September 01, 2019 HRML 3: Culinary Arts and Sciences

BSHRM 3-B

LIST OF HERBS

Basil
An herb, which is aromatic green leaf a
member of the mint family. In cooking, holy basil is often
added to stir-fry dishes and spicy soups because of its
peppery taste. Cookbooks sometimes call it "hot basil.
Romans made Basil a symbol of love and fertility and
settlers’ early America valued it. Example of Foods used in -Tomato dishes, pesto, egg dishes,
salads, marinades, fish and compound butters.

Bay Leaves
A bay leaf is an herb that’s often used in hearty soups,
stocks and stews. However, you should remove the leaf or
leaves prior to eating the dish. Bay leaves have a hard stem
that’s difficult to chew. Bay leaves add a piquant flavour.
Use dried bay leaves, not fresh, since fresh bay leaves can
overpower the dish. If you do elect to use fresh bay leaves,
remove them before the dish is fully cooked.

Celery Flakes
It adds a great authentic celery taste, though rehydrate they
do not accurately mimic the texture of fresh celery. With a
bright and fresh flavour, they can also be used as a garnish.

Chervil
Is not very popular in the United States on its own but is
used to make the blend Fines Herbs. Even in France Chervil
is not very popular, most likely because it is related to an
infamous English weed called Cow Parsley. For this reason,
the French only use chervil in the previously mentioned Fines Herbs or in making béarnaise
sauce.
Cilantro (also called Chinese Parsley)
This herb comes from the same plant species as
coriander. Coriander is the spice made from the seeds of
the plant, while cilantro is the leaves.
Cilantro is often used in sour cream or in Mexican and
Spanish dishes. It has a mild soapy flavour to many
people that’s caused by the aldehydes in it.

Curry Leaves
Essential part of Southern Indian and Sri Lankan cuisines.
They are used in a similar way to bay leaves, but unlike
bay leaves they do not need to be removed before serving
because they are much softer. Curry leaves are used in
curry, fish, lamb, lentil and vegetable dishes.

Dill Weed
In the United States dill weed is most recognized for the “dill
flavor” that it gives to dill pickles. Besides pickles, dill is used
to give fish a recognizable crisp flavor. In Europe, dill weed
has a much wider range of uses. It is considered a key herb
in dishes such as salads, sauces, spreads, soups and fish.
Visually it is similar to rosemary, but it is a more vibrant
green color.

Dried Chives
The smallest member of the onion family, and instead of
eating the bulb it is the scapes (the long flowering stems
that rise from the bulb) that are utilized. They can be
used in any recipe that calls for green onion and work
well in cream-based products. Some of the most popular
uses for chives are flavoring butters, cream cheese and
sauces or dressings.
 Dried Fenugreek Leaves
Extremely aromatic, with a strangely addictive bitterness. Though
they are often used as a garnish, they are very flavourful, and it
can be easy to overwhelm a dish.

Dried Rose Petals

There are two different types of roses, with the most
common being the deeply colored flowers that come
in a bouquet. The second type of roses are culinary
roses which have been developed to have a much
more pleasing flavor and less of an aesthetically
pleasing color. Culinary rose petals are most
popular for their use in rose water and are also used in desserts or jams.

Epazote
Mexican herb that gets similar reactions to cilantro when
smelled and eaten. Those who enjoy epazote describe the
aroma and flavor as earthy and bitter with hints of mint and
citrus. Those who do not enjoy epazote describe the flavor and
aroma as similar to gasoline, perfume and turpentine. Epazote
is used in a number of traditional Mexican recipes including
papadzules, bean dishes, enchiladas and moles.
File Powder
Pronounced fee-lay, File Powder is a spice made from
dried, ground sassafras leaves. File powder is most
notably used in gumbo as a flavoring and thickener all in
one. File powder can also be used to season shrimp,
scallops and other seafood with rice.

