MenuTome · Ingredient guide
Ingredient guide: herbs & spices
What does it taste like, when should it go into the pan, and what can replace it? Choose a letter or a section for practical notes on each ingredient.
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A
AllspicePimenta dioicaSuggests cloves, pepper and cinnamon, but is a single spice.SpiceB
BasilOcimum basilicumSweet and peppery, sometimes with a clove-like note.Herb
Bay leafLaurus nobilisSavoury and aromatic with a resinous edge.Herb
Black pepperPiper nigrumHot and warm, with woody or fruity notes depending on the pepper.Spice
BorageBorago officinalisMild and green with a cucumber-like character.HerbC
CarawayCarum carviStrong, warm and slightly anise-like; quite different from cumin.Spice
ChervilAnthriscus cerefoliumDelicate and fresh with a faint anise note.Herb
ChilliCapsicum annuumFruity to smoky, with heat varying greatly by variety.Spice
ChivesAllium schoenoprasumMildly onion-like with a gentle bite.Herb
CinnamonCinnamomum verumWarm, woody and sweet-smelling; Ceylon and cassia differ.Spice
ClovesSyzygium aromaticumVery strong, warm and sweetly pungent.Spice
Coriander leaves (cilantro)Coriandrum sativumBoldly green and citrus-like; people perceive it very differently.Herb
Coriander seedCoriandrum sativumWarm and nutty with a citrus-peel note, unlike the fresh leaf.Spice
CuminCuminum cyminumWarm, earthy and strongly aromatic; not the same as caraway.SpiceD
DillAnethum graveolensFresh, lightly sweet and reminiscent of anise.Herb
Dried bay leafLaurus nobilisWarm and savoury, with less green character than fresh bay.SpiceF
Fennel seedFoeniculum vulgareSweet, anise-like and warm.SpiceG
GingerZingiber officinaleFresh ginger is citrus-like and hot; dried ginger is warmer and less juicy.Spice
Green cardamomElettaria cardamomumWarm and fresh with a slightly eucalyptus-like character.SpiceJ
JuniperJuniperus communisResinous, savoury and distinctly pine-like.SpiceL
Lemon balmMelissa officinalisGently lemony and green, without much acidity.Herb
LovageLevisticum officinaleVery strong, celery-like and reminiscent of stock.HerbM
MarjoramOriganum majoranaRounded, gently savoury and slightly sweet.Herb
MintMentha spicataFresh, gently sweet and cooling in character; this entry means spearmint.Herb
Mustard seedSinapis albaYellow mustard seed starts mildly nutty and develops pungency when crushed and moistened.SpiceN
NutmegMyristica fragransWarm, sweet and strongly aromatic.SpiceO
OreganoOriganum vulgareSavoury, warm and assertively herbal.HerbP
PaprikaCapsicum annuumSweet, hot or smoky depending on the variety; check the label.Spice
ParsleyPetroselinum crispumFresh and grassy with a light peppery edge.HerbR
RosemarySalvia rosmarinusStrong, resinous and slightly pine-like.HerbS
SaffronCrocus sativusFloral, hay-like and slightly savoury; a little shapes a whole dish.Spice
SageSalvia officinalisWarm, savoury and slightly bitter, with a strong scent.Herb
Star aniseIllicium verumIntensely sweet and liquorice-like.Spice
Summer savorySatureja hortensisPeppery, savoury and assertively herbal.Herb
Sweet woodruffGalium odoratumHay-like, sweet and distinctive after brief wilting.HerbT
TarragonArtemisia dracunculusGently anise-like, savoury and slightly sweet; the cultivar matters.Herb
ThymeThymus vulgarisRobust, savoury and warmly aromatic.Herb
TurmericCurcuma longaEarthy, warm and slightly bitter.SpiceV
VanillaVanilla planifoliaWarm, soft and sweet-smelling, without replacing sugar itself.SpiceW
Wild garlicAllium ursinumGarlicky, green and fresh.HerbAll images are AI-generated illustrations.
Sources and notes
Image: AI-generated (OpenAI). Image note: The illustrations were created with AI. They show culinary ingredients and are not a guide to identifying wild plants.