with delicate sweet flavour - used in almost all foods

Passion Flower (Passiflora)
Patchouli
Pennyroyal (Mentha pulegoides)

Pepper (black, white, and green) - small black, creamy white or green hard berry. Pungent flavour and aroma - most widely used spice.

Peng (Celastrus paniculatus)
Peppermint (Mentha piperata)
Peppermint Gum (Eucalyptus dives)
Perilla
Plantain
Pomegranate
Ponch phoran

Poppy seed - tiny blue-black seeds with faint but distinctive flavour - used as a garnish for breads and rolls, buttered noodles. Ground seeds are used in pastry fillings.

Primrose (Primula vulgaris)
Psyllium
Purslane
Quassia
Ramsons (wood garlic, Allium ursinum)
Ras el-hanout
Raspberry (leaves)
Reishi
Restharrow (Ononis)
Rhodiola rosea
Riberry (Syzygium luehmannii)
Rocket/Arugula
Roman chamomile
Rooibos
Rosehips

Rosemary (Rosmarinus officinalis) - light green leaves resembling pine needles - used in lamb, braised meats and poultry, soups, tomato and meat sauces.

Rowan berries (Sorbus aucuparia)
Rue (Ruta)
Safflower

Saffron - red stigma of saffron crocus. Gives bright yellow colour to foods. Mild distinctive flavour, very expensive - should be steeped in hot liquid before use. Rice dishes, poultry and seafoods, bouillabaisse, baked goods.

Sage (Salvia officinalis) - pungent grey-green herb with fuzzy leaves - used in pork, poultry, stuffings, sausage, beans, tomatoes

Saigon Cinnamon
St John's Wort (Hypericum)
Salad Burnet (Sanguisorba minor)
Salvia (clary and sage)
Sassafras

Savory - fragrant herb of mint family; summer savory is preferred to winter - used in many meat, poultry, fish, egg and vegetable dishes.

Schisandra chinensis
Scutellaria costaricana (skullcap)
Senna (herb)
Senna obtusifolia

Sesame seed - small yellowish seed with nutlike taste. Familiar hamburger bun garnish. High oil content - used as bread and roll garnish and oil is used in many asian dishes.

Sheep's sorrel (Rumex acetosella)
Shepherd's Purse
Sialagogue
Siberian Chaga
Siberian ginseng (Eleutherococcus senticosus)

Sichuan pepper (Xanthoxylum piperitum, Zanthoxylum simulans) - a.k.a Chinese Prickly-ash; 花椒 [huājiāo] - brown seed pod, usually partially opened; spicy, peppery flavour but unrelated to black peppercorns - used in Chinese and other Asian dishes; spicy meat and poultry dishes.

Siraitia grosvenorii (luohanguo)]]
Skullcap (Scutellaria)
Sloe berries (Prunus spinosus)
Smudge Stick
Sonchus (sow-thistle)
Sorrel (Rumex acetosa, R. acetosella, R. scutatus)
Southernwood
Spearmint
Speedwell
Squill (Scilla)

Star anise - dried, star-shaped seed pod, with an anise-like flavour (but unrelated to anise) but more aromatic - used primarily to flavour stewed or braised Chinese dishes.

Stevia
Strawberry leaves (Fragaria)
Suma (Pfaffia paniculata)
Sumac
Summer savory (Satureja hortensis)
Sutherlandia frutescens
Sweet grass
Sweet cicely (Myrrhis odorata)
Sweet woodruff
Tacamahac
Tamarind
Tandoori masala
Tansy

Tarragon (Artemisia dracunculus) - delicate green herb with flavour that is both minty and licorice-like - used in Berarnaise sauce, tarragon vinegar, chicken, fish, salads and dressings, eggs

Tea (Camellia sinensis)
Teucrium polium
Thai basil
Thistle

Thyme - tiny brownish green leaves; very aromatic - one of the most important and versitile of herbs; stocks, soups, sauces, meats, poultry, tomatoes.