Kaffir Lime
Leaves are the leaves of a bitter lime tree in which the
limes are only used for their zest and not their juice.
These leaves are popular in Cambodian, Balinese,
Malaysian and Thai cuisines and are removed before
serving. Kaffir lime leaves are used in the popular Thai dish tom yum and they work well with
chicken and snails.

Lavender
Also known as culinary lavender, lavender has an intense floral
flavor with a hint of bitterness that can quickly overpower dishes.
The aroma of lavender is spicy and slightly floral with undertones
of mint and lemon. Lavender is delicious when used in desserts,
but it can also be used in savory applications such as chicken,
lamb and rabbit dishes.
Lemongrass
Part of the grass family and is popular in Thai and Southeast Asian
cuisine. It is best when used fresh, but if using dried it should be
soaked before use when the dish does not have a large liquid
component. Lemongrass provides a light fresh citrus and floral
flavor to foods and can even be used to make tea.

Marjoram
It has a minty, sharp and bitter flavor profile and is
popular in European cuisine. It can be used in almost
any dish that you would include basil, oregano or thyme
in and is an extremely versatile herb. In the United
States marjoram is used commercially in salad
dressings, soups, cheeses, bologna and poultry seasonings.

Mint
Spearmint is the most called for of the two mints, with
peppermint being the lesser called for. Spearmint has a
refreshing and mellow pure flavor that is popular in
Greek, Middle Eastern and Turkish cuisines.
Peppermint on the other hand has a more intense flavor
and provides that ‘cold’ sensation on your tongue. It is
popular in baking, chocolate sauces and liquors.
Oregano
A pungent herb, similar to marjoram, but stronger. Native to
Italy and Mexico and is also grown domestically. In foods
and beverages, oregano is used as a culinary spice and a
food preservative. The leaf is used to make medicine.
Example of Foods used in Italian & Mexican dishes, tomato
sauces, soups, sauces, stews, meats, salads, and marinades.

Parsley
A popular garnish because of its bright green color, but it
can be eaten too! Parsley has a vegetable aroma and
flavor that is prominent in Middle Eastern recipes for
hummus, baba ganoush and tabbouleh. Parsley also
works well in grain-based dishes, with fish and in pastas
and soups.

Rosemary
It has a very distinct, strong flavor that is minty, cooling
and somewhat balsamic. The aroma is just as strong and
has hints of eucalyptus. Rosemary works well with meats
of all kinds, especially lamb, pork, veal and wild game. It
also works well with dairy based foods such as cream
cheese, butters and cream sauces.

Summer Savory
Also known as just ‘savory’, summer savory has a
peppery bite and light herby flavor. It is like a cross
between mint, marjoram and thyme. Summer savory is
slightly milder than its close relative winter savory and is
used in hearty dishes such as beans, stews, cabbage,
potatoes and stuffing for meat pies. It is sometimes a special ingredient in pickling mixes.
Tarragon
Most notable for its use in French cooking. The flavor is light,
warm and sweet with hints of anise and mint. It is a key
ingredient in the herb blend Herbs de Provence and is
typically used in combination with other herbs to highlight
their individual flavors. Tarragon works well with dill, parsley,
chives and basil and can be used to flavor chicken,
mushrooms, eggs, seafood and vegetables.

Thyme
It is the subject of many a spice pun, is popular in a
plethora of European cuisines for its strong, fresh,
lemony flavor. It is used to give flavor to sauces,
vinegars, soups and stews. In the United States thyme is
most recognized for its use in Creole cooking to add
flavor to blackened meats and fish. It is used in turkey
stuffing, sausages and New England clam chowder.

Reference: https://www.spicesinc.com/t-list-of-spices.aspx
 LIST OF SPICES

Cardamom
Latin name: Elettaria cardamomum
This spice is also known as the “Queen of Spices” in
India, its country of origin. Cardamom has a strong,
pungent flavor that has subtle hints of lemon and mint.
Interestingly, it is a very versatile spice, so it can be
used to intensify both sweet and savory flavors. There
are two types of cardamom that are typically used in Indian cooking, as well as all over the
world: Green and Black.
Green cardamom is used more commonly than its black counterpart and has a very light and
sweet flavor. It is often used in desserts and sweet drinks. Black cardamom, on the other hand,
consists of a very strong smoky flavor so it is often used in spicy rice dishes and curries.
Cardamom has quite a rich history behind it in terms of its medicinal properties and has been
used since ancient times as a digestive aid, as well as to treat inflammatory and respiratory
conditions.

