Allspice

The dried unripe berries of a small Caribbean tree, also known as allspice; Jamaica pepper; pimento; myrtle pepper; newspice.

Overview

ALLSPICE is a culinary, medicinal, perfumery, and distillery spice, cultivated for its unripe fruit, leaf, and wood. It is yielded from the plant Pimenta dioica (L.) Merr., a tree in the Myrtaceae family, growing in seasonally dry tropical biome, with a native range of S. Mexico to C. America, Caribbean.¹

It is used primarily in pickles, wines, desserts, liquors; spice for jerking meat; leaf oil for flavouring rum; wood to smoke and grill meat. Its aroma is described as pungent, mixed, spicy, with a heat index of 4.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Pimenta dioica from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 174.

Distribution

Native and introduced habitats of Pimenta dioica³

Native areas:       Mexico Gulf, Mexico Southwest, Mexico Southeast, Belize, Costa Rica, Guatemala, Honduras, Nicaragua, Bahamas, Cayman Is., Cuba, Dominican Republic, Jamaica

Introduced areas: Society Is., Caroline Is., Hawaii, Florida, El Salvador, Bermuda, Puerto Rico, Southwest Caribbean, Trinidad-Tobago, Venezuela, Colombia

Gallery

Allspice, also known as pimento and Jamaica pepper, refers to the dried unripe fruits of a tropical evergreen tree growing in the Caribbean: the Pimenta dioica. The dried berries are dark brown, hard to the touch, and 4–6 mm in diameter (thus larger than black pepper). Their signature crown is by a small ring of the calyx ( Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ) .

Bibliography

Anise

The seed-like fruits of a Mediterranean herb, also known as anise; aniseed; anise seed; brown anise; white anise. It is related to fennel. See also star anise.

Overview

ANISE is a culinary, and distillery spice, cultivated for its fruit, oil, and leaf. It is yielded from the plant Pimpinella anisum L., a annual in the Apiaceae family, growing in temperate biome, with a native range of SE. Türkiye to C. Israel, Cyprus.¹

It is used primarily in pastries, candies, liquors. Its aroma is described as licorice-like, sweet, with a heat index of 1.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Pimpinella anisum from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 93.

Distribution

Native and introduced habitats of Pimpinella anisum³

Native areas:       Cyprus, Lebanon-Syria, Palestine, Turkey

Introduced areas: Denmark, Norway, Sweden, Austria, Czechoslovakia, Germany, Hungary, Poland, France, Portugal, Spain, Bulgaria, Greece, Italy, Kriti, Romania, Yugoslavia, Belarus, South European Russi, Ukraine, Morocco, Tunisia, Kazakhstan, Turkmenistan, Tadzhikistan, Uzbekistan, East Aegean Is., Iraq, Oman, Xinjiang, Bangladesh, India, Laos, Massachusetts, Michigan, Guatemala, Leeward Is., Trinidad-Tobago, Venezuela, Brazil South, Argentina Northeast, Argentina Northwest

Bibliography

Asafoetida

The dried resin of Ferula foetida and F. assa-foetida, also known as asafoetida; hing, devil’s dung, asant; fetida.

Overview

ASAFOETIDA is a culinary, and medicinal spice, cultivated for its gum-resin (latex). It is yielded from the plant Ferula foetida (Bunge) Regel, a perennial in the Apiaceae family, growing in temperate biome, with a native range of Iran to C. Asia and W. Pakistan.¹

It is used primarily in curries; expectorant. Its aroma is described as pungent, rotten, with a heat index of 1.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Ferula foetida from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 147.

Distribution

Native and introduced habitats of Ferula foetida³

Native areas:       Kazakhstan, Kirgizstan, Turkmenistan, Tadzhikistan, Uzbekistan, Afghanistan, Iran, Pakistan

Introduced areas:

Bibliography

Bdellium

Resin of Commiphora mukul, also known as bdellium, guggul, gum guggul.

Overview

BDELLIUM is a incense, and perfume, cultivated for its resin. It is yielded from the plant Commiphora wightii (Arn.) Bhandari, a shrub in the Burseraceae family, growing in desert or dry shrubland biome, with a native range of S. Arabian Pen., S. Pakistan to W. & C. India.¹

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. )

Distribution

Native and introduced habitats of Commiphora wightii²

Native areas:       Oman, Yemen, India, Pakistan

Introduced areas:

Bibliography

Caraway

The seed-like fruits of an Eurasian herb, also known as caraway (seeds).

