Give examples of herbs

Answer 1

Any plant whose leaf is used to enhance cooking, either by flavor and/or aromatics, is considered an herb, whereas if any other part of the plant is used, such as the seeds, roots, bark, etc., then it's a spice. There are culinary herbs and medicinal herbs. Some of the most common culinary herbs include Basil, Oregano, Parsley, Cilantro, Thyme, Tarragon, Dill, Mint, Rosemary, Chives and Sage.

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Answer 2

Early in the history of cooking, the preparation of food became an art form as well as a source of nourishment. Along with this history, came the use of herbs and spices to season the foods. Herbs or spices are a healthy and low-fat way to enhance bland or otherwise boring foods.

The foods of the world are very regional and are typically characterized by the specific herbs and spices that are native to the area. No matter what exotic dish your taste buds may desire, there are many herbs, spices and spice blends that can take you traveling to that exotic country without ever leaving your kitchen. Season your dishes with the specified recipe amount of herb or spice, and then adjust to your own personal tastes.

Choose from among this wonderful selection of kitchen herb and spices to find out more about them.

DEFINITION: Herbs are the aromatic leaves of plants without woody stems that grow in temperate zones.

DEFINITION: Spices are seasonings obtained from the bark, buds, fruit or flower parts, roots, seeds or stems of various aromatic plants and trees.

STORAGE: Herbs and Spices should be stored in air tight glass jars. They should be stored in a cool, dark place for no more than six months.

"The best way to make your dreams

come true is to wake up."

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Choose the letter of the herb or spice you wish to look up:

A| B | C | D | E | F | G | H | I |J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

A Alkenet Root Spice (ground)

Description: This comes from a wild plant with yellow flowers.

Flavor: No flavor - used as a food coloring

Uses: Widely used in dishes which need a deep red color Allspice Spice (whole or ground)

Description: Dark-brown, pea-size berries from the evergreen pimento tree. Also called Jamaica pepper.

Flavor: Pungent, sweet mixture of cinnamon, clove and nutmeg flavors

Uses: Breads, cakes, cookies, fruit sauce recipes Amchoor Spice (ground)

Description: Made from sour, green mangoes which have been sliced and dried in the sun. Also called Green Mango Powder.

Flavor: Sour, pungent flavor

Uses: As a souring agent in Indian Food. Anise Seed Spice (whole or ground)

Description: Small green-brown, comma-shaped seeds. Member of the parsley family.

Flavor: Sweet licorice flavor

Uses: Breads, cakes, candies, cookies, fruit sauces, Southeast Asian recipes

B [top] Basil Herb (fresh leaves, or dried and crumbled)

Description: Most varieties have green leaves. Member of the mint family.

Flavor: Sweet clove-like flavor, pungent

Uses: Chicken, eggs, fish, pasta, tomatoes, Italian and Mediterranean recipes Bay Leaf Herb (dried whole leaves)

Description: Leaves from the evergreen bay laurel tree. Also called bay laurel or laurel leaf.

Flavor: Woodsy, pungent

Uses: Meats, pickling, sauces, soups (see bouquet garni) and (see garam masala), stews, vegetables Borage Herb (fresh leaves)

Description: European herb with hairy leaves

Flavor: Faint cucumber flavor

Uses: Salads, teas and vegetables Bouquet

Garni Herb blend

Description: Small bundle of herbs (parsley, thyme and bay leaves make classic combination) tied together or wrapped in a cheesecloth bag and placed in soups and stews to add flavor.

Flavor: Herb blend

Uses: Soups, stews

C [top] Caraway

Seed Spice (dried whole seeds)

Description: Seeds from an herb in the parsley family

Flavor: Nutty, licorice flavor

Uses: Breads, cheese spreads, pickling, vegetables, and German, Austrian and Hungarian recipes Cardamom Spice (whole pod, seeds or ground)

Description: Seeds are in pods the size of a cranberry. Member of the ginger family.

