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.