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List of culinary herbs and spices

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Title: List of culinary herbs and spices  
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List of culinary herbs and spices

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 for herbal teas, nor for plant products that are purely medicinal, such as valerian.

A

B

C

D

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

E

F

G

H

I

J

K

L

M

N

  • Nigella, kalonji, black caraway, black onion seed (Nigella sativa)
  • Njangsa, djansang (Ricinodendron heudelotii) (West Africa)
  • Nutmeg (Myristica fragrans)

O

P

Q

R

S

T

V

W

Y

Z

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

See also

Culinary herbs and spices by country, region and culture

References

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