Flavor: Spicy-sweet, pungent aroma

Uses: Cakes, cookies, curries, fruits, Indian recipes, Scandinavian breads Cayenne

Pepper Spice (ground)

Description: Powdered seasoning made from a variety of tropical chilies, including red cayenne peppers. It is very hot and spicy, so use with caution. Also called red pepper.

Flavor: Hot, pungent

Uses: Eggs, cheese, Cajun recipes Celery

Seed Spice (whole or ground)

Description: Seeds from wild Indian celery called lovage

Flavor: Slightly bitter, celery flavor

Uses: Sparingly for pickling, salads (potato and cole slaw), soups, stuffings Chervil Herb (fresh sprigs or crumbled dried)

Description: Curly, dark-green leaves. Member of the parsley family.

Flavor: Mild celery-licorice flavor

Uses: Main ingredient in "fines herbes", also used to season eggs, chicken, fish, salads, shellfish and tomatoes Chili

Powder Spice (ground)

Description: Seasoning blend made from ground dried chilies, coriander, cumin, garlic, oregano and other herbs and spices.

Flavor:Mild to hot

Uses: Chili, eggs and cheese, soups, stews ChiliesSpice (whole or ground)

Description: Seasoning made from whole dried chilies, coriander, cumin, garlic, oregano and other herbs and spices.

Flavor: Mild to hot

Uses: Chili, eggs and cheese, soups, stews, Latin American and Mexican recipes Chives Herb (fresh stalks, or frozen and freeze-dried)

Description: Slender green, hollow stems. Related to the onion and leek. Source of vitamin A.

Flavor: Onion or garlic flavor

Uses: Appetizers, cream soups, fish, salads, sauces, shellfish and part of "fines herbes" blend Cilantro Herb (fresh leaves)

Description: Bright-green stems and leaves from the coriander plant. Also called coriander and Chinese parsley.

Flavor: Pungent, soapy fragrance

Uses: Fish, rice, salsas, salads, and Italian, Latin American and Mexican recipes Cinnamon Spice (whole or ground)

Description: Bark from the Ceylon (buff colored) or Cassia tree (dark reddish-brown)

Flavor: Aromatic, pungent, sweet. Cinnamon sticks are added to dishes during the cooking process for flavor, are not meant to be eaten.

Uses: Cakes, cookies, hot drinks, pies, vegetables (carrots, winter squash, sweet potatoes) Clove Spice (whole or ground)

Description: Reddish-brown, nail-shaped buds from the tropical evergreen clove tree.

Flavor: Aromatic, pungent, sweet. Cloves should be used with care as the flavor can become overpowering.

Uses: Baked beans, fruit pies, ham, pickling, sauces, spice cakes and cookies Coriander Spice (whole or ground)

Description: Seeds from the coriander plant, related to the parsley family (see cilantro).

Flavor: Mixture of lemon, sage and caraway flavors; soapy

Uses: Baking, pickling, and Mexican and Spanish recipes Cumin Spice (whole or ground)

Description: Dried fruit from a plant in the parsley family

Flavor: Slightly bitter, pungent, nutty, hot

Uses: Chili and curry powder blends, fish, lamb, pickling, sausages; Middle Eastern, Asian and Mediterranean recipes

D [top] Dill Seed Spice (whole or ground)

Description: Dried seed from the dill plant

Flavor: Tangy, caraway flavor

Uses: Meats, salads, sauces, vegetables Dill WeedHerb (fresh whole or dried)

Description: Feathery green leaves from the dill plant

Flavor: Pungent, tangy

Uses: Breads, fish, pickling, salads, sauces, vegetables

E [top]

F [top] Fennel

Seeds Spice (dried whole)

Description: Oval, greenish-brown seeds from the fennel plant

Flavor: Aromatic, slight licorice flavor

Uses: Breads, fish, sauces, sausage, soups, Italian recipes File

Powder Herb (dried or ground)

Description: Ground dried leaves of the sassafras tree

Flavor: Woodsy, root beer flavor

Uses: Creole recipes Fines

Herbs Herb blend (crumbled dried leaves)

Description: French seasoning made from a mixture of finely chopped herbs, usually chervil, chives, parsley and tarragon.

