No - this isn't really a stand-alone blog about herbs and spices. It's an appendix of my food blog: Aidan Brooks: Trainee Chef containing all my pages on spices. These are in a separate file because they have a different format from the main section.
That's why this looks odd - it's not meant to be read chronologically but as a series of hyperlinked articles. It would be best to check out my food blog, but you are very welcome to browse here if you want.
Hello, What's This Spices Blog?
My Spices Archive
I've been a bit remiss lately with my spice section. Since I migrated to the new blog format I have not had time to reformat most of my spice archives, so things are in a bit of a state. I'll try to get this section sorted out soon. Sorry about that. Trig.
The following spice tables list the 150-odd spices and culinary herbs in my archive and give basic information on their sensory qualities, usage, etc. Checking in one of these tables is a good place to start, with each table providing links to the individual spice profiles.
Spice Overview is a table that lists each spice and provides a general summary, together with specific information on (a) botanical family, (b) main gustatory and olfactory characteristics, (c) degree of pungency, (d) main culinary uses.
Botanical Families Of Spice groups them into their botanical families, under their Latin and common family names.
Spices By Dominant Flavour groups the spices into those that are predominantly sweet, salty, bitter, sour or combinations of these.
Some herbs are occasionally found in spice tables but are excluded from mine because they do not satisfy the definition I have employed (see below). These are listed in the table Herbs Excluded From The List in order to distinguish those I have ruled out from those I have yet have encountered.
I have started to add hyperlinks in each of the spice tables to the detail pages for each individual spice, but this is not yet completed. If you already know which spice you want to find details for, go directly to my Spice Index. This was originally split into four alphabetical sections, but I'm working on separating out the entries into separate articles on individual spices.
The British have traditionally held the view that spices and culinary herbs are (a) something "foreign" and (b) used to cover up the taste and smell of unfresh food. The former is for the most part true, of course. As a colonist of many distant parts of the world, Britain exported many spices back to the mother country, just as the Dutch, Spanish and Portuguese did. The illustration is of Dom Vasco da Gama (1469–1524), Portuguese explorer and the first recorded person to sail directly from Europe to India.
During the 17th century, British cooking - at least in the households of the wealthy - used a plethora of spices. Somehow this practice died out during the 19th century. We became inward-looking and xenophobic and made the term "foreign" synonymous with "nasty". Only in the past few decades, with mass travel and a booming restaurant trade in the new multi-ethnic Britain, has our love for herbs and spices returned.
As for the "cover up" story - this is twaddle and probably reflects nothing more than the racist views of British soldiers serving in the Crimea and, later, the Indian Raj. Spices have been so rare and expensive that many wars were fought over them. Using them to cover up poor quality meat would be foolish and profligate.
The substance that has been used for meat and fish preservation for millenia and still works perfectly well today is the one missing item from my list of spices - salt - which is not a spice because it is mineral and not vegetable.
For an excellent summary of the history of the spice trade, see Steenbergs Organic Pepper And Spice.
Some Definitions
A spice is a plant substance (leaf, stem, seed, fruit, root, bark or other organic material) whose culinary purpose is to stimulate the senses of taste and smell of a food consumer, rather than to add nutritional value to the food. Some spices do add nutritional value, but nutrition is not the purpose of their culinary use.
Spices may also stimulate the visual sense as a colorant (e.g. peppercorn mix) or dye (e.g. saffron), the tactile sense as a thickener (e.g. poppy seeds) or anaesthetic (e.g. paracress) and other senses including the auditory sense, sense of balance, etc. but these are ancillary benefits (or disbenefits). Many spices also have non-culinary uses including food preservation (e.g. turmeric), medicine (e.g. liquorice), cosmetics (e.g. annatto), religious ritual (e.g. garlic), perfumery (e.g. rose) and as a recreational drug (e.g. nutmeg).
An herb is a plant characterised by a non-woody stem which dies completely, or down to ground level, at the end of the growing season. Not all spices are herbs (as some derive from trees, bushes and other woody-stemmed plants).
A culinary herb is a herb with culinary value, as distinguished from herbs used for their nutritional value (vegetables, salad greens, etc.) and those with medicinal, ornamental, psychotropic or other non-culinary use.
As with non-herbal spices, culinary herbs may add nutritional value when used in cooking, but their status as a spice results from sensory stimulus and not nutritional value.
Some herbs - in particular the alliaceous herbs (garlic, onion, shallot and chives) - are generally used simultaneously as both a foodstuff and a spice.
A Little "Thankyou" To Charlemagne
At the begin of the 9th century, King Charlemagne issued an edict with the grand title: "Capitulare de Villis vel Curtis Imperii Caroli Magni" in which he defined a large number of administrative, legal and agricultural rules for the Frankish empire. At the end of the document was a large list of culinary and medical herbs that were, from that time on, to be grown in every Imperial garden.
The documents were written in Medieval Latin, which was the only language spoken and understood all over the Frankish empire. The Capitulare de Villis helped greatly in the unification of agricultural technologies across the empire and for the spread of "standard" plants and the associated knowledge of their cultivation and use. The plant list of Charlemagne was maintained throughout the Middle Ages right up to the 18th century and the "plants of Charlemagne" were grown in all monasteries where there was a suitable climate.
Many culinary herbs from the Mediterranean became known in the more Northern parts of Central and West Europe. Some of them established themselves permanently in the cooler regions, where their growth required more care and effort. Examples include lovage, parsley, celery and southernwood. Other plants, however, were abandoned for climatic reasons (e.g. almond) or were replaced by alternatives (e.g. cumin).
There is little doubt that we owe an enormous debt of gratitude to Charlemagne for the herbs we have today, in particular across Europe. Without the Capitulare de Villis it is likely that many herbs that we take for granted today would have died out altogether.
The plants listed in the Capitulare de Villis are listed in this table, with their current botanical genus name or names and the primary use of each plant today. Most of the plants have been identified unequivocally, but some are in debate.
The following spice tables list the 150-odd spices and culinary herbs in my archive and give basic information on their sensory qualities, usage, etc. Checking in one of these tables is a good place to start, with each table providing links to the individual spice profiles.Spice Overview is a table that lists each spice and provides a general summary, together with specific information on (a) botanical family, (b) main gustatory and olfactory characteristics, (c) degree of pungency, (d) main culinary uses.
Botanical Families Of Spice groups them into their botanical families, under their Latin and common family names.
Spices By Dominant Flavour groups the spices into those that are predominantly sweet, salty, bitter, sour or combinations of these.
Some herbs are occasionally found in spice tables but are excluded from mine because they do not satisfy the definition I have employed (see below). These are listed in the table Herbs Excluded From The List in order to distinguish those I have ruled out from those I have yet have encountered.
I have started to add hyperlinks in each of the spice tables to the detail pages for each individual spice, but this is not yet completed. If you already know which spice you want to find details for, go directly to my Spice Index. This was originally split into four alphabetical sections, but I'm working on separating out the entries into separate articles on individual spices.