Overview

CARAWAY is a culinary spice, cultivated for its fruit. It is yielded from the plant Carum carvi L., a perennial in the Apiaceae family, growing in temperate biome, with a native range of Temp. Eurasia.¹

It is used primarily in breads, sausages, cheese; carminative. Its aroma is described as warm, sweet, anise-like, with a heat index of 1.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Carum carvi from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 91.

Distribution

Native and introduced habitats of Carum carvi³

Native areas:       Denmark, Finland, Norway, Sweden, Austria, Belgium, Czechoslovakia, Germany, Hungary, Netherlands, Poland, Switzerland, France, Spain, Albania, Bulgaria, Italy, Romania, Yugoslavia, Belarus, Baltic States, Krym, Central European Rus, East European Russia, North European Russi, South European Russi, Northwest European R, Ukraine, Altay, Buryatiya, Chita, Irkutsk, Krasnoyarsk, Tuva, West Siberia, Yakutskiya, Amur, Kamchatka, Khabarovsk, Kuril Is., Primorye, Sakhalin, Kazakhstan, Kirgizstan, Turkmenistan, Tadzhikistan, Uzbekistan, North Caucasus, Transcaucasus, Afghanistan, Iran, Iraq, Turkey, China South-Central, Inner Mongolia, Manchuria, China North-Central, Qinghai, Tibet, Xinjiang, Mongolia, Bangladesh, East Himalaya, India, Nepal, Pakistan, West Himalaya

Introduced areas: Føroyar, Great Britain, Iceland, Ireland, Algeria, Libya, Morocco, Tunisia, Cyprus, Greenland, Nunavut, Alberta, British Columbia, Manitoba, Saskatchewan, Labrador, New Brunswick, Newfoundland, Nova Scotia, Ontario, Prince Edward I., Québec, Colorado, Idaho, Montana, Oregon, Washington, Wyoming, Illinois, Iowa, Minnesota, Missouri, North Dakota, South Dakota, Wisconsin, Connecticut, Indiana, Maine, Massachusetts, Michigan, New Hampshire, New Jersey, New York, Ohio, Pennsylvania, Rhode I., Vermont, West Virginia, Utah, New Mexico, Kentucky, Louisiana, Maryland, North Carolina, Virginia, District of Columbia, South Georgia

Bibliography

Cardamom

The green seed pods of an Indian plant, also known as cardamom, -mon, -mum; green cardamom; true cardamom .

Overview

CARDAMOM is a culinary, and medicinal spice, cultivated for its fruit & seed. It is yielded from the plant Elettaria cardamomum (L.) Maton, a rhizomatous geophyte in the Zingiberaceae family, growing in seasonally dry tropical biome, with a native range of SW. India.¹

It is used primarily in desserts, coffees, curries. Its aroma is described as pungent, eucalyptus-like, with a heat index of 2.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Elettaria cardamomum from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 186.

Distribution

Native and introduced habitats of Elettaria cardamomum³

Native areas:       India

Introduced areas: Réunion, Bangladesh, Cambodia, Thailand, Vietnam, Lesser Sunda Is., Costa Rica, Trinidad-Tobago

Bibliography

Cassia

The inner bark of Southeast Asian trees, also known as cassia bark; Chinese cinnamon; cassia cinnamon; Chinese cassia. It is related to cinnamon.

Overview

CASSIA is a culinary, and medicinal spice, cultivated for its bark, and fruit. It is yielded from the plant Cinnamomum aromaticum Nees, a tree in the Lauraceae family, growing in subtropical biome, with a native range of SE. China to Vietnam.¹

It is used primarily in flavor; diarrhea. Its aroma is described as pungent, cinnamon-like, with a heat index of 3.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Cinnamomum aromaticum from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) I 77.

