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A
- Anise - Anise's seed-like fruit that tastes like licorice. It is a member of the parsley family, and its leaves are less flavorful than the seeds.

B
- Basil - Basil is a tender annual herb that is very sensitive to cold environments. It is often called the "tomato herb," and is most commonly used fresh. Cooking destroys the flavor very quickly, so it is best used fresh or added at the very last moment in a cooked dish.

- Bay Leaves - Bay leaves are aromatic spices that are used either fresh or dried. Often used in soups and stews.

C
- Cayenne - Cayenne is ground red chili peppers. It is extremely hot and comes from the fruit of several cultivated varieties of capsicum species. It can also be used as a herbal supplement and known for its many beneficial medicinal benefits, especially for the digestive system. Drink milk or eat yogurt to cool your mouth after eating a large dose of cayenne.

- Cardamon - Cardomon is part of the ginger family and often used in Middle Eastern cuisine. It has a strong, unique taste with an intense aroma.

D
- Dill - Dill is a short-lived annual herb and is available as a seed (whole and ground) and in leaf form (milder, dill weed).

E
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F
- Fennel - Fennel comes in seed form, dried and ground, or fresh and whole. It tastes like licorice and looks quite to celery when whole. It pairs well with fish and cabbage.

G
- Garlic - Garlic is a member of the onion family and has a very strong odor and flavor, which mellows when cooked. A head of garlic is composed of cloves, each of which is a bulb.

- Ginger - Ginger root is used extensively as a spice in most cuisines of the world. It is a spicey-sweet spice, which is available fresh, dried, powdered, crystalized, and pickled. Ginger is common ingredient in asian cuisine.

H
- Herbs De Provence - This is a blend of oregano, thyme, rosemary, and marjoram. It may also contain fennel seeds and lavender.

I
- Italian Seasoning - This is a blend of basil, oregano, thyme, rosemary, and marjoram, and may also contain sage.

J
- Jamaican Jerk Spice - Jamaican Jerk Spice is a fiery spice mixture of allspice and habanero (scotch bonnet) peppers. It may also include cloves, cinnamon, nutmeg, and / or thyme. It is usually dry rubbed onto pork or chicken and then cooked on a grill, or an open fire. "Jerk" refers to the spice mixture and the technique of rubbing and cooking.

K
- Kaffir Lime - Kaffir Lime is popular in Thai and Lao cuisine with the most common part used being the leaves. The leaves can be fresh or dried, and can be stored frozen. The zest of the lime is widely used in creole cuisine.

L
- Lemongrass - Lemongrass has a lemonly flavor and is commonly used in soups, and curries. It can be dried, powdered, or used fresh. When used fresh, the stalk is too hard to be eaten. However, it can be finely sliced or chopped and added to your dish.

M
- Mint - Mint comes in hundreds of varieties, but only fifteen are common. The most popular cultivated variety is peppermint, spearmint, and pineapple mint. The dark green leaves have a fresh, aromatic, sweet flavor and cool aftertaste.

- Marjoram - Marjoram has sweet pine and citrus flavors. It is cultivated for its leaves, either fresh or dried.

N
- Nutmeg - Nutmeg is the actual seed of a tree, and mace is the dried "lacy" covering of the seed. Nutmeg has a nutty flavor and is commonly used in sweet foods, but can be used in a variety of savory dishes as well.

O
- Oregano - Oregon is a spicy, mediterranean, perrenial herb, common in Greek and Italian cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavorful than the fresh version.

P
- Parsley - Parsley is a bright green herb. There are two forms of parsley - curly leaf and italian or flat leaf. Curley is usually used as a garnish. The flat leaf version has a stronger flavor as it contains higher levels of an essensial oil. Parsley is also regarded as a breath freshener.

- Peppercorns - Peppercorns are usually dried and used as a spice and seasoning. Black peppercorns are the most common and has a strong flavor and aroma. Green peppercorns are usually not dried and have a slightly different flavor. White peppercorns have an even more milder flavor. Pink peppercorns have a very peppery taste and are actually unrelated to the other varieties.

Q
- Quatre Epices - This is a blend of spices used mainly in French cooking, and Middle Eastern dishes. The name means "four spieces", which are; white pepper, cloves, nutmeg and ginger. Sometimes, cinnamon is used in place of ginger.

R
- Rosemary - Rosemary is a woody, perennial herb with fragrant ever-green needles that are used in cooking. It is a member of the mint family. Rosemary is very tolerant to drought and is often used in landscaping. Rosemary pairs well with roast meats, carrots, squash, cauliflower, and potatoes. Also goes well with breads.

S
- Sage - Sage is classified as a "mint" spice - the oil in the leaves have a sweet taste and a herbal scent. Available whole, crushed, or ground.

- Saffron - Saffron has a bitter taste and a hay-like fragrance. It also dyes food a golden-yellow color. It is the world's most expensive spice by weight.

T
- Thyme - Thyme is ofen used to flavor meats, soups and stews in French cuisine, and Caribbean cuisine. It is added early in the cooking cycle in order for its oils to be released. Thyme is part of the "mint" family and has a strong flavor.

- Turmeric - Turmeric is commonly used in curries and is a significant ingredient in a lot of commercially available curry powders. It is also sometimes used to give a yellow color to mustards. Turmeric is a member of the ginger family.

U
- Coming soon...

V
- Vanilla - Vanilla is a flavoring, in its pure form known as vanillin, derived from orchids in the genus Vanilla. Vanilla is available as a bean or as extract - keep both away from heat and light. You may wish to store whole beans in sugar -- the flavor will be infused into the sugar, which adds extra flavor to your baking, plus the beans will last.

W
- Wasabi - Wasabi is a member of the cabbage family. It's root is used as a spice and has an extremely strong flavor. It is sold in root form, however the leaves can also be eaten and have some of the hot flavor of the wasabi root.

Z
- Za'atar - Za'atar is a mixture of spices that originated in the Middle East. Green Za'atar is made up of oregano, toasted white sesame seeds, and salt. Red Za'atar is madewith sumac. Occasionally, thyme, cumin and fennel seed are added.