List of culinary herbs and spices

List of Culinary Herbs and Spices

Culinary herbs and spices are plant substances that are used in cooking to enhance the flavor and aroma of food. They are used in various forms such as fresh, dried, whole, ground, or as extracts. Herbs typically refer to the leafy green parts of a plant, while spices are usually made from other parts of the plant, including seeds, bark, roots, and fruits.

Herbs

• Basil: A herb used in various cuisines, particularly Italian and Southeast Asian. It has a sweet, slightly minty flavor.
• Parsley: A versatile herb used in many dishes, especially in Mediterranean cuisine. It has a mild, grassy flavor.
• Rosemary: A woody herb with needle-like leaves. It has a strong, piney flavor and is often used in roasting meats.
• Thyme: A herb with small, aromatic leaves. It is used in a variety of cuisines, particularly French.

Spices

• Cinnamon: A spice made from the inner bark of several tree species. It has a sweet, woody flavor and is often used in baking.
• Cumin: A spice made from the seeds of the Cuminum cyminum plant. It has a warm, earthy flavor and is a key ingredient in many curry powders.
• Nutmeg: A spice made from the seed of the Myristica fragrans tree. It has a warm, sweet flavor and is often used in baking and in savory dishes.
• Turmeric: A spice made from the root of the Curcuma longa plant. It has a warm, bitter flavor and is often used in curry powders and mustards.

See Also

• Cooking techniques
• List of food ingredients
• List of edible seeds

References

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