Distribution

Native and introduced habitats of Cinnamomum aromaticum³

Native areas:       China Southeast, Vietnam

Introduced areas: China South-Central, Hainan, Taiwan, Bangladesh, India, Cambodia, Laos, Myanmar, Thailand, Malaya, Sumatera, Guatemala, Honduras, Trinidad-Tobago

Bibliography

Chile

The fruits of Capsicum annuum and other species, also known as chili (pepper); chilli (pepper); paprika; cayenne pepper; red pepper; green pepper; etc.

Overview

CHILE is a culinary spice, cultivated for its fruit. It is yielded from the plant Capsicum annuum L., a annual, subshrub or shrub in the Solanaceae family, growing in seasonally dry tropical biome, with a native range of S. U.S.A. to Brazil, Caribbean.¹

It is used primarily in flavors; analgesic. Its aroma is described as pungent, fiery, with a heat index of 4-10.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. )

Illustration of Capsicum annuum from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 127.

Distribution

Native and introduced habitats of Capsicum annuum³

Native areas:       Arizona, Texas, Florida, Louisiana, Mexico Central, Mexico Northeast, Mexico Gulf, Mexico Northwest, Mexico Southwest, Mexico Southeast, Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panamá, Bahamas, Cayman Is., Cuba, Dominican Republic, Haiti, Jamaica, Leeward Is., Netherlands Antilles, Puerto Rico, Southwest Caribbean, Turks-Caicos Is., Trinidad-Tobago, Windward Is., Guyana, Suriname, Venezuela, Bolivia, Colombia, Ecuador, Peru, Brazil Northeast, Brazil North

Introduced areas: Austria, Bulgaria, Greece, South European Russi, Algeria, Morocco, Tunisia, Canary Is., Cape Verde, Madeira, Benin, Gambia, Ghana, Guinea-Bissau, Ivory Coast, Mali, Nigeria, Niger, Senegal, Sierra Leone, Togo, Burundi, Central African Repu, Cameroon, Congo, Equatorial Guinea, Gabon, Gulf of Guinea Is., Zaïre, Chad, Djibouti, Eritrea, Ethiopia, Somalia, Kenya, Tanzania, Uganda, Angola, Zambia, Zimbabwe, Botswana, Northern Provinces, Aldabra, Comoros, Mauritius, Madagascar, Réunion, Rodrigues, Kazakhstan, Turkmenistan, Tadzhikistan, Uzbekistan, Turkey, Oman, Inner Mongolia, Korea, Kazan-retto, Assam, Bangladesh, East Himalaya, India, Maldives, Nepal, Pakistan, Sri Lanka, West Himalaya, Andaman Is., Cambodia, Laos, Myanmar, Nicobar Is., Vietnam, Borneo, Jawa, Philippines, Sulawesi, Bismarck Archipelago, New Guinea, Solomon Is., New South Wales, Northern Territory, Queensland, Fiji, Gilbert Is., Vanuatu, Cook Is., Line Is., Marquesas, Society Is., Tuamotu, Caroline Is., Marianas, Marshall Is., Wake I., New York, Alabama, Maryland, Galápagos

Bibliography

Cinnamon

The inner bark of the cinnamon tree (Cinnamomum zeylanicum) from Sri Lanka, also known as cinnamon; Ceylon cinnamon. It is related to cassia.

Overview

CINNAMON is a culinary, and medicinal spice, cultivated for its bark, and leaf. It is yielded from the plant Cinnamomum verum J.Presl, a tree in the Lauraceae family, growing in wet tropical biome, with a native range of Sri Lanka.¹

It is used primarily in flavor; anti-microbial. Its aroma is described as sweet, fragrant, pungent, with a heat index of 3.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Cinnamomum verum from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) I 78.

Distribution

Native and introduced habitats of Cinnamomum verum³

Native areas:       Sri Lanka

Introduced areas: Gulf of Guinea Is., Tanzania, Angola, Comoros, Mauritius, Seychelles, China Southeast, Taiwan, Assam, Bangladesh, India, Cambodia, Myanmar, Vietnam, Borneo, Jawa, Philippines, Fiji, Samoa, Cook Is., Society Is., Caroline Is., Hawaii, Leeward Is., Windward Is., Brazil Southeast, Argentina Northeast

Bibliography

Clove

The dried flower-buds of a tropical tree from the Moluccas, Indonesia; bud of Syzygium aromaticum, also known as clove; cloves. See also nutmeg, mace.

