Spices and Herbs

A B C D E F G H I J K L M N O P Q R S T U V W Z

A

  • Allspice (Pimenta dioica)
  • Angelica (Angelica archangelica)
  • Anise (Pimpinella anisum)
  • Aniseed myrtle (Syzygium anisatum) (Australia)
  • Annatto (Bixa orellana)
  • Artemisia (Artemisia spp.)
  • Asafoetida (Ferula assafoetida)
  • Avens (Geum urbanum)
  • Avocado leaf (Persea americana)

B

C

D

E

F

G

H

I

J

K

L

M

N

O

  • Olida (Eucalyptus olida) (Australia)
  • Oregano (Origanum vulgare, O. heracleoticum, and other species)
  • Oregano, Cuban (Coleus amboinicus)
  • Oregano, Greek, Turkish oregano (Origanum vulgare var. hirtum)
  • Oregano, Mexican (Lippia graveolens)
  • Orris root (Iris germanica, I. florentina, I. pallida)

P

  • Pandan flower, kewra (Pandanus odoratissimus)
  • Pandan leaf, screwpine (Pandanus amaryllifolius)
  • P├ípalo (Porophyllum ruderale) (Mexico and South America)
  • Paprika (Capsicum annuum)
  • Paracress (Acmella oleracea) (Brazil)
  • Parsley (Petroselinum crispum)
  • Passion berry, Tena adam (Amharic) (Ruta chalepensis)
  • Pennyroyal (Mentha pulegium)
  • Pepper, Ashanti, uziza, Edo Pepper, Guinea cubeb (Piper guineense)
  • Pepper, black, white, and green (Piper nigrum)
  • Pepper, Brazilian, or pink pepper (Schinus terebinthifolius)
  • Pepper, Dorrigo (Tasmannia stipitata) (Australia)
  • Pepper, long (Piper longum)
  • Pepper, mountain, Cornish pepper leaf (Tasmannia lanceolata)
  • Peppermint (Mentha piperata)
  • Peppermint gum leaf (Eucalyptus dives)
  • Perilla (Mentha pulegium)

Q

  • Quassia

R

  • Red rice powder (Monascus purpureus) (China)
  • Rice paddy herb (Limnophila aromatica) (Vietnam)
  • Rosemary (Rosmarinus officinalis)
  • Rue (Ruta graveolens)

S

  • Safflower (Carthamus tinctorius), only for yellow color
  • Saffron (Crocus sativus)use of saffron
  • Sage (Salvia officinalis)
  • Salad burnet (Sanguisorba minor)
  • Sassafras (Sassafras albidum)
  • Sesame Seed, Black Sesame Seed
  • Savory, summer (Satureja hortensis)
  • Savory, winter (Satureja montana)
  • Shiso (Perilla frutescens)
  • Sichuan pepper (Zanthoxylum piperitum)
  • Silphium, silphion, laser, laserpicium, sorado (Ancient Roman cuisine, Ancient Greekcuisine)
  • Sorrel (Rumex acetosa)
  • Sorrel, sheep (Rumex acetosella)
  • Spearmint (Mentha spicata)
  • Spikenard (Nardostachys grandiflora or N. jatamansi)
  • Star anise (Illicium verum)
  • Stone parsley (Sison amomum)[1][2][3]
  • Sumac (Rhus coriaria)
  • Sweet woodruff (Galium odoratum)

T

  • Tarragon (Artemisia dracunculus)
  • Tasmanian pepper (Tasmannia lanceolata)
  • Thyme (Thymus vulgaris)
  • Thyme, lemon (Thymus citriodorus)
  • Tonka beans (Dipteryx odorata)
  • Turmeric (Curcuma longa)

U

V

  • Vanilla (Vanilla planifolia)
  • Voatsiperifery (Piper borbonense) [Madagascar]

W

  • Wasabi (Wasabia japonica)
  • Water-pepper, smartweed (Polygonum hydropiper)
  • Wattleseed (from about 120 spp. of Australian Acacia)
  • Wild thyme (Thymus serpyllum)
  • Wintergreen (Gaultheria procumbens)
  • Wood avens, herb bennet (Geum urbanum)
  • Woodruff (Galium odoratum)
  • Wormwood, absinthe (Artemisia absinthium)

X

Y

  • Yerba buena, any of four different species, many unrelated
  • Yarrow (Achillea millefolium)

Z