The British have traditionally held the view that spices and culinary herbs are (a) something "foreign" and (b) used to cover up the taste and smell of unfresh food. The former is for the most part true, of course. As a colonist of many distant parts of the world, Britain exported many spices back to the mother country, just as the Dutch, Spanish and Portuguese did. The illustration is of Dom Vasco da Gama (1469–1524), Portuguese explorer and the first recorded person to sail directly from Europe to India.During the 17th century, British cooking - at least in the households of the wealthy - used a plethora of spices. Somehow this practice died out during the 19th century. We became inward-looking and xenophobic and made the term "foreign" synonymous with "nasty". Only in the past few decades, with mass travel and a booming restaurant trade in the new multi-ethnic Britain, has our love for herbs and spices returned.
As for the "cover up" story - this is twaddle and probably reflects nothing more than the racist views of British soldiers serving in the Crimea and, later, the Indian Raj. Spices have been so rare and expensive that many wars were fought over them. Using them to cover up poor quality meat would be foolish and profligate.
The substance that has been used for meat and fish preservation for millenia and still works perfectly well today is the one missing item from my list of spices - salt - which is not a spice because it is mineral and not vegetable.
For an excellent summary of the history of the spice trade, see Steenbergs Organic Pepper And Spice.
Some Definitions
A spice is a plant substance (leaf, stem, seed, fruit, root, bark or other organic material) whose culinary purpose is to stimulate the senses of taste and smell of a food consumer, rather than to add nutritional value to the food. Some spices do add nutritional value, but nutrition is not the purpose of their culinary use.Spices may also stimulate the visual sense as a colorant (e.g. peppercorn mix) or dye (e.g. saffron), the tactile sense as a thickener (e.g. poppy seeds) or anaesthetic (e.g. paracress) and other senses including the auditory sense, sense of balance, etc. but these are ancillary benefits (or disbenefits). Many spices also have non-culinary uses including food preservation (e.g. turmeric), medicine (e.g. liquorice), cosmetics (e.g. annatto), religious ritual (e.g. garlic), perfumery (e.g. rose) and as a recreational drug (e.g. nutmeg).
An herb is a plant characterised by a non-woody stem which dies completely, or down to ground level, at the end of the growing season. Not all spices are herbs (as some derive from trees, bushes and other woody-stemmed plants).A culinary herb is a herb with culinary value, as distinguished from herbs used for their nutritional value (vegetables, salad greens, etc.) and those with medicinal, ornamental, psychotropic or other non-culinary use.
As with non-herbal spices, culinary herbs may add nutritional value when used in cooking, but their status as a spice results from sensory stimulus and not nutritional value.
Some herbs - in particular the alliaceous herbs (garlic, onion, shallot and chives) - are generally used simultaneously as both a foodstuff and a spice.
A Little "Thankyou" To Charlemagne
At the begin of the 9th century, King Charlemagne issued an edict with the grand title: "Capitulare de Villis vel Curtis Imperii Caroli Magni" in which he defined a large number of administrative, legal and agricultural rules for the Frankish empire. At the end of the document was a large list of culinary and medical herbs that were, from that time on, to be grown in every Imperial garden.
The documents were written in Medieval Latin, which was the only language spoken and understood all over the Frankish empire. The Capitulare de Villis helped greatly in the unification of agricultural technologies across the empire and for the spread of "standard" plants and the associated knowledge of their cultivation and use. The plant list of Charlemagne was maintained throughout the Middle Ages right up to the 18th century and the "plants of Charlemagne" were grown in all monasteries where there was a suitable climate.Many culinary herbs from the Mediterranean became known in the more Northern parts of Central and West Europe. Some of them established themselves permanently in the cooler regions, where their growth required more care and effort. Examples include lovage, parsley, celery and southernwood. Other plants, however, were abandoned for climatic reasons (e.g. almond) or were replaced by alternatives (e.g. cumin).
There is little doubt that we owe an enormous debt of gratitude to Charlemagne for the herbs we have today, in particular across Europe. Without the Capitulare de Villis it is likely that many herbs that we take for granted today would have died out altogether.
The plants listed in the Capitulare de Villis are listed in this table, with their current botanical genus name or names and the primary use of each plant today. Most of the plants have been identified unequivocally, but some are in debate.
Spice Overview
| This table provides an overview of all of the spices in my archives. |
| Spice | Family | Taste And Smell | Heat* | Main Culinary Uses | Summary |
| Ajwain | apiaceae | Thyme-like, astringent | M | Arab/Indian vegetable and fish dishes | Indian version of thyme |
| Allspice | myrtaceae | Pungent, aromatic, mixed | M | Sauces, marinades, sausages, pickles | Cloves, cinnamon, nutmeg and pepper in one |
| Almond | rosaceae | Nutty, sweet or bitter | L | Desserts, Indian biryanis | A bitter nut for savoury and sweet dishes |
| Angelica | apiaceae | Musky, fragrant, juniper-like | L | Desserts, cheese dips | Aromatic member of the parsley family |
| Anise | apiaceae | Liquorice-like, sweet | L | Salads, stews, pastries, confectionery | The classical flavour for sweets |
| Annatto | bixaceae | Weak, perfumed, peppery | L | Food dye, marinades, stews | An orange dye from Southern America |
| Asafoetida | apiaceae | Pungent, rotten, repugnant | L | Dhals, curries | An Indian spice called “devil's dung” |
| Barberry | berberidaceae | Sour, tart, acid | L | Jam, rice flavouring and colouring | A sour berry for jams and rice |