Overview

CLOVE is a culinary, and medicinal spice, cultivated for its flower buds. It is yielded from the plant Syzygium aromaticum (L.) Merr. & L.M.Perry, a shrub or tree in the Myrtaceae family, growing in wet tropical biome, with a native range of Maluku.¹

It is used primarily in meats, sauces; anesthetic. Its aroma is described as sweet, pungent, astringent, with a heat index of 5.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Syzygium aromaticum from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 125.

Distribution

Native and introduced habitats of Syzygium aromaticum³

Native areas:       Maluku

Introduced areas: Gulf of Guinea Is., Tanzania, Comoros, Madagascar, Seychelles, India, Nicobar Is., Borneo, Caroline Is., Trinidad-Tobago

Bibliography

Coriander

The dried fruits of an annual herb, also known as cilantro, also known as coriander seeds; cilantro; Chinese parsley.

Overview

CORIANDER is a culinary spice, cultivated for its fruit. It is yielded from the plant Coriandrum sativum L., a annual in the Apiaceae family, growing in subtropical biome, with a native range of E. Medit. to Pakistan.¹

It is used primarily in curries; anti-microbial. Its aroma is described as warm, aromatic, sweet, with a heat index of 1.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Coriandrum sativum from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 145.

Distribution

Native and introduced habitats of Coriandrum sativum³

Native areas:       North Caucasus, Transcaucasus, Afghanistan, Iran, Lebanon-Syria, Palestine, Sinai, Turkey, Saudi Arabia, Pakistan

Introduced areas: Denmark, Finland, Great Britain, Norway, Sweden, Austria, Belgium, Czechoslovakia, Germany, Hungary, Poland, Switzerland, France, Portugal, Spain, Bulgaria, Greece, Italy, Kriti, Romania, Sicilia, Turkey-in-Europe, Yugoslavia, Belarus, Baltic States, Krym, Central European Rus, East European Russia, South European Russi, Ukraine, Algeria, Egypt, Libya, Morocco, Tunisia, Azores, Canary Is., Cape Verde, Madeira, Cameroon, Chad, Eritrea, Ethiopia, Somalia, Sudan, Kenya, Tanzania, Uganda, Angola, Mozambique, Zimbabwe, Cape Provinces, KwaZulu-Natal, Free State, Northern Provinces, Mauritius, Réunion, Rodrigues, West Siberia, Amur, Khabarovsk, Primorye, Kazakhstan, Turkmenistan, Tadzhikistan, Uzbekistan, Cyprus, Iraq, China South-Central, Inner Mongolia, China North-Central, China Southeast, Mongolia, Japan, Korea, Assam, Bangladesh, East Himalaya, India, Nepal, Sri Lanka, Andaman Is., Cambodia, Laos, Nicobar Is., Thailand, Vietnam, Borneo, Jawa, Lesser Sunda Is., Malaya, Maluku, Philippines, Sulawesi, Sumatera, New Guinea, Norfolk Is., New Zealand North, New Zealand South, Fiji, Hawaii, Nova Scotia, Ontario, Québec, Montana, Oregon, Washington, Illinois, Missouri, North Dakota, Oklahoma, South Dakota, Connecticut, Massachusetts, Michigan, New Jersey, New York, Ohio, Pennsylvania, Rhode I., Arizona, California, Nevada, New Mexico, Texas, Delaware, Florida, Louisiana, Maryland, North Carolina, South Carolina, Virginia, Mexico Central, Mexico Northwest, Costa Rica, El Salvador, Guatemala, Cuba, Dominican Republic, Haiti, Puerto Rico, Trinidad-Tobago, Colombia, Ecuador, Peru, Brazil South, Argentina Northeast, Argentina South, Argentina Northwest, Juan Fernández Is., Paraguay

Bibliography

Cubeb

The dried berries of a Southeast Asian plant resembling black pepper, but with a small stalk attached, also known as cubeb pepper; tailed pepper; Java pepper. It is related to pepper.

Overview

CUBEB is a culinary, distillery, medicinal, and perfumery spice, cultivated for its unripe fruit. It is yielded from the plant Piper cubeba L.f., a nan in the Piperaceae family, growing in wet tropical biome, with a native range of Indo-China to Malesia.¹

It is used primarily in gins; cooking; anti-asthma, diuretic. Its aroma is described as pungent, camphor-like, peppery, with a heat index of 3.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Piper cubeba from Köhler’s Medizinal-Pflanzen (1887) ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 103.

