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A spice market in Istanbul Night spice market in Casablanca. 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.
Australian native spices have become more widely recognized and used by non-Indigenous people since the early 1980s as part of the bushfood industry, with increasing gourmet use and export. [2] [3] They can also be used as a fresh product. Leaves can be used whole, like a bay-leaf in cooking, or spicy fruits are added to various dishes for flavour.
Camphor – Cinnamomum camphora is a large evergreen tree that grows up to 20–30 metres tall. Caraway – also known as meridian fennel, [20] [21] [22] or Persian cumin, [23] is a biennial plant in the family Apiaceae, Cardamom – refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae.
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Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
A spicy and sour soup usually made with tamarind, tomatoes, pepper and other south Indian spices. Usually eaten with rice. Vegetarian: Part of lunch Sajjige: a sweet dish: Vegetarian: Dessert Sakkara pongal: a sweet rice dish: Vegetarian: Festival Sweet dish Sambar: Lentil soup cooked with vegetables and a blend of south Indian spices (masala).