Spices & Herbs

Pin It

Spices are essential to preparing good food.  While organic is sometimes not readily available, you should be able to grow most of the basic herbs and spices.  Basil, and oregano are usually easy to grow and they are most frequently used by this Chef!

However, all natural spices are good substitutes for organic, if your sources are limited. Beware when adding any herb from a questionable source…unseasoned dishes are better than adding pesticides!

Remember, a little goes a long way with dried herbs. Fresh is better is a good general rule of thumb!

Attached herewith is the list of Herbs and Spices:

A

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

B

* Barberry (Berberis vulgaris and other Berberis spp.)
* Basil, sweet (Ocimum basilicum)
* Basil, lemon (Ocimum × citriodorum)
* Basil, Thai (O. basilicum var. thyrsiflora)
* Bay leaf (Laurus nobilis)
* Boldo (Peumus boldus)
* Borage (Borago officinalis)
* Black cardamom (Amomum subulatum, Amomum costatum)
* Black mustard (Brassica nigra)
* Blue fenugreek, blue melilot (Trigonella caerulea)
* Brown mustard (Brassica juncea)

C

* Calabash nutmeg, ehuru (Monodora myristica) (West Africa)
* Calendula, pot marigold (Calendula officinalis)
* Camphor laurel (Cinnamomum camphora)
* Caraway (Carum carvi)
* Cardamom (Elettaria cardamomum)
* Carob (Ceratonia siliqua)
* Catnip (Nepeta cataria)
* Cassia (Cinnamomum aromaticum)
* Cayenne pepper (Capsicum annuum)
* Celery seed (Apium graveolens)
* Chervil (Anthriscus cerefolium)
* Chicory (Cichorium intybus)
* Chili pepper (Capsicum spp.)
* Chipotle (Capsicum annuum)
* Chives (Allium schoenoprasum)
* Cicely, sweet cicely (Myrrhis odorata)
* Cilantro, coriander greens, coriander herb (Coriandrum sativum)
* Cinnamon, Indonesian (Cinnamomum burmannii, Cassia vera)
* Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi)
* Cinnamon, true or Ceylon (Cinnamomum verum, C. zeylanicum)
* Cinnamon, white (Canella winterana)
* Cinnamon myrtle (Backhousia myrtifolia) (Australia)
* Clary, Clary sage (Salvia sclarea)
* Clove (Syzygium aromaticum)
* Coriander seed (Coriandrum sativum)
* Costmary (Tanacetum balsamita)
* Cuban oregano (Plectranthus amboinicus)
* Cubeb pepper (Piper cubeba)
* Cudweed (Gnaphalium spp.) (Vietnam)
* Culantro, culangot, long coriander (Eryngium foetidum)
* Cumin (Cuminum cyminum)
* Curry leaf (Murraya koenigii)
* Curry plant (Helichrysum italicum)

D

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

E

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

F

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

G

* Galangal, greater (Alpinia galanga)
* Galangal, lesser (Alpinia officinarum)
* Galingale (Cyperus spp.)
* Garlic chives (Allium tuberosum)
* Garlic (Allium sativum)
* Garlic, elephant (Allium ampeloprasum var. ampeloprasum)
* Ginger (Zingiber officinale)
* Ginger, torch, bunga siantan (Etlingera elatior) (Indonesia)
* Golpar, Persian hogweed (Heracleum persicum) (Iran)
* Grains of paradise (Aframomum melegueta)
* Grains of Selim, Kani pepper (Xylopia aethiopica)

H

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

I

* Indonesian bay leaf, daun salam (Syzygium polyanthum)

J

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

K

* Kaffir lime leaves, Makrud lime leaves (Citrus hystrix) (Southeast Asia)
* Kala Jeera, black cumin (Bunium persicum) (South Asia)
* Kencur, galangal, kentjur (Kaempferia galanga)
* Keluak, kluwak, kepayang (Pangium edule)
* Kokam seed (Garcinia indica) (Indian confectionery)
* Korarima, Ethiopian cardamom, false cardamom (Aframomum corrorima) (Eritrea)
* Koseret (Lippia adoensis) (Ethiopia)