Distribution

Native and introduced habitats of Piper cubeba³

Native areas:       Cambodia, Myanmar, Vietnam, Borneo, Lesser Sunda Is., Malaya, Maluku, Sulawesi, Sumatera

Introduced areas:

Bibliography

Cumin

The dried seeds of a West Asian flowering plant, also known as brown cumin. It is related to caraway.

Overview

CUMIN is a culinary spice, cultivated for its fruit. It is yielded from the plant Cuminum cyminum L., a annual in the Apiaceae family, growing in subtropical biome, with a native range of Iraq to Afghanistan.¹

It is used primarily in curries, breads; colic. Its aroma is described as peppery, aromatic, with a heat index of 4.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Cuminum cyminum from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) III 23.

Distribution

Native and introduced habitats of Cuminum cyminum³

Native areas:       Afghanistan, Iran, Iraq

Introduced areas: France, Spain, Bulgaria, Sicilia, Algeria, Libya, Morocco, Tunisia, Benin, Eritrea, Kazakhstan, Uzbekistan, Transcaucasus, Lebanon-Syria, Saudi Arabia, Xinjiang, Bangladesh, East Himalaya, India, Pakistan, Andaman Is., Laos, Nicobar Is., Massachusetts, Texas, Mexico Northeast

Bibliography

Fennel

The dried fruits of a perennial herb, also known as fennel (seeds).

Overview

FENNEL is a culinary spice, cultivated for its fruit. It is yielded from the plant Foeniculum vulgare Mill., a perennial in the Apiaceae family, growing in temperate biome, with a native range of Medit. to Ethiopia and W. Nepal.¹

It is used primarily in fish, breads, sausages; colic. Its aroma is described as licorice-like, warm, with a heat index of 1.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Foeniculum vulgare from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 88.

Distribution

Native and introduced habitats of Foeniculum vulgare³

Native areas:       Baleares, Corse, France, Portugal, Sardegna, Spain, Albania, Bulgaria, Greece, Italy, Kriti, Sicilia, Turkey-in-Europe, Yugoslavia, Algeria, Egypt, Libya, Morocco, Tunisia, Eritrea, Ethiopia, Turkmenistan, Tadzhikistan, Uzbekistan, North Caucasus, Transcaucasus, Afghanistan, Cyprus, East Aegean Is., Iran, Iraq, Lebanon-Syria, Palestine, Sinai, Turkey, Gulf States, Saudi Arabia, Yemen, Nepal, Pakistan, West Himalaya

Introduced areas: Denmark, Finland, Great Britain, Ireland, Norway, Sweden, Austria, Belgium, Czechoslovakia, Germany, Hungary, Netherlands, Poland, Switzerland, Romania, Krym, Central European Rus, South European Russi, Ukraine, Cameroon, Gulf of Guinea Is., Djibouti, Somalia, Sudan, Kenya, Tanzania, Angola, Mozambique, Zimbabwe, Cape Provinces, Lesotho, KwaZulu-Natal, Northern Provinces, St.Helena, Mauritius, Réunion, Rodrigues, Kazakhstan, China South-Central, Hainan, Inner Mongolia, China North-Central, China Southeast, Mongolia, Korea, Taiwan, Assam, Bangladesh, East Himalaya, India, Myanmar, Thailand, Vietnam, Jawa, Norfolk Is., New South Wales, Queensland, South Australia, Tasmania, Victoria, Western Australia, New Zealand North, New Zealand South, Fiji, Niue, Society Is., Marianas, Hawaii, Alberta, British Columbia, Ontario, Québec, Oregon, Washington, Illinois, Iowa, Kansas, Missouri, Nebraska, Wisconsin, Connecticut, Maine, Massachusetts, Michigan, New Jersey, New York, Ohio, Pennsylvania, Rhode I., West Virginia, Arizona, California, Nevada, Utah, New Mexico, Texas, Delaware, Florida, Georgia, Kentucky, Louisiana, Maryland, Mississippi, North Carolina, South Carolina, Tennessee, Virginia, Mexico Northwest, Costa Rica, El Salvador, Guatemala, Bahamas, Bermuda, Cuba, Dominican Republic, Haiti, Jamaica, Leeward Is., Puerto Rico, Windward Is., Colombia, Ecuador, Peru, Brazil Southeast, Brazil South, Argentina Northeast, Argentina South, Argentina Northwest, Chile Central, Chile North, Chile South, Juan Fernández Is., Paraguay, Uruguay, Amsterdam-St.Paul Is

Bibliography

Fenugreek

The seeds of a West Asian herb, also known as fenugreek (seeds).

