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List of culinary herbs and spices

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List of culinary herbs and spices

This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.

Contents

This list does not contain salt, which is a mineral, nor is it for fictional plants such as aglaophotis, or recreational drugs such as tobacco.

This list is not for plants used primarily for herbal teas, nor for purely medicinal plant products, such as valerian.

D

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

    • E

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

    • I

  • Indonesian bay leaf, daun salam (Syzygium polyanthum)

    • Q

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

    • Y

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

    • Z

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

    • References

    List of culinary herbs and spices Wikipedia
    (Text) CC BY-SA


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