Herbs and spices

The culinary term "herb" is typically referred to the leafy green parts of a plant used for culinary purposes, meanwhile the term “spices” refers to other parts of the plant, including seeds, berries, bark, root and fruit used for the same purposes. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food. Some plants are used as both a spice and a herb. Also, there are some herbs such as those in the mint family that are used for culinary and medicinal purposes.

1. basilico

Basil 2. alloro

Bay leaf 3. sedano

Celery 4. erba cipollina

Chives 5. aneto

Dill 6. maggiorana




Mint 8. origano

Oregano 9. prezzemolo

Parsley 10. rosmarino

Rosemary 11. Sage 12. Tarragon 13. timo dragoncello salvia


1. cannella

Cinnamon 2. chiodi di garofano

Cloves 3. zenzero

Ginger 4. zafferano

Saffron 5. pepe nero

Black pepper 6. pepe verde

Green pepper 7. noce moscata

Nutmeg 8. Senape nera

Black mustard,


Senape gialla

Yellow mustard 10. peperoncino

Chilli pepper 11. Coriandolo

Coriander, Cilantro 12. cumino

Cumin 13. finocchio

Fennel 14. aglio

Garlic 15. lavanda

Lavender 16. vaniglia


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