Overview

FENUGREEK is a culinary spice, and herb, cultivated for its seed, and leaf. It is yielded from the plant Trigonella foenum-graecum L., a annual in the Fabaceae family, growing in temperate biome, with a native range of Iraq to N. Pakistan.¹

It is used primarily in curries, breads; diabetes. Its aroma is described as like burnt sugar, bitter, with a heat index of 2.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. )

Illustration of Trigonella foenum-graecum from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 155.

Distribution

Native and introduced habitats of Trigonella foenum-graecum³

Native areas:       Afghanistan, Iran, Iraq, Pakistan

Introduced areas: Austria, Belgium, Czechoslovakia, Germany, Hungary, Switzerland, France, Portugal, Spain, Albania, Bulgaria, Greece, Italy, Kriti, Romania, Sicilia, Turkey-in-Europe, Yugoslavia, Baltic States, Krym, Central European Rus, East European Russia, North European Russi, South European Russi, Northwest European R, Ukraine, Algeria, Libya, Morocco, Tunisia, Mali, Ethiopia, Sudan, Kenya, Tanzania, Mozambique, Zimbabwe, Northern Provinces, Kirgizstan, Turkmenistan, Tadzhikistan, Uzbekistan, North Caucasus, Transcaucasus, Cyprus, East Aegean Is., Lebanon-Syria, Palestine, Sinai, Turkey, Kuwait, Oman, Saudi Arabia, Yemen, China South-Central, Inner Mongolia, Manchuria, China North-Central, Qinghai, Tibet, Xinjiang, Assam, Bangladesh, India, Nepal, West Himalaya, Myanmar, Fiji, Maryland

Bibliography

Ginger

The aromatic rhizomes of the ginger plant, fresh or dried, also known as ginger; common ginger. It is related to turmeric.

Overview

GINGER is a culinary, and medicinal spice, cultivated for its rhizome. It is yielded from the plant Zingiber officinale Roscoe, a perennial or rhizomatous geophyte in the Zingiberaceae family, growing in seasonally dry tropical biome, with a native range of India to SC. China.¹

It is used primarily in Asian cooking; anti-emetic. Its aroma is described as fiery, pungent, with a heat index of 7.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Zingiber officinale from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 172.

Distribution

Native and introduced habitats of Zingiber officinale³

Native areas:       China South-Central, Assam, East Himalaya, India

Introduced areas: Gulf of Guinea Is., Comoros, Mauritius, Madagascar, Réunion, Rodrigues, Hainan, China Southeast, Taiwan, Bangladesh, Sri Lanka, Andaman Is., Cambodia, Myanmar, Nicobar Is., Thailand, Vietnam, Borneo, Lesser Sunda Is., Malaya, Philippines, New Guinea, Solomon Is., Queensland, Vanuatu, Caroline Is., Mexico Southwest, Costa Rica, Honduras, Cuba, Dominican Republic, Haiti, Leeward Is., Puerto Rico, Trinidad-Tobago, Windward Is.

Bibliography

Long Pepper

The spike-like cluster of fruits of Piper longum, also known as Indian long pepper; pippali; pipalli. It is related to pepper, cubeb.

Overview

LONG PEPPER is a culinary, and medicinal spice, cultivated for its fruit. It is yielded from the plant Piper longum L., a climbing perennial or subshrub in the Piperaceae family, growing in temperate biome, with a native range of E. Himalaya to China (S. Yunnan) and Indo-China.¹

It is used primarily in South and Souteast Asian cuisine; Ayurveda and TCM. Its aroma is described as pungent, peppery, with a heat index of 4-9.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Distribution

Native and introduced habitats of Piper longum³

Native areas:       China South-Central, Assam, Bangladesh, East Himalaya, Cambodia, Laos, Myanmar, Nicobar Is., Thailand, Vietnam

Introduced areas: Hainan, China Southeast, India, Nepal, Sri Lanka, Malaya, Philippines

Bibliography

Mace

The aril (seed-covering) of the nutmeg, also known as mace. It is related to nutmeg.