Toor Dall
Tormentil (Potentilla erecta)
Tribulus terrestris
Tulsi (Ocimum tenuiflorum)

Turmeric (Curcuma longa) - intense yellow fruit of ginger family; mild but distinctively peppery flavour - a basic ingredient of curry powder, pickles, relishes, salads, eggs, rice
Twinleaf onion
Uva ursi (bearberry)
Vanilla (Vanilla planifolia)
Vasaka
Vervain
Vetiver
Vietnamese Coriander (Persicaria odorata)
Wasabi (Wasabia japonica)
Watercress (Rorippa nasturtium-aquatica)
Wattleseed
Wild ginger
Wild Lettuce
Wild thyme
Winter savory (Satureja montana)
Witch Hazel (Hamamelis)
Wolfberry
Wood Avens
Wood Betony
Woodruff
Wormwood
Yarrow, (Alchemilla millefolium)
Yerba Buena
Yohimbe
Yomogi
Zedoary root





References:

List of culinary herbs and spices - Wikipedia, the free encyclopedia. . Retrieved November 6, 2008, from http://en.wikipedia.org/wiki/List_of_spices.

All information quoted directly.

A List of Herbs and Spices

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This recipe was uploaded by Murkar

 
 
A list of herbs and spices from around the world; in alphabetical order.
Sourced from Wikipedia.

Method


Here is a complete [rather large] list of herbs herbs and spices from around the world; I hope that I haven't missed anything, but if I have, good luck finding it in here. This is, of course, and incomplete list, but it may be too expansive to complete anyways.

Ajwain (Trachyspermum ammi)

Alkanet (Anchusa arvensis), mostly used as a natural coloring

Allspice (Pimenta dioica) - Small brown berry; flavour resembles blend of cinnamon, cloves and nutmeg - uses include sausages and braised meats, poached fish, stewed fruits, pies and puddings
Almond

Alpinia galanga

Amchur - mango powder (Mangifera)

Angelica (Angelica archangelica)

Anise (Pimpinella anisum) - small seed, licorice flavour - uses include cookies, pastries and bread.

Aniseed myrtle (Syzygium anisatum)

Annatto (Bixa orellana L.)

Apple mint (Mentha suaveolens)

Mugwort (Artemisia vulgaris)

Asafoetida (Ferula assafoetida) - Asafoetida has a pungent garlic smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks - uses include many Indian dishes especially vegetarian and lentil dishes.

Calendula
Calumba (Jateorhiza calumba)
Cananga Also known as 'Kenanga' in Malaysia.
Chamomile
Candle nut
Caper (Capparis spinosa)

Caraway Seeds - dark brown, curved seeds; familiar rye bread seasoning - uses include Rye bread, cabbage, sauerkraut, pork, cheese spreads, eastern European dishes

Cardamom - TIny brown seeds inside white or green pods; sweet and aromatic, expensive - uses include pickling, Danish pastries, curries

Carob Pod
Cassia
Casuarina
Catnip
Cat's Claw
Catsear

Cayenne pepper - ground form of hot red pepper; looks like paprika but is very hot - uses include small amounts in many sauces, soups, meat, fish, egg and cheese dishes

Celastrus paniculatus (peng)
Celery salt

Celery seed - tiny brown seeds with strong celery flavour - uses include salad, coleslaw, salad dressings, tomato products

Centaury

Chervil (Anthriscus cerefolium) - a herb with mild flavour of parsely and tarragon - uses include soups, salads, sauces, egg and cheese dishes

Chickweed
Chicory (Cichorium

Chilli pepper/powder - blend of spices including cumin, chilli peppers, oregano garlic - uses include chilli and Mexican dishes, egg dishes, appetizers, ground meat

Chipotle

Chives (Allium schoenoprasum) - grass like herb with onion flavour - uses include salads, egg and cheese dishes, fish, soups

Cicely (Myrrhis odorata)

Cilantro (fresh Coriander, chinese parsley) (Coriandrum sativum) - the plant that produces corriander seeds; delicate texture; assertive, herbaceous aroma and flavour. Leaves resembles flat parsley - widely used in Asian and Southwestern cooking and in dishes with various ethnic influences

Cinchona (Cinchona)

Cinnamon (and Cassia) - aromatic bark of cinnamon or cassia trees - uses include pastries, breads, desserts, cooked fruits, ham, sweet potatoes, hot beverages

