# List of Cooking Herbs and Spices URL: https://tastessence.com/herbs/cooking-herbs-list Category: Herbs & Spices Published: 2010-03-18T01:59:00 Updated: 2026-08-10T00:08:47 Image: https://tastessence.com/_astro/cooking-herbs-list.yOmSJ9vj_1IrOrx.webp In several parts of the world, cooking without herbs and spices seems unimaginable! After all, they add flavor to meats and vegetables, and even accentuate the flavor of pasta dishes, breads, pizzas, etc. Let’s take at a look at the common ones used across the globe. Herbs and spices have always been an integral part of Indian cuisine. I’ve grown up watching my grandmother grinding fresh spices like turmeric, coriander, peppercorns, etc. Her freshly-ground spices had a heavenly aroma to them. Using these spices she would prepare mouth-watering delicacies like biryani (rice dish), korma, curries, etc. If you ever happen to step into her kitchen, you’re sure to be mesmerized by the number of bottles lining the kitchen shelves. While most bottles contained spices, the rest contained dried herbs, that she would occasionally use in her cooking. In fact, she even gave me my first cooking lesson, which involved learning the names and properties of each spice and herb. She allowed me to smell their fragrance and note their colors. Let’s take a look at some of these herbs and spices. **Cooking Herbs and Spices** **Scientific Name** Ajwain _Trachyspermum ammi_ Akudjura _Solanum centrale_ Alexanders _Smyrnium olusatrum_ Alkanet _Alkanna tinctoria_ Allspice _Pimenta dioica_ Anardana _Punica granatum_ Angelica _Angelica archangelica_ Anise _Pimpinella anisum_ Aniseed myrtle _Syzygium anisatum_ Annatto _Bixa orellana_ Apple mint _Mentha suaveolens_ Asafoetida _Ferula assafoetida_ Asarabacca _Asarum europaeum_ Avocado Leaf _Peresea americana_ Barberry _Berberis vulgaris_ and other _Berberis spp_ Basil _Ocimum basilicum_ Basil, Lemon _Ocimum citriodorum_ Bay Leaf _Laurus nobilis_ Bergamot _Monarda didyma_ Boldo _Peumus boldus_ Borage _Borago officinalis_ Black Cardamom _Amomum subulatum_, _Amomum costatum_ Black Mustard _Brassica nigra_ Blue Fenugreek, Blue melilot _Trigonella caerulea_ Brown Mustard _Brassica juncea_ Camphor Laurel _Cinnamomum camphora_ Calendula, Pot Marigold _Calendula officinalis_ Candle nut _Aleurites moluccanus_ Capers _Capparis spinosa_ Caraway _Carum carvi_ Cardamom _Elettaria cardamomum_ Carob _Ceratonia siliqua_ Catnip _Nepeta cataria_ Cassia _Cinnamomum aromaticum_ Cayenne Pepper _Capsicum annuum_ Celery seed _Apium graveolens_ Chervil _Anthriscus cerefolium_ Chicory _Cichorium intybus_ Chili pepper Capsicum spp. Chipotle _Capsicum annuum_ Charoli _Buchanania lanzan_ Chives _Allium schoenoprasum_ Cicely, Sweet Cicely _Myrrhis odorata_ Cilantro, Coriander Greens, Coriander Herb _Coriandrum sativum_ Cinnamon, Indonesian _Cinnamomum burmannii_ Cinnamon, Saigon or Vietnamese _Cinnamomum loureiroi_ Cinnamon, True or Ceylon _Cinnamomum verum_ Cinnamon, White _Canella winterana_ Cinnamon Myrtle _Backhousia myrtifolia_ Clary, Clary Sage _Salvia sclarea_ Cloves _Syzygium aromaticum_ Coriander seed _Coriandrum sativum_ Costmary _Tanacetum balsamita_ Cuban Oregano _Plectranthus amboinicus_ _Cubeb pepper_ _Piper cubeba_ Cudweed Gnaphalium spp. Culantro, culangot, Long Coriander _Eryngium foetidum_ Cumin _Cuminum cyminum_ Curry Leaf _Murraya koenigii_ Curry Plant _Helichrysum italicum_ Dill seed _Anethum graveolens_ Dill herb or weed _Anethum graveolens_ Elderflower Sambucus spp. Epazote _Chenopodium ambrosioides_ Fennel _Foeniculum vulgare_ Fenugreek _Trigonella foenum-graecum_ Filé powder, gumbo filé _Sassafras albidum_ Fingerroot, krachai, temu kuntji _Boesenbergia rotunda_ Galangal, greater _Alpinia galanga_ Galangal, lesser _Alpinia officinarum_ Galingale Cyperus spp. Gambooge, Goraka _Garcinia gummi-gutta_ Garlic chives _Allium tuberosum_ Garlic _Allium sativum_ Garlic, Elephant _Allium ampeloprasum var. ampeloprasum_ Ginger _Zingiber officinale_ Ginger, Torch _Etlingera elatior_ Golpar, Persian hogweed _Heracleum persicum_ Gotu Kola _Centella asiatica_ Grains of paradise _Aframomum melegueta_ Grains of Selim, Kani Pepper _Xylopia aethiopica_ Ground ivy _Glechoma hederacea_ Hops _Humulus lupulus_ Horseradish _Armoracia rusticana_ Houttuynia _Houttuynia cordata_ Huacatay, Mexican Marigold, Mint Marigold _Tagetes minuta_ Indonesian Bay-Leaf, Daun salam _Eugenia polyantha, Syzygium polyanthum_ Jasmine Jasminum spp. Jimbu _Allium hypsistum_ Juniper berry _Juniperus communis_ Kaffir Lime Leaves, Makrud Lime Leaves _Citrus hystrix_ Kala Jeera, Black Cumin _Bunium persicum_ Kencur, Galangal, Kentjur _Kaempferia galanga_ Kepayang, keluak, kluwak _Pangium edule_ Kokam seed _Garcinia indica_ Korarima, Ethiopian cardamom, false cardamom _Aframomum corrorima_ Koseret _Lippia adoensis_ Lavender Lavandula spp. Lemon Balm _Melissa officinalis_ Lemongrass _Cymbopogon citratus, C. flexuosus_, and other Cymbopogon spp. Lemon Ironbark _Eucalyptus staigeriana_ Lemon Myrtle _Backhousia citriodora_ Lemon Verbena _Lippia citriodora_ Lesser Calamint _Calamintha nepeta, nipitella, nepitella_ Liquorice, Licorice _Glycyrrhiza glabra_ Lime Flower, Linden flower Tilia spp. Lovage _Levisticum officinale_ Mace _Myristica fragrans_ Mahlab, St. Lucie Cherry _Prunus mahaleb_ Malabathrum, Tejpat _Cinnamomum tamala_ Marjoram _Origanum majorana_ Marsh Mallow _Althaea officinalis_ Mastic _Pistacia lentiscus_ Mesquite Prosopis spp. Mint Mentha spp. There are about 25 species with hundreds of varieties Musk mallow, Abelmosk _Abelmoschus moschatus_ Mustard, Black, Mustard plant, Mustard seed _Brassica nigra_ Mustard, Brown, Mustard plant, Mustard seed _Brassica juncea_ Mustard, White, Mustard plant, Mustard seed _Sinapis alba_ Nasturtium _Tropaeolum majus_ Nigella, Kalonji, Black caraway, Black onion seed _Nigella sativa_ Njangsa, Djansang _Ricinodendron heudelotii_ Nutmeg _Myristica fragrans_ Nutmeg, Calabash, Ehuru _Monodora myristica_ Olida _Eucalyptus olida_ Oregano _Origanum vulgare_, _Origanum heracleoticum_, and other species Orris root _Iris germanica, I. florentina, I. pallida_ Pandan flower, Kewra _Pandanus odoratissimus_ Pandan leaf, Screwpine _Pandanus amaryllifolius_ Paprika _Capsicum annuum_ Paracress _Spilanthes oleracea_ Parsley _Petroselinum crispum_ Pepper: black, white, and green _Piper nigrum_ Pepper, Dorrigo _Tasmannia stipitata_ Pepper, Long _Piper longum_ Pepper, Mountain, Cornish Pepper Leaf _Tasmannia lanceolata_ Peppermint _Mentha piperata_ Peppermint Gum leaf _Eucalyptus dives_ Perilla, Shiso Perilla spp. Pink Pepper _Schinus terebinthifolius_ Wild Betel _Piper sarmentosum_ Poppy seed _Papaver somniferum_ Quassia _Quassia amara_ Ramsons, wood garlic _Allium ursinum_ Rice Paddy Herb _Limnophila aromatica_ Rosemary _Rosmarinus officinalis_ Rue _Ruta graveolens_ Safflower _Carthamus tinctorius_ Saffron _Crocus sativus_ Sage _Salvia officinalis_ Saigon Cinnamon _Cinnamomum loureiroi_ Salad Burnet _Sanguisorba minor_ Salep _Orchis mascula_ Sassafras _Sassafras albidum_ Savory, Summer _Satureja hortensis_ Savory, Winter _Satureja montana_ Sesame seed _Sesamum indicum_ Sichuan pepper _Xanthoxylum piperitum_ Sorrel _Rumex acetosa_ Sorrel, French _Rumex scutatus_ Sorrel, Sheep’s _Rumex acetosella_ Spearmint _Mentha spicata_ Spikenard _Nardostachys grandiflora_ Star anise _Illicium verum_ Stinging Nettle _Urtica dioica_ Sumac _Rhus coriaria_ Summer savory _Satureja hortensis_ Sweet woodruff _Galium odoratum_ Szechuan pepper, Sichuan pepper _Zanthoxylum piperitum_ Tarragon _Artemisia dracunculus_ Thyme _Thymus vulgaris_ Lime Thyme _Thymus citriodorus_ Turmeric _Curcuma longa_ Vanilla _Vanilla planifolia_ Vietnamese Balm _Elsholtzia ciliata_ Vietnamese Cinnamon _Cinnamomum loureiroi_ Vietnamese Coriander _Persicaria odorata_ Wasabi _Wasabia japonica_ Water-pepper, Smartweed _Polygonum hydropiper_ Watercress _Rorippa nasturtium-aquatica_ White Mustard _Sinapis alba_ Wild thyme _Thymus seritriodorum pyllum_ Winter savory _Satureja montana_ Wintergreen _Gaultheria procumbens_ Wood Avens, Herb Bennet _Geum urbanum_ Woodruff _Galium odoratum_ Wormwood, Absinthe _Artemisia absinthium_ Yerba Buena _Clinopodium douglasii_ Za’atar These are herbs from the genera Origanum, Calamintha, Thymus, and Satureja Zedoary _Curcuma zedoaria_ ## Some Culinary Herbs ### Allspice This is a spice that is best when freshly ground. It taste like a mix of nutmeg, cinnamon, and cloves. This is an all-purpose spice that can be used for desserts and salads. ### Bay Leaves The bay leaves have a mild flavor and give their best flavor when dried. The bay leaves can be used in soups, stews, tomato sauces and even while boiling shellfish. ### Dill Seed Dill seed and weed has a mild sour flavor. This common cooking herb and spice is used as leaves, seeds and even whole. You can use it with eggs, fish, meats, potato, bread pudding, salads, sauces, and even pickles. ### Fennel Seeds This has a similar taste like anise but is a bit sweeter. This is used in soups, stews and salads. ### Ginger This has a peppery and sweet taste and is used in breads, cakes, cookies, etc. It is a common cooking herb in Asian cuisine. ### Horseradish This is a common cooking herb and spice that has a sharp flavor like that of mustard. It is used in flavoring beef recipes, sausage recipes, fish recipes, and potato salads. ### Saffron This is an expensive spice used to flavor rice, stews, and fish. ### Vanilla This has a sweet and aromatic flavor that is used in desserts, ice creams, puddings, and cake recipes. ### Juniper Berries These come with a pungent, piney flavor and are used to cook beef and pork recipes, as well as marinades and sauces. ### Parprika This is a common spice that is used in potato salads, egg salads, goulash, and Hungarian dishes. ## Some Culinary Spices ### Marjoram Marjoram herb has a delicate flavor and is used in stews, soups, marinades, etc. ### Oregano They have flavor similar to that of marjoram, but it is not that sweet. It is used in mainly used in Italian cuisine. ### Rosemary This is an aromatic herb that has a lemony-pine scent. It is used in many meat recipes and sauces. ### Tarragon This has a flavor that is similar to anise and is used in tartar sauce, cream sauces, eggs, and seafood salads. ### Winter Savory This mint-flavored herb is used in pâté, meat, fish, soups, and bean dishes. The uses of these herbs and spices will vary from one region to another, one culture to another.