| Basil | lamiaceae | Pungent, sweet, citrus | M | Salads, sauces, stir-fries, garnish | The defining herb of Mediterranean cuisine |
| Bay leaf | lauraceae | Aromatic, bitter, pungent | L | Stews, pickles, sausages, bouquet garni | A classic bitter spice in Europe and elsewhere |
| Bay leaf, Indian | lauraceae | Aromatic, cinnamon-like | L | Curries | Aromatic leaves from North India |
| Bay leaf, Indonesian | myrtaceae | Aromatic, sour and astringent | L | Indonesian meat and vegetable dishes | The flavour of Bali |
| Bergamot | lamiaceae | Orange perfume, citrus | L | Savoury and sweet dishes, meatloaf, tea | An orange perfumed flower |
| Boldo Leaf | monimiaceae | Aromatic, bitter, camphor-like | M | Fish, sauces, gravies, pickling | The South American version of bay leaf |
| Borage | boraginaceae | Weak, cucumber-like | L | Salads, soups, sauces | The herb with cucumber scent |
| Bush tomato | solanaceae | Pungent, earthy, acidic | M-H | Stews, marinades, chutneys, sauces | Increasingly popular Aboriginal spice |
| Camomile | asteracaea | Strongly aromatic, apple-like | L | Salads, tea | The apple scented herb |
| Capers | capparaceae | Pungent, sour, astringent | M | Sauces, fish and meat dishes, pickles | Mediterranean spicy buds |
| Caraway | apiaceae | Strongly aromatic and warm | M | Meat and vegetable dishes, bread | The defining spice of the Alps |
| Cardamom, Black | zingiberaceae | Aromatic, pungent, camphor-like | L | Kormas, stews | Smoky capsules from the Himalaya |
| Cardamom, green | zingiberaceae | Sweet and aromatic | L | Coffee, meat and rice flavouring, curries | The spice behind the Bedouins' coffee |
| Celery | apiaceae | Strongly aromatic, bitter-sweet | L | Soups, sauces, salads | The herb that scared the Romans |
| Chameleon Plant | saururaceae | Aromatic, astringent, citrus | L | Salads, garnishes | A strange mixture of lemon, orange and ginger |
| Chaste Tree | verbenaceae | Weakly aromatic, pungent, bitter | L-M | Pepper substitute, marinade | The aromatic spice of chastity |
| Chervil | apiaceae | Sweet, aromatic, anise-like | L | Garnish, sauces, bouquet garni | A symbol of good French and German cookery |
| Chicory | asteracaea | Crisp (leaf); nutty, bitter (root) | L | Salad (leaf), coffee substitute (root) | Versatile salad, vegetable and coffee additive |
| Chilli | solanaceae | Pungent, fiery | M-H | Savoury dishes, pickles, some desserts | The world’s fiery pungency |
| Chives | alliaceae | Weakly alliaceous | L | Soups, stews, sauces, garnish, cheeses | A decoration with a delicate flavour |
| Cicely | apiaceae | Sweet, aromatic, anise-like | L | Anise substitute, stewed fruit | A sweet flavour from Northern Europe |
| Cinnamon, Chinese | lauraceae | Aromatic, pungent, sweet | L | Stews, Chinese sauces | The first cinnamon variety in the West |
| Cinnamon, Indonesian | lauraceae | Aromatic, pungent, sweet | L | Stews, confectionery | Cinnamon grown and exported, but rarely used |
| Cinnamon, Sri Lankan | lauraceae | Aromatic, pungent, sweet | L | Biryanis, stews, rice and tea flavouring | The world’s most popular culinary bark |
| Cloves | myrtaceae | Sweet, pungent, astringent | M | Stews, rice dishes, desserts, pickles | Dutch trophy from the spice islands |
| Coconut | arecaceae | Sweet, nutty with sour liquid | L | Curries, stews, gravies, desserts, liqueurs | The most versatile of all tropical ingredients |
| Coriander, Bolivian | asteracaea | Aromatic, green, citrus | L | Soups, stews, sauces, garnish | Bolivia’s version of coriander |
| Coriander, common | apiaceae | Aromatic, nutty, citrus | L | Curries, soups, salads, garnish | The world’s favourite spicy leaves |
| Coriander, Long | apiaceae | Aromatic, nutty, citrus | L | Curries, soups, salads, garnish | The herbal taste of the Caribbean sun |
| Coriander, Vietnamese | polygonaceae | Aromatic, nutty, citrus | L | Soups, stews, sauces, garnish | The defining flavour of Southern Vietnam |
| Costmary | asteracaea | Aromatic, balsamic | None | Soups, salads, garnish, cakes, tea | Britain’s forgotten balsamic herb |
| Cress, Garden | brassicaceae | Aromatic and pungent (transitory) | L-M | Salads, garnish, egg dishes, sauces | A refreshingly pungent decoration |
| Cress, Water | brassicaceae | Aromatic and pungent (transitory) | L-M | Salads, garnish, cheese dishes, sauces | Like garden cress but even better |
| Cumin | apiaceae | Aromatic, pungent | M | Curries, stews, breads | The heart and soul of Indian cookery |
| Cumin, Black | apiaceae | Earthy, pungent, nutty | M | Curries | An exclusive taste for the Emperor of India |
| Curry Leaf | rutaceae | Fragrant, citrus | L | Curries | Well-known name for little-known Indian spice |
| Damask rose | rosaceae | Sweet, perfumed, delicate | None | Asian desserts and drink flavouring | A flower with sweet fragrance |
| Dill | apiaceae | Aromatic, bitter-sweet, anise-like | L | Soups, sauces, stews, pickles, fish, bread | The herb for pickling and stews |
| Epazote | amaranthaceae | Citrus, savory, minty, petrol-like | L | Soups, salads, meat dishes | The defining spice of the Mayans |
| Fennel | apiaceae | Sweet, aromatic, anise-like | L | Fish, breads, sausages, curries | A sweet flavour for spicy dishes |
| Fenugreek | fabaceae | Aromatic, bitter, caramel | L | Pickles, curries, breads | A bitter classic everywhere except the West |
| Fenugreek, blue | fabaceae | Aromatic, bitter, caramel | L | Cheese flavouring, stuffings, breads | The fenugreek of the Alps |
| Fingerroot | zingiberaceae | Gingery, camphor-like | M | Thai curries | Thai cuisine's secret spice |
| Galangale, greater | zingiberaceae | Warm, sweet, gingery, pine-like | M | Thai and Indonesian curries | A taste as exotic as the Far East |
| Galangale, lesser | zingiberaceae | Aromatic, gingery, camphor-like | M | Malaysian/Indonesian/Sichuan curries | The mysterious flavouring of Indonesia |
| Gale | myricaceae | Aromatic, bitter, camphor-like | L | Soups, sauces, vegetable stews, beers | The beer spice of the Middle Ages |
| Garlic | alliaceae | Hot, alliaceous | L-M | Wide savoury use from salads to curries | Best friend of the onion but not of the vampire |
| Garlic, bear's | aliaceae | Warm, alliaceous, chive-like | L-M | Cheese flavouring, soups, sauces, salads | A culinary tip for gourmets |
| Ginger | zingiberaceae | Warm, pungent, citrus | M-H | Savoury and sweet dishes worldwide | A spice loved for pungency and fragrance |
| Grains of paradise | zingiberaceae | Spicy, warm and bitter | M | Stews, sausages, vegetable dishes | Peppery grains from Africa's West Coast |
| Horseradish | brassicaceae | Aromatic and pungent, transitory | M-H | Relish for meat dishes | Nature's lachrymatory agent |
| Hyssop | lamiaceae | Aromatic and slightly bitter | None | Soups, bouquet garni | Fragrant flowers with bitter taste |
| Juniper | cupressaceae | Aromatic, sweet, pungent | L | Pickles, salads, stuffing, venison dishes | Used in gin and fermented cabbage |
| Kaffir Lime | rutaceae | Aromatic, citrus | L | Soups, curries, fish and poultry dishes | Harsh lemon fragrance from Thai kitchens |
| Kewra | pandanaceae | Sweet, perfumed, fruity | None | Confectionery, rice dishes, desserts | The rose fragrance of North Indian cuisine |
| Kokum | clusiaceae | Sweet and sour, tamarind-like | L | Tamarind substitute, curries, syrups | The sweet acidic taste of South India |
| Lavender | lamiaceae | Aromatic, perfumed, bitter-sweet | L | Meat and vegetable dishes, desserts, teas | The summer flower fragrance of Provence |
| Lemon | rutaceae | Aromatic, refreshing, sour, citrus | L | Desserts, sauces, fish dishes, pickles | Cooking’s most important souring agent |
| Lemon balm | lamiaceae | Lemon-like | L | Lemongrass substitute, sauces, desserts | Bees' food with a lemon aroma |
| Lemon grass | poaceae | Lemon-like with rose hint | L | South/SE Asian savoury cooking | Refreshing citrus odour from South-East Asia |
| Lemon myrtle | myrtaceae | Intensively lemon-like, warm | L-M | Australian savoury dishes | A fragrance more like lemon than lemon |
| Lemon verbena | verbenaceae | Intense, pure, lemon-like | L | Confectionery, desserts, garnish | Leaves with lemon fragrance from S. America |
| Lime | rutaceae | Aromatic, lemon-like | L | Asian sauces, fish dishes, rice flavouring | The tropical relative of lemon |
| Liquorice | fabaceae | Sweet, warm, anise-like | L | Confectionery, Chinese sauce | A medical plant with culinary applications |
| Lovage | apiaceae | Aromatic, celery-like | L | Pickles, sauces, stocks, potato dishes | The Mediterranean celery herb |
| Lovage, black | apiaceae | Aromatic, pungent, celery-like | M | Salads, soups, stews, celeriac substitute | Alexander the Great’s favourite herb |
| Mace | myristicaceae | Warm, sharp, sweet | L | Desserts, curries | The second spice of the nutmeg fruit |
| Mahaleb cherry | rosaceae | Aromatic, bitter | L | Confectionery, pastries, cheese dishes | An exotic spice from Turkey |
| Mango | anacardiaceae | Sour, astringent, resinous | L | Indian marinade, desserts, sauces | One of the world's best fruits and more |
| Marjoram | lamiaceae | Aromatic, slightly bitter | L | Sausages, vegetable/fish dishes, stews | Roman aphrodisiac that flavours sausages |
| Mastic | anacardiaceae | Mild, resinous, anise-like | L | Sausages, desserts, confectionery | The Greek chewing gum spice |
| Mexican pepperleaf | piperaceae | Pungent, aromatic, nutmeg-like | M | Mexican meat and fish dishes, sauces | The anise flavouring for Mexico’s sauces |
| Mugwort | asteracaea | Aromatic and bitter | L | Goose stuffing, fish/meat dishes, salads | A bitter flavour for special occasions |
| Mustard, black | brassicaceae | Sharp, pungent, nutty | L-H | Indian vegetable/meat dishes and pickles | The subtle mustard used from Dijon to Goa |
| Mustard, white | brassicaceae | Sharp, pungent | M-H | Mustard paste, pickles, stews | The Western mustard favourite |
| Myrtle | myrtaceae | Aromatic, camphor-like, bitter | L | Smoking meat and fish, stuffings | An aromatic firewood |
| Nasturtium | tropeolaceae | Volatile aromatic and pungent | L | Cheese spreads, salads, garnish, pickles | A refreshing pungency long forgotten |
| Nigella | ranunculaceae | Aromatic, bitter, oregano-like | L | Vegetable dishes, breads | The taste of Turkish bread |
| Nutmeg | myristicaceae | Sweet, warm, nutty | L | Desserts, curries, cheese/vegetable dishes | Versatile fruit spice for both savoury and sweet |
| Olive | oleaceae | Floral, fruity, bitter | L | Cooking oil, pickles, sauces, vegetable dishes | The definition of Mediterranean cuisine |
| Onion and shallot | alliaceae | Pungent, mellow, sweet | L-M | Pickles, curries, meat/vegetable dishes, sauces | The world’s most used flavouring |
| Orange | rutaceae | Aromatic, bitter-sweet-sour | L | Stews, salads, desserts, confectionery, tea | A sweet-sour juice and a bitter aromatic peel |
| Oregano | lamiaceae | Aromatic, warm and slightly bitter | L | Pizza, sauces, cheese/fish dishes, pickles | The defining flavour of pizza |
| Oregano, Mexican | verbenaceae | Aromatic, warm and slightly bitter | L | "Tex-Mex" dishes | The oregano of chilli con carne |
| Pandanus leaf | pandanaceae | Slightly nutty and hay-like | L | Indian curries, SE Asian rice and desserts | Mouth-watering and nutty leaves |
| Paprika | solanaceae | Sweet, aromatic, pungent | L-M | Goulash, stews, sausages, salads | Red, variably sweet/hot temper of Hungary |
| Paracress | asteracaea | Salty to pungent and anaesthetic | M | Brazilian soups, meat and fish dishes | Pretty flowers that tickle the palate |
| Parsley | apiaceae | Aromatic, green | None | Sauces, soups, fish/vegetable dishes, garnish | The world’s most popular green decoration |
| Pepper, black, white, green, red | piperaceae | Aromatic and pungent | L-H | Global savoury dishes and some desserts | Without doubt, the king of spices |
| Pepper, cubeb | piperaceae | Pungent, bitter, camphor-like | L-M | North African meat dishes | Bitter and pungent grains nearly forgotten |
| Pepper, long | piperaceae | Aromatic, pungent, sweet tones | L-M | Cheese dishes, sauces, pickles, stews | The first pepper that made its way to Europe |
| Pepper, negro | annonaceae | Pungent, aromatic, bitter, smoky | L-M | Tropical African stews and other dishes | An African pepper surrogate almost forgotten |
| Pepper, pink | anacardiaceae | Aromatic, sweet, juniper-like | L | Fish and vegetable dishes | A pepper that is growing in popularity |
| Pepper, Sichuan | rutaceae | Aromatic, pungent, anaesthetic | L-M | Various Asian savoury dishes and pickles | Aromatic pungency from China's highlands |
| Pepper, Tasmanian | winteraceae | Sweet, pungent, anaesthetic | M | Australian savoury dishes | Pungency from down under |
| Pepper, water | polygonaceae | Bitter, pungent, anaesthetic | M | Soups, salads, fish dishes, garnish | A pungent herb for Japanese cookery |
| Perilla | lamiaceae | Aromatic, astringent, anise-like | L | Soups, garnish, pickles, fish dishes | A fragrant herb in Japan |
| Pomegranate | punicaceae | Fresh, sweet-sour | None | Vegetable dishes, marinades, cakes | The sour raisins of North India |
| Poppy seed | papaveraceae | Nutty, aromatic | L | Confectionery, desserts, curries, salads | Secret of opium and yeast dumplings |
| Pumpkin oilseed | cucurbitaceae | Intense, nutty, aromatic | None | Sauces, oil, spreads, soups, breads | The nutty seed oil from Mexico to Styria |
| Purslane | portulacaceae | Salty, green, fresh | None | Soups, stews, cold vegetable dishes, garnish | The little known herb of Western Asia |
| Rice paddy herb | scrophulariaceae | Aromatic, citrus, cumin-like | None | Fish dishes, soups, Vietnamese curries | The lemon-scented herb of the rice fields |
| Rocket | brassicaceae | Pungent, nutty, petrol-like | L | Salads, garnish, pasta, risotto | Europe’s trendy salad green |
| Rosemary | lamiaceae | Aromatic, bitter, camphor-like | None | Fish, lamb, poultry and vegetable dishes | The Mediterranean partner for roast lamb |
| Rue | rutaceae | Aromatic, bitter, pungent | L-M | Meat/egg/cheese dishes, coffee flavouring | Ancient Rome’s favourite herb |
| Safflower | asteracaea | Weak and herbaceous | None | Food dye, stews, garnish | A cheap and inferior substitute for saffron |
| Saffron | iridaceae | Fragrant and bitter | None | Desserts, confectionery, seafood, curries | The most expensive spice in the world |
| Sage | lamiaceae | Aromatic and bitter | None | Italian meat, poultry and noodle dishes | The key herb of contemporary Italian cookery |
| Salad burnet | rosaceae | Crisp, fresh, cucumber-like | None | Salads, garnish, fish/vegetable dishes, soups | A ubiquitous salad herb |
| Sassafras | lauraceae | Weak, fresh, citrus | None | Creole and Cajun dishes, drink flavouring | The heart of Creole cuisine |
| Savory | lamiaceae | Aromatic, summery, pungent | L-M | Legume/vegetable dishes, sausages, garnish | A perfect partner for beans |
| Sesame | pedaliaceae | Nutty, earthy | None | Margarine, oil, soups, sauces, garnish | As incredibly versatile grain |
| Southernwood | asteracaea | Aromatic, bitter, camphor-like | None | Meat dishes, bouquet garni | A flavour almost forgotten |
| Spearmint | lamiaceae | Aromatic, pungent, cooling | L | Lamb/vegetable dishes, desserts, pastries | The original chewing gum flavour |
| Star anise | illiciaceae | Sweet, aromatic, anise-like | L | Meat/vegetable dishes, stews, desserts | Decorative spice of Chinese and Thai cuisine |
| Sumac | anacardiaceae | Sour, fruity, astringent | L | Kebabs, rice and vegetable dishes | Turkey’s purple powder with a sour flavour |
| Sweet clover | fabaceae | Aromatic, sweet, hay-like | L | Cheeses, soups, stews marinades, teas | The herbal secret of Swiss cheese |
| Tamarind | fabaceae | Sour, astringent, fruity | L | Meat /legume dishes, soups and sauces | A sour and fruity spice of Asian cuisines |
| Tansy | asteracaea | Bitter, citrus, camphor-like | None | Garnish, desserts, egg dishes, cakes | One of Britain’s oldest herbs |
| Tarragon, French/ Russian | asteracaea | Anise-like, aromatic or bitter | None | Poultry/vegetable dishes, sauce, salad dressing | Used in mustard, but waiting to be discovered |
| Tarragon, Mexican | asteracaea | Intense, aromatic, anise-like | None | Poultry dishes, sauces, bouquet garni | The yellow flower with anise scent |
| Thyme | lamiaceae | Strongly aromatic, pungent, minty | L | Fish/meat/vegetable/ egg dishes, soups | A dream of Southern France |
| Tonka bean | fabaceae | Aromatic, sweet, hay-like | None | Cakes, desserts, sauces | The beans with the fragrance of woodruff |
| Turmeric | zingiberaceae | Warm, acrid, bitter | L | Curries, food dye | The holy herbal dye of Ancient India |
| Vanilla | orchidaceae | Fragrant, sweet, delicate | L | Desserts, chocolate, milk drinks, ice cream | Ice cream’s Aztec heritage |
| Wasabi | brassicaceae | Aromatic, pungent, bitter | M | Japanese fish and vegetable dishes | Japan's spice for raw fish |
| Wattleseed | fabaceae | Aromatic, bitter-sweet, nutty | L | Coffee substitute, barbecue seasoning | The chicory of Aboriginal Australia |
| Zedoary | zingiberaceae | Aromatic, bitter, camphor-like | M | Thai curries, pickles | The spice that shows the merits of bitterness |
Spices By Dominant Flavour
| This table groups the spices into their most dominant characteristic flavour. Since I originally developed this table, I've concluded that this old 5-flavour model is inadequate. I intend to modify the table to create a 7-flavour model including "pungent" and "astringent" as specific flavours. |
| Dominant Taste | Spice | Family Latin Name | Taste And Smell |
| Bitter | Ajwain | apiaceae | Thyme-like, astringent |
| Bay Leaf | lauraceae | Aromatic, bitter, pungent | |
| Chaste Tree | verbenaceae | Weakly aromatic, pungent, bitter | |
| Chicory | asteracaea | Fresh, crisp (leaf); warm, nutty, bitter (root) | |
| Cumin | apiaceae | Aromatic, pungent | |
| Hyssop | lamiaceae | Aromatic and slightly bitter | |
| Lovage | apiaceae | Aromatic, celery-like | |
| Lovage, black | apiaceae | Aromatic, pungent, celery-like | |
| Mahaleb cherry | rosaceae | Aromatic, bitter | |
| Marjoram | lamiaceae | Aromatic, slightly bitter | |
| Mugwort | asteracaea | Aromatic and bitter | |
| Nasturtium | tropaeolaceae | Volatile aromatic and pungent | |
| Nigella | ranunculaceae | Aromatic, bitter, oregano-like | |
| Oregano | lamiaceae | Aromatic, warm and slightly bitter | |
| Oregano, Mexican | verbenaceae | Aromatic, warm and slightly bitter | |
