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. Herbs are derived from the leaves and stalks of plants, whereas spices come from the seeds, fruit, roots, and bark of plants. Some plants give rise to both herbs and spices, such as coriander and fenugreek.
Contents
- A
- B
- C
- D
- E
- F
- G
- H
- J
- K
- L
- M
- N
- O
- P
- Q
- R
- S
- T
- V
- W
- Y
- Z
- See also
- Culinary herbs and spices by country, region and culture
- References
This list does not contain fictional plants such as aglaophotis, or recreational drugs such as tobacco. It also excludes plants used primarily for herbal teas or medicinal purposes.
