Culinary Herbs and Spices

An Introduction to Culinary Herbs and Spices: A Global Guide;

Allspice – Jamaican Pepper, Pimenta, Newspice (Pimenta dioica, Pimenta officinalis Lindl);

Basil – Sweet Basil, Common Basil, Thai Basil, Tropical Basil (Ocimum basilicum);

Bay Leaf (Laurus nobilis);

Black Pepper (Piper nigrum L);

Caraway (Carum carvi);

Cardamom – Small Cardamom, Green Cardamom, True Cardamom, Ceylon Cardamom, Malabar Cardamom (Elettaria cardamomum);

Chives (Allium schoenoprasum);

Cinnamon: Cinnamomum verum (syn Cinnamomum zeylanicum), Cinnamomum cassia (syn Cinnamomum aromaticum), Cinnamomum burmanni, Cinnamomum loureiroi;

Clove (Syzygium aromaticum, Eugenia aomaticum, Eugenia caryophyllata);

Coriander or Cilantro Coriander/Chinese Parsley (Coriandrum sativum);

Cumin (Cuminum cyminum);

Dill (Anethum graveolens, Anethum foeniculum, Peucedanum graveolens, Anethum sowa);

Fennel (Foeniculum vulgare);

Fenugreek (Trigonella foenum-graecum);

Ginger (Zingiber officinale);

Lemon Grass (Cymbopogon citratus/Cymbopogon flexuosus);

Mint – Mentha piperita (Peppermint), Mentha spicata (Spearmint), Mentha aquatica (Water Mint), Mentha arvensis (Corn, Field, Wild Mint, Japanese Mint, Marsh Mint);

Nutmeg (Myristica fragrans);

Oregano – Oregano/Mediterranean Oregano (Origanum vulgare) and Mexican Oregano (Lippia graveolens, Lippia palmeri, Hedeoma patens, Poliomintha longiflora) (Also Referred to as Rosemary Mint);

Paprika (Capsicum annuum or Capsicum tetragonum);

Parsley (Petroselinum crispum/Petroselinum Hortense/Petroselinum sativum);

Rosemary (Rosmarinus officinalis syn, Salvia rosmarinus);

Saffron (Crocus sativus var. kashmiriana);

Sage/Common Sage (Salvia officinalis);

Star Anise/Chinese Anise (Illicium Verum);

Sumac (Rhus Coriaria L., Rhus glabra L., Rhus typhina L.);

Sweet Marjoram (Origanum majorana/marjorama hortensis);

Tarragon (Artemisia dracunculus);

Thyme (Thymus vulgaris);

Turmeric (Curcuma longa, Curcuma domestica)