The Definitive List of Herbs, Spices, and Seasoning Blends (Over 100!)

You probably don’t think about it much, but herbs and spices give many of your favorite foods their unique flavors and are likely a main reason you like those foods. Whether it’s gingerbread cookies, pasta sauce, or fish tacos, they all contain an herb or spice (and often both!).

What ARE herbs and spices, anyway? We’ll explain the difference, review 115 different herbs and spices in detail, and much more in this article!

10 most popular culinary herbs & spices

If you ask ten different people for their top ten herbs and spices, you’ll get different answers from all of them. We’ve rounded up ten common herbs and spices that we think every pantry should have. 

To learn more about these herbs and spices, check out our ultimate detailed list of 115 herbs and spices below! 

1. Basil 
2. Black pepper
3. Cilantro
4. Cinnamon
5. Dill
6. Onion powder
7. Oregano
8. Parsley
9. Rosemary
10. Thyme

Honorable mention: Salt…it’s maybe THE most common food enhancer, but isn’t technically an herb or spice…we still included it in the list of 115, so find out what it is in our salt write-up below…

Herbs vs. spices

So what’s the difference between an herb and a spice, anyway? We’ll point out a few of the biggest differences.

Herbs usually come from the leaves or flowers of the plant (e.g. lavender and basil), whereas spices come from the stems, roots, rhizomes (similar to a root), or seeds. 

Herbs can be used fresh (like fresh rosemary) or dried, whereas spices are usually only dried, like black peppercorns and cinnamon powder.

Finally, spices are generally more potent in flavor and can be used in smaller amounts than herbs.

Fun facts about herbs and spices

Some fun facts: Some plants can be used as an herb AND a spice. An example is Coriandrum sativum – in the U.S., the leaves are known as cilantro and the seed is the spice coriander!

In addition, some fruits and vegetables can also be used as spices. For example, onion powder is a vegetable and a spice, and nutmeg is technically a fruit!

What about spice blends?

Spice blends contain a variety of herbs and spices, such as poultry seasoning and curry powder. We’ll review several popular spice blends in our lineup!

Uses for herbs and spices

Culinary uses

The most common use for herbs and spices is adding flavor to foods and drinks. After all, what’s oatmeal without cinnamon, and what are tacos without chili powder, cumin, or cilantro?!

A benefit of using plain herbs and spices to flavor your food is the addition of flavor without salt, as well as gaining some of the potential health benefits of using those herbs and spices. (A high-sodium diet can worsen health problems like high blood pressure, which is very common in American adults).

Plain herbs and spices don’t contain added salt (sodium), but some seasoning blends do, so you’ll need to check the ingredients label to see if it contains salt.

Homeopathic/alternative medicine 

Many herbs and spices are utilized and concentrated into nutritional supplements to deliver specific potential nutritional and health benefits. For example, cinnamon capsules are known for their potential to help lower blood sugar levels, while turmeric supplements are usually chosen to help reduce inflammation.

Many herbs and spices have been used for thousands of years in alternative medicine as well, such as Chinese and Ayurvedic medicine.

It’s important to note that not all claims made regarding the efficacy of herbs and spices in terms of health outcomes are scientifically backed. Never substitute an herb or spice in place of a prescribed medication unless you first speak with your healthcare provider.

115 herbs and spices

1. Adobo 

• Adobo is a seasoning blend of several spices and flavorings. It usually contains salt, onion powder, garlic, paprika, cumin, oregano, and black pepper – though the specific ingredients will vary depending on the recipe or manufacturer.
• Popular spice blend for Caribbean and Latin American cuisine.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend/seasoning blend	Ground and dried powder	Zesty, tangy, salty, complex	Notes of garlic and cumin power through	Golden hue

2. Advieh

• Persian spice blend that is comparable to Indian garam masala.
• Contains spices such as cumin, cinnamon, cardamom, coriander, rose petals (what makes Advieh stand out flavor-wise), nutmeg, and black pepper.
• Can be used as a rub for meat or used in soups, stews, casseroles, and fish dishes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend/seasoning blend	Ground and dried powder	Warm (cinnamon), earthy (cumin); slightly bitter	Camphor and piney aroma	Strong yellow color

3. Ajwain (Carom Seeds, Bishop’s Weed) (Trachyspermum ammi)

• A member of the parsley family, most ajwain comes from India, where it’s widely used in things like chutneys, sauces, jams, and more.
• Ajwain comes from an annual herb whose leaves and seed-like fruit are edible.
• Appearance is similar to fennel.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Comes from an herb, but the seeds are used as spices	Ground and dried powder or whole seeds (technically a seed-like fruit)	Similar to thyme, but more “sharp and pungent”	Strong with undertones of thyme and cumin	Light golden

4. Alligator Pepper (Aframomum danielli, A. citratum, or A. exscapum)

• West African spice made from the seeds of three different seeds or seed pods (see botanical names).
• Close relative of grains of paradise (# 59 on the list).
• Seeds have bumps on the skin which resemble an alligator’s back, hence the name.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Entire pod (unlike grains of paradise which are only sold as seeds)	Peppery, hot, notes of cardamom and citrus	Earthy, peppery	Reddish/chestnut brown grains

5. Allspice (Pimenta dioica)

• Allspice is a berry from the Pimenta dioica evergreen tree which is native to the West Indies and Central America.
• It gets its name because it has the flavor of cloves, cinnamon, and nutmeg (all the spices)!
• Popular uses for allspice include curry dishes, soups stews, baked goods (hello pumpkin pie!), marinades, and glazes.
• Allspice is a key seasoning in Jamaican jerk seasoning, which can be used on a variety of foods including meat, seafood, and vegetables.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Ground and dried powder	Spicy/sweet, warming	Spicy, warm, woody	Red/brown

6. Amchur (Amchoor, Aamchur) (Mango powder)

• Made from dried, unripe green mangoes and used as a citrusy seasoning.
• Primarily produced in India and used to add the nutritional benefits of mangoes even when mangoes aren’t in season.
• Used as a flavoring in soups, curries, and more.
• Can be a substitute for lemon; it offers acidity in dishes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice powder	Dried and ground powder	Tart, citrus-like	Honey-like	Beige to brown powder

7. Angelica (Angelica archangelica) (Bai zhi [Chinese name], Radix angelicae dahurica [Latin name])

• Herb that grows wild in Finland, Sweden, Norway, Denmark, Greenland, Faroe Islands, and Iceland, though it’s commercially cultivated in many other countries.
• Primarily used for medicinal purposes such as treating acne, headaches/migraines, toothaches, and more.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried roots (not ground)	Warm, sweet	Strong, musky	Pale green, white, light brown

8. Anise (Pimpinella anisum)

• The fruit of the anise plant is used as a spice, though the fresh leaves can be used as an herb.
• Used medicinally for indigestion, coughs, and other ailments.
• Culinary-wise, anise is used in Italian biscotti and to flavor liqueurs such as absinthe and many others.
• Some forms of black licorice use anise oil because it has a similar flavor to licorice.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Seeds used as spice	Small seeds	Licorice-like taste	Sweet, spicy, warm	Light brown

