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Oregano is planted in early spring, the plants being spaced 30 cm (12 in) apart in fairly dry soil, with full sun. It will grow in a pH range between 6.0 (mildly acidic) and 9.0 (strongly alkaline), with a preferred range between 6.0 and 8.0. It prefers a hot, relatively dry climate, but does well in other environments. [19]
Herbes de Provence – mixture of dried herbs typical of Provence. [55] Jerk spice – Jstyle of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Khmeli suneli – Khmeli suneli is a traditional Georgian spicy herbs mixture.
See also External links A Aidan fruit; Aridan, prekese, uyayak, osakrisa, dawo (Tetrapleura tetraptera) Ajwain, carom seeds (Trachyspermum ammi) (Pakistan, South Asia, India, Afghanistan, Iran, Egypt, Eritrea & Ethiopia) Alexanders (Smyrnium olusatrum) Alkanet (Alkanna tinctoria), for red color Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A ...
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Coleus amboinicus, synonym Plectranthus amboinicus, [1] is a semi-succulent perennial plant in the family Lamiaceae [2] with a pungent oregano-like flavor and odor. Coleus amboinicus is considered to be native to parts of Africa, the Arabian Peninsula, and India, [3] although it is widely cultivated and naturalized elsewhere in the tropics where it is used as a spice and ornamental plant. [2]
Some herbs can be infused in boiling water to make herbal teas (also termed tisanes). [6] [10] Typically the dried leaves, flowers or seeds are used, or fresh herbs are used. [6] Herbal teas tend to be made from aromatic herbs, [11] may not contain tannins or caffeine, [6] and are not typically mixed with milk. [10]
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.
A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger , is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life.