Herbs and Spices

the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns. used in Jamaican jerk seasoning and in Jamaican soups, stews, and curries. It also is used in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages.

Comes from the Middle East and has become native to the countries of the Mediterranean.
Aniseed is the schizocarpic fruit of the annual anise plant of the parsley family (Umbelliferae) and consists of two half-fruits (3 - 6 mm long, 2 - 2.5 mm wide and 2 - 12 mm long pedicel) which are separable only with difficulty.
one of the oldest spices and is also used medicinally. The spice contains essential oils and other ingredients which have a strong seasoning action.
Spices are processed, cleaned, graded and carefully packaged for overseas dispatch in the countries where they are cultivated. They are dried to preserve them for transport and storage. In consumer countries, they are delivered to spice mills, where they are cleaned and graded again, ready for sale in unground or ground form.

a bright green, leafy plant, Ocimum basilicum, which is in the mint family. Basil is widely used in Italian cuisine and is often paired with tomatoes. It is also used in Thai cooking. The herb complements meat, vegetables, cheese, and egg dishes.

come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long. a staple in American kitchens, are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon.

the dried fruit of the herb Carum carvi. The small, tannish brown seeds have a flavor similar to a blend of Dill and Anise--sweet but faintly sharp.

From french guinne, used in mexican, spicy dishes.

The celery plant is slender and stands about 2 - 3 feet tall. It has 3 - 5 segmented leaves and flowers with small white petals. Celery seeds, which are found in the flowers, are very small, tan to dark brown, and have a strong, pleasant smell.

The bright green, long, hollow, thin leaves of Allium schoenoprasum, an onionlike member of the lily family. one of the herbs used in fines herbes, a traditional French herb blend. They also are great as a garnish.

(frequently misspelled and mispronounced "cardamon") is the common name for several plant species native to India and southeastern Asia. Cardamom is used for their aromatic pods and seeds.

The brown bark of the cinnamon tree, which when dried, rolls into a tubular form known as a quill. Cinnamon is available in either its whole quill form (cinnamon sticks) or as ground powder. usually used in pies, cookies, etc. sweets alot of the time. pumpkin and squash are associated with cinnamon alot too.

the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail. are used in spice cookies and cakes. Much of the world crop is used in Indonesia for Clove cigarettes, called "kreteks".

Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander is used in Indian curries, gin, American cigarettes, and sausages.

(pronounced "comein") is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly eliptical and deeply furrowed. frequently used in Mexican dishes such as chili con carne and hot tamales.

Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook. actually a pulverized blend of up to 20 spices, herbs and seeds.

A tall, feathery annual, Anethum graveolens, in the parsley family. Both Dill Seed and Weed (dried leaves) come from the same plant. are widely used in pickling as well as in German, Russian, and Scandinavian dishes.