L

* Lavender (Lavandula spp.)
* Lemon balm (Melissa officinalis)
* Lemongrass (Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.)
* Lemon ironbark (Eucalyptus staigeriana) (Australia)
* Lemon myrtle (Backhousia citriodora) (Australia)
* Lemon verbena (Lippia citriodora)
* Lesser calamint (Calamintha nepeta), nipitella, nepitella (Italy)
* Licorice, liquorice (Glycyrrhiza glabra)
* Lime flower, linden flower (Tilia spp.)
* Lovage (Levisticum officinale)

M

* Mace (Myristica fragrans)
* Mahlab, St. Lucie cherry (Prunus mahaleb)
* Malabathrum, tejpat (Cinnamomum tamala)
* Marjoram (Origanum majorana)
* Marsh mallow (Althaea officinalis)
* Mastic (Pistacia lentiscus)
* Mint (Mentha spp.) 25 species, hundreds of varieties
* Musk mallow, abelmosk (Abelmoschus moschatus)
* Mustard, black, mustard plant, mustard seed (Brassica nigra)
* Mustard, brown, mustard plant, mustard seed (Brassica juncea)
* Mustard, white, mustard plant, mustard seed (Sinapis alba)

N

* Nasturtium (Tropaeolum majus)
* Nigella, kalonji, black caraway, black onion seed (Nigella sativa)
* Njangsa, djansang (Ricinodendron heudelotii) (West Africa)
* Nutmeg (Myristica fragrans)

O

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

P

* Pandan flower, kewra (Pandanus odoratissimus)
* Pandan leaf, screwpine (Pandanus amaryllifolius)
* Paprika (Capsicum annuum)
* Paracress (Spilanthes acmella, Soleracea) (Brazil)
* Parsley (Petroselinum crispum)
* Pepper: black, white, and green (Piper nigrum)
* Pepper, Dorrigo (Tasmannia stipitata) (Australia)
* Pepper, long (Piper longum)
* Pepper, mountain]], Cornish pepper leaf (Tasmannia lanceolata)
* Peppermint (Mentha piperata)
* Peppermint gum leaf (Eucalyptus dives)
* Perilla, shiso (Perilla spp.)
* Pink pepper (Schinus terebinthifolius)

Q

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

R

* Ramsons, wood garlic (Allium ursinum)
* Rice paddy herb]] (Limnophila aromatica) (Vietnam)
* Rosemary (Rosmarinus officinalis)
* Rue (Ruta graveolens)

S

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

T

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

V

* Vanilla (Vanilla planifolia)
* Vietnamese balm (Elsholtzia ciliata)
* Vietnamese cinnamon (Cinnamomum loureiroi)
* Vietnamese coriander (Persicaria odorata)

W

* Wasabi (Wasabia japonica)
* Water-pepper, smartweed (Polygonum hydropiper)
* Watercress (Rorippa nasturtium-aquatica)
* Wattleseed (from about 120 spp. of Australian Acacia)
* White mustard (Sinapis alba)
* Wild betel Piper sarmentosum (Southeast Asia)

* Wild thyme (Thymus serpyllum)
* Willow herb (Epilobium parviflorum)
* Winter savory (Satureja montana)
* Wintergreen (Gaultheria procumbens)
* Wood avens, herb bennet (Geum urbanum)
* Woodruff (Galium odoratum)
* Wormwood, absinthe (Artemisia absinthium)

Y

* Yellow mustard (Brassica hirta = Sinapis alba)
* Yerba buena, any of four different species, many unrelated

Z

* Za’atar (herbs from the genera Origanum, Calamintha, Thymus, and Satureja)
* Zedoary (Curcuma zedoaria)

Pin It

Leave a Reply