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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 .
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.
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.
Pesto – Sauce made from basil, pine nuts, Parmesan, garlic, and olive oil; Piccalilli – British relish of chopped pickled vegetables and spices; South Asian pickle – Pickled varieties of vegetable and fruit; Homemade mango pickle. Mango pickle – Variety of pickles prepared using mango
List of culinary fruits; List of culinary herbs and spices; List of culinary nuts; List of dried foods; List of edible seeds; List of snack foods; List of vegetables; Local food – Food produced within a short distance of where it is consumed; Neolithic Revolution – Transition in human history from hunter-gatherer to settled peoples
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.
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