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List of herbs and spices

List of spices

• Ajwain (Carom, Ajowan)
• Allspice
• Amchur
• Anise
• Annatto
• Asafoetida
• Barberry
• Bay leaves
• Black cardamom
• Black cumin
• Black limes
• Bush tomato
• Calamus
• Candle nut
• Caper (Capparis spinosa)
• Caraway
• Cardamom
• Celery seed
• Chicory
• Chile pepper
• Cinnamon (and Cassia)
• Cloves
• Coriander
• Cumin
• Curry leaf (Murraya koenigii)
• Dill seed
• Elderberry
• Fennel
• Fenugreek
• Filé powder
• Galangal
• Garlic
• Ginger root
• Grains of paradise
• Horseradish
• Kokam
• Juniper
• Licorice
• Mahlab
• Mastic
• Mustard seed
• Nigella (Kolanji, Black caraway)
• Nutmeg (and Mace)
• Orris root
• Paprika
• Pepper (and relatives)
• Pomegranate seeds (though some consider these a fruit, not a spice)
• Poppy seed
• Safflower
• Saffron
• Salt
• Sesame seed
• Sorrel (Rumex spp.)
• Star anise
• Sumac
• Szechuan pepper (Xanthoxylum piperitum)
• Table Salt
• Tamarind
• Turmeric
• Vanilla
• Wasabi
• Wattleseed
• Zedoary

List of herbs

• Alexanders (Smyrnium olusatrum)
• Angelica (Angelica archangelica)
• Balm (Melissa officinalis)
• Basil (Ocimum basilicum)
• Bergamot (Monarda didyma)
• Bison grass (Hierochloe odorata)
• Borage (Borago officinalis)
• Chervil (Anthriscus cerefolium)
• Chives (Allium schoenoprasum)
• Cilantro (Coriander) (Coriandrum sativum)
• Cress
• Dandelion (Taraxacum officinale)
• Dill (Anethum graveolens)
• Epazote (Chenopodium ambrosioides)
• Fennel (Foeniculum vulgare)
• Hyssop (Hyssopus officinalis)
• Kaffir Lime Leaves (Citrus hystrix, C. papedia)
• Lavender (Lavandula spp.)
• Lemongrass (Cymbopogon citratus, C. flexuosus, and other species)
• Lemon myrtle (Backhousia citriodora)
• Lemon verbena (Lippia citriodora)
• Lovage (Levisticum officinale)
• Marjoram (Origanum majorana)
• Mint (Mentha spp.)
• Mustard
• Oregano (Origanum vulgare, O. heracleoticum, and other species)
• Pandan leaf
• Parsley (Petroselinum crispum)
• Primrose (Primula) -- candied flowers, tea
• Purslane
• Rocket (Arugula)
• Rosemary (Rosmarinus officinalis)
• Sage (Salvia officinalis)
• Salad burnet (Sanguisorba minor or Poterium sanguisorba)
• Savory (Satureja hortensis, S. montana)
• Sweet cicely (Myrrhis odorata)
• Sweet woodruff
• Tansy
• Tarragon (Artemisia dracunculus)
• Thyme (Thymus vulgaris)
• Vietnamese Coriander or Rau ram (Polygonum odoratum or Persicaria odorata)

External links for culinary plants:

• http://www.ibiblio.org/herbmed/faqs/culi-cont.html
• http://www-ang.kfunigraz.ac.at/~katzer/engl/index.html

Toxic herbs

These "culinary" plants contain liver-toxic pyrrolizidine alkaloids:

• Germander (Teucrium chamaedrys)
• Comfrey (Symphytum officinale)
• Coltsfoot (Tussilago farfara)
• Borage (Borago officinalis) (flowers and seeds are nontoxic)

See the comfrey controversy, external links: http://www.ibiblio.org/herbmed/PAs/PAs.html http://www.ibiblio.org/herbmed/faqs/medi-2-15-comfrey.html

This "culinary" plant is toxic unless picked at the correct time and prepared correctly:

• Pokeroot or pokeweed (Phytolacca americana)

Common herb mixtures

• Fines herbes
• Herbes de Provence

Common spice mixtures

• Adobe criollo
• Berebere
• Chili powder
• Chinese five spice
• Curry powder
• Garam masala
• Jamaican jerk spice
• Ponch phoran
• Quatre épices
• Ras-el hanout
• Sansho
• Tabasco sauce
• List of medicinal herbs, Spice, Herb