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This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
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 ...
Toxic flowers are easily mistaken for edible varieties, and unrelated safe and unsafe species may share a common name. Various non-toxic plants can cause severe allergies in some people. Flowers cultivated as ornamental plants for garden use are not intended for use as food. [8]
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.
Used during the Middle Ages to treat bubonic plague. In modern times, herbal teas made from blessed thistle are used for loss of appetite, indigestion and other purposes. [50] Crataegus monogyna and Crataegus laevigata: Hawthorn: Fruit has been used for centuries purportedly for heart disease, digestive and kidney related problems. [51] Curcuma ...
A degree of uncertainty surrounds the origin of the English word "saffron". It might stem from the 12th-century Old French term safran, which comes from the Latin word safranum, from the Persian (زعفران, za'farān), [10] from the Persian word zarparān (زرپران) meaning "gold strung" (implying either the golden stamens of the flower or the golden colour it creates when used as flavour).
The edible flowers are used in salads, [36] or used to make blossom vinegars. [37] Both the scapes and the unopened, immature flower buds are diced and used as an ingredient for omelettes, fish, potatoes, soups, and many other dishes. [4] Chives have a wide variety of culinary uses, such as in traditional dishes in France, Sweden, and elsewhere ...