Clove
Latin name: Syzgium aromaticum
This is another fairly common Indian spice that was
first found being traded at a port in Sri Lanka
somewhere during 900-1100 CE. However, it is native
to the Molucca Islands which is now a part of
Indonesia. Cloves contain a very distinctive kind of a
sweet smell with an equally sweet-spicy flavor.
An interesting historical fact about cloves is that before approaching their Emperor, the
Chinese had to have a few cloves in their mouth as a way of sweetening their breath. This
suggests that in ancients, cloves were also used as mouth fresheners instead of breath mints
that are typically used today.
Whole cloves are often used in curries and other liquids since they also provide quite an
aesthetic appeal while ground cloves are popularly used in a variety of sweet treats. They are
also used for a number of health-related purposes including toothaches, vomiting, nausea,
and indigestion, to name a few.
Cassia Bark
Latin name: Cassia senna
This spice is also known as “Chinese Cinnamon”
and is often confused with the other ‘true’
cinnamon; however, it is actually a member of
the pea family. It has an extremely pungent
flavor that is less delicate when compared to that
of the true cinnamon. Although cassia bark looks
almost the same as cinnamon, it is actually very different and is used more often in savory
dishes, especially in China.
Cassia bark is commonly grown and produced in Indonesia, China, and Burma and is perfect
for homemade tea blends or spice blends. Many people use this spice to treat muscle and
stomach spasms, menstrual problems, joint pains, the common cold, high blood pressure, and
many other health ailments.

Black Pepper
Latin name: Piper nigrum
This has to be one of the most commonly found and
consumed spices all over the world. A pinch of it is added
to almost every recipe you could possibly imagine. Black
pepper has originated from India, particularly from the
Malabar region and the Western Ghats. It comes from
the berries of the pepper plant and you would typically
also find white and green colored peppercorns. The
difference in color primarily results from the varying developmental stages.
Since ancient Greece times, pepper has been a much cherished and prestigious spice
because it was used as both, a currency, as well as, a sacred offering.
Black pepper consists of a very unique spicy taste and is typically used to provide a subtle
heat kick to numerous recipes and dishes. Some of its amazing medicinal uses include using
it as laxatives or for congestion relief.
Cumin
Latin name: Cuminum cyminum
Cumin is one of the most mainstream spices and is
native to Europe, Asia and Africa; however, it has
become a very essential ingredient all over the world.
It is popular for its nutty and earthy flavor that consists
of a subtle spice kick and some hints of lemon.
Some of its most distinctive characteristics include the intense fragrance coupled with the
unique ridged brown seeds. Cumin can be used as a whole or in a grounded form. Either way,
it adds a smoky touch to any dish and tastes absolutely delicious. Most people prefer using
freshly grounded cumin in curry recipes and vegetable dishes to get the most of that intense,
nutty –spicy flavor.
Cumin is by far the most popular spice that also has a multitude of health benefits pertaining
to weight loss, cholesterol, diabetes, irritable bowel syndrome and many more.

Nutmeg
Latin name: Myristica fragrans
Nutmeg comes from a tropical evergreen tree that is
native to Moluccas Island in Indonesia, where it is also
cultivated in abundance, as well as in West Indies. It is
often used together with cinnamon due to the similar
pungent fragrance and a subtle sweet taste. Although
nutmeg is popularly used in baking and cold beverages, it is also an excellent addition to
hearty dishes like mutton and lamb recipes, vegetable stews, etc.
In ancient times, sometime around the 1600s, nutmeg became an expensive commercial spice
in the Western world and was commonly used by the Dutch as a subject to keep prices high.
Some incredible health benefits of nutmeg include indigestion relief, diarrhea control, and
appetite loss.