9. Annatto Seeds (Bixa orellana L.)

• Seeds (from the achiote tree) are primarily used as a food coloring due to their intense hue. (Traditionally annatto was used for body painting.)
• Achiote trees grow in tropical regions of South and Central America.
• Medicinally, annatto seeds are used for digestive issues, treating skin abnormalities, as an insect repellent, and more.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Whole seeds, ground powder, infused oil, or paste	Sweet, nutty, peppery	Peppery, nutmeg notes	Orange-red

10. Arnica (Arnica Montana, Wolf’s Bane, Leopard’s Bane)

• Arnica Montana is a flowering plant in the daisy family that is toxic in larger amounts.
• Most often, Arnica is used topically in a gel-form as an anti-inflammatory agent or as a homeopathic remedy (pellets are a common form).
• Not used for culinary purposes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried flowers, extract powder, topical gel, and more	Mild	Pine-like, sage-like	Bright yellow flowers (when fresh)

11. Arrowroot (Maranta arundinacea)

• Perennial herbaceous plant native to Mexico, Central America, and South America.
• Primarily used for its starchy root (arrowroot), which is used as a corn-free thickener and starch.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried powder	Tasteless	No significant scent	White

12. Asafoetida (Ferula asafoetida Linn)

• Dried gum from the roots of different herbs from the species of Ferula, which are perennial herbs in the celery family.
• Commonly used in Indian dishes such as curries, meatballs, dal, and more.
• Used in very small amounts due to intense flavor and odor.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Coarse powder	Savory, slightly bitter, similar to garlic & onions	Boiled eggs (due to sulfur compounds)	Yellow

13. Ashwagandha (Withania somnifera) – Indian Winter Cherry, Indian Ginseng

• Popular as a medicinal herb with “adaptogenic” properties (adaptogens are thought to help manage stress).
• Also used to boost athletic performance, reduce inflammation, and many other purposes (though scientific studies might not support its efficacy for all of these purposes).
• Not typically used for culinary purposes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Ground powder, capsules	Bitter, earthy	“Wet horse”	Light brown

14. Aztec sweet herb (Phyla dulcis)

• Traditionally used in Mexico and Central America to treat coughs, indigestion, and other ailments.
• The leaves of this plant are very sweet (they get their sweetness from a compound called hernandulcin, which is over 1,000 times sweeter than table sugar), so traditionally they were used as a natural sweetener.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried leaves	Sweet, minty	Sweet, slightly camphorous	Green

15. Baharat

• Spice blend used in Middle Eastern and Greek cuisine (the Greek version is also called Lebanese Seven Spice).
• The Arabic version is sweeter and more fragrant than Turkish blends.
• Typically contains spices like cardamom, cloves, cumin, nutmeg, coriander, paprika, and black pepper.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Dried/ground powder	Woody, spicy	Warm, spicy	Reddish brown

16. Basil (Ocimum basilicum)

• A very popular herb that can be used in both sweet and savory dishes.
• A staple ingredient in pesto, a popular sauce.
• Pairs well with tomato sauces (pizza topping, topping spaghetti, etc)

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried leaves	Sweet, slightly spicy with hints or mint and pepper	Herbal, warm, slightly citrus-like	Green

17. Bay leaves (Laurus nobilis)

• The leaves of the sweet bay tree, bay leaves are commonly used to add flavor to culinary dishes.
• Contains enzymes that can help promote healthy digestion.
• Dried bay leaves are meant to be added at the beginning of cooking and removed once cooking is complete.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried leaves	Fresh: bitter, pungent Dried: herbal, similar to thyme and oregano	Warm; similar to oregano and thyme	Green to brownish-green

18. Berbere

• Spice blend that typically includes spices like cumin, coriander, cardamom, fenugreek, garlic, and more.
• A staple in Ethiopian cooking as a dry rub for meats and a seasoning for stews, lentils, grains, and as a tableside condiment.
• More spicy than baharat (#15), a similar spice.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Dried/ground powder	Smoky, spicy, hot	Warm, spicy	Bright red

19. Black cumin (Nigella sativa)

• Primarily used to flavor baked goods and cheese, as well as flavor Indian dishes like naan and pastries.
• Its anti-inflammatory properties make black cumin popular as a health supplement.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Seeds; also comes in dried/ground powder and oil	Sweeter than cumin; lemony flavor; nutty when toasted	Similar to fennel; earthy, slightly peppery	Black seeds

20. Black mustard (Brassica nigra)

• Black mustard is spicy and is a popular seasoning for pickles, sauerkraut, and curry dishes.
• Heating seeds can make the flavor more nutty; this is often done in Indian cooking by heating mustard seeds in ghee (clarified butter).

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Seeds or ground into a powder	Spicy raw; more nutty when cooked	Spicy, slightly bitter	Dark brown to black

21. Borage (Borago officinalis)

• Medicinally, borage is used as a sedative and a diuretic, among other uses.
• Culinary-wise, borage is used as a garnish or in drinks, as well as seasoning.
• Taste is ideal when the leaves are young and soft with fine hairs.
• The borage plant has blue flowers that are star-shaped.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried leaves	Cucumber-like	“Cooked chicken” or cucumber-like	Gray-green leaves

22. Brown mustard (Brassica juncea)

• Primarily used to make brown mustard (sometimes called “old mustard”) as well as in Indian dishes.
• The plant has large, kale-like leaves that can be purple/green in color.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Seeds; can also be ground	Strong, sharp, hot	Little aroma when raw; pungent, slightly sweet when ground	Brown

23. Burnet (Salad Burnet) (Sanguisorba minor)

• Spicy, nutty, and cucumber-like taste makes burnet popular for smoothies, salads, marinades, and seasonings for poultry and fish.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried leaves	Cucumber, spicy, nutty	Mild, sweet	Green

24. Calamus (Acorus calamus)

• Use of calamus and its byproducts were banned in the United States in 1968 due to carcinogenic effects when used long-term in high doses (in animals).
• Used to treat stomach issues, skin problems, earache, and more medicinally. 
• Has hallucinogenic properties.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried root	Sweet with a bitter aftertaste; notes of cinnamon and ginger flavors	Woody, leathery	Cream/yellow

25. Caraway seeds (Carum carvi)

• Plant is native to Asia, Europe, and Northern Africa.
• Widely used in Europe to flavor bread (e.g. rye), biscuits, cakes, stews, meat dishes, pickled vegetables, and more.
• Medicinally, caraway is used to help with indigestion, pneumonia, an appetite stimulant, and more.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Seeds	Spicy, nutty, lemony, licorice-like	Sweet, spicy, herbaceous	Light brown

