List of culinary herbs and spices
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 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
- Ajwain, carom seeds (Trachyspermum ammi) (Pakistan, South Asia, India, Afghanistan, Iran, Egypt, Eritrea & Ethiopia)
- Akudjura (Solanum centrale) (Australia)
- Alexanders (Smyrnium olusatrum)
- Alkanet (Alkanna tinctoria), for red color
- Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A. exscapum) (West Africa)
- Allspice (Pimenta dioica)
- Angelica (Angelica archangelica)
- Anise (Pimpinella anisum)
- Aniseed myrtle (Syzygium anisatum) (Australia)
- Annatto (Bixa orellana)
- Artemisia (Artemisia spp.)
- Asafoetida (Ferula assafoetida)
- Avens (Geum urbanum)
- Avocado leaf (Persea americana)
B
- Barberry (Berberis vulgaris and other Berberis spp.)
- Basil, sweet (Ocimum basilicum)
- Basil, Holy (Ocimum tenuiflorum)
- Basil, lemon (Ocimum × citriodorum)
- Basil, Thai (O. basilicum var. thyrsiflora)
- Bay leaf (Laurus nobilis)
- Indian Bay leaf, tejpat, malabathrum (Cinnamomum tamala)
- Boldo (Peumus boldus)
- Borage (Borago officinalis)
- Blue fenugreek, blue melilot (Trigonella caerulea)
C
- California bay laurel (Umbellularia californica)
- Caper (Capparis spinosa)
- Caraway (Carum carvi)
- Cardamom (Elettaria cardamomum)
- Cardamom, black (Amomum subulatum, Amomum costatum)
- Cassia (Cinnamomum aromaticum)
- Catnip (Nepeta cataria)
- Cayenne pepper (Capsicum annuum)
- Celery leaf (Apium graveolens)
- Celery seed (Apium graveolens)
- Chervil (Anthriscus cerefolium)
- Cichοrium spinosum
- Chicory (Cichorium intybus)
- Chili pepper (Capsicum spp.)
- Chives (Allium schoenoprasum)
- Cicely, sweet cicely (Myrrhis odorata)
- Cilantro, coriander greens, coriander herb (Coriandrum sativum)
- Cinnamon, Indonesian (Cinnamomum burmannii, Cassia vera)
- Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi)
- Cinnamon, true or Ceylon (Cinnamomum verum, C. zeylanicum)
- Cinnamon, white (Canella winterana)
- Cinnamon myrtle (Backhousia myrtifolia) (Australia)
- Clary, Clary sage (Salvia sclarea)
- Clove (Syzygium aromaticum)
- Coriander seed (Coriandrum sativum)
- Coriander, Vietnamese (Persicaria odorata)
- Costmary (Tanacetum balsamita)
- Cubeb pepper (Piper cubeba)
- Cudweed (Gnaphalium spp.) (Vietnam)
- Culantro, culangot, long coriander (Eryngium foetidum)
- Cumin (Cuminum cyminum)
- Curry leaf (Murraya koenigii)
- Curry plant (Helichrysum italicum)
D
E
- Elderflower (Sambucus spp.)
- Epazote (Dysphania ambrosioides)
F
- Fennel (Foeniculum vulgare)
- Fenugreek (Trigonella foenum-graecum)
- Filé powder, gumbo filé (Sassafras albidum)
- Fingerroot, krachai, temu kuntji (Boesenbergia rotunda)
G
- Galangal, greater (Alpinia galanga)
- Galangal, lesser (Alpinia officinarum)
- Galingale (Cyperus spp.)
- Garlic (Allium sativum)
- Garlic chives (Allium tuberosum)
- Ginger (Zingiber officinale)
- Ginger, torch, bunga siantan (Etlingera elatior) (Indonesia)
- Golpar, Persian hogweed (Heracleum persicum) (Iran)
- Grains of paradise (Aframomum melegueta)
- Grains of Selim, Kani pepper (Xylopia aethiopica)
H
- Horseradish (Armoracia rusticana)
- Houttuynia cordata (Vietnam)
- Huacatay, Mexican marigold, mint marigold (Tagetes minuta)
- Hyssop (Hyssopus officinalis)
I
- Indonesian bay leaf, daun salam (Syzygium polyanthum)
J
- Jasmine flowers (Jasminum spp.)
- Jakhya (Cleome Viscose)
- Jalapeño (Capsicum annuum cultivar)
- Jiaogulan (Gynostemma pentaphyllum)
- Jimbu (Allium hypsistum) (Nepal)
- Juniper berry (Juniperus communis)
K
- Kaffir lime leaves, Makrud lime leaves (Citrus hystrix) (Southeast Asia)
- Kala zeera (or kala jira), black cumin (Bunium persicum) (South Asia)
- Kawakawa seeds (Macropiper excelsum) (New Zealand)
- Keluak, kluwak, kepayang (Pangium edule)
- Kencur, galangal, kentjur (Kaempferia galanga)
- Kinh gioi, Vietnamese balm (Elsholtzia ciliata)
- Kokam seed (Garcinia indica) (Indian confectionery)
- Korarima, Ethiopian cardamom, false cardamom (Aframomum corrorima) (Eritrea)
- Koseret leaves (Lippia abyssinica) (Ethiopia
- Kudum Puli (Garcinia gummi-gutta)
L
- Lavender (Lavandula spp.)
- Lemon balm (Melissa officinalis)
- Lemon ironbark (Eucalyptus staigeriana) (Australia)
- Lemon myrtle (Backhousia citriodora) (Australia)
- Lemon verbena (Lippia citriodora)
- Lemongrass (Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.)
- Leptotes bicolor (Paraguay and southern Brazil)
- Lesser calamint (Calamintha nepeta), nipitella, nepitella (Italy)
- Licorice, liquorice (Glycyrrhiza glabra)
- Lime flower, linden flower (Tilia spp.)
- Lovage (Levisticum officinale)
- Locust beans (Ceratonia siliqua)
M
- Mace (Myristica fragrans)
- Mahleb, St. Lucie cherry (Prunus mahaleb)
- Marjoram (Origanum majorana)
- Mastic (Pistacia lentiscus)
- Mint (Mentha spp.), 25 species, hundreds of varieties
- Mountain horopito (Pseudowintera colorata), 'pepper-plant' (New Zealand)
- Musk mallow, abelmosk (Abelmoschus moschatus)
- Mustard, black, mustard plant, mustard seed (Brassica nigra)
- Mustard, brown, mustard plant, mustard seed (Brassica juncea)
- Mustard, white, mustard plant, mustard seed (Sinapis alba)
- Mustard, yellow (Brassica hirta = Sinapis alba)
N
- New Mexico chile, green chile or red chile, sometimes referred to as Hatch peppers (Capsicum annuum New Mexico Group, includes 6-4, Anaheim, Big Jim, Heritage, Sandia, and other sub-cultivars)
- Nigella, black caraway, black cumin, black onion seed, kalonji (Nigella sativa)
- Njangsa, djansang (Ricinodendron heudelotii) (West Africa)
- Nutmeg (Myristica fragrans)
O
- Olida (Eucalyptus olida) (Australia)
- Oregano (Origanum vulgare, O. heracleoticum, and other species)
- Oregano, Cuban (Plectranthus amboinicus)
- Orris root (Iris germanica, I. florentina, I. pallida)
P
- Pandan flower, kewra (Pandanus odoratissimus)
- Pandan leaf, screwpine (Pandanus amaryllifolius)
- Paprika (Capsicum annuum)
- Paracress (Acmella oleracea) (Brazil)
- Parsley (Petroselinum crispum)
- Pennyroyal
- Pepper, black, white, and green (Piper nigrum)
- Pepper, Brazilian, or pink pepper (Schinus terebinthifolius)
- Pepper, Dorrigo (Tasmannia stipitata) (Australia)
- Pepper, long (Piper longum)
- Pepper, mountain, Cornish pepper leaf (Tasmannia lanceolata)
- Peppermint (Mentha piperata)
- Peppermint gum leaf (Eucalyptus dives)
- Perilla
- Peruvian pepper (Schinus molle)
- Poppy seed (Papaver somniferum)
Q
- Quassia (Quassia amara), bitter spice in aperitifs and some beers and fortified wines
R
- Rice paddy herb (Limnophila aromatica) (Vietnam)
- Rosemary (Rosmarinus officinalis)
- Rue (Ruta graveolens)
S
- Safflower (Carthamus tinctorius), only for yellow color
- Saffron (Crocus sativus)
- Sage (Salvia officinalis)
- Salad burnet (Sanguisorba minor)
- Salep (Orchis mascula)
- Sassafras (Sassafras albidum)
- Sesame Seed, Black Sesame Seed
- Savory, summer (Satureja hortensis)
- Savory, winter (Satureja montana)
- Shiso (Perilla frutescens)
- Silphium, silphion, laser, laserpicium, sorado
(Ancient Roman cuisine, Ancient Greek cuisine)
- Sorrel (Rumex acetosa)
- Sorrel, sheep (Rumex acetosella)
- Spearmint (Mentha spicata)
- Spikenard (Nardostachys grandiflora or N. jatamansi)
- Star anise (Illicium verum)
- Sumac (Rhus coriaria)
- Sweet woodruff (Galium odoratum)
- Szechuan pepper, Sichuan pepper (Zanthoxylum piperitum)
T
- Tarragon (Artemisia dracunculus)
- Tasmanian pepper
- Thyme (Thymus vulgaris)
- Thyme, lemon (Thymus citriodorus)
- Turmeric (Curcuma longa)
V
- Vanilla (Vanilla planifolia)
- Voatsiperifery (Piper borbonense) [Madagascar]
W
- Wasabi (Wasabia japonica)
- Water-pepper, smartweed (Polygonum hydropiper)
- Watercress (Rorippa nasturtium-aquatica)
- Wattleseed (from about 120 spp. of Australian Acacia)
- Wild thyme (Thymus serpyllum)
- Willow herb (Epilobium parviflorum)
- Wintergreen (Gaultheria procumbens)
- Wood avens, herb bennet (Geum urbanum)
- Woodruff (Galium odoratum)
- Wormwood, absinthe (Artemisia absinthium)
Y
- Yerba buena, any of four different species, many unrelated
- Yarrow (Achillea millefolium)
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
- List of Afghani spices and herbs
- Assamese spices
- Aztec spices
- Bulgarian spices
- Chilean herbs and spices
- Hungarian spices
- Indonesian spices
- List of Armenian spices and herbs
- List of Australian herbs and spices
- List of Bangladeshi spices
- List of Gujarati spices
- List of Indian spices
- List of Indonesian spices (bumbu)
- List of Indonesian spices
- List of Italian herbs and spices
- List of Pakistani spices
- List of Puerto Rican spices and seasonings
- List of Thai herbs and spices
- List of Vietnamese spices and herbs (Vietnamese ingredients)
- Lithuanian spices
- Manado spices
- Medieval spices
- Moroccan spices
- Nigerien spices
- Sri Lankan spices
- South Asian spices
- Thai herbs and spices
- Vietnamese herbs and spices
