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Culinary: used as a nutritionally minor flavoring component in foods or beverages Tea: brewed in hot water to make a beverage (for primarily culinary rather than medicinal or ritual purposes) Medicinal: used, either directly or as a simple extract such as a tea, to cause some physiological effect, usually to treat some ailment or disease
This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . This list does not contain fictional plants such as aglaophotis , or recreational drugs such as tobacco .
Culinary herbs and spices – This list is not for plants used primarily as herbal teas or tisanes, nor for plant products that are purely medicinal, such as valerian. Indian spices – include a variety of spices that are grown across the Indian subcontinent. Pakistani spices – partial list of spices commonly used in Pakistani cuisine ...
Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices and seasoning do not mean the same thing, but spices fall under the seasoning category with herbs. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production.
Herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices.
Articles relating to spices, seeds, fruits, roots, barks, or other plant substances primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish.
This is an alphabetical list of plants used in herbalism. Phytochemicals possibly involved in biological functions are the basis of herbalism, and may be grouped as: primary metabolites, such as carbohydrates and fats found in all plants; secondary metabolites serving a more specific function. [1]
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