List of herbs and spices
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Herbs and spices are commonly added to foods to enhance or alter flavor. By far the most commonly used seasoning for food is table salt; however, it is a mineral.
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List of spices
- Ajwain (Carom, Ajowan)
- Allspice
- Amchur
- Anise
- Annatto
- Asafoetida
- Barberry
- Bay leaves
- Black cardamom
- Black cumin
- Black limes
- Bush tomato
- Calamus
- Candle nut
- Caper (Capparis spinosa)
- Caraway
- Cardamom
- Celery seed
- Chicory
- Chile pepper
- Cinnamon (and Cassia)
- Cloves
- Coriander
- Cumin
- Curry leaf (Murraya koenigii)
- Dill seed
- Elderberry
- Fennel
- Fenugreek
- Filé powder
- Galangal
- Garlic
- Ginger root
- Grains of paradise
- Horseradish
- Kokam
- Juniper
- Licorice
- Mahlab
- Mastic
- Mustard seed
- Nigella (Kolanji, Black caraway)
- Nutmeg (and Mace)
- Orris root
- Paprika
- Pepper (and relatives)
- Pomegranate seeds (though some consider these a fruit, not a spice)
- Poppy seed
- Safflower
- Saffron
- Sesame seed
- Sorrel (Rumex spp.)
- Star anise
- Sumac
- Szechuan pepper (Xanthoxylum piperitum)
- Tamarind
- Turmeric
- Vanilla (Vanilla planifolia)
- Wasabi
- Wattleseed
- Zedoary
List of herbs
- Alexanders (Smyrnium olusatrum)
- Angelica (Angelica archangelica)
- Lemon balm (Melissa officinalis)
- Basil (Ocimum basilicum)
- Bergamot (Monarda didyma)
- Bison grass (Hierochloe odorata)
- Bolivian Coriander (Porophyllum ruderale)
- Borage (Borago officinalis)
- Chervil (Anthriscus cerefolium)
- Chives (Allium schoenoprasum)
- Cicely (Myrrhis odorata)
- Cilantro (see Coriander) (Coriandrum sativum)
- Cress
- Damiana (Turnera aphrodisiaca, T. diffusa)
- Dandelion (Taraxacum officinale)
- Devil's Claw (Harpagophytum procumbens) medicinal
- Dill (Anethum graveolens)
- Epazote (Chenopodium ambrosioides)
- Fennel (Foeniculum vulgare)
- Hyssop (Hyssopus officinalis)
- Kaffir Lime Leaves (Citrus hystrix, C. papedia)
- Lavender (Lavandula spp.)
- Lemongrass (Cymbopogon citratus, C. flexuosus, and other species)
- Lemon myrtle (Backhousia citriodora)
- Lemon verbena (Lippia citriodora)
- Lovage (Levisticum officinale)
- Marjoram (Origanum majorana)
- Mint (Mentha spp.)
- Milk thistle (Silybum)
- Mustard
- Oregano (Origanum vulgare, O. heracleoticum, and other species)
- Pandan leaf
- Parsley (Petroselinum crispum)
- Primrose (Primula) -- candied flowers, tea
- Purslane
- Rocket (Arugula)
- Rosemary (Rosmarinus officinalis)
- Sage (Salvia officinalis)
- Salad burnet (Sanguisorba minor or Poterium sanguisorba)
- Savory (Satureja hortensis, S. montana)
- Sweet cicely (Myrrhis odorata)
- Sweet woodruff
- Tansy
- Tarragon (Artemisia dracunculus)
- Thyme (Thymus vulgaris)
- Vietnamese Coriander or Rau ram (Polygonum odoratum or Persicaria odorata)
Toxic herbs
These "culinary" plants contain liver-toxic pyrrolizidine alkaloids:
- Germander (Teucrium chamaedrys)
- Comfrey (Symphytum officinale) (While some amateur herbalists on the internet claim that common comfrey (Symphytum officinale) is safe in small doses, at least one study recommends against using common comfrey internally[1] (http://www.ibiblio.org/herbmed/faqs/medi-2-15-comfrey.html), and the Food and Drug Administration also recommends against its use.)
- Wormwood ("Artemisia absinthium")
- Coltsfoot (Tussilago farfara)
- Borage (Borago officinalis) (flowers and seeds are nontoxic)
This "culinary" plant is toxic unless picked at the correct time and prepared correctly:
- pokeweed (Phytolacca americana)
Common herb mixtures
Common spice mixtures
See also: List of medicinal herbs, Spice, Herb