When I compiled this list of spices and herbs I faced a great multitude and had to limit myself leaving quite a few out. If you feel that I have left out ot forgotten an important one just let me know, contact me through the "Suggestion" button on your left. I have focused on the real origins since it serves the purpose of this site. Most of these have several names, some alternate names you find in parenthesises. Use the searchpage function below to easily find what you are looking for, if the wrong match just click enter to toggle to the next one.
A Ajwain (also ajowan caraway, carom seeds) was used already by the Egyptians. Tody it is used all the way from India to Ethiopia. Alexanders (also alisanders horse parsley, smyrnium) is native to North Africa, Europe and southwestern Asia. Appreciated by both Romans and Greeks, replaced today by the similar celery. Allspice (also Jamaica pepper, kurundu, myrtle pepper, newspice) is native to Central America and the Caribbean. Anise (also aniseed) is native to the Mediterranean and southwestern Asia. In use in Europe and Asia. Annato (also achiote, roucou) is native to tropical regions in the Americas. Much used in Central and South America including the Caribbean. Apple mint (also wooly mint, hierbabuena) is native to Europe and used in European cooking. Asafoetida (also devil´s dung, asant, food of the gods, stinking gum) is native to Southern Asia and the Middle East. Smelly when raw, common in some Indian cuisines.
B Basil is native to tropical regions in Asia. There are several varieties. The one common in Italian cuisine is known as sweet basil, Asian varieties are Thai basil, African basil, lemon basil and holy basil. Nowadays it is cultivated all over the world. Bay leaf (also bay laurel) is to southwestern Asia but common today in parts of India and Asia. Several similar species are "incorrectly" labeled bay leaves, the include California-, Indonesian- and Indian bay leaf which are unrelated. Boldo is native to Chile but has spread all over South America. Borage (also starflower) is native to Syria. Has spread over parts of Europe, North Africa and the Americas where it sometimes is used as a culinary herb and vegetable. Black cardamom (also brown cardamom) are a few varieties native to northeastern India and southern China. Gets its special tast through a smoking process. Black cumin (also kala jeera) is native to northern India. Similar in appearance but not related to cumin. Black mustard is native to southern Europe but has spread to various cuisines in India and in Africa. Brown mustard are the seeds from mustard greens native to parts of Asia. Today the most common mustard seed.
C Camphor laurel (also camphorwood, camphortree) is native to East Asia. Is a tree that produces the substance camphor that is used as a spice in Asia. Candlenut (also candleberry, Indian walnut, kukui nut tree) is native to tropical regions around the world. Common in cuisines in Southeast Asia and on Hawaii. Canella (also cinnamon bark, wild cinnamon) is a tree which bark is similar to true cinnamon but is not related. Native to the Caribbean. Caper (also caper berry) is native to the Mediterranean. Mostly consumed pickled. Caraway (also Persian cumin, Meridian fennel) is native to West Asia, North Africa and Europe. Are grown for their small fruits that are very popular in cuisines in Europe. Not to be confused with cumin so common in Indian cuisine. Cardamom A ginger relative. Is a generic term for some varieties that normally are divided in two; black and green cardamom, both native to South Asia. Carob (also St. John´s bread) is a shrub called carob tree grown for its pods. Was used in ancient Egypt as a sweetener, native to the Mediterranean. Cassia (also Chinese cinnamon, Ceylon cinnamon, bastard cinnamon) is not true cinnamon but is related. The spice is the bark from the tree.is native to South and Southeast Asia. Cayenne pepper (also Guinea spice, aleva, bird pepper) is a type of chili pepper. Cultivated first in Guine, South America. In its powdered form known as red pepper. Celery seeds is a vegetable plant which seeds are used as a spice. Is domesticated from smallage domestic to Europe and Asia. Chervil (also garden chervil, gourmet´s parsley) is a leaf herb domesticated in Europe. Common in the French kitchen. Chili pepper (also chilli, pimenta malagueta) is native to South and Central America though widely spread around the world for hundreds of years.
Chili peppers
Chipotle is a smoke dried jalapeño chili native to Central America. Chives is a small strong tasting onion, the stalks are the culinary part. Native to all continents except Antartica. Cinnamon (also canela, cannelle) The true variety, because there are several similar, is native to Sri Lanka. The spice is the actual bark of the tree. Clove is native to Indonesia. Are the dried flowerbuds of a tree. Used all over the world. Coriander is native to South Europe, North Africa and Southwest Asia. Is a plant whose leaves and fruits (seeds) are used. The leaves are also known as cilantro, coriander leaves and Chinese parsley. Is an integral part of many cuisines all over the world. Cuban oregano (also Spanish thyme, Indian borage, Mexican thyme, Mexican mint) is native to South and East Africa but quickly spread to the Americas. Very similar to oregano in taste, hence the name. Cubeb (also tailed pepper, Java pepper) is a strong tasting spice similar to the spice pepper. It was an important spice in Europe until the Middle Ages. Still common in Asia. Has its botanical origin in Indonesia. Culantro (also Mexican coriander, shadow benny, wild coriander, long coriander, fitweed, spiritweed, duck-tongue herb, sawtooth, saw leaf herb) is native to South and Central America. Similar to coriander in taste but not related. Common in cuisines worldwide. Cumin is one of our oldest spices and is was first cultivated in the Middle East. Today it is one of our most common spices and used in cuisines all over the world, particularly in Indian and Mexican. Sometimes confused with the similar caraway. Curry leaves (also sweet neem leaves) are the leaves from the curry tree native to India. Has given name to the spice mix curry of which it not always is part.
D Dill is a herb native to Europe and West asia that has been in use for thousands of years. First cultivated in Central Europe. Very common in Scandinavian and Russian cuisine. Both the leaves and the seeds are harvested.
Closeup of dill
E Elder and Elder berry is a number of species spread around the world. Common in as a spice are flavour in various European kitchens. Elephant garlic is a plant closely related to the leek. It is cultivated from wild garlic that is native to southern Europe and western Asia. Epazote (also wormseed, Jesuit´s tea, Mexican tea) is a herb native to the Americas. Common in Central American cooking.
F Fennel flower seeds (also nutmeg flower, Roman coriander, blackseed, black caraway, black onion seed, nigella) is harvested from the flower of a plant native to southwestern Asia. Quite common in some Indian cuisines. Fennel seeds are harvested from the fennel herb native to the Mediterranean. in use for thousands of years. Ingredient in Asian and European kitchens. Fenugreek is a plant native to Europe and Asia. The leaves and the seeds are used. Fenugreek seeds are very common in Indian cuisine but also is found in some European, African and other Asian kitchens. Filé powder (also gumbo filé) is leaves of the sassafras commonly used in North American Creole/Cajun cooking. Fingerroot (also Chinese ginger) is native to China and Southeast Asia. Is a common spice in various parts of Asia.
G Galangal (also galanga, blue ginger) is a relative to ginger and quite similar. Has its origins in South and Southeast Asia. There are four main species Gambooge (also brindleberry, malabar tamarind) is native to Indonesia. Its rind is used as a spice in Indian cooking. Garden angelica (also holy ghost, wild celery, Norwegian angelica) is native to Scandinavia and Greenland. Garlic is part of the onion family alliaceae and thus related to leeks, onions and such. It is believed to have its ancestor in a type of wild garlic native to southwestern Asia. Garlic chives (also Chinese chives, Chinese leek) is a type of onion native to East Asia. Ginger is a culinary tuber who was first cultivated from wild species in South Asia.
Ginger roots
Golpar (also Persian hogweed) is a herb used in the Persian cuisine. Gotu kola (also Asiatic pennywort, Indian pennywort) is a herb native to Asia. Used in some kitchens, mainly on Sri Lanka. Grains of paradise (also grains of paradise, melegueta pepper, alligator pepper, Guinea grains, Guinea pepper) are seeds from a plant native to West Africa. Common in African cuisines. Grains of selim (also kimba pepper, African pepper, moor pepper, negro pepper, kani pepper, kili pepper, Senegal pepper, Ethiopian pepper, Guinea pepper) are seeds from a tree native to Africa. A pepper substitute sometimes confused with grains of paradise. Green cardamom (also cardamom, Ceylon cardamom, true cardamom) is native to South and Southeast Asia. Is a common spice in various parts of Asia.
H Hops are the female flowers of several varieties of a plant called "humulus". Its botanical origins is in temparate regions in the northern hemisphere. Commonly used in beer making. Horseradish is the root of a plant native to Europe and West Asia. Common around the world. Huacatay (also mint marigold, Mexican marigold, wild marigold, stinking Roger) is a culinary herb native to South America.
I Indonesian cinnamon (also Padang Cassia, korintje) is one of the close relatives of true cinnamon. Is weaker in taste. Native to Southeast Asia.
J Jamaican nutmeg (also calabash nutmeg, African nutmeg, African orchid nutmeg) is native to tropical regions of Africa. Is similar to nutmeg, hence the name. Jasmine is a collective name for various species native to warmer regions in Africa, Europe and Asia. Very common in tea. It is mostly the flower that is used. Juniper berry grows on junipers. Used in northern European cooking. Used to flavour gin.
K Kaffir lime leaves are the leaves from a species of lime native to Southeast Asia where it is widely used in cuisines. Kencur (also sand ginger, aromatic ginger, resurrection lily) is native to parts of South, East and Southeast Asia. Used as culinary herb mainly in parts of Indonesia. Kokum (also wild mangosteen, red mango) is native to India. It is the bitter fruit that is prepared and used as a condiment. Korarima (also Ethiopian cardamom, false cardamom) is native to Africa where it is quite commonly used.
L Lavender are flowers from plants used in cooking. They are several species native to Europe, Asia and Africa. Lemon balm is a herb native to the Mediterranean. Belongs to the mint family and has a lemony scent and taste. Lemongrass (also silky heads, barbed wire grass, citronella grass) is a collective name for various species. The culinary kind is thought to have its botanical origin in India. Very common in Southeast and Asian cuisines. Lemon myrtle (also lemon scented ironwood, lemon scented myrtle) is native to Australia and its lemony flavour has many culinary uses. Long pepper (also Indonesian- Indian- Javanese long pepper) related to the plant that gives us peppercorns. Native to South and Southeast Asia. Liquorice (also licorice) is a plant which is cultivated for its sweet root. Native to Asia and Europe. Mostly used in candy. Lovage is native to Europe. Seeds and leaves are used in South European cooking.
M Mace is the derived from the fruit of the nutmeg tree native to the Spice Islands in Indonesia. Mahlad (also mahleb) is made from the seeds from the St Lucie cherry native to North Africa, Western and Central Asia and parts of Europe. A spice common in the Middle East. Marjoram (also sweet marjoram, knotted marjoram) is a plant native to the Mediterranean. The leafs are used as a culinary herb, mostly in Europe. Mint (also mentha) is a generic term for various species, varieties and hybrids of plants native to all continents except Antartica. Examples are spearmint and the hybrid peppermint. Many times used in candies but also to flavour meat. Not all plants that are called mints belong to this family.
Mountain pepper (also cornish pepper leaf) is peppery leafs from a plant native to Australia. Mustard greens (also brown mustard, Indian mustard, Chinese mustard, leaf mustard, green mustard cabbage) is native parts of Asia. The green leaves are used in cooking, the seeds are used as a spice and is very common around the world.
N Njangsa are seeds from a tree native to West Africa. Used for flavour and as a thickener. Nutmeg is the seed from the nutmeg tree native to the Spice Islands in Indonesia.
O Oregano (also wild marjoram) is a herb native to South Europe, Southwest Asia and the Mediterranean. There are many different cultivars that are typically connected to a region. Mostly used in Europe, Turkey, South and Central America.
P Pandan is a collective name for various species sometimes used in Southeast Asian cooking. Leaves and flowers are what is utilized. Paprika (also paprika powder) is the result of grinding dried bell peppers or chili peppers, both domesticated species native to South and Central America. Parsley is a mainly two varieties of a herb commonly used in cooking. Native to the Mediterranean. Peppercorns is a quite confusing term since it can refer to many different spices. Peppercorns are from a plant that has its botanical roots in South and Southeast Asia. Black-, white-orange- and green peppercorns are obtained through different processes from the same corn. Peppermint is a natural hybrid mint native to Europe. Just as flavour in candy and desserts. Perilla (also silam, beefsteak plant, purple mint, Japanese basil) is a type of mint native to Asia. Pink peppercorns (also Brazilian pepper, rose pepper) is not related to other plants that give peppercorns. Native to South America.
P Pomegranate seeds (also anardana) is used as a spice in Pakistani and Indian cuisine. Is native to Iran and Himalayan India. Poppy seed is obtained from the plant opium poppy native to Europe and Asia. The seed is either used as a spice or for its oil.
R Ramsons (also wild garlic, buckrams, bear´s garlic) is a wild species of onions. Is native to Europe. Rice paddy herb is native to Southeast Asia where it is used as a herb. Rosemary is a popular herb native to the Mediterranean.
Rosemary
S Safflower is native to Europe, Asia and North Africa. In ancient times a common culinary herb, nowadays mostly grown for to produce oil. Saffron the most expensive spice in the world is obtianed from the pteals of the saffron crocus. It is native to southwestern Asia. Treasured around the world. Sage (also salvia, common sage, culinary sage, garden sage, kitchen sage) is native to the Mediterranean. There are a few cultivars. Saigon cinnamon (also Vietnamese cinnamon, Vietnamese cassia) is native to Southeast Asia. Very closely related to true cinnamon but slightly weaker in taste. Sassafras are a few species of trees native to East North America and East Asia. The leaves are used to make filé powder. Savory is a generic name for various herbs from the same family. summer- and winter savory are the most common for culinary uses. Both are native to Europe. Sesame seeds are harvested from a plant that was first cultivated in India. Is very common in cuisines all over the world, particularly in Asia. The oil from the seed is also used for flavouring. Sichuan pepper (also szechuan pepper) is native to Asia. Despite its name it is not related to other common peppers and has a quite different taste. The whole plant can be used. Sorrel is (also spinach dock, common sorrel, garden sorrel)is a herbal plant native to Europe, Asia and Africa. There are several related species that have the name sorrel in it. Spearmint is native to Europe and southwestern Asia. Is as the name suggests a mint. Widely grown to extract its oil. Star anise (also star aniseed, Chinese star anise) is native to southwestern China. Is not related to anise but is similar in taste and has replaced the latter in many uses. Stinging nettle (also common nettle) is native to Europe Asia, North Africa and North America. Is similar and used in same ways as spinach. Sumac is a number of species that are native to temperate regions around the world. Both the fruits of this bush has culinary uses both as a spice and for other.
T Tarragon (also dragon herb, dragon´s wort) is a group of plants native to the northern hemisphere. The kind cultivated in Europe known as French tarragon is regarded as best from a culinary perspective. Thyme is a collective name for several cultivars of a plant that is used as a herb, examples are lemon thyme and common thyme. Common in kitchens in Asia, Europe and Africa. Native to the Old World. Toothache plant (also paracress) is a plant native to tropical Brazil. Used as a spice and a herb in cooking mainly in North Brazil. Turmeric is a plant native to South Asia. The ground root is used for colouring. The leaves is used as a herb.
V Vanilla is derived from an orchid native to Mexico. True vanilla is very expensive.
Vanilla beans
Vietnamese coriander (also Vietnamese mint, Vietnamese cilantro, Cambodian mint, hot mint) is a herb commonly used in Vietnam. Not closely related to coriander or mint although with similarities in taste.
W Wasabi (also Japanese horseradish) is a very strong tasting root of a plant native to Japan where it is a commonly used spice. Is related to horseradish. Watercress is native to Europe and Asia. Belongs to the cabbage family, lives in or close to fresh water. Used as a herb and a leaf vegetable. White mustard seeds (also yellow mustard) is seeds from a type of mustard. Not so common. Native to the Mediterranean.
Z Za'atar (also zaatar, zaktar, satar) is a spice mix from the Middle East that contains cultivars of oregano, basil, thyme and savoury. Zedoary is a plant native to India and Indonesia. The root is used either dry or fresh as a spice.