Mace
Latin name: Myristica fragrans
This is the outer covering of the nutmeg seed and is
said to be a more pungent version of nutmeg, with a
combination of pepper and cinnamon kind of flavor.
Interestingly, the color of mace can help you figure out
its origin. For instance, if the spice has orange-yellow
blades, it means that it has come from Grenada, whereas orange-red blades indicate that it is
from Indonesia.
This spice is popularly used in sweets and desserts like custards, puddings and cakes, as well
as in savory dishes like soups, soufflés, sauces, etc. Its flavor is also said to be very warm,
with a kick of lemony sweetness, so many people prefer to use it in place of nutmeg, especially
in light-colored dishes.
Mace is often used as a digestive aid and as a treatment for nausea, vomiting, and flatulence.

Mustard Seeds
Latin name: Brassica alba
These spice seeds come in a variety of colors like
black, brown, and yellow, and are often used
interchangeably in most cuisines. Mustard seeds
consist of a nutty and smoky flavor that is best
released when they are cooked in oil or when they are
crushed.
The use of mustard seeds as a condiment dates back to ancient times during the Roman era.
The Romans used to grind these seeds into a paste and mix them with wine. This spice was
initially very popular in Europe even before the spice trade that began in Asia.
Mustard seeds are often grounded to a paste to be used in curries and stews whereas whole
seeds are used for pickling purposes. Mustard seed oil is popularly used all over the world as
a pain remedy and as a liniment for arthritis.

Garlic
Latin name: Allium sativum
Garlic is probably the most popular and common
spice seasoning that is used in almost every cuisine
found in the whole world. Its popularity largely stems
from its ability to add an incredible depth of flavor
along with potency to any dish or meal.
As a spice, garlic is used in the form of garlic powder which is just ground, dehydrated garlic.
It is native to South Asia, Central Asia, and Southwestern Siberia. Garlic consumption,
however, goes back several thousand years to ancient Egyptian where it was commonly as
food flavoring as well as in medicine. Some of garlic’s extraordinary medicinal uses include
cancer prevention, treatment for respiratory conditions, high blood pressure, and low
cholesterol levels.
Garlic powder is commonly used in pasta, grilled chicken, salad dressings, curries and rice
recipes – to name a few.

Ginger
Latin name: Zingiber officinale
Like garlic, ginger is also popular for its bold, pungent,
and sweet-spicy flavor. Its flavor is also described by
many people as peppery and fierce with hints of lemon.
Ginger is also greatly used in a variety of different
desserts like pumpkin pie and gingerbread.
Ginger is a herbaceous perennial that has originated from Islands of Southeast Asia and was
later transported throughout the Indo-Pacific. It is often also used in desserts and sweet treats
that call for a subtle spice kick. Ginger has long been associated with numerous health and
medicinal benefits and has majorly been used as a digestive aid and to treat the common cold,
flu, and cough. It also plays a key role in Ayurvedic medicine.
Many cuisines involve the use of fresh ginger for making a variety of dishes like curries, rice,
soups, stews, etc.

Turmeric
Latin name: Curcuma longa
Turmeric is yet another incredibly famous Indian spice
with a mix of bitter, spicy flavor. It is also known by
other names like Indian Saffron and Yellow Ginger.
Turmeric is generally easily identifiable due to its bright
color combination of yellow and orange.
Lately, turmeric has been gaining extensive popularity
as ‘the golden spice’ and is now being featured in drinks like ‘the golden latte’. This is primarily
due to the numerous health benefits that are associated with this spice, for instance, it is
loaded with antioxidant and anti-inflammatory properties, and it can prevent cancer. Moreover,
it is believed to have the ability to treat depression and arthritis.
Turmeric consumption goes as far back as 4000 years to the Vedic culture in India, where it
held significant religious importance and was also popularly used for culinary purposes. The
intense color of this spice gives curries and other dishes a beautiful golden shade and a strong
flavor that greatly intensifies the overall taste of any dish.
 Fenugreek
Latin name: Trigonella foenum-graecum

The fenugreek seeds are small, caramel-colored,

pebble-shaped wheat kernels that are extremely
popular for their taste and aroma in Middle Eastern and
Indian cuisines. They consist of a nutty bittersweet
flavor that is more towards the pungent side. They also have a subtle spicy aroma with a
butterscotch-type flavor undertone.

Fenugreek is largely cultivated in the Near East and it is widely believed that the Romans used
to flavor their wine with this spice during the first century AD.
Fenugreek seeds are often used as whole or even in powdered form mainly in vegetable
dishes, spice mixes, pickles, lentil-based recipes, etc. Interestingly though, this spice is also
used to make ‘fake’ maple syrup that a lot of people believe tastes the same as the actual
maple syrup.

Saffron
Latin name: Crocus sativus
Best known as the most expensive spice in the world,
Saffron greatly stands out due to its highly distinctive
taste and the incredible orange-maroonish color. The
fact that the production of saffron is the most labor-
intensive of all is one of the main reasons why it is
more valuable than gold in terms of weight and is so expensive.
Saffron is basically the stigma of crocus flowers which is typically picked by hand.

The best type of saffron is the one that has a beautiful and rich dark red color. Generally, this
particular variety comes from Spain, Iran, and Kashmir.

Saffron is also very famous for its floral, honey-like fragrance that provides an incredible
aromatic smell to any food dish. The flavor of this spice is very unique and is said to be very
intense, which is one of the reasons why it is used in such small quantities.
Saffron is often used as a sedative as well as a treatment for dry skin, menstrual symptoms,
and asthma
 Allspice
Latin name: Pimenta dioica
As the name suggests, Allspice is a combination of all
other spices and features an amazing combination of
cinnamon, nutmeg, pepper, and cloves. This fusion of
spices gives it a mixture of sweet-spicy-pungent taste
which is why it is popularly used in several food dishes
for that intense depth of flavor.
Allspice comes from Pimenta dioic which is an evergreen tree that belongs to the myrtle family.
It is believed to be native to Jamaica, Honduras, and Guatemala. According to historical
evidence, Christopher Columbus discovered this spice in the Caribbean and he brought it back
to Spain.
Allspice is very popular in Jamaican cuisines, most notably being featured in the Jamaican
jerk chicken. It is also used in many desserts in ground form due to its distinctive flavor and
aroma. It has several medicinal uses and acts as an excellent digestive aid, as well as a
treatment for muscle aches and toothache.

Anise
Latin name: Pimpinella anisum
Also known as anise seed and sweet cumin, Anise is a
flowering plant that is native to Southwest Asia and the
eastern Mediterranean region. It is often confused with
‘star anise’ primarily due to the similar name; however,
both spices are quite different from one another.

Anise was first cultivated in the Middle East and regions of Egypt, after which it gained
significant medicinal value in Europe. The flavor of anise is said to be very similar to that of
licorice which it is why is commonly used with honey in a variety of baked goods.
This spice consists of a warm, fruity flavor, and a sweet aroma which is why they are also
featured in a variety of tea blends and tisanes. Anise is widely used as a treatment for coughs,
sore throat, indigestion, flatulence, and sleeplessness.
 Caraway Seed
Latin name: Carum Carvi
Also known as wild cumin, Caraway is a biennial plant
that belongs to the Apiaceae family. It is native to
North Africa, western Asia and Europe.

Caraway seeds are most commonly used in the

preparation of rye bread due to their warm, biting flavor and a sharp, pungent aroma that is
highly similar to the aroma of dill. You may also find this spice being used in deserts,
casseroles, and caraway seed cakes.

Caraway seeds have long been associated with a multitude of health benefits that include
relief from constipation, ease of digestion, cholesterol reduction, and treatment for cramps.

Carom (Ajwain)
Latin name: Trachyspermum ammi or Carum
copticum
This spice is an annual herb that belongs to the
family Apiaceae and is commonly known by many
other names like bishop’s weed and ajowan caraway.
Ajwain seeds are small and oval-shaped and greatly
resemble many other spice seeds including cumin, caraway, and fennel. These seeds consist
of a bitter, pungent taste and a very aromatic smell which is similar to that of the herb, thyme.
It is mainly cultivated and produced in India and Iran.

This spice is typically dry-roasted or fried in oil which allows it to develop a complex aroma
and a subtle taste. It is most popularly featured in Iranian, Asian, Pakistani, North Indian and
Ethiopian cuisines. Its texture is quite similar to that of caraway seeds and it is also often used
in baked foods to get that depth of flavor and smell.

Some common medicinal uses of ajwain include relief from indigestion, nausea, diarrhea, and
vomiting. Many people also use it as a treatment for appetite loss and respiratory distress.
 Cayenne
Latin name: Capsicum annuum or frutescens
This is a famous hot chili pepper that is related to other
hot peppers like jalapeno. Cayenne peppers are
typically red-colored peppers that are packed with a lot
of heat and a spicy kick of flavor. Dried cayenne
peppers are turned into ground powder which is used
as a spice in a variety of cuisines all over the world.

Surprisingly, cayenne peppers are considered to be the ‘king’ of medicinal herbs, especially
due to the fact that they have been used since ancient times to treat a variety of health
problems and ailments. Some incredible benefits of this spice include enhanced metabolism,
lowered blood pressure, ease of digestion, pain relief, reduced risk of cancer and decreased
hunger.

This spice is also quite popular in the culinary world where it may be either used in its fresh
form or as dried powder on casseroles, curries, cheese dishes, stews and meat-based dishes.

Chili Pepper
Latin name: Capsicum annuum
Similar to cayenne peppers, Chili peppers come from
the plants of the genus Capsicum and are commonly
used in food dishes for that extra spice and heat kick.
The dried and powdered form of chili peppers is called
what you typically refer to as ‘chili powder’.
Chili peppers mainly originate from Mexico. However, many of its cultivars spread to most
parts of the world. They are now commonly grown in Europe and North America in great
abundance.

The flavor of red chili powder is considered to be extremely pungent with a very distinct spice
kick that adds great heat to dishes. Just like other peppers belonging to the same family, red
chili peppers also provide numerous health benefits like relief from pain, congestion, and
colds.
 Fennel
Latin name: Anethum foeniculum
Also called “the fish herb” in Italy and France, Fennel
seed is found in two main varieties. The first is Bitter
Fennel which has a licorice-like aroma and a slightly
sweet flavor profile. The other variety is Sweet Fennel,
which, as the name suggests has a really sweet, nutty
aroma and taste.

Fennel is basically a hardy perennial herb that is native to the Mediterranean shores. Fennel
was greatly prized in ancient times, particularly by Greeks and Romans who mainly used it in
their food and for its medicinal properties. Some of its medical benefits include relief from
muscle spasms and flatulence.

Ground fennel seeds are popularly used as a spice in several cuisines all across the world
due to its sweet and grassy flavor that has subtle hints of anise and star anise. Ground fennel
is widely featured in dishes originating from Scandinavia, the Middle East, and the
Mediterranean.

Fascinatingly, fennel spice was significantly used thousands of years ago by the Chinese and
Hindu people as a cure for snake bites. Also, according to historical evidence, fennel was
hung over doorways to ward off evil spirits, especially during the Middle Ages era.

Paprika
Latin name: Capiscum annuum
Like chili pepper and cayenne pepper, paprika is also
a type of pepper that belongs to the same family.
Paprika spice is a ground version of this pepper that
is greatly featured in the Spanish, South American,
and Hungarian cuisine.

This spice has complex undertones but mostly consists of a smoky flavor coupled with a mildly
sweet and earthy taste. Paprika peppers are native to the New World and have originated
from Central Mexico. They were then introduced to Spain in the 16th century after which the
paprika spice began to be popularly used in a variety of dishes, mainly for its flavor and the
deep reddish orange color.
It is often used as a seasoning in soups, stews, rice dishes and many other dishes. In the
United States, this spice is usually sprinkled on foods as a garnish; however, the best way to
get the maximum flavor out of it is by heating it in oil.

