List of herbs and spices

From Wikipedia, the free encyclopedia.

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.

Contents

1 List of spices

2 List of herbs

3 Toxic herbs

4 Common herb mixtures

5 Common spice mixtures

6 External links

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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

[edit]

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)

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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)