Herbs are usually the leafy Spices are seasonings

parts for plants and can be obtained from bark, root,

sweet or savoury in flavour. buds, fruits, flower parts or
Some other parts of the plant seeds of plants, used in food
such as bark, seed, berries, for flavour, color or as a
root etc.. preservative.
All Spice Berries
Type - Used as whole or ground.
Characteristics - Small brown berry.
Flavour -resembles a combination
cinnamon, clove & nutmeg.
Used in - Sausages, braised, eats, poached
fish, cooked fruits, puddings etc.
Anise / Star Anise
Type - Whole or ground spice.

Characteristics - Licorice flavour,

native to Spain, China.

Used in - Cookies, pastries, bread.

Basil
Type - Herb leaf, fresh or dried.
Characteristics - Aromatic green leaf,
member of the mint family. Can be
grown fresh in warm weather
Used in - Tomato dishes, pesto egg
dishes, salads, marinades, fish,
compound butter.
Bay Leaf
Type - Whole leaf herb.

Characteristics - Stiff, dark green,

oblong leaf, pungent aroma. Comes
from Laurel tree

Used in - Stocks, soups, sauces,

Roast or Braised meat etc.
Bouquet Garni
Type - Flavouring Mix.

Characteristics - A personal selection

of herbs, vegetables and occasionally
spices, often tied with a string.

Used in - Stock, Soups, Sauces etc.

Caraway
Type - Whole Spice, Seed.

Characteristics - Dark Brown,

Curved seed. Grown in Northen
Europe.

Used in - Rye bread, cabbage,

sauerkraut, Other Europian Cuisine.
Cardamom
Type - Whole pod or ground seed spice.
Characteristics - Tiny brown seeds, white
on green pods, sweet & aromatic
expensive. Origin or Native of India &
Guatemala.
Used in - Pickling, danish pastries, curries
etc.
Cayenne
Type - Ground spice, seed.

Characteristics - Ground hot red pepper.

Very powerful. A native of French Guiana.

Used in - Very small amounts in soups,

sauces, fish, egg etc.
Celery Seed
Type - Whole or ground spice, seed.
Characteristics - Tiny brown seed, with
strong celery flavour. Too much can create
a hot spice effect.
Used in - Salads, dressings, pickling,
tomato dishes, marinades etc.
Chervil
Type - Herb leaf, fresh or dried.

Characteristics - Mild flavour of

parsley and tarragon.

Used in - Soups, salads, sauces, egg

dishes, chicken, fish, dressing etc.
Chili Powder
Chili Powder - Types of Herbs and
Spices | Definition of Herbs and Spices.
Type - Ground spice or blend.
Characteristics - Blend of ground
cumin, chili pepper, oregano, allspice.
Used in - Chili, Stews, sauces, ground
meat etc.
Chives
Type - Fresh, Dried, frozen.

Characteristics - Fine, hollow, green

top of a very small onion.
Used in - Salads, egg * cheese
dishes, fish soups, sauces.
Cinnamon

Type - Stick or ground spice.

Characteristics - Aromatic bark from cinnamon or cassia tree

with a reddish brown colour. A native of India.

Used in - Preserves, stewed fruits, bread, pastries, desserts,

ham, hot beverages.
CLOVE
Type - Whole or ground spice.

Characteristics - Dried flower bud of tropical clove tree,

pungent, sweet in flavour. A native of Indonesia.

Used in - Marinades, stocks, sauces, braised meats, ham,

pastries, fruits and cakes, pickling etc.
CUMIN
Type - Whole or ground spice.

Characteristics - Small seed resembling caraway, but lighter

in colour. Grown in Mexico.

Used in - Ingredient in chilli and curry powder blends.

Sausage, meats, salsa, egg & cheese dishes.
CURRY/CURRY POWDER
Type - Ground blend, spice.

Characteristics - Mixture of approx. 20 or more spices,

peppery, yellow in colour, include turmeric, cumin,
coriander, ginger, clove, cinnamon etc. Spiciness can very
from mild to very hot.

Used in - Curry dishes, vegetables, soups, sauces, meat, fish

dish etc.
GARLIC
Type - Fresh or dried. Used as a whole bulb in case of fresh
and granulated powder or mixed with salt for dried garlic.

Characteristics - Strong, aromatic member of the onion

family.

Used in - Used widely in many dishes or cooking.

GINGER
Type - Spice, fresh whole, dried powder, candied crystalized
or pickled.

Characteristics - Light brown knobby root from the tropical

plant.

Used in - Baked goods, desserts, fruits, curry dishes,

pickling, chutney, Chinese and Asian cuisine etc.
Mint

Type - Herb leaf used as fresh or dried.

Characteristics - Aromatic herb with cool flavour. Spearmint

and peppermint are most common.

Used in - Lamb, fruits, tea, desserts, tea, fruit, beverages,

peas, carrots, potatoes, soups, sauces etc.
Mirepoix
Type - Flavoring Mix.

Characteristics - Mixture of vegetables, herbs, and spices

used to enhance the flavour of meat, fish and shellfish
dishes. Common ingredients are onion, celery, carrot leek,
garlic, peppercorns, bay leaf, clove, thyme and rosemary.

Used in - Stocks, soups, sauces, roasts etc.

Nutmeg

Type - Whole or ground powder.

Characteristics - Sweet, aromatic, the kernel of nutmeg fruit.

Grown in Netherlands and India.

Used in - Baked goods, pies, cream, sauces, soups, chicken,

veal, vegetable dishes, desserts and bread.
Paprika
Type - Ground Spice.

Characteristics - Ground from the dried sweet red pepper.

Spanish: Bright & Mild. Hungarian: Dark & more pungent.

Used in - Fish, seafood, meats, salads, sauces, dressings,

garnish e
Parsley
Type - Fresh leaf herb in bunches. Dried.

Characteristics - Green leaf, curly or flat, With delicate sweet

flavour. Is an excellent source of vitamin C.

Used in - Garnish, fried, stews, sauces, salads, vegetables,

potatoes.
Pepper
Type - Whole as peppercorns / black, white or green
cracked/fine ground or powder.

Characteristics - Small hard berry. Black Pepper: Pungent,

aromatic. White Pepper: Made after removing the black
outer covering which is milder. Adds a sharp tang to all
foods.

Used in - Widely used in many food dishes.

Rosemary

Type - Whole leaf herb, fresh or dried.

Characteristics - Light green leaf resembling pine needles.

Very aromatic. Once grown, very healthy and strong, even
in cold weather.

Used in - Lamb, fish, beef, sauces, soups, stews, salads and

marinades.
Sesame
Type - Whole or seed.

Characteristics - Small yellowish seed with a nutty taste.

High oil content produced in Asia.

Used in - Can be roasted and used in bread, rolls, salads,

oriental cuisine etc.
Thyme

Type - Fresh or dried herb leaf, crushed or ground.

Characteristics - Tiny brownish green leaf, very aromatic.

Used in - Soups, chowders, stocks, sauces, meats, poultry,

salads, dressings.
Turmeric
Type - Ground Spice

Characteristics - An intense yellow root of the ginger family.

Mild but peppery flavour.

Used in - Curry powder, pickles, relish, salads, eggs, rice,

Indian curries etc.