Spice & Herb Profiles (1–24)
23 entries in the Spices & Herbs compendium.
BasilA culinary herb native to tropical regions, used worldwide.OreganoA Mediterranean herb used widely in cooking and ornament.ThymeA Mediterranean herb used in cooking, medicine, and ornament.RosemaryAromatic Mediterranean shrub used as flavoring and symbol of remembrance.SageA term spanning herbs, fiction, software, and science.ParsleyA widely cultivated herb and vegetable native to the Mediterranean region.CorianderAnnual herb with edible leaves and seeds, used globally.MintA term with diverse meanings across plants, coins, and culture.DillAnnual herb used widely in Eurasian cuisine.Bay leafAromatic leaf used whole or ground in cooking.CuminDried seeds of Cuminum cyminum, used globally as a spice.CardamomA spice from Elettaria and Amomum, used since antiquity.CloveAromatic flower buds native to the Maluku Islands, used globally as spice.NutmegSpice from the seed of the fragrant nutmeg tree.Star aniseEvergreen tree whose star-shaped fruit is a spice and drug precursor.FennelAromatic perennial herb used in cooking and absinthe.PaprikaA versatile spice made from dried, ground red peppers.SumacA tangy spice and dye from shrubs of the cashew family.Garam masalaA ground spice blend from the Indian Subcontinent.Ras el hanoutA North African spice blend of variable composition.Herbes de ProvenceDried herb blend from southeastern France, commercialized in the 1970s.HarissaTunisian chili paste, UNESCO-listed, central to North African cuisine.WasabiA pungent Japanese plant used as a condiment for sushi.
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