A spice market in Istanbul
Night spice market in Casablanca.

This is a list of culinary herbs, spices, and blends. 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

B

C

D

  • Dill herb or weed (Anethum graveolens)
  • Dill seed (Anethum graveolens)
  • Dootsi (Agasyllis latifolia)

E

F

G

H

J

K

L

M

N

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

Wikibooks Cookbook has a recipe/module on

Culinary herbs and spices by country, region and culture

References

  1. ↑ "stone parsley". Merriam-Webster, Inc. 2023-03-16. stone parsley, noun, 1, : a slender herb (Sison amomum) of the family Umbelliferae that is native to Europe and Asia Minor and has aromatic seeds which are used as a condiment. 2, : any plant of the genus Seseli
  2. ↑ von Mueller, Ferdinand (1891). Select extra-tropical plants readily eligible for industrial culture or naturalisation (8th ed., rev. and enl. ed.). Melbourne, Australia: C. Troedel and Co. p. 458. Archived from the original on 2023-04-23. Retrieved 2023-04-27. Sison Amomum, Linné. Middle and Southern Europe. An herb of one or two years' duration. It grows on soil rich with lime. The seeds can be used as condiment.{{cite book}}: CS1 maint: bot: original URL status unknown (link)
  3. ↑ Harford, Robin (2023-03-16). "40 Wild Edible Plants in the Carrot Family". www.eatweeds.co.uk. Robin Harford. Retrieved 2023-03-16. Stone Parsley: Sison amomum ABUNDANT – Parts used: Leaves, seed, root


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