Overview

MACE is a culinary spice, cultivated for its aril. It is yielded from the plant Myristica fragrans Houtt., a tree in the Myristicaceae family, growing in wet tropical biome, with a native range of Maluku (Banda Is.).¹

It is used primarily in confectionary; peptic ulcers. Its aroma is described as sweet, bitter, salty, with a heat index of 1.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Myristica fragrans from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 132.

Distribution

Native and introduced habitats of Myristica fragrans³

Native areas:       Maluku

Introduced areas: Gulf of Guinea Is., Comoros, Mauritius, Réunion, China South-Central, China Southeast, Taiwan, Assam, Bangladesh, Laos, Thailand, Vietnam, Jawa, Philippines, Samoa

Bibliography

Nutmeg

The seed of a peach-like fruit of the nutmeg tree of the Moluccas, Indonesia, also known as nutmeg. It is related to mace.

Overview

NUTMEG is a culinary, and medicinal spice, cultivated for its seed. It is yielded from the plant Myristica fragrans Houtt., a tree in the Myristicaceae family, growing in wet tropical biome, with a native range of Maluku (Banda Is.).¹

It is used primarily in desserts, eggnog; diahrrhea. Its aroma is described as sweet, warm, nutty, with a heat index of 1.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Myristica fragrans from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 132.

Distribution

Native and introduced habitats of Myristica fragrans³

Native areas:       Maluku

Introduced areas: Gulf of Guinea Is., Comoros, Mauritius, Réunion, China South-Central, China Southeast, Taiwan, Assam, Bangladesh, Laos, Thailand, Vietnam, Jawa, Philippines, Samoa

Bibliography

Pepper

The dried fruits of an Indian vine, also known as black pepper; peppercorns. It is related to long pepper, cubeb.

Overview

PEPPER is a culinary, and medicinal spice, cultivated for its fruit. It is yielded from the plant Piper nigrum L., a climber in the Piperaceae family, growing in wet tropical biome, with a native range of SW. India.¹

It is used primarily in flavors; colds; pepper steak; poivrade sauce; Pfefferkuchen. Its aroma is described as pungent, hot, with a heat index of 3-8.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Piper nigrum from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 144.

Distribution

Native and introduced habitats of Piper nigrum³

Native areas:       India

Introduced areas: Benin, Guinea, Cameroon, Gulf of Guinea Is., Ethiopia, Comoros, Mauritius, Réunion, Seychelles, China South-Central, China Southeast, Assam, Bangladesh, East Himalaya, Sri Lanka, Andaman Is., Cambodia, Laos, Nicobar Is., Thailand, Vietnam, Philippines, Vanuatu, Cook Is., Caroline Is., Marianas, Mexico Gulf, Costa Rica, Honduras, Cuba, Dominican Republic, Haiti, Leeward Is., Puerto Rico, Trinidad-Tobago, Windward Is., French Guiana, Venezuela

Bibliography

Saffron

The stigmas or styles of the saffron crocus flower; stamen of Crocus sativus, also known as saffron.

Overview

SAFFRON is a culinary spice, and dye, cultivated for its stigma (style). It is yielded from the plant Crocus sativus L., a tuberous geophyte in the Iridaceae family, growing in subtropical biome, with a native range of a cultigen from Greece.¹

It is used primarily in paella, bouillabaise, rice, tagine, fevers. Its aroma is described as pungent, bitter, with a heat index of 0.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Crocus sativus from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 164.

Distribution

Native and introduced habitats of Crocus sativus³

Native areas:       Greece

Introduced areas: Czechoslovakia, Spain, Italy, Morocco, Iran, Turkey, Pakistan, West Himalaya

Gallery

Bibliography

Sichuan Pepper

The numbing, red or green fruits of East Asian prickly ash trees, also known as Chinese pepper; Szechwan pepper.