26. Cardamom (Green: Elettaria cardamomum) (Black: Amomum subulatum)

• There are two types of cardamom: green and black. Green cardamom is more intense in flavor, but lacks the smokiness of black cardamom.
• Black cardamom is used in Indian and Chinese medicine as a digestive aid and asthma treatment, while green cardamom is used as a sleep aid.
• Culinary-wise, cardamom is popular in Indian dishes and is an ingredient in spice blends like garam masala. It’s also used to add warmth to sweet dishes like cookies and other desserts.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried and ground powder	Green: warm, herbal, spicy, citrusyBlack: Pungent, menthol	Sweet, spicy, peppery	Green or black when whole; green cardamom is most common

27. Cassia Bark (Chinese Cinnamon, Cinnamon Bark)

• Tree is native to China but cultivated throughout Asia.
• Medicinally, cassia bark is used to treat joint pain, symptoms of hormonal imbalances, and more.
• Culinary-wise, cassia bark is used in place of cinnamon in savory Indian and Chinese dishes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried sticks	Similar to cinnamon but less sweet	Cinnamon-like	Light brown

28. Catnip (Nepeta cataria)

• Medicinally, catnip was historically used to treat stomach issues like gas and cramps.
• Most known for its ability to entice cats to play, catnip can cause a variety of reactions in cats when they’re exposed to catnip.
• Mint-like flavor can be used in salads or as part of herbal tea.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried leaves	Mint, bitter	Herbaceous, slightly floral, minty	Green

29. Cayenne (Capsicum annuum)

• While relatively mild compared to other peppers, cayenne pepper is medium-hot with a Scoville rating of 30,000-50,000 heat units (about 12 times hotter than jalapeno peppers).
• Adds heat to a variety of dishes like chili, tacos, marinades, and seasoning for meat.
• Used as an oral remedy for stomach issues and poor appetite in traditional Japanese, Korean, and Indian medicine.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried and ground powder	Spicy, slightly sweet, smoky	Pungent, smoky	Orange-red

30. Celery seeds (Apium graveolens)

• Often used as a diuretic, which means it helps your body eliminate water by increasing urine output.
• Culinary-wise, celery seeds can add flavor to soups, stews, chutneys, and in place of dill in fish recipes.
• Common in Mediterranean dishes.
• Rich in iron.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried seeds	Spicy, citrusy, hints of nutmeg	Spicy, warm, hay-like	Light brown

31. Chervil (Anthriscus cerefolium)

• Chervil is an herb related to parsley and is used as such (sprinkled on meat, fish, soups, salads, and as a garnish).
• Used frequently in French cooking, often paired with parsley, tarragon, and chives.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried leaves	Licorice, anise-like	Light, licorice-like	Bright green leaves (darker when dried)

32. Chicory (Cichorium intybus)

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb (flowers) and spice (root)	Fresh or dried leaves; ground root	Bitter, toasty, nutty	Woody, peppery	Dark brown (root); green leaves

• Very bitter, the root of chicory is used as a coffee alternative and the leaves for medicinal purposes (appetite stimulant, treating digestive issues, etc).
• Rich in fiber, chicory root can be used to boost fiber intake in processed foods.

33. Chili pepper/chile powder (Capsicum annuum)

• Chili pepper is a popular spice in soups, taco seasoning, salsa, and more.
• Adds a heat to dishes without being overly spicy.
• Dried and ground chile powder is only made of chili peppers, while chili powder (next on the list) can include other ingredients.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Whole peppers or dried/ground powder	Smoky, sweet, earthy	Spicy, notes of cumin	Red

34. Chili powder 

• Not to be confused with chili pepper, chili powder is a spice blend using ground red chilis as well as other ingredients which can include salt, cayenne, cumin, paprika, garlic powder, onion powder, and others.
• Used similarly to chili peppers (soups, stews, taco seasoning, etc.)

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Dried/ground powder	Mild to moderately spicy; earthy, slightly sweet	Spicy, savory	Red

35. Chinese Five Spice Powder

• A spice blend consisting of star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds.
• You can substitute regular peppercorns for Sichuan peppercorns if you’re making your own Chinese Five Spice Powder, but they won’t be as spicy.
• Popular for adding flavor to barbequed foods, stir fries, and more.
• Considered a “shortcut” in creating authentic Chinese flavors.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Dried/ground powder	Sweet, earthy, spicy	Strong, warm	Orange-ish brown

36. Chives (Allium schoenoprasum)

• Native to Europe, Asia, and possibly North America (it’s disputed if it’s native to or was brought to North America).
• Heat destroys the mild flavor of chives, so they should be added to dishes at the end of cooking.
• Flavor is similar to the green part of a leek.
• Popular for topping baked potatoes, omelets, seafood dishes, and dips.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh stalks (like green onions) or dried (not powder, but similar shape as fresh chopped chives)	Mild onion flavor; like the green part of a leek	Light	Green

37. Cicely (Myrrhis odorata) (also called Sweet Cicely)

• Medicinally, cicely is used to treat asthma, breathing problems, digestive issues, and more.
• Can be used to sweeten tart fruit or used in soups and stews.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	White flowers and green lacy leaves (difficult to find commercially)	Fennel- and licorice-like; sweet	Anise-like	White flowers and green lacy leaves

38. Cilantro (Coriandrum sativum) (also called Chinese parsley)

• A very popular herb in Mexican and Mediterranean dishes.
• Popular for garnishing tacos, enchiladas, soups, and stews.
• Some people have a gene that makes cilantro taste like soap!

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh leaves or dried leaves	Citrus, pepper, fresh	Fresh, herbaceous	Green

39. Cinnamon (Cinnamomum cassia)

• There are hundreds of types of cinnamon, but four types are used commercially: Cinnamomum cassia, Cinnamomum burmannii, Cinnamomum verum, and Cinnamomum loureiroi.
• The most common type of cinnamon (the kind most often found in grocery stores) is Cassia cinnamon.
• Used to add flavor to cereals, baked goods (like cinnamon rolls!), and other sweet or savory dishes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried sticks or dried/ground powder	Woody, slightly citrusy, spicy	Sweet, spicy	Red-orange

40. Cloves (Syzygium aromaticum)

• Cloves are the flower buds of the aromaticum tree.
• Used in curries, seasoned meats, and spice blends (allspice, Chinese Five-Spice, etc).

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Whole dried unopened flower buds (looks like seeds) or ground powder	Subtly sweet, warm; similar to nutmeg	Sweet, spicy	Light brown

41. Coriander seed (Coriandrum sativum)

• Parts of the coriander plant can be used as an herb and a spice; the leaves are also known as cilantro/Chinese parsley (see #38!) while the seeds are known as the spice coriander.
• Coriander is used to season a variety of foods such as vegetables, meats, curries, marinades, desserts, and more.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Whole dried seeds or ground powder	Earthy, tart, sweet; similar to ground ginger	Spicy, peppery, woody	Yellow-ish brown

42. Costmary (Tanacetum balsamita)

• Can be used fresh in salads or dried as a seasoning for meats, poultry, and English ale.
• When brewed as a tea, costmary is used as a tonic to ease a variety of ailments from colds to stomach cramps.
• Plant is native to Europe and Asia.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried leaves; can also be fresh but hard to find in the US	Bitter	Balsamic (vinegar-like)	Green

43. Cream of Tartar (Tartaric acid)

• While it’s not a spice, cream of tartar is found in the spice aisle so we had to include it!
• A byproduct of making wine, cream of tartar is acidic and is used for cleaning purposes as well as speeding up the process of whipping eggs, leading to more stable meringues (meringue is whipped egg whites and sugar, a dessert topping).