Cinnamon Myrtle (Backhousia myrtifolia)
Clary (Salvia sclarea)
Cleavers
Clover

Cloves - dried flower buds of a tropical tree; pungent sweet flavour - whole cloves are used in marinades, stocks, sauces, braised meats, ham, pickling. Ground cloves are used in cakes, pastries, fruits

Coffee
Comfrey
Common Rue
Condurango
Coptis

Coriander - round light brown, hallow seed, slightly sweet, musty flavour - uses include pickling, sausage, pork, curried dishes, gingerbread

Costmary (Tanacetum balsamita)
Couchgrass
Cow Parsley (Anthriscus sylvestris)
Cowslip (Primula veris)
Cramp Bark (Viburnum opulus)
Cress
Cuban Oregano (Plectranthus amboinicus)
Cubeb pepper (Piper cubeba)
Cudweed
Culantro (Eryngium foetidum)

Cumin Seed - small seed resembling carraway, but lighter in colour - is an ingredient of curry and chilli powders; sausages and meat; egg and cheese dishes

Curry Powder - A mixture of 15 to 20 spices including red pepper, tumeric, cumin, corriander, ginger, cloves, cinnamon, black pepper; different brands vary greatly in flavour and hotness - used in curried dishes, eggs, vegetables, fish, soups, rice.

Curry leaf (Murraya koenigii)
Damiana (Turnera aphrodisiaca, T. diffusa)
Dandelion (Taraxacum officinale)
Demulcent
Devil's claw (Harpagophytum procumbens)
Dill seed

Dill (Anethum graveolens) - herb and seed with familiar 'dill pickle' flavour; seed is more pungent than the herb - seeds are used in pickling, sauerkraut, soups and the herb is used in salads, cheese dishes, fish and shellfish, some vegetables

Dorrigo Pepper (Tasmannia stipitata)
Echinacea -
Echinopanax elatum
Edelweiss
Elderberry
Elderflower
Elecampane
Eleutherococcus senticosus
Emmenagogue

Epazote (Chenopodium ambrosioides) - a pungent herb with coarse textured leaves - used in Mexican cooking; often cooked with beans

Ephedra
Eryngium foetidum
Eucalyptus
Eyebright

Fennel (Foeniculum vulgare) - greenish-brown seeds similar in flavour to anise, but larger size - used in Italian sausage, tomato sauce, fish

Fenugreek
Feverfew
Figwort
Filé powder
Fingerroot (Boesenbergia rotunda)
Fo-ti-tieng
French sorrel (Rumex scutatus)
Fumitory
Galangal
Galingale
Garam Masala
Garden cress
Garlic chives

Garlic - strong, aromatic member of onion family; fresh bulbs composed of many small cloves - used in a wide variety of foods

Ginger (Zingiber officinale) - light brown, knobby root of ginger plant - used in baked goods and desserts, fruits, curried dishes, braised meats. Is used fresh in Chinese and other oriental dishes

Ginkgo biloba
Ginseng
Ginseng, Siberian (Eleutherococcus senticosus)
Goat's rue (Galega officinalis)
Goada masala
Gotu Kola
Grains of paradise (Aframomum melegueta)
Grains of Selim (Xylopia aethiopica)
Grape seed extract
Green tea
Ground ivy (Glechoma hederacea)
Guaco
Gypsywort (Lycopus europaeus)
Hawthorn (Crataegus)
Herbes de Provence
Hibiscus
Holly (Ilex)
Holy Thistle
Hops, the female flower cones of hop (Humulus lupulus)
Horehound
Horseradish
Horsetail (Equisetum telmateia)
Hyssop (Hyssopus officinalis)
Imli (Tamarind)
Jalap
Jasmine
Javitri (mace)
Jiaogulan (Gynostemma pentaphyllum)
Joe Pye weed (Gravelroot)
John the Conqueror

Juniper Berries - slightly soft, purple berries with 'piney' flavour; principle flavouring of Gin - used in marinades, game dishes, sauerkraut

Kaffir Lime Leaves (Citrus hystrix, C. papedia)
Kaala masala
Knotweed (Polygonum)
Kokam
Labrador tea
Lady's Bedstraw (Galium verum)
Lady's Mantle (Alchemilla)
Land cress
Lavender (Lavandula spp.)
Ledum
Lemon Balm (Melissa officinalis)
Lemon basil

Lemongrass (Cymbopogon citratus, C. flexuosus, and other species) - a tropical grass with a slightly bulbous base and an aroma of lemon - used in southeast Asian dishes and in dishes influenced by Asian cuisine.