Overview

SICHUAN PEPPER is a culinary spice, cultivated for its pericarp. It is yielded from the plant Zanthoxylum bungeanum Maxim., a tree in the Rutaceae family, growing in temperate biome, with a native range of Himalaya to China.¹

It is used primarily in meats; colic. Its aroma is described as woodsy, peppery, with a heat index of 3.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. )

Distribution

Native and introduced habitats of Zanthoxylum bungeanum³

Native areas:       China South-Central, Inner Mongolia, Manchuria, China North-Central, Qinghai, China Southeast, Tibet, Xinjiang, East Himalaya, Nepal

Introduced areas: Uzbekistan

Bibliography

Star Anise

The star shaped pericarps of a tree from Vietnam and South China; fruit of Illicium verum, also known as star anise; Chinese star anise; Chinese anise. See also anise.

Overview

STAR ANISE is a culinary spice, cultivated for its pericarp. It is yielded from the plant Illicium verum Hook.f., a tree in the Schisandraceae family, growing in subtropical biome, with a native range of China (S. & W. Guangxi) to N. Vietnam.¹

It is used primarily in meats, desserts; colic. Its aroma is described as bitter, licorice-like, with a heat index of 3.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. )

Illustration of Illicium verum from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 117*.

Distribution

Native and introduced habitats of Illicium verum³

Native areas:       China Southeast, Vietnam

Introduced areas: China South-Central, Cambodia

Bibliography

Turmeric

The bright yellow powder yielded from the rhizomes of Curcuma longa, also known as turmeric.

Overview

TURMERIC is a culinary, medicinal, and ritualistic spice, and dye, cultivated for its rhizome. It is yielded from the plant Curcuma longa L., a rhizomatous geophyte in the Zingiberaceae family, growing in seasonally dry tropical biome, with a native range of a cultigen from SW. India.¹

It is used primarily in curries, dye; antiseptic. Its aroma is described as warm, acrid, bitter, with a heat index of 3.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. ; Citation: Anderson, 2023 Anderson, I. (2023). The history and natural history of spices: the 5000-year search for flavour. The History Press. )

Illustration of Curcuma longa from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 178.

Distribution

Native and introduced habitats of Curcuma longa³

Native areas:       India

Introduced areas: Guinea-Bissau, Ivory Coast, Congo, Gulf of Guinea Is., Comoros, Mauritius, Réunion, China South-Central, China Southeast, Tibet, Taiwan, Assam, Bangladesh, East Himalaya, Sri Lanka, Andaman Is., Cambodia, Myanmar, Nicobar Is., Thailand, Vietnam, Borneo, Jawa, Lesser Sunda Is., Malaya, Philippines, Sumatera, New Guinea, Solomon Is., Queensland, Fiji, Gilbert Is., New Caledonia, Samoa, Tonga, Vanuatu, Cook Is., Easter Is., Marquesas, Pitcairn Is., Society Is., Tuamotu, Tubuai Is., Caroline Is., Hawaii, Belize, Costa Rica, Cuba, Dominican Republic, Haiti, Leeward Is., Puerto Rico, Trinidad-Tobago, Windward Is.

Bibliography

Vanilla

The aromatic seed pods of orchid species from America; fruit of Vanilla fragrans, also known as vanilla.

Overview

VANILLA is a culinary spice, cultivated for its fruit. It is yielded from the plant Vanilla planifolia Andrews, a climber in the Orchidaceae family, growing in wet tropical biome, with a native range of S. Mexico to Brazil.¹

It is used primarily in flavouring; baking; desserts; perfumery; aromatherapy. Its aroma is described as fragrant, sweet, delicious, with a heat index of 1.²

See more in ( Citation: POWO, 2024 POWO (2024). Plants of the world online. Facilitated by the Royal Botanic Gardens, Kew. Retrieved from http://www.plantsoftheworldonline.org/ ; Citation: Petruzzello, 2021 Petruzzello, M. (2021). List of herbs and spices. Retrieved from https://www.britannica.com/topic/list-of-herbs-and-spices-2024392 ; Citation: Wyk, 2014 Wyk, B. (2014). Culinary herbs and spices of the world. University of Chicago Press, joint publication with the Royal Botanic Gardens, Kew. ; Citation: Dalby, 2000 Dