Herbs and Spices - Latin Names
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Similar to celery in look and taste. Was also once used as a medicinal herb.
Used to give color to vegetable oils and wines. Commonly used as food colouring E103.
The name "allspice" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves.
Accounts for the distinct flavor of many liqueurs such as Chartreuse.
Sweet and very aromatic, distinguished by its licorice-like flavor.
It is used to color many cheeses (Cheddar and Brie) as well as margarine, butter and smoked fish.
Apple mint is also popular because it is "mind-soothing" and relaxing.
Also known as Devil's Dung, Stinking Gum and Food of the Gods. Reminiscent of leeks.
Basil is originally native to Iran, India and other tropical regions of Asia, having been cultivated there for more than 5,000 years.
Bay leaves can also be used scattered in pantries to repel meal moths and roaches.
Bee Balm is the natural source of the antiseptic Thymol, the primary active ingredient in modern commercial mouthwash formulas.
Black cardamom pods can be used in soups, chowders, casseroles, and marinades for smoky flavor, much in the way bacon is used.
The seeds are commonly used in Indian cuisine such as curry.
Fenugreek is widely used in lower-cost syrup products as a maple syrup flavoring such as Mapleine.
Borage is sometimes indicated to alleviate and heal colds, bronchitis, and respiratory infections in general for its anti-inflammatory and balsamic properties.
Burdock achieved international recognition for its culinary use due to the increasing popularity of the macrobiotic diet.
Its oil was used in ancient Israel as an ingredient in anointing oil in the temple sacrifices.
Candle nuts are also roasted and mixed into a paste with salt to form a Hawaiian condiment known as inamona
Capers are a distinctive ingredient in Italian cuisine, especially in Sicilian and southern Italian cooking.
Rye bread is denser because the limonene from the caraway fruits has yeast-killing properties.
It also is used to break up kidney stones and gall stones, and was reportedly used as an antidote for both snake and scorpion venom bite.
Most of the spice sold as cinnamon in the United States and Canada is actually cassia.
Capsaicin, potentially derived from Cayenne Pepper, is used in the production of pepper spray, as employed by police, military, and security personnel.
Sometimes referred to as "gourmet's parsley".
Its use as a coffee additive is also very popular in India, parts of Southeast Asia and the American South, particularly in New Orleans.
Used to flavour Akvavit liquer.
Can be used as mosquito repellent, dental pain and fever reduction.
Used in the Belgian style of wheat beer called witbier.
It was used in medieval times as a place marker in bibles.
It is used medicinally as a diuretic, an expectorant, and an antispasmodic.
Also called the 'Java pepper' having a taste between allspice and black pepper.
Used as a substitute for oregano in the food trade and food labelled 'oregano flavoured' may contain this herb.
Used as seasoning in South Indian and Sri Lankan cooking especially in curries with fish.
In France and Switzerland it is used in the manufacturing of Absinthe.
Used to flavor traditional Mexican dishes such as quesadillas, soups, mole de olla and enchiladas.
Frequently used in curry. Charred fenugreek seeds have been found in the tombof Tutankhamen.
Dried and ground sassafras leaves. Used in 'Gumbo' a Creole and Cajun stew as a thickening agent.
Used to be called butter dock because its large leaves were used to wrap and conserve butter.
It is said to have the effect of an aphrodisiac and acts as a stimulant.
Medically proven to have no affect on increased memory, it makes a soothing tea.
Usually sprinkled over pomegranate seeds in Persian cooking.
It is used as a flavoring in beers (Samual Adams Summer Ale) and Norwegian aquavit.
Falsification of green tea is very common - it is only produced in China, Japan, Ceylon and India.
Used in brewing beer as flavoring - known as Alehoof and Tunhoof.
Hops were intially condemend in 1519 as a 'wicked and pernicious weed'. In 1524 that opinion was reversed when hops were used in beer.
Horehound extract has long been used for throat lozenges and cough syrups.
Horseradish is dyed green as a cheaper substitute for Wasabi.
Used as an ingredient in eau de Cologne and the liqueur Chartreuse.
Used in the manufacturer of the spirit Gin - first distilled as a appetite stimulant and remedy for arthritis.
Used to colour the cheese Double Gloucester and infusing the Danish spirit, Bjaesk.
Used as a flavouring in ice cream and herbal teas.
Lemon basil is a popular herb in Lao, Indonesian, Malaysia, Thai, Arabian and Persian cuisine.
Commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood.
Often used as a replacement for spearmint flavouring.
Also called "Love Parsley" as it was often used in over-the-counter love tonics.
The fruit extract is 300 times sweeter than sugar and has been used as a natural sweetener in China for over 1000 years.
Flavour is similar to a bitter almond and cherry. Used in Middle Eastern cake and pastry recipes.
Used in the flavouring of Mastichato and Mastica.
Used as a replacement for parsley.
Mugwort was used as part of a herbal mixture called gruit, used in the flavoring of beer before the widespread introduction of hops.
Unripe seed pods are picked with hot vinegar - used in place of capers.
The main flavouring ingredient in Bombay Sapphire gin.
In Italy rue leaves are sometimes added to grappa to obtain 'grappa alla ruta'.
Saffron is one of the three essential ingredients in the Spanish paella valenciana, and is responsible for its characteristic brilliant yellow colouring.
A flavor described as "light cucumber" and is considered interchangeable with mint leaves in some recipes
Ground salep leaves and root are referred to as 'Turkish Delight', a drink served in the Middle East to England in the 17th century.
Used in the flavoring of root beer until being banned by the FDA.
Used as a tart flavouring agent and a curdling agent for cheese.
A key ingredient in the Sichuan dish 'Hot Pot' , which is spicy yet has a numbing affect to the mouth.
Fruit used for sloe gin, but also used to flavor Jägermeister.
The leaves are pureed in soups and sauces - a flavour similar to kiwifruit or wild strawberries.
The pungent, scented leaves and flowers are used in herbal teas.
An herb usually eaten during Shabbat (Hebrew).
The leaves are widely used as a sweetener in Japan and in Canada.
Used as a replacement for sage.
A strong taste reminiscent of anise. Used to flavour the liquer Akvavit.
An important ingredient in Chutney, Worcestershire sauce and HP sauce.
Also referred to as Thia Holy Basil.
Although used for pot-pourri, it is also used to flavour May Wine.
It is an ingredient in the liquor absinthe, and also used for flavouring in some other spirits and wines, including bitters, vermouth and pelinkovac.
It is believed to relieve high blood pressure and is considered to be an aphrodisiac.
A fragrance reminiscent of mango, the flavour is similar to ginger. It is ground to a powder and added to curry pastes.
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