Lemon Ironbark (Eucalyptus staigeriana)
Lemon mint
Lemon Myrtle (Backhousia citriodora)
Lemon Thyme
Lemon verbena (Lippia citriodora)
Licorice - adaptogen
Lime Flower
Limnophila aromatica
Lingzhi
Linseed
Liquorice
Liverwort
Long pepper
Lovage (Levisticum officinale)
Luohanguo

Mace - orange outer covering of nutmeg; similar flavour but milder - used in baked goods, desserts, fruits, sausages, pork, fish, spinach, squash, other vegetables

Mahlab
Malabathrum
Manchurian Thorn Tree (Aralia manchurica)

Marjoram (Origanum majorana) - grey-green herb with pleasant aroma and slightly minty flavour. Similar to oregano but milder - used in Pates and ground meats, braised meats, sauces, roast lamb, poultry and poultry stuffings

Marrubium vulgare (white horehound)
Marsh Labrador Tea
Marshmallow
Mastic
Meadowsweet (Filipendula vulgaris)
Mei Yen
Melegueta pepper ( Aframomum melegueta)
Mexican pepperleaf (Piper auritum)

Mint (Mentha spp.) - aromatic herb with familiar cool flavour; two varieties: spearmint and peppermint - used in lamb, fruits, tea and fruit beverages, peas, carrots, potatoes.

Milk thistle (Silybum)
Bergamot (Monarda didyma)
Motherwort
Mountain Skullcap
Mullein (Verbascum thapsus)
Murraya koenigii (Curry Tree)
Mustard

Mustard seed - very pungent seed in two varieties: white or yellow, and brown which is stronger - used in cheese and egg dishes, pickling, meats, sauces and gravys.

Nashia inaguensis
Neem
Nepeta (catmint)
Nettle (Urtica)
Nigella sativa (Kalonji, Black caraway)
Noni

Nutmeg - sweet aromatic kernel of nutmeg fruit - used in soups, cream sauces, chicken, veal, many vegetables (spinach, mushrooms, squash, potatoes), desserts, custards, breads, pastries

Oenothera (Oenothera biennis et al)
Oilseed
Olida (Eucalyptus olida)

Oregano (Origanum vulgare, O. heracleoticum, and other species) - pungent herb known as the 'pizza herb' - used in Italian and Mexican dishes, tomato products

Orris root
Osmorhiza
Olive Leaf (used in tea and as herbal supplement)
Pandan leaf

Paprika - ground form of a dried, sweet red pepper. Spanish variety is brighter in colour, mild in flavour; Hungarian is darker and more pungent - Spanish variety is used primarily as a garnish on light-coloured foods whilst the Hungarian variety is used in goulash, braised meats and poultry, sauces

Paracress

Parsley (Petroselinum crispum) - the most widely used herb. Dark green curly or flat leaves with delicate sweet flavour - used in almost all foods

Passion Flower (Passiflora)
Patchouli
Pennyroyal (Mentha pulegoides)

Pepper (black, white, and green) - small black, creamy white or green hard berry. Pungent flavour and aroma - most widely used spice.

Peng (Celastrus paniculatus)
Peppermint (Mentha piperata)
Peppermint Gum (Eucalyptus dives)
Perilla
Plantain
Pomegranate
Ponch phoran

Poppy seed - tiny blue-black seeds with faint but distinctive flavour - used as a garnish for breads and rolls, buttered noodles. Ground seeds are used in pastry fillings.

Primrose (Primula vulgaris)
Psyllium
Purslane
Quassia
Ramsons (wood garlic, Allium ursinum)
Ras el-hanout
Raspberry (leaves)
Reishi
Restharrow (Ononis)
Rhodiola rosea
Riberry (Syzygium luehmannii)
Rocket/Arugula
Roman chamomile
Rooibos
Rosehips

Rosemary (Rosmarinus officinalis) - light green leaves resembling pine needles - used in lamb, braised meats and poultry, soups, tomato and meat sauces.

