Name Image Description Flavor Uses

Pungent, sweet
It is a dark-brown, pea-
mixture of
size berry. Comes from Breads, cakes, cookies,
Allspice cinnamon, clove
the evergreen pimento fruit sauce recipes.
and nutmeg
tree.
flavors

Mostly used in Italian

Member of the mint and Mediteranean
Sweet clove-like
Basil family. It has green cuisine. Best with
flavor, pungent
leaves. chicken, eggs, fish,
pasta, tomatoes.

Leaves from the

Meats, pickling, sauces,
evergreen bay laurel Woodsy,
Bay Leaf soups, stews,
tree. Also called laurel pungent
vegetables.
leaf.

Small bundle of herbs

wrapped in a cheesecloth
bag or tied together and
Bouket
added in soups to add Herb blend Soups, stews
Garni
flavor (parsley, thyme,
and bay leaves is the
classic combination).

A mixture of seasoning
made from different
tropical chiles, including
Cayenne red cayenne peppers. It Eggs, cheese, Cajun
Hot, pungent
Pepper is very hot and spicy, so recipes.
use in moderation if you
don't like spicy foods.
Also called red pepper.

For pickling, salads

Celery Comes from wild Indian celery flavor,
(potato and cole slaw),
Seed celery called lovage. slightly bitter
soups.
 A mixture of different
seasonings (ground
Chili dried chiles, coriander, Chili, eggs and cheese,
Mild to hot
Powder cumin, garlic, oregano soups, stews.
and other herbs and
spices).

Belongs to the onion Appetizers, shellfish,

Onion or garlic
Chives and leek family. Source cream soups, salads,
flavor
of vitamin A. sauces.

Very popular in Italian,

Bright-green stems and
Pungent, soapy Latin American and
Cilantro leaves from the
fragrance Mexican recipes (Fish,
coriander plant.
rice, salsas, salads).

Cinnamon sticks
are added to
Bark from the Ceylon dishes during Sweets, hot drinks,
or Cassia tree Comes in the cooking vegetables (carrots,
Cinnamon
buff color or dark process to add winter squash, sweet
reddish color. flavor. It is very potatoes).
aromatic and
sweet.

Aromatic,
pungent and
Reddish-brown budds spice cakes and cookies
sweet. They give
Clove from the tropical baked beans, pickling,
a very strong
evergreen clove tree. sauces.
flavor so use
with care.

Related to the parsley Mixture of Mostly in Mexican and

Coriander family. Seeds from the lemon, sage and Spanish recipes,
coriander plant. caraway flavors. pickling, sausages
 Middle Eastern, Asian
and Mediterranean
Dried fruit from a plant Slightly bitter,
Cumin cuisine (Chili and curry
in the parsley family. pungent, hot
powder blends, fish,
lamb, pickling).

Dried seed from the dill Tangy and salads,meats, sauces,

Dill Seed
plant pungent flavor vegetables

Oval, greenish-brown Breads, fish, sauces,

Fennel Aromatic, slight
seeds from the fennel sausage, soups, Italian
Seeds licorice flavor
plant recipes.

slightly sweet,
Chinese, Jamaican and
The root from the slightly pungent
Ginger German recipes, (cakes,
ginger plant and spicy
cookies, marinades).
aroma

Member of the mint

Aromatic, Fish, meat, poultry,
and oregano family.
Marjoram slightly bitter sausages, stuffing,
Oval, pale green
and pungent vegetables
leaves.

Refreshing beverages,
One of the most Strong, sweet,
Mint desserts, lamb, sauces,
popular spice used. cool
soups

Meats, pickling, relishes.

Comes in white,
Mustard Powdered mustard
yellow, and brown Hot, pungent
Seed (finely ground) is used
seeds.
in sauces.
 Oval seeds from the
nutmeg tree. Dark
Beverages, cakes,
grey color. Mace is the Nutty, warm,
Nutmeg cookies, white sauces,
spice obtained from spicy
sweet potatoes
the membrane of the
seeds.

Strong,
Member of the mint Fish, meat, poultry,
aromatic with a
Oregano family, related to tomatoes; Greek, Italian
pungent
marjoram and thyme and Mexican recipes
marjoram flavor

Dips, fish, poultry,

Powdered dried red Slightly bitter, salads (potato and egg),
Paprika
peppers sweet to hot soups; important
ingredient in goulash

Curly leaf and Italian

(flat-leaf) parsley are Sprigs used as garnish,
Parsley two of the more Slightly peppery herb mixtures, sauces,
popular spices that soups, stews
exist.

Berries from the

pepper plant. Black,
white and green Enhances flavor of most
Peppercorn Hot, peppery
peppercorns are three meats, eggs and poultry
kinds processed from
the this plant.

Very small gray, white Deep nutty pastries, breads, cakes,

Poppy
seeds from the poppy flavor with salad dressings,
Seeds
plant crunchy texture vegetables, meat

Silver-green leaves; Casseroles, fish, fruit

Sweet, hint of
Rosemary member of the mint salads, lamb, soups,
lemon
family stuffing, potatoes
 Rice, poultry, sauces,
Dried yellow-orange stews (bouillabaisse),
Pungent,
Saffron stigmas from the Spanish recipes
aromatic
crocus plant. (paella), Swedish cakes
and breads

Narrow, oval, gray- Musty, minty, Chicken, duck, goose,

Sage
green leaves. slightly bitter pork, sausages, stuffing

Sesame Tiny, flat seeds, brown, Nutty, slightly Breads, cakes, cookies,
Seed red or black sweet salad dressings, seafood

Narrow, pointed, dark- Slightly licorice Eggs, meats, pickling,

Tarragon
green leaves flavor poultry, salads, sauces

Member of the mint

Fish, meats, poultry,
family. It is a bush Pungent, tea-
Thyme soups, vegetables,
with gray-green like
potatoes
leaves.

Yellow-orange root of a Curries, East Indian

Pungent,
plant related to ginger; cuisine, primary
Turmeric earthy, slightly
used to flavor and ingredient in American-
bitter flavor
color food. style mustard