List of culinary herbs and spices

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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.

A[edit]

B[edit]

C[edit]

D[edit]

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

E[edit]

F[edit]

G[edit]

H[edit]

I[edit]

J[edit]

K[edit]

L[edit]

M[edit]

N[edit]

  • 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)

O[edit]

P[edit]

Q[edit]

R[edit]

S[edit]

(Ancient Roman cuisine, Ancient Greek cuisine)

T[edit]

V[edit]

W[edit]

Y[edit]

Z[edit]

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

See also[edit]

Culinary herbs and spices by country, region and culture[edit]

References[edit]