Flavor: Herb blend

Uses: Cheese, eggs, fish, poultry

G [top] Garam

Masala Herb blend

Description: Blend mixture of herbs (bay leaves, cardomons, cinnamon, black cumin, cloves, black peppercorns and nutmeg).

Flavor: Aromatic herb blend

Uses: Use sparingly near the end of cooking Indian dishes Ginger Spice (fresh, dried, crystallized or ground)

Description: Gnarled and bumpy root from the ginger plant

Flavor: Peppery, slightly sweet with a pungent and spicy aroma

Uses: Cakes, cookies, marinades; Chinese, Jamaican and German recipes; DON'T substitute dry ginger powder for recipes specifying fresh ginger.

H [top]

I [top]

J [top] Juniper

Berries Spice (dried whole)

Description: Berries that resemble the size and color of blueberries.

Flavor: Pungent, bitter when raw

Uses: Gin flavoring, marinades

K [top]

L [top] Laurel

Leaves Herb (dried whole leaves) (See Bay Leaf)Lemon

Balm Herb (fresh sprigs)

Description: Mint-like leaves, also called balm

Flavor: Sweet, lemon flavor with a citrus scent

Uses: Jams and jellies, salads, soups, teas Lemon

Grass Herb (fresh or dried stalks or ground)

Description: Long, thin, gray-green leaves

Flavor: Lemon flavor and fragrance

Uses: Fish, chicken, shellfish, soups; Thai and Indonesian recipes Lemon

Peel Spice (fresh or dried or grated)

Description: Yellow outer skin which is grated. Also called lemon zest.

Flavor: Lemon flavor and fragrance

Uses: Spreads, relishes, fruit salads, dressings, seafood, poultry, shellfish, breads, pastries, deserts, sauces Lovage Herb (fresh sprigs)

Description: Large, dark-green celery-like leaves; seeds are called celery seed.

Flavor: Strong celery flavor

Uses: Salads, soups

M [top] Mace Spice (dried blades or ground)

Description: Bright red outer covering of the nutmeg seed that turns yellow-orange when dried.

Flavor: Stronger flavor and smell than nutmeg

Uses: Custards, fruit desserts (peaches, plums and apples), spice cakes and cookies, vegetables (carrots, broccoli, Brussels sprouts and cauliflower) Marjoram Herb (fresh sprigs, leaves or ground)

Description: Oval, inch-long pale green leaves. Member of the mint/oregano family.

Flavor: Aromatic, slightly bitter

Uses: Fish, meat, poultry, sausages, stuffing, vegetables Mint Herb (leaves or flakes)

Description: Peppermint and spearmint are two of the most popular kinds of the 25 or more varieties that exist.

Flavor: Strong, sweet, cool aftertaste

Uses: Beverages, desserts, lamb, sauces, soups Mustard

Seed Spice (whole or ground)

Description: White (or yellow) and brown (or Asian) seeds are two major types.

Flavor: Hot, pungent

Uses: Meats, pickling, relishes. Powdered mustard (finely ground) is used in sauces.

N [top] Nutmeg Spice (whole or ground)

Description: Gray-brown, oval seeds from the nutmeg tree. Mace is the spice obtained from the membrane of the seeds.

Flavor: Nutty, warm, spicy, sweet

Uses: Beverages, cakes, cookies, sauces, sweet potatoes

O [top] Orange

Peel Spice (fresh or dried or grated)

Description: Orange outer skin which is grated. Also called Orange zest.