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Neither	Powder	Tangy, acidic (though not used in large enough amounts to impact the flavor of dishes)	Slightly acidic, tart	White

44. Cumin (Cuminum cyminum)

• This spice helps accentuate the natural sweetness of root vegetables like carrots and beets.
• Enhances the flavor of savory meats.
• Popular in chili recipes as well as other dishes like hummus, currries, and Mexican dishes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried/ground powder or dried whole seeds	Slightly sweet, nutty, warming	Spicy, woody	Brownish-yellow

45. Curry leaves (Murraya koenigii)

• Popular in Indian cooking to temper (enhance) the other flavors in dishes.
• Not to be mistaken for curry powder, which is used to add flavor versus bringing out other flavors like curry leaves do.
• Popular in curries, soups, seafood, meat, and egg dishes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried or fresh leaves	Similar to lemongrass and anise; bitter	Sweet, pungent	Green

46. Curry powder

• In the United States, curry powder is a spice blend that usually contains at least three of the following spices: turmeric, coriander, fenugreek, cinnamon, cumin, black pepper, ginger, and cardamom.
• Used in Indian cuisine to add a golden color and warm flavor in curries, pilafs, vegetables, and other dishes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Ground/dried powder	Warm, spicy, slightly sweet	Pungent with strong notes of cumin and garlic	Yellow/orange

47. Dill (Anethum graveolens) (Dill weed, dill seed)

• The leaves of the dill plant are known as dill weed, while the seeds are dill seed.
• Dill weed offers a fresh flavor for salads, seafood, vegetables, dips, and more.
• Dill seeds are a staple ingredient in corned beef spice blend as well as with lentils (like daal).

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Seed = spice, weed= herb	Dried or fresh leaves (dill weed) or dried seeds	Weed: sweet, notes of licoriceSeed: bitter, camphorous, similar to anise	Weed: MintySeed: Strong, pungent scent similar to anise or lemon	Weed: GreenSeeds: Brown

48. Epazote (Dysphania ambrosioides)

• Also known as Mexican Tea, epazote is used to reduce gas and bloating when eating gas-forming foods like beans and cruciferous vegetables.
• Used to season beans, stews, and as a garnish for other foods when fried (the raw version is overpowering so should be used sparingly).

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried leaves	Medicinal, anise and licorice-like when raw	Basil and mint notes	Green

49. Everything Bagel Seasoning

• Usually contains sesame seeds (both white and black), poppy seeds, dried onion and garlic flakes, and sea salt flakes.
• Use it on more than just bagels – it’s great sprinkled on eggs, roasted meats, adding to cream cheese as a spread, and more!

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Dried powder/seed mixture	Salty, savory	Garlic, onion	Mixed (see above description)

50. Fennel seed (Foeniculum vulgare)

• Popular for adding a subtle sweetness in sausages, marinara sauces, and baked goods like bread and cookies.
• A key ingredient in Chinese Five-Spice Powder (#35).

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried seeds	Sweet, earthy, licorice-like	Sweet, spicy	Green/yellow

51. Fenugreek (Trigonella foenum-graecum)

• Fenugreek is an herb similar to clover, but the seeds are used as a spice. Fenugreek seeds taste similar to maple syrup.
•  In Indian cooking, fenugreek is added to curries and other foods to add depth and flavor.
• Medicinally, fenugreek is used as a galactagogue (increasing breastmilk supply) and to promote healthy blood sugar levels.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb and spice (seeds used as spice, leaves used as herb)	Dried leaves or seeds	Seeds taste like maple syrup; leaves are slightly bitter with a taste similar to celery	Maple syrup and licorice-like scent; warm, earthy, nutty	Green leaves, light brown seeds

52. Filé, Sassafras (Sassafras albidum)

• Filé is the powdered leaves of the sassafras tree and originated in the American South with the Choctaw Indians.
• Medicinally, sassafras is used to treat insect bites as well as treat a variety of other health conditions, though there are some safety concerns regarding causing cancer and liver damage (root bark and oil).
• Used as a thickener for soups and sauces and is an essential ingredient in gumbo as well as other Creole dishes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried ground powder	“Root beer flavor”; similar to thyme; savory	Eucalyptus- like; others compare it to Juicy Fruit gum	Greenish brown

53. Flaxseed (Linum usitatissimum)

• While flaxseeds aren’t an herb or spice, they come from a plant that is considered an herb.
• Flaxseeds are popular for their nutritional benefits (rich in healthy fats and fiber) and nutty flavor.
• Flaxseeds can also be pressed to make flaxseed oil (also called linseed oil).

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Flax plant is an herb	Dried seeds or dried ground powder (ground flaxseed, also called flaxseed meal)	Nutty, slightly sweet	Mildly nutty, but it doesn’t have a strong aroma	Golden brown

54. Galangal (Alpinia officinarum)

• Similar to ginger, galangal is from Southeast Asia and (like ginger) is grown for its underground rhizomes (an underground stem that puts out lateral shoots). 
• It’s also similar to turmeric and has been used in Ayurvedic and traditional Chinese medicine to stimulate the immune system.
• Used in peanut dipping sauces and coconut milk soups in Thailand and Laos.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Fresh or dried root	Earthy, peppery, hint of mustard	Ginger-like; woody, warm	Light with white stems and pink tips

55. Garam Masala

• A popular blend of spices, garam masala is common in Indian dishes, especially curries, stews, soups, and marinades.
• Similar to curry powder, garam masala usually contains spices such as cinnamon, cardamom, peppercorns, coriander seeds, mace, cloves, and nutmeg.
• Compared to curry powder, garam masala is a bit sweeter versus hot.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Dried powder	Varies depending on the blend, but usually warm and somewhat sweet	Warm, sweet, citrusy	Varies, but is usually orange/red/brown

56. Garlic (Allium sativum)

• An incredibly versatile spice, garlic powder is finely ground up dried garlic cloves.
• Used in a variety of dishes to add garlic’s unique flavor.
• Garlic is known for its potential health benefits such as helping to protect against illness and promoting heart health.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice (root/bulb)	Dried and ground powder; whole cloves; minced cloves	Buttery, nutty, and sweet when cooked	Pungent; sulfur-like	White-yellow

