List of culinary herbs and spices

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A spice market in Istanbul

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.

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 as herbal teas or tisanes, nor for plants products that are purely medicinal such as valerian. For medicinal herbs see list of medicinal herbs.

See the list of herb & spice mixtures for common spice blends.

And there is a List of Indian spices for seasonings typical of South Asia.


Contents: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z · See also · External links


[edit] A

[edit] B

[edit] C

[edit] D

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

[edit] E

[edit] F

[edit] G

[edit] H

[edit] I

[edit] J

[edit] K

[edit] L

[edit] M

[edit] N

  • Nasturtium (Tropaeolum majus)
  • Nigella, Kalonji, Black caraway, Black onion seed (Nigella sativa)
  • Njangsa, Djansang (Ricinodendron heudelotii) (West Africa)
  • Nutmeg (Myristica fragrans)

[edit] O

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

[edit] P

[edit] Q

[edit] R

[edit] S

[edit] T

[edit] V

[edit] W

[edit] X

[edit] Y

[edit] Z

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

[edit] See also

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