| Pepper, black, etc. | piperaceae | Aromatic and pungent | |
| Pepper, negro | annonaceae | Pungent, aromatic, bitter, smoky | |
| Pepper, Sichuan | rutaceae | Aromatic, pungent, woody, anaesthetic | |
| Pepper, water | polygonaceae | Bitter, pungent, woody, anaesthetic | |
| Rice paddy herb | scrophulariaceae | Aromatic, citrus, cumin-like | |
| Rue | rutaceae | Aromatic, bitter, pungent | |
| Safflower | asteracaea | Weak and herbaceous | |
| Saffron | iridaceae | Fragrant and bitter | |
| Sage | lamiaceae | Aromatic and bitter | |
| Turmeric | zingiberaceae | Warm, acrid, bitter | |
| Wasabi | brassicaceae | Aromatic, pungent, bitter | |
| Bitter-Sweet | Allspice | myrtaceae | Pungent, aromatic, spicy and mixed |
| Almond | rosaceae | Nutty, sweet or bitter | |
| Angelica | apiaceae | Musky, fragrant, juniper-like | |
| Annatto | bixaceae | Weak, perfumed, peppery | |
| Asafoetida | apiaceae | Pungent, rotten, repugnant | |
| Celery | apiaceae | Strongly aromatic, bitter-sweet | |
| Chilli | solanaceae | Pungent, fiery | |
| Dill | apiaceae | Aromatic, bitter-sweet, anise-like | |
| Fenugreek | fabaceae | Aromatic, bitter, caramel | |
| Fenugreek, blue | fabaceae | Aromatic, bitter, caramel | |
| Grains of paradise | zingiberaceae | Spicy, warm and slightly bitter | |
| Horseradish | brassicaceae | Aromatic and pungent but transitory | |
| Lavender | lamiaceae | Aromatic, perfumed, bitter-sweet | |
| Mace | myristicaceae | Warm, sharp, sweet | |
| Mustard, black | brassicaceae | Sharp, pungent, nutty | |
| Mustard, white | brassicaceae | Sharp, pungent | |
| Olive | oleaceae | Floral, fruity, bitter | |
| Orange | rutaceae | Aromatic, bitter-sweet | |
| Tarragon, French/Russian | asteracaea | Anise-like, aromatic (French), bitter (Russian) | |
| Thyme | Lamiaceae | Strongly aromatic, pungent, minty | |
| Wattleseed | fabaceae | Aromatic, bitter-sweet, nutty | |
| Bitter-Sour | Boldo Leaf | monimiaceae | Aromatic, bitter, camphor-like |
| Cardamom, Black | zingiberaceae | Aromatic, pungent, camphor-like | |
| Fingerroot | zingiberaceae | Gingery, camphor-like | |
| Galangale, lesser | zingiberaceae | Aromatic, gingery, camphor-like | |
| Gale | myricaceae | Aromatic, bitter, astringent, camphor-like | |
| Myrtle | myrtaceae | Aromatic, camphor-like, unpleasantly bitter | |
| Pepper, cubeb | piperaceae | Pungent, aromatic, bitter, camphor-like | |
| Rosemary | lamiaceae | Aromatic, bitter, resinous, camphor-like | |
| Southernwood | asteracaea | Aromatic, bitter, citrus, camphor-like | |
| Tansy | asteracaea | Aromatic, bitter, citrus, camphor-like | |
| Zedoary | zingiberaceae | Aromatic, gingery, bitter, camphor-like | |
| Sweet | Anise | apiaceae | Liquorice-like, sweet |
| Bay Leaf, Indian | lauraceae | Aromatic, cinnamon-like | |
| Borage | boraginaceae | Weak, cucumber-like | |
| Caraway | apiaceae | Strongly aromatic and warm | |
| Cardamom, Green | zingiberaceae | Sweet and aromatic | |
| Chervil | apiaceae | Sweet, aromatic, anise-like | |
| Chives | alliaceae | Weakly alliaceous | |
| Cicely | apiaceae | Strong, sweet, aromatic, anise-like | |
| Cinnamon, Sri Lankan | lauraceae | Aromatic, pungent, sweet | |
| Cinnamon, Chinese | lauraceae | Aromatic, pungent, sweet | |
| Cinnamon, Indonesian | lauraceae | Aromatic, pungent, sweet | |
| Coconut | arecaceae | Sweet, nutty with sour liquid | |
| Costmary | asteracaea | Aromatic, balsamic | |
| Cumin, Black | apiaceae | Earthy, pungent, nutty | |
| Damask Rose | rosaceae | Sweet, perfumed, delicate | |
| Fennel | apiaceae | Sweet, aromatic, anise-like | |
| Galangale, greater | zingiberaceae | Warm, sweet, gingery, pine-like | |
| Garlic | alliaceae | Hot, alliaceous | |
| Garlic, bear's | alliaceae | Warm, alliaceous, chive-like | |
| Juniper | cupressaceae | Aromatic, sweet, slightly pungent | |
| Kewra | pandanaceae | Sweet, perfumed, fruity | |
| Liquorice | fabaceae | Sweet, warm, anise-like | |
| Mastic | anacardiaceae | Mild, delicate, resinous, anise-like | |
| Mexican pepperleaf | piperaceae | Pungent, aromatic, nutmeg-like, peppery | |
| Nutmeg | myristicaceae | Sweet, warm, nutty | |
| Onion and shallot | alliaceae | Pungent, mellow, sweet | |
| Pandanus leaf | pandanaceae | Slightly nutty and hay-like | |
| Paprika | solanaceae | Sweet, aromatic, variable pungency | |
| Parsley | apiaceae | Aromatic, green | |
| Pepper, long | piperaceae | Aromatic and pungent with sweet tones | |
| Pepper, pink | anacardiaceae | Aromatic, sweet, juniper-like | |
| Pepper, Tasmanian | winteraceae | Aromatic, sweet, pungent, anaesthetic | |
| Poppy seed | papaveraceae | Nutty, aromatic | |
| Pumpkin oilseed | cucurbitaceae | Intense, nutty, aromatic | |
| Rocket | brassicaceae | Aromatic, pungent, nutty, petroleum-like | |
| Salad burnet | rosaceae | Crisp, fresh, cucumber-like | |
| Savory | lamiaceae | Aromatic, summery, pungent | |
| Sesame | pedaliaceae | Nutty, earthy | |
| Spearmint | lamiaceae | Aromatic, pungent, cooling | |
| Star anise | illiciaceae | Warm, sweet, aromatic, anise-like | |
| Sumac | anacardiaceae | Sour, fruity, astringent | |
| Sweet clover | fabaceae | Aromatic, sweet, hay-like | |
| Tamarind | fabaceae | Sour, astringent, fruity | |
| Tarragon, Mexican | asteracaea | Intense, aromatic, anise-like | |
| Tonka Bean | fabaceae | Aromatic, sweet, hay-like | |
| Vanilla | orchidaceae | Fragrant, sweet, delicate | |
| Sour | Barberry | berberidaceae | Sour, tart, acid |
| Bay Leaf, Indonesian | myrtaceae | Aromatic, sour and astringent | |
| Capers | capparaceae | Pungent, spicy, sour, astringent | |
| Chameleon Plant | saururaceae | Aromatic, astringent, citrus | |
| Coriander, Common | apiaceae | Aromatic, nutty, citrus | |
| Coriander, Bolivian | asteracaea | Aromatic, green, citrus | |
| Coriander, Long | apiaceae | Aromatic, nutty, citrus | |
| Coriander, Vietnamese | polygonaceae | Aromatic, nutty, citrus | |
| Curry Leaf | rutaceae | Fragrant, citrus | |
| Ginger | zingiberaceae | Warm, pungent, citrus | |
| Kaffir Lime | rutaceae | Aromatic, citrus | |
| Lemon | rutaceae | Aromatic, refreshing, sour, citrus | |
| Lemon balm | lamiaceae | Lemon-like | |