Rowan berries (Sorbus aucuparia)
Rue (Ruta)
Safflower

Saffron - red stigma of saffron crocus. Gives bright yellow colour to foods. Mild distinctive flavour, very expensive - should be steeped in hot liquid before use. Rice dishes, poultry and seafoods, bouillabaisse, baked goods.

Sage (Salvia officinalis) - pungent grey-green herb with fuzzy leaves - used in pork, poultry, stuffings, sausage, beans, tomatoes

Saigon Cinnamon
St John's Wort (Hypericum)
Salad Burnet (Sanguisorba minor)
Salvia (clary and sage)
Sassafras

Savory - fragrant herb of mint family; summer savory is preferred to winter - used in many meat, poultry, fish, egg and vegetable dishes.

Schisandra chinensis
Scutellaria costaricana (skullcap)
Senna (herb)
Senna obtusifolia

Sesame seed - small yellowish seed with nutlike taste. Familiar hamburger bun garnish. High oil content - used as bread and roll garnish and oil is used in many asian dishes.

Sheep's sorrel (Rumex acetosella)
Shepherd's Purse
Sialagogue
Siberian Chaga
Siberian ginseng (Eleutherococcus senticosus)

Sichuan pepper (Xanthoxylum piperitum, Zanthoxylum simulans) - a.k.a Chinese Prickly-ash; 花椒 [huājiāo] - brown seed pod, usually partially opened; spicy, peppery flavour but unrelated to black peppercorns - used in Chinese and other Asian dishes; spicy meat and poultry dishes.

Siraitia grosvenorii (luohanguo)]]
Skullcap (Scutellaria)
Sloe berries (Prunus spinosus)
Smudge Stick
Sonchus (sow-thistle)
Sorrel (Rumex acetosa, R. acetosella, R. scutatus)
Southernwood
Spearmint
Speedwell
Squill (Scilla)

Star anise - dried, star-shaped seed pod, with an anise-like flavour (but unrelated to anise) but more aromatic - used primarily to flavour stewed or braised Chinese dishes.

Stevia
Strawberry leaves (Fragaria)
Suma (Pfaffia paniculata)
Sumac
Summer savory (Satureja hortensis)
Sutherlandia frutescens
Sweet grass
Sweet cicely (Myrrhis odorata)
Sweet woodruff
Tacamahac
Tamarind
Tandoori masala
Tansy

Tarragon (Artemisia dracunculus) - delicate green herb with flavour that is both minty and licorice-like - used in Berarnaise sauce, tarragon vinegar, chicken, fish, salads and dressings, eggs

Tea (Camellia sinensis)
Teucrium polium
Thai basil
Thistle

Thyme - tiny brownish green leaves; very aromatic - one of the most important and versitile of herbs; stocks, soups, sauces, meats, poultry, tomatoes.

Toor Dall
Tormentil (Potentilla erecta)
Tribulus terrestris
Tulsi (Ocimum tenuiflorum)

Turmeric (Curcuma longa) - intense yellow fruit of ginger family; mild but distinctively peppery flavour - a basic ingredient of curry powder, pickles, relishes, salads, eggs, rice
Twinleaf onion
Uva ursi (bearberry)
Vanilla (Vanilla planifolia)
Vasaka
Vervain
Vetiver
Vietnamese Coriander (Persicaria odorata)
Wasabi (Wasabia japonica)
Watercress (Rorippa nasturtium-aquatica)
Wattleseed
Wild ginger
Wild Lettuce
Wild thyme
Winter savory (Satureja montana)
Witch Hazel (Hamamelis)
Wolfberry
Wood Avens
Wood Betony
Woodruff
Wormwood
Yarrow, (Alchemilla millefolium)
Yerba Buena
Yohimbe
Yomogi
Zedoary root





References:

List of culinary herbs and spices - Wikipedia, the free encyclopedia. . Retrieved November 6, 2008, from http://en.wikipedia.org/wiki/List_of_spices.

All information quoted directly.
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