Allspice is a spice made from the dried unripe berries of Pimenta dioica, combining flavors of cinnamon, nutmeg, and clove
Anise is a flowering plant in the Apiaceae family, native to the eastern Mediterranean region and Southwest Asia
Basil is a culinary herb of the mint family, widely used in cuisines worldwide
Black pepper is a flowering vine cultivated for its fruit, the peppercorn, used as a spice and seasoning
Caraway is a biennial plant in the Apiaceae family, native to western Asia, Europe, and North Africa
Bay leaf is an aromatic leaf commonly used as a herb in cooking, from various plants including bay laurel
Cardamom is a spice made from seeds of plants in the Elettaria and Amomum genera in the ginger family
Chives are a flowering plant species in the Amaryllidaceae family, widespread across Eurasia and North America
Cilantro refers to the fresh leaves of the coriander plant, widely used in various cuisines
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum
Cumin is a flowering plant in the Apiaceae family, with seeds used as a spice in many cuisines
Dill is an annual herb in the celery family, native to North Africa, Iran, and the Arabian Peninsula
Fennel is a flowering plant species in the carrot family, indigenous to the Mediterranean shores
Cloves are aromatic flower buds of a tree in the Myrtaceae family, native to the Maluku Islands
Coriander is an annual herb whose leaves are known as cilantro, native to the Mediterranean Basin
Fenugreek is an annual plant in the Fabaceae family, cultivated worldwide as a semiarid crop
Ginger is a flowering plant whose rhizome is widely used as a spice and folk medicine
Marjoram is a cold-sensitive perennial herb with sweet pine and citrus flavors, indigenous to the Mediterranean region
Nutmeg is the seed or ground spice derived from tree species of the genus Myristica, cultivated for its aromatic properties
Oregano is a flowering plant in the mint family, widely used as a culinary herb
Parsley is a flowering plant species in the Apiaceae family, native to Greece, Morocco and the former Yugoslavia
Paprika is a spice made from dried and ground red peppers, with varying levels of heat
A hybrid mint species with cooling properties and a distinctive sharp, fresh flavor
Rosemary is a fragrant evergreen shrub with needle-like leaves, commonly used as a flavoring
Saffron is a spice derived from the flower of Crocus sativus, known as the world's most expensive spice
Sage is a perennial evergreen subshrub with woody stems, native to the Mediterranean region
A perennial herb with a sweet, refreshing flavor, widely used in teas, cooking, and aromatherapy
Tiny, nutritious oilseeds with a nutty flavor, widely used in baking and cooking
A perennial herb with tangy, lemony leaves used in soups, sauces, and salads
Sesame is a plant in the genus Sesamum, cultivated for its edible seeds which grow in pods
Thyme is a culinary herb consisting of dried aerial parts of flowering plants in the mint family
Vanilla is a spice derived from orchids, primarily from pods of the flat-leaved vanilla plant
Tarragon is a perennial herb in the Asteraceae family, widespread across Eurasia and North America
Turmeric is a flowering plant in the ginger family, widely used as a spice and for its vibrant yellow color
A Japanese root vegetable with an intense, pungent heat that stimulates the nose rather than the tongue