| Lemon myrtle | myrtaceae | Intensively lemon-like, warm | |
| Lemon verbena | verbenaceae | Intense, pure, lemon-like | |
| Lime | rutaceae | Aromatic, lemon-like | |
| Mango | anacardiaceae | Sour, astringent, resinous | |
| Sassafras | lauraceae | Weak, fresh, citrus | |
| Sweet-Sour | Basil | lamiaceae | Variously pungent, sweet, warm, citrous |
| Bergamot | lamiaceae | Orange perfume, citrus | |
| Bush Tomato | solanaceae | Pungent, piquant, earthy, acidic | |
| Camomile | asteracaea | Strongly aromatic, apple-like | |
| Cloves | myrtaceae | Sweet, pungent, astringent | |
| Epazote | amaranthaceae | Citrus, savory, minty, petroleum-like | |
| Kokum | clusiaceae | Sweet and sour, fruity, tamarind-like | |
| Lemon Grass | poaceae | Lemon-like with rose hint | |
| Perilla | lamiaceae | Aromatic, astringent, anise-like | |
| Pomegranate | punicaceae | Fresh, sweet-sour | |
| Salty | Cress, Garden | brassicaceae | Aromatic and pungent (transitory) |
| Cress, Water | brassicaceae | Aromatic and pungent (transitory) | |
| Paracress | asteracaea | Salty changing to pungent and anaesthetic | |
| Purslane | portulacaceae | Salty, green, fresh |
Botanical Families Of Spice
| Spices fall into the following botanical families. |
| Latin Name | Common Name | Spice |
| alliaceae | Onion | Bear's garlic, Chives, Garlic, Onion and shallot |
| amaranthaceae | Amaranth | Epazote |
| anacardiaceae | Cashew | Mango, Mastic, Pink pepper, Sumac |
| annonaceae | Custard apple | Negro pepper |
| apiaceae | Parsley | Ajwain, Angelica, Anise, Asafoetida, Black cumin, Black lovage, Caraway, Celery, Chervil, Cicely, Common coriander, Cumin, Dill, Fennel, Long coriander, Lovage, Parsley |
| arecaceae | Palm | Coconut |
| asteracaea | Daisy | Bolivian coriander, Camomile, Chicory, Costmary, French and Russian tarragon, Mexican tarragon, Mugwort, Paracress, Safflower, Southernwood, Tansy |
| berberidaceae | Barberry | Barberry |
| bixaceae | Achiote | Annatto |
| boraginaceae | Borage | Borage |
| brassicaceae | Cabbage | Black mustard, Garden cress, Horseradish, Rocket, Wasabi, Water cress, White mustard |
| capparaceae | Caper | Capers |
| clusiaceae | St. John's wort | Kokum |
| cucurbitaceae | Gourd | Pumpkin oilseed |
| cupressaceae | Cypress | Juniper |
| fabaceae | Bean | Blue fenugreek, Fenugreek, Liquorice, Sweet clover, Tamarind, Tonka bean, Wattleseed |
| illiciaceae | Star anise | Star anise |
| iridaceae | Iris | Saffron |
| lamiaceae | Mint | Basil, Bergamot, Hyssop, Lavender, Lemon balm, Marjoram, Oregano, Perilla, Rosemary, Sage, Savory, Spearmint, Thyme |
| lauraceae | Laurel | Bay leaf, Chinese cinnamon, Sri Lankan cinnamon, Indian bay leaf, Indonesian cinnamon, Sassafras |
| monimiaceae | Monimia | Boldo Leaf |
| myricaceae | Wax-myrtle | Gale |
| myristicaceae | Nutmeg | Mace, Nutmeg |
| myrtaceae | Myrtle | Allspice, Cloves, Indonesian bay leaf, Lemon myrtle, Myrtle |
| oleaceae | Olive | Olive |
| orchidaceae | Orchid | Vanilla |
| pandanaceae | Screwpine | Kewra, Pandanus leaf |
| papaveraceae | Poppy | Poppy seed |
| pedaliaceae | Sesame | Sesame |
| piperaceae | Pepper | Black (green, white and red) pepper, Cubeb pepper, Long pepper, Mexican pepperleaf |
| poaceae | Grass | Lemon grass |
| polygonaceae | Knotweed | Vietnamese coriander, Water pepper |
| portulacaceae | Purslane | Purslane |
| punicaceae | Pomegranate | Pomegranate |
| ranunculaceae | Buttercup | Nigella |
| rosaceae | Rose | Almond, Damask rose, Mahaleb cherry, Salad burnet |
| rutaceae | Citrus | Curry leaf, Kaffir Lime, Lemon, Lime, Orange, Rue, Sichuan pepper |
| saururaceae | Lizard-tail | Chameleon plant |
| scrophulariaceae | Figwort | Rice paddy herb |
| solanaceae | Nightshade | Bush tomato, Chilli, Paprika |
| tropaeolaceae | Nasturtium | Nasturtium |
| verbenaceae | Verbena | Chaste tree, Lemon verbena, Mexican oregano |
| winteraceae | Winter's bark | Tasmanian Pepper |
| zingiberaceae | Ginger | Black cardamom, Fingerroot, Ginger, Grains of paradise, Greater galangale, Green cardamom, Lesser galangale, Turmeric, Zedoary |
Herbs Excluded From The List
The following herbs appear in some spice lists but are not included here as they do not satisfy the definition of a spice.
| Herb | Genus | Usage |
| Agrimony | agrimonia eupatoria | Herbal medicine and narcoleptic |
| Bison grass | hierochloe odorata | Alcoholic drinks and herbal medicine |
| Caltrop | tribulus terrestris | Herbal medicine and supplements |
| Candlenut | aleurites moluccana | Herbal medicine and thickening agent |
| Damiana | turnera diffusa | Herbal medicine and psychotropic drug |
| Dandelion | taraxacum officinale | Salad green and herbal medicine |
| Danewort | sambucus ebulus | Herbal medicine |
| Devil's claw | harpagophytum procumbens | Herbal medicine |
| Elderberry | sambucus racemosa | Wine, cakes and herbal medicine, toxic raw |
| Evening Primrose | oenothera biennis | Wine and cakes, contains allergens |
| Eyebright | euphrasia officinalis | Herbal medicine |
| Green tea | camellia sinensis | Drink and herbal medicine |
| Hawthorn | crataegus pinnatifida | Fruits and herbal medicine |
| Jiaogulan | gynostemma pentaphyllum | Herbal medicine |
| Marshmallow | althaea officinalis | Herbal medicine |
| Meltoil | achillea milletolium | Herbal medicine |
| Milk Thistle | silybum marianum | Herbal medicine |
| Mullien | verbascum thapsus | Herbal medicine |
| Orache | atriplex hortensis | Leaf vegetable |
| Orris | iris germanica | Perfume and pot pourri, unsafe for ingestion |
| Pot marigold | calendula officinalis | Salad garnish and herbal medicine |
| Primrose | primula vulgaris and others | Salad garnish and herbal medicine |
| Sorrel | rumex scutatus | Salad green and thickener |
| St John's wort | hypericum perforatum | Herbal medicine |
| Stinging nettle | urtica dioica | Cooked green and herbal medicine |
| Sweet Flag | acorus calamus | Herbal medicine and psychotropic drug |
| Valerian | valeriana officinalis | Herbal medicine |
| Wild strawberry | fragaria vesca | Fruit and drink flavouring |
| Woodruff | asperula odorata | Alcoholic drinks, unsafe for other ingestion |
Capitulare Table
The plants recorded in the Capitulare de Villis are listed in the following table.
| C. de V. Name | Latin Name | Common Name | Primary Use |
| abrotanum | artemisia abrotanum | Southernwood/Herb royal/Lad's love | Spice |
| adripias | atriplex hortense | Orache/Mountain spinach | Food |
| alia | allium sativum | Garlic | Spice/food |
| amandalarios | prunus dulcis | Almond | Spice/food |
| ameum | meum athamanticum/ammi maius | Ajwain/Baldmoney/Spignel/Bishop's weed | Spice |
| anesum | pimpinella anisum | Anise/Aniseseed/Pimpernell | Spice/food |
| anetum | anethum graveolens | Dill | Spice |
| apium | apium graveolens | Wild celery | Spice/food |
| ascalonicas | allium ascalonicum | Shallot | Spice/food |
| avellanarios | corylus avellana | Hazelnut | Spice/food |
| betas | beta vulgaris | Beet | Spice/food |
| blidas | amaranthus blitum | Slender amaranth | Spice/food |
| britlas | allium schoenoprasum | Chives | Spice/food |
| cardones | cynara cardunculus/dipsacus sativus/d. fullonum | Cardoon/Fuller's teasel | Medical herb |
| careium | carum carvi | Caraway | Spice/food |
| carvitas | daucus carota | Carrot | Food |
| castanearios | castanea sativa | Chestnut | Food |
| caulos | brassica oleracea | Wild cabbage | Food |
| cepas | allium cepa | Onion | Spice/food |
| ceresarios | prunus cerasus/prunus avium | Sour cherry/Sweet cherry | Spice/food |
| cerfolium | anthriscus cerefolium/scandix cerefolium | Chervil | Spice |
| cicerum italicum | cicer arietinum | Chick Pea | Food |
| ciminum | cuminum cyminum | Cumin | Spice |
| coloquentidas | bryonia alba/citrullus colocynthis | White bryony/Bitter cucumber | Medical herb |
| coriandrum | coriandrum sativum | Coriander | Spice |
| costum | balsamita vulgaris | Costmary/Yellow feverfew | Spice/medical herb |
| cotoniarios | cydonia oblonga/cydonia vulgaris | Quince | Food |
| cucumere | cucumis sativus | Cucumber | Food |
| cucurbitas | cucurbita lagenaria/cucurbita pepo | Bottle gourd | Food |
| diptamnum | dictamnus albus | Burning bush | Medical herb |
| dragantea | polygonum bistorta/artemisia dracunculus | Snakeweed/Tarragon | Spice |
| eruca alba | eruca sativa | Rocket | Spice/food |
| fabas maiores | vicia faba | Broad bean/Fava bean | Food |
| fasiolum | vigna unguiculata/dolichos lab | Black eyed pea/Hyacinth bean pea | Food |
| febrefugiam | erythrea centaurium/tanacetum parthenium | Centaury/Feverfew | Medical herb |
| fenicolum | foeniculum vulgare/anethum fenicolum | Fennel | Spice |
| fenigrecum | trigonella foenum graecum | Fenugreek | Spice |
| ficus | ficus carica | Fig | Food |
| git | nigella sativa | Black cumin | Spice |
| gladiolum | gladiolus italicus/iris germanica | Purple flag iris/Bearded iris | Ornamental/medical herb |
| intubas | cichorium intybus | Endive/Wild succory | Food |
| iovis | sempervivum tectorum/iovis barbam | House leek/Hens and chicks/Jupiter's beard | Food |
| lacteridas | euphorbia lathyris | Caper spurge | Medical herb |
| lactucas | lactuca sativa/lactuca virosa | Lettuce/Wild lettuce | Food |
| lauros | laurus nobilis | Bay laurel/Bay leaf | Spice |
| levisticum | levisticum officinale/ligusticum mutellina | Lovage/Mountain lovage | Spice |
| lilium | lilium candidum | Madonna lily/White lily | Ornamental |
| malorum | malus domestica | Apple | Food |
| malvas | malva sylvestris/alcea rosea | Common mallow | Food |
| mentam | mentha spicata/mentha crispa | Spearmint | Spice |
| mentastrum | mentha silvestris/ mentha longifolia | Horsemint | Ritual/medical herb |
| mespilarios | mespilus germanica | Medlar | Food |
| mismalvas | althaea officinalis | Marsh mallow | Medical herb |
| morarios | morus nigra | Black mulberry | Food |
| nasturtium | nasturtium officinale/lepidum sativum | Water cress | Spice/food |
| neptam | nepeta cataria | Catmint | Medical herb |
| nucarios | juglans regia | English walnut | Food |
| olisatum | smyrnium olusatrum/angelica archangelica | Alexanders/Angelica/Verbascum | Food/medical herb |
| papaver | papaver somniferum | Garden poppy/Opium poppy | Spice/medical herb |
| parduna | arctium lappa | Great burdock | Food/medical herb |
| pastenacas | pastinaca sativa | Parsnip | Food |
| pepones | cucumis chate/cucumis melo | Chate melon/Musk melon | Food |
| persicarios | amygdalus persica/ prunus persica | Peach | Food |
| petresilinum | apium petroselinum/petroselinum crispum | Parsley | Spice |
| pinos | pinus pinea | Stone pine | Food |
| pirarios | pyrus | Pear | Food |
| pisos mauriscos | pisum sativum/vicia narbonensis/pisum arvense | Garden pea | Food |
| pomarios | pastinaca sativa | Seville orange | Food |
| porros | allium porrum | Leek | Food |
| prunarios | prunus domestica | Plum | Food |
| puledium | mentha pulegium | Pennyroyal | Medical herb |
| radices | raphanus sativus | Spanish radish | Food |
| ravacaulos | brassica rapa/brassica caulorapa | Kohlrabi/Turnip | Food |
| ros marinum | rosmarinus officinalis | Rosemary | Spice |
| rosas | rosa canina/rosa centifolia | Dog rose/Provence rose/Pale rose | Ornamental/food |
| rutam | ruta graveolens | Rue | Spice |
| salviam | salvia officinalis | Sage | Spice |
| satureiam | satureia hortensis | Summer savory | Spice |
| savinam | juniperus sabina | Savine juniper | Ornamental |