• Source: 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. It also excludes plants used primarily for herbal teas or medicinal purposes.




A






B






C






D


Dill herb or weed (Anethum graveolens)
Dill seed (Anethum graveolens)
Dootsi (Agasyllis latifolia)




E


Elderflower (Sambucus spp.)
Epazote (Dysphania ambrosioides)




F






G






H






J






K






L






M






N






O






P






Q


Quassia (Quassia amara), bitter spice in aperitifs and some beers and fortified wines




R






S






T






V






W






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






= Culinary herbs and spices by country, region and culture

=




References

Kata Kunci Pencarian:

• Herba
• Taragon
• Jemuju
• Elizabeth David
• List of culinary herbs and spices
• Edible plants
• Spice mix
• Seasoning
• Five-spice powder
• List of culinary fruits
• Plants used as herbs or spices
• Outline of herbs and spices
• List of vegetables
• List of Australian herbs and spices