57. Ginger (Zingiber officinale)

• Used in both sweet and savory dishes, ginger is especially popular to make ginger ale, gingerbread, and other baked goods.
• A popular ingredient in stir fries as well as Indian dishes.
• Medicinally, ginger is most known for its potential to alleviate nausea.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Fresh root; dried and ground powder;	Spicy, warming	Warm, spicy	Pale yellow/white root or powder

58. Grains of Selim (Xylopia aethiopica)

• The seeds of the Xylopia aethiopica tree, which is found in Africa.
• Also called Selim Pepper, Ethiopian Pepper, and Uda Pod, among many regional names.
• Can be used whole or ground to add a sweet and slightly peppery flavor to dishes.
• The seeds are NOT removed from the pods before use, which makes them unique.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried pods with seeds inside	Peppery, robust, musky	Slightly sweet; hints of licorice and ginger	Dark brown

59. Grains of Paradise (Aframomum melegueta)

• A perennial herb native to the tropics and swampy areas of West Africa.
• Medicinally, grains of paradise are used to reduce swelling, kill bacteria, and more.
• Used as a finishing seasoning in cooking, sometimes in place of cinnamon or black pepper.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried seed-like corns (similar to peppercorns)	Peppery, citrus and floral notes, hints of hazelnut	Pepper, cardamom, and coriander notes; warm, spicy	Reddish-brown

60. Hemp Seeds (Cannabis sativa L.)

• Also called hemp hearts, hemp seeds come from the hemp plant and don’t contain psychoactive compounds (THC).
• Hemp seeds are rich in healthy fats and fiber.
• Used to sprinkle over yogurt, added to smoothies, and many other uses to obtain nutritional benefits.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Seeds	Mild, nutty	Mild	White and light green seeds

61. Holy Basil (Ocimum tenuiflorum)

• An herb in the mint family, holy basil is used in Indian and Ayurvedic medicine to reduce pain and swelling as well as ease symptoms of anxiety and stress, among other uses.
• In cooking, holy basil is used in stir fries and a variety of other dishes because of its versatile peppery-minty flavor.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried leaves	Pepper, basil, mint	Sweet, clove-like, herbaceous, woody	Green

62. Horehound (Marrubium vulgare)

• Used medicinally for digestion problems, diabetes, sore throats, and more. For these uses, you might see Horehound candy, which resemble throat drops or lozenges.
• Used as a flavoring for candy and beverages thanks to its pleasant flavor that is similar to root beer and licorice.
• There is also black horehound (Ballota nigra), which is used similarly. It’s less wooly than white horehound and has purple flowers.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Hairy stems with leaves	Licorice, root beer	Bitter	Gray-green

63. Horseradish (Armoracia rusticana)

• Mainly used as a condiment, horseradish is strong and spicy, similar to wasabi. As a condiment, horseradish is combined with the grated root as well as vinegar, sugar, and salt.
• Can be used medicinally for urinary tract infections, coughs, gout, and more.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Whole fresh root, dried ground powder	Spicy, strong	Sulfurous; onion- and garlic-like	Pale yellow-white root or powder

64. Hyssop (Hyssopus officinalis)

• Used medicinally for a variety of ailments such as respiratory illnesses, intestinal issues, and more.
• In cooking, hyssop leaves can be added to salads, broths, and soups. (It’s recommended to steam them first to reduce their bitterness.)
• Can be used as a garnish.
• Biblically, hyssop was a wild shrub whose twigs were used for Jewish rites of purification.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried herb (leaves and stem)	Minty, floral, bitter	Fresh, woody, lavender- and eucalyptus-like	Shiny green leaves with purple, pink, or white flowers

65. Jerk Seasoning

• The primary ingredients in jerk seasoning will vary depending on the brand or recipe, but generally include spices such as:
  • Cayenne pepper
  • Allspice
  • Thyme
  • Garlic
  • Onion
  • Paprika
  • Parsley
  • Brown sugar
  • Ginger
  • Cinnamon
  • Nutmeg
• Can be used on a variety of protein sources such as chicken, pork, fish, tofu, and more. It’s also great on vegetables!

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Dried and ground powder	Sweet, smoky, fruity	Earthy, smoky, tangy	Shades of brown with hints of red

66. Juniper berries (Juniperus communis berries)

• Used on meat before grilling or roasting (especially game meat).
• Juniper berries have a strong flavor, so they should be used in moderate amounts.
• Has been used for centuries to flavor gin.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried berries	Pine-like	Pine, cedar	Purple-black when mature

67. Kaffir Lime Leaves (Citrus hystrix)

• With an earthier and sweeter flavor than standard lime juice or zest, Kaffir lime leaves are used in Indonesian cuisine, such as in curries, soups, and stir-fries.
• The leaves should be removed and discarded after they’ve been cooked, similar to a bay leaf.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried leaves	Citrus, floral	Citronella	Green; color is more muted/brownish when dried

68. Khmeli Suneli

• A traditional Georgian spice mix contains herbs and spices like coriander, basil, dill, celery, parsley, fenugreek, bay leaf, mint, and marigold – though the ingredients will vary (similar to garam masala).
• Used to season stews, meat, and traditional Georgian dishes such as kharcho (a type of beef soup).

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb and spice blend	Dried and ground herbs and spices (coarser than a powder)	Warm, nutty, grassy, bitter	Spicy, herbal	Pale green to golden

69. Lavender (Lavandula)

• Very popular for aromatic use, lavender is known for its pleasant scent that might help promote calmness and relaxation, amongst many other potential benefits.
• Culinary-wise, lavender can be added to drinks like cocktails, lemonade, and iced tea, and in rubs, marinades, sauces, and desserts like sorbet and cookies.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried flowers, essential oil, extract	Mint, citrus, bitter	Floral	Dark purple flowers

70. Lemon balm (Melissa officinalis)

• A member of the mint family, lemon balm is noted for its potential calming effects. It’s been used to reduce stress and promote sleep, among other uses as far back as the Middle Ages.
• In cooking, you can use it in place of lemon zest.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried leaves; also available in tinctures, extracts, etc.	Citrus, mint	Lemon	Green

71. Lemongrass (Cymbopogon)

• Provides a fresh scent to insect repellents, soaps, candles, and more.
• Medicinally, lemongrass has been used to relieve pain and as a fever reducer.
• In cooking, lemongrass is popular in many Thai and Vietnamese dishes and can add a citrusy flavor to meat.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried and cut stalks	Citrus, ginger	Fresh, lemony, earthy, sweet	Green

72. Lemon Peel (Citrus limon)

• Used in place of lemon zest in recipes, lemon peel is very versatile and can add citrus flavor to both sweet and savory dishes.
• For fresh lemon flavor, you can soak lemon peel in water.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Technically a fruit, but is used as a flavor enhancer in cooking	Dried and ground “zest”-like powder (coarser than fine powder)	Lemon, citrus	Tart, citrusy	Yellow

73. Lemon Verbena (Aloysia citrodora)

• Lemon verbena tea has long been used as a digestive aid when used in tea (easing indigestion, bloating, stomach cramps, etc).
• Can be used to flavor marinades, add flavor to fish and poultry dishes, and flavor other foods and drinks from yogurt to drinks.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried and cut herb	Slightly sweet, herbaceous, lemon	Lemon	Pale green

