From Wikipedia, the free encyclopedia
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Herbs and spices |
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| Herbs |
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| Spices |
Ajwain (bishop's weed) • Aleppo pepper • Allspice • Amchur (mango powder) • Anise • Aromatic ginger • Asafoetida • Camphor • Caraway • Cardamom • Cardamom, black • Cassia • Cayenne pepper • Celery seed • Chili • Cinnamon • Clove • Coriander seed • Cubeb • Cumin • Cumin, black • Dill seed • Fennel • Fenugreek • Fingerroot (krachai) • Galangal, greater • Galangal, lesser • Garlic • Ginger • Grains of Paradise • Grains of Selim • Horseradish • Juniper berry • Liquorice • Mace • Mahlab • Malabathrum (tejpat) • Mustard, black • Mustard, brown • Mustard, white • Nigella (kalonji) • Nutmeg • Paprika • Pepper, black • Pepper, green • Pepper, long • Pepper, pink, Brazilian • Pepper, pink, Peruvian • Pepper, white • Pomegranate seed (anardana) • Poppy seed • Saffron • Sarsaparilla • Sassafras • Sesame • Sichuan pepper (huājiāo, sansho) • Star anise • Sumac • Tasmanian pepper • Tamarind • Tonka bean • Turmeric • Vanilla • Wasabi • Zedoary
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[edit] Scope and classification
This template should only include cooking ingredients which are added to food for flavour or to enhance existing flavours, and which may be used for that purpose in quantities with negligible nutritional value.
Cooking ingredients refers to anything that may be applied on or cooked in food.
For the purposes of this template, guidelines for classification:
- Herbs are the leafy parts of non-woody plants;
- Spices are seeds, berries, bark or roots
Herb and spice mixtures such as berbere, Herbes de Provence, or Jamaican jerk spice are not listed in this template, but are instead listed at Template:Herb and spice mixtures.