Sumac
Latin name: Rhus coriara
This incredible spice is popular for its beautiful, purple
color and a tangy flavor that is highly characteristic of
vinegar or lemon. The word ‘sumac’ is believed to
have come from the Old French during the period of
the 13th century which translates to ‘red’ in the English
language.
The sumac spice is greatly featured in a variety of different cuisines and dishes due to its tart,
lemony flavor that is not as overwhelming as a lemon itself.

Sumac comes from the flowering plants belonging to the Rhus genus and it majorly grows in
temperate and subtropical regions of North America, East Asia, and Africa.
Medicinal records from medieval times show great evidence of this spice being used as a
treatment for a number of health ailments like bowel conditions, headaches, asthma, cold,
fever and flue.

Cinnamon
Latin name: Cinnamomum zeylanicum
This has to be the oldest known spice that dates back
to written records found during the 5th century.
Cinnamon is most popularly used as a flavorful and a
highly aromatic condiment in a number of cuisines, and
a variety of sweet and savory dishes.
As the name suggests, this spice sports a mid-brown
color. The largest cultivation and production of cinnamon comes from China and Indonesia,
however, its consumption dates far back as the 2000 BC.

The cinnamon spice is popularly used in the production of chocolate in Mexico, whereas in
the United States, it is greatly featured in bread-based dishes and is also used to flavor
different cereals. The aroma and taste of cinnamon are quite similar to the spice cassia bark
and is usually described as soft and sweet with a distinctive spice kick.
 Onion Powder
Latin name: Allium cepa
Onion powder comes from dried and dehydrated onion
bulbs and is commonly used as a seasoning for soups,
stews, rice dishes and many others for that extra onion-
ey kick of flavor. It is also a very common ingredient
that is often used in spice mixes and seasoned salts.

Onion powder is prepared through a variety of different techniques, namely flow-drying,

freeze-drying, dehydration, and vacuum shelf-drying. It can then be used as a flavored
condiment for grilled chicken, pasta, pizza, etc.
This spice has also been used to treat a number of health conditions like skin issues, nasal
and chest congestion, and numerous respiratory ailments.

Star Anise
Latin name: Illicium Verum
This spice comes from a medium-sized evergreen tree
that is native to Southwest China and to northeast
Vietnam. Star anise is also known by several other
names like Chinese Star Anise, Badiane, and Star
anise seed.

It is often confused with the spice anise due to the similarity of name, flavor profile, and shape;
however, they are still quite different. Star anise is basically used as a less expensive
substitute of anise in the culinary world and also in liquor production.
Star anise is widely featured in the Indian, Chinese, Indonesian, and Malaysian cuisines and
is mostly grown in China, India, and Asia. Some of the most common dishes that star this
spice as its main ingredient are masala chai, Vietnamese pho, and the French mulled wine
called vin chaud, which translates to hot wine in English.
This spice greatly aids in digestion and also helps with rheumatism and flatulence.
 Black Cumin
Latin name: Nigella sativa
This popular spice comes from an annual flowering
plant that is native to south and southwest Asia. Black
cumin seeds are popularly used in the Polish cuisine,
as well as Middle Eastern and Indian cuisines.

This spice tastes like a delicious mixture of oregano, black pepper, and onions which gives it
a highly pungent and bitter taste and aroma. It is most commonly used in dishes like curries,
stews, cheese dishes, or often simply sprinkled on salads for that added kick and texture.

Black cumin has several medicinal uses including curing allergies, asthma, headaches,
toothaches and indigestion problems.

Isn’t it absolutely incredible how there is such a vast variety of delicious spices that are found
all over the world? Now that you know some of the most common and popular spices, you will
be able to identify them in most of your foods and dishes!

Reference: https://www.homestratosphere.com/list-of-spices/