Open main menu
A spice market in Istanbul
Night spice market in Casablanca.

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 fictional plants such as aglaophotis, or recreational drugs such as tobacco.

This list is not for plants used primarily for herbal teas, nor for purely medicinal plant products, such as valerian.

AEdit

BEdit

CEdit


DEdit

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

EEdit

FEdit

GEdit

HEdit

IEdit

JEdit

KEdit

LEdit

MEdit

NEdit

  • New Mexico chile, green chile or red chile, sometimes referred to as Hatch peppers (Capsicum annuum New Mexico Group, includes 6-4, Anaheim, Big Jim, Heritage, Sandia, and other sub-cultivars)
  • Nigella, black caraway, black cumin, black onion seed, kalonji (Nigella sativa)
  • Njangsa, djansang (Ricinodendron heudelotii) (West Africa)
  • Nutmeg (Myristica fragrans)

OEdit

PEdit

QEdit

REdit

SEdit

(Ancient Roman cuisine, Ancient Greek cuisine)

TEdit

VEdit

WEdit

YEdit

ZEdit

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

See alsoEdit

ReferencesEdit