74. Licorice (Glycyrrhiza glabra)

• Medicinally, licorice is used to help reduce coughs, ease sore throats, and more.
• Popular as a flavoring for candy, though many products labeled as licorice flavor actually contain anise (#8)!
• In cooking, licorice is popular in Indian and Chinese dishes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried root; also available as powders, extracts, and more	Sweet, earthy, bitter	Earthy, sweet	Ranges from silver, white, green, and gold

75. Lime Peel (Citrus × aurantiifolia)

• Fun fact – limes are the most freeze-sensitive of all citrus fruits!
• Lime peel is used to add flavor to a variety of dishes and drinks, as well as for making essential oils.
• Lime peel can be used in baking, as a garnish, and in salads, in tea, and many other uses.
• More potent than fresh lime peel/zest, you only need around ⅓ of the amount of dried lime peel powder compared to fresh zest.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Fruit used as a flavor enhancer	Dried and ground powder	Citrus, tart	Sweet, citrus, bitter	Beige

76. Lovage (Levisticum officinale)

• This herb is used for its celery-like flavor and can be used as an herb (leaves), vegetable (root), and spice (seeds)! Talk about versatility!
• Also referred to as mountain celery.
• Can be used in place of parsley.
• Pairs well with fish and poultry.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried leaves	Celery, parsley, notes of anise	Celery, parsley	Green

77. Mace (Myristica fragrans)

• Mace grows on the tropical nutmeg tree and is referred to as nutmeg’s sister spice since they come from the same tree (the spice comes from the fruit of the tree). Nutmeg is the pit of the fruit, while mace is the lacy skin covering the pit.
• Compared to nutmeg, mace is spicier.
• Like nutmeg, mace is used in sweet and savory dishes and is an ingredient in Garam Masala.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried and ground powder	Pepper, cinnamon	Mildly nutty, sweet, warm	Orange-red

78. Mahlab (Prunus mahaleb L)

• This spice is made from the small pits of the St. Lucie cherry tree, which is found in the Mediterranean as well as parts of Europe and Asia.
• Used in Middle Eastern dishes.
• When raw, mahlab has a very bitter aftertaste.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried and ground powder or whole seeds	Cherry, floral, almond, vanilla	Sweet, floral	Light tan

79. Marjoram (Origanum majorana)

• Also called sweet marjoram, marjoram is a part of the mint family and has been grown in the Mediterranean, North Africa, and Asia for thousands of years.
• Similar to oregano but with a milder flavor, perfect for garnishing salads, meat dishes, and soups.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried leaves	Similar to thyme but sweeter; warm, and slightly bitter	Minty, woody, sweet	Green

80. Mint (Mentha)

• There are several types of mint species, but the main genus is mentha.
• Mint is a versatile herb that can add brightness to dishes from couscous to meat to desserts (and more)!
• Popular for making teas, especially to soothe stomach problems.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried leaves	Spicy, sweet	Cooling, menthol	Green

81. Mustard Seeds (White/yellow) (Sinapis alba)
(see brown and black mustard as separate entries)

• White mustard seeds are used to make yellow mustard (the condiment), as well as turmeric to give it its rich color.
• White mustard is the most mild of the mustard herbs while black is hotter and more pungent.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried seeds	Robust, peppery	Honey-like	Tan seeds

82. Nutmeg (Myristica fragrans)

• A staple ingredient in pumpkin pie spice, nutmeg is a popular spice for baked goods as well as savory foods like meats, sausage, and vegetables.
• Pairs well with fall foods and drinks like eggnog, mulled cider, mulled wine, and winter squash like pumpkin.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried and ground powder	Nutty, earthy, slightly sweet	Warm, woody, spicy	Orange/red/brown

83. Onion Powder (Allium cepa)

• A convenient way to add onion flavor to dishes, one tablespoon of onion powder is equivalent to one medium-sized onion.
• Onions have chemical compounds that can have health-promoting properties like allicin and quercetin, among others.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried and ground powder	Pungent, sharp, zesty	Sulfurous, sharp, slightly sweet	Off-white

84. Oregano (Origanum vulgare)

• A popular herb in pizza sauce and other Italian dishes, as well as Mexican dishes like burritos, tacos, enchilada sauce, and more.
• A staple flavoring in Cuban cuisine such as ropa vieja.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried leaves	Spicy, pungent	Fresh, warm, herbaceous	Green

85. Paprika (Capsicum annuum)

• Paprika is typically made from bell peppers which are sweet and not spicy.
• There are different types of paprika: sweet, hot, and smoked.
  • Sweet paprika: the most common type of paprika and is often just labeled as “paprika”.
  • Hot paprika: regular paprika with spicy peppers added.
  • Smoked paprika: Made with peppers that were dried over an oak fire before being ground, giving them a smoky flavor.
• Paprika is a versatile spice – use it to season French fries, top deviled eggs, and much more!

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried and ground powder	Mild, sweet to hot (depending on type)	Sweet, umami	Bright red

86. Parsley (Petroselinum crispum)

• Parsley is in the carrot family and is rich in vitamins C and A (antioxidants).
• Used as a garnish as well as in pasta, meat, and vegetable dishes as well as soups and salads.
• Can be confused with oregano due to their similar appearance, but the flavors are very different.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried leaves	Slightly bitter, herbaceous, peppery	Fresh, mild, herbaceous	Green

87. Pepper (black) (Piper nigrum)

• One of the most popular spices of all time, black pepper is a staple in nearly every household.
• Black pepper is added to turmeric supplements to boost the absorption of curcumin, the active component of turmeric.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Whole peppercorns or dried and ground (coarser than other fine powder herbs and spices)	Spicy, woody, warm	Woody, spicy, zesty	Black

88. Peppermint (Mentha × piperita)

• Peppermint is a hybrid of spearmint and watermint, but is much more potent compared to spearmint (hence the “pepper” in its name).
• Popular as an aid to soothe an upset stomach and promote healthy digestion.
• A common flavor agent in sweet dishes, especially paired with chocolate. Also candy canes and gum!
• Can be added to fruit salads as well as savory dishes like marinades and dressings.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Typically used as peppermint extract for drinks and baking; peppermint essential oil can also be used Fresh leaves	Cool, minty, spicy	Minty, herby	Green (the plant, not extract)

89. Pickling Spice

• Pickling spice typically includes herbs and spices like allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds, and peppercorn, but the ingredients can vary depending on the manufacturer or recipe.
• It can be added to pickled and preserved foods (hence the name) and also as a flavoring for stews, soups, and more.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Coarse dried spice blend	Sweet, peppery, fresh, herbal	Mixed, depending on spices used	Mix of brown/red/yellow

90. Poppy seed (Papaver somniferum)

• Poppy seeds are popular for adding to muffins and topping bagels, as well as adding to other baked goods, among other uses.
• Toasting poppy seeds before using them helps release their flavorful oils.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried seeds	Mildly sweet and nutty	Faint nut-like aroma	Black

91. Poultry Seasoning

• Meant to season poultry (surprised?), poultry seasoning typically contains these spices:
  • Sage
  • Thyme
  • Rosemary
  • Marjoram
  • Nutmeg
  • Onion powder

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Dried and ground powder	Peppery, earthy	Earthy	Light brown/tan

92. Pumpkin Pie Spice

• A spice blend that contains cinnamon, ginger, nutmeg, allspice, and occasionally cloves.
• Most commonly used to make pumpkin pie, but pumpkin pie spice can also be used in other baked goods, lattes, and more.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Dried and ground powder	Warm, sweet, earthy	Spicy, earthy	Orange/red/brown

93. Ras el Hanout 

• This Moroccan spice blend typically includes cumin, ginger, cinnamon, coriander, and allspice.
• Used to season stews, meat dishes, vegetables, rice dishes, and more.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Ground and dried powder	Woody, pungent, bitter, sweet	Earthy, warm, sweet	Reddish orange (color varies among recipes and manufacturers)

94. Rosemary (Salvia rosmarinus)

• An herb with needle-like leaves, rosemary is a popular seasoning for a variety of foods, especially oily fish and other types of meat.
• Pairs well with oregano, parsley, thyme, cumin, star anise, and mint.
• A popular herb in Mediterranean dishes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh sprigs or dried and cut sprigs	Woodsy; notes of evergreen, citrus, pine, and mint	Pungent, astringent (similar to eucalyptus)	Green

95. Rue (Ruta graveolens) (Common rue, herb-of-grace)

• Medicinally, rue is used for a variety of conditions from indigestion to an insect repellent.
• Culinary-wise, rue is most often used in Ethiopian dishes, including steeping in coffee to give it a subtle citrus flavor.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried  leaves	Sweet, citrus	Herbaceous, orange-like, bitter	Green

96. Saffron (Crocus sativus)

• One of the most expensive spices, it takes 75,000 saffron flowers to make one pound of saffron spice – and it has to be harvested manually, which adds to the cost.
• In addition to being used in cooking (it’s common in Indian, Moroccan, and Iranian cuisines), saffron has chemicals that might boost dopamine and serotonin levels in the brain, which can lead to an improved mood.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried threads	Earthy, sweet, bitter	Earthy, sweet	Reddish-brown or golden yellow

97. Sage (Salvia officinalis) (Common sage)

• A member of the mint family, sage is used to season meat like poultry and sausage as well as add flavor to root vegetables.
• Frying sage helps “mellow” its flavor, while adding it at the last moment when cooking can boost its flavor.
• Medicinally, sage is used for a variety of conditions such as sore throat, high cholesterol, and others, and was a popular herbal remedy in ancient Greece and Rome.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh leaves or dried and ground powder	Earthy, slightly peppery, hints of mint and lemon	Earthy, herbal, sweet	Green

98. Salt (sodium chloride)

• Technically salt is neither an herb nor a spice, but a MINERAL. It’s used alongside other herbs and spices so often that we had to include it, though.
• Table salt, sea salt, and himalayan salt are all very similar and contain primarily sodium chloride, but the amount and type of minerals also present will vary depending on the source.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Neither – MINERAL	Primarily finely ground or coarse	Salty (how else can we describe it?!)	Minimal aroma	Primarily white, but can also be pink, red, and black (with the addition of activated charcoal)

99. Savory (Summer: Satureja hortensis, Winter: S. montana)

• There are different types of savory, including summer savory and winter savory.
• Summer savory has a hot, peppery flavor while winter savory is more mild and earthy tasting.
• Both summer and winter savory have hints of marjoram, thyme, and mint (they are in the mint family).

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried and cut  herbs	Summer: peppery, pineyWinter: Earthey, hints of thyme, mint, and marjoram	Sage, pine, earthey, peppery	Dark green with flowers that can be lavender, pink, or white

100. Sazon

• This seasoning first originated in Puerto Rico and was traditionally used to flavor beans, but also flavored other dishes.
• Typical ingredients in sazon seasoning include:
  • Coriander
  • Cumin
  • Achiote
  • Garlic powder
  • Oregano
  • Salt
  • Pepper
• You can make homemade seasoning or choose store-bought, which might contain monosodium glutamate (MSG).

Spice or herb?	Sage, pine, earthy, peppery	Flavor Notes	Aroma	Color
Herb	Dried and cut  herbs	Summer: peppery, pineyWinter: Earthey, hints of thyme, mint, and marjoram	Sage, pine, earthey, peppery	Dark green with flowers that can be lavender, pink, or white

101. Seasoned salt

• The exact ingredients of seasoned salt (or seasoning salt) will vary depending on the manufacturer or recipe, but typically contain:
  • Salt
  • Spices like paprika and turmeric
  • Onion
  • Garlic
  • Other ingredients like anti-caking agents and sunflower oil (e.g. Lawry’s Seasoned Salt)
• Seasoned salt is a versatile seasoning that can be used in a variety of dishes, and even cocktail garnishes.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Dried and ground powder	Salty, sweet, woodsy, bitter, herbaceous	Bold, well-rounded	Bright red/orange

102. Sesame seeds (Sesamum indicum)

• A very versatile spice, sesame seeds are used in a variety of ways, from cooking, baking, garnishing, and more.
• Sesame seeds provide a nutty flavor and crunchy texture, and the oil can be pressed to make sesame oil, which is popular in Chinese, Japanese, and Korean cuisines, among others.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried seeds	Mild, sweet, nutty	Nutty, similar to caramelized hazelnuts	Off-white

103. Sichuan Peppercorns (Zanthoxylum simulans)

• Sichuan peppercorns are berries of the prickly ash tree, a member of the citrus family.
• The berries are hand-picked from thorny branches dried in the sun just once a year (late summer).
• Sichuan peppercorns come in two varieties: red (more common) and green, which are rarer.
• Sichuan peppercorns cause a tingling sensation similar to drinking carbonated beverages or eating pop rocks (called málà), thanks to a chemical compound called hydroxy-alpha sanshool. However, they aren’t really spicy or hot!

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried berries	Citrus with a signature numbing sensation (not from being hot)	Pungent, slightly lemony	Red (more common) or green

104. Sorrel (Common: Rumex acetosa, French: Rumex scutatus)

• There are two common types of sorrel: French sorrel and common sorrel. French sorrel is less acidic, which is why it’s more commonly used in cooking.
• Sorrel is typically used in salads as well as cooking in soups, purees, stuffing, and combined with fish and eggs.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh leaves or dried leaves	Lemony, fruity, spinach (French sorrel)	Fruity	Green, turning brown as they mature

105. Spearmint (Mentha spicata)

• Also known as garden mint and common mint, spearmint is native to Europe as well as parts of Asia, Ireland, and China.
• Most often used in sweet dishes like fruit salads and sorbets, but can also be used in savory dishes. It’s also a popular herb for making tea to soothe stomach issues.
• More mild flavor than peppermint.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried leaves, essential oil	Sweet, sharp, citrus, spicy	Similar to peppermint (menthol)	Green

106. Star anise (Illicium verum)

• Similar to anise, star anise has a stronger flavor (bitter and herbaceous) than anise – you only need to use about half as much star anise as you would anise!
• Typically used in savory recipes such as meat dishes, soups, and stews.
• A key ingredient in Chinese Five Spice Powder (#35).

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Whole or ground star-shaped pods	Sweet, licorice-like	Spicy, sweet, woody	Brown

107. Sumac (Rhus coriaria)

• A standard ingredient in za’atar, a Mediterranean spice blend (see #114).
• A versatile spice that can be added to chicken, fish, salads, and more.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried and ground powder	Tangy, lemon-like	Lemon-like, but less sour	Reddish-purple

108. Tamarind (Tamarindus indica)

• Tamarind comes from the pods of a hardwood tree native to Africa.
• In the United States, tamarind is most commonly used in Pad Thai, a noodle dish, as well as in Worcestershire sauce.
• Tamarind is a good tenderizer (thanks to its tartaric acid), so it can also be included in marinades.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried and ground powder, paste	Sour, tangy, but sweet like a banana when fully ripe	Cinnamon-like	Brown

109. Tarragon (Artemisia dracunculus)

• Used in traditional Asian medicine to treat issues like indigestion, poor appetite, and other health conditions.
• Culinary-wise, tarragon is used in a variety of dishes, but should be added at the END of cooking. Adding it too early causes it to taste bitter!

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh leaves or dried and cut leaves/stems	Subtle licorice-like taste	Similar to anise	Green

110. Thyme (Thymus vulgaris)

• A popular herb for seasoning meat, soups, and much more. 
• Pairs well with rosemary, parsley, oregano, and mint, but is quite versatile.
• Medicinally, thyme is used to help fight infections, relieve coughs, and more.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Fresh or dried leaves/sprigs	Savory, clove-like, sweet	Spicy, leathery	Green with a hint of pink

111. Turmeric (Curcuma longa)

• Turmeric is most known for its active ingredient curcumin, which is known to be a powerful antioxidant.
• Popular for adding color and flavor to curries, soups, stews, and many other dishes.
• Can be used as a natural food coloring due to its rich orange hue.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried and ground powder	Earthy, bitter, slightly peppery	Earthy	Bright yellow/orange

112. Vanilla (Vanilla planifolia)

• Vanilla comes from an orchid plant with pods that contain the vanilla bean. These plants overwhelmingly are grown in Madagascar!
• True vanilla beans are quite expensive, whereas vanilla extract (most commonly used in baking) is made from water, alcohol, and vanilla flavor (vanillin). Pure vanilla extract is made by steeping vanilla beans in alcohol and water.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried pods, or more commonly: extracts	Marshmallow-like, sweet, creamy, floral	Sweet, syrupy, comforting	Reddish brown

113. Wasabi (Eutrema japonicum)

• Similar to hot mustard and horseradish, wasabi is spicy and used to add heat to dishes. (Fun fact – the heat comes from a compound called allyl isothiocyanate, which is what gives the heat the feeling that it goes up your nose!)
• Most commonly in the US, wasabi is used to flavor sushi and mayo, but it can also be added as a glaze for meats.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice	Dried and ground powder, paste, fresh plant	Hot, spicy – similar to horseradish and hot mustard	Spicy, pungent	Green

114. Za’atar

• A popular spice blend in Mediterranean cooking, za’atar spice typically contains thyme, oregano, marjoram, sesame, sumac, cumin, and/or coriander.
• The most common substitution for za’atar is ground thyme, if you don’t have any on hand!

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Spice blend	Fried and ground powder (ranging from fine to more coarse, depending on the recipe or manufacturer)	Earthy, savory	Earthy	Reddish-brown (varies depending on spices used)

115. Zedoary (White turmeric) (Curcuma zedoaria)

• Medicinally, zedoary is used to treat stomach pain, low appetite, and other uses (though like many herbal remedies, its efficacy isn’t always supported by scientific evidence).
• In cooking, zedoary (also called white turmeric) is used the same way as ginger and pairs well with ginger and turmeric.
• Plant is native to South Asia and can be used to make white curry pastes, in salads, in pickling, and more.

Spice or herb?	Presentation	Flavor Notes	Aroma	Color
Herb	Dried and ground powder; whole rhizome (like ginger root)	Similar to ginger with a bitter aftertaste	Mango-like, turmeric-like	Off-white (like ginger)

Making your own herbs and spices

Making your own dried herbs and spices is super easy! You can gather a bunch of herbs by the stem, tie them with a string, and hang them to dry in a dry, preferably sunny place (like near a window). You can also use a food dehydrator to dry fresh herbs if you’d rather not air dry.

To make your own spices, the process is similar. Either air dry or use a dehydrator and then grind them into a fine powder using a food processor.

4 pro tips for using herbs and spices

1. Start with a little and then add more if needed.

You can always add more herbs and spices, but you can’t take them out (at least not in any practical way!). This is especially important for hot spices like cayenne and other hot peppers.

2. Know when to add them during cooking.

In general, dry herbs should be added at the beginning of cooking and fresh herbs should be added at the end. Adding fresh herbs early can make them turn bitter and their appearance can be overly wilted and soggy.

3. Let them “marry”.

Herbs and spices need time to release their flavorful oils. Most dishes taste better the day after they were prepared because the flavors had a chance to “marry” and better complement each other. 

Allow some time – at least 30 minutes to several hours if you can – to give the herbs and spices time to marry.

4. Use less dried than fresh.

Dried herbs and spices are more potent than fresh. In general, use one part dried herbs for every three parts of fresh herbs called for in a recipe.

Storage & shelf life of herbs & spices

Whole spices

Whole spices keep longer than ground spices, and they retain their flavor better than ground spices. Expect whole spices to last 2-4 years when stored at room temperature.

Ground spices

Ground spices last a bit less than whole spices – around 2-3 years.

Fresh herbs

Fresh herbs will last around 2-3 weeks in the refrigerator (less if store-bought versus homegrown). If you need more time, pop them in the freezer to get a few months out of them.

Dried herbs

Dried herbs can last several years in the pantry, but some lose their flavor and potency sooner than that. Give the container a whiff, and if you don’t get a distinct aroma, it might be time to replace it.

Best storage practices for herbs and spices

• Store dried herbs and spices in a place away from direct heat and light.
• Write the expiration date in permanent marker on the lid so you can quickly see if you need to replace an herb or spice.
• Keep herbs and spices in a clean, air-tight container.
• For fresh herbs, lightly wrap them in a damp paper towel and keep them in a tightly sealed container to keep them from wilting.

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