Flavor: Orange flavor and fragrance

Uses: Stuffing, marinades, relishes, fruit salads, dressings, seafood, poultry, shellfish, breads, pastries, deserts, sauces Oregano Herb (fresh leaves or crumbled dried)

Description: Member of the mint family, related to marjoram and thyme

Flavor: Strong, aromatic with a pungent marjoram flavor

Uses: Fish, meat, poultry, tomatoes; Greek, Italian and Mexican recipes

P [top] Paprika Spice (ground)

Description: Dried red peppers ground into a powder

Flavor: Slightly bitter, ranging from sweet to hot

Uses: Dips, fish, poultry, salads (potato and egg), soups; necessary ingredient in goulash Parsley Herb (fresh sprigs or crumbled dried)

Description: Curly leaf and Italian (flat-leaf) parsley are but only two of the more popular varieties that exist.

Flavor: Slightly peppery

Uses: Sprigs used as garnish, herb mixtures (see fines herbes), sauces, soups (see bouquet garni), stews PeppercornSpice (whole, ground or cracked)

Description: Berries from the pepper plant that grow in grape-like clusters. Black, white and green peppercorns are three kinds processed from the berries.

Flavor: Hot, peppery

Uses: Enhances flavor of most meats, poultry and sweet dishes Poppy

Seeds Spice (whole)

Description: Small (less than 1/16 inch in diameter), blue-gray, white seeds from the poppy plant

Flavor: Crunchy texture, deep nutty flavor

Uses: Breads, cakes, pastries, salad dressings, vegetables, meat sauces

Q [top]

R [top] Red

Pepper Spice (ground)

Description: Powdered seasoning made from a variety of tropical chilies, including red cayenne peppers. Also called cayenne pepper.

Flavor: Hot, pungent

Uses: Eggs, cheese, Cajun recipes Rosemary Herb (fresh sprigs or whole dried)

Description: Silver-green, needle-shaped leaves; member of the mint family

Flavor: Sweet, hint of lemon and pine

Uses: Casseroles, fish, fruit salads, lamb, soups, stuffing

S [top] Saffron Spice (whole threads or powdered)

Description: Dried yellow-orange stigmas from the crocus plant.

Flavor: Pungent, aromatic

Uses: Rice, poultry, sauces, stews (bouillabaisse), Spanish recipes (paella), Swedish cakes and breads SageHerb (fresh sprigs, dried whole leaves, crumbled, ground)

Description: Narrow, oval, gray-green leaves.

Flavor: Musty, minty, slightly bitter

Uses: Chicken, duck, goose, pork, sausages, stuffing Savory Herb (fresh sprigs or crumbled dried)

Description: Two types: summer and winter. Summer savory is slightly milder, but both are strongly flavored and should be used sparingly. Closely related to the mint family.

Flavor: Peppery, aromatic, slightly pungent

Uses: Beans (lima beans, string beans and lentils) meats, sauces, soups, stuffing, vegetables Sesame

Seed Spice (dried whole seeds)

Description: Tiny, flat seeds pale grayish-ivory (most common), brown, red or black

Flavor: Nutty, slightly sweet

Uses: Breads, cakes, cookies, dips, poultry, salad dressings, seafood

T [top] Tarragon Herb (leaves)

Description: Narrow, pointed, dark-green leaves

Flavor: Mild licorice flavor

Uses: Eggs, meats, pickling, poultry, salads, sauces, "fines herbs" blend Thyme Herb (leaves or ground)

Description: Garden thyme (most common) is a bush with gray-green leaves, member of the mint family.

Flavor: Pungent, minty, tea-like

Uses: Fish, meats, poultry, soups (see bouquet garni), vegetables (eggplants, mushrooms, potatoes and summer squash) Turmeric Spice (ground)

Description: Bright, yellow-orange root of a tropical plant related to ginger; used to flavor and color food. Use carefully as it can stain.

Flavor: Pungent, slightly bitter, earthy flavor

Uses: Primary ingredient in American-style mustard, Curries, East Indian recipes

- END - [top]

Answer 3

There are many types of herbs they include lavender oregano and more

Answer 4

There are herbs that you use for foods and teas. There are also herbs you can also use to cure illness or diseases.

Answer 5

Oregano...............??

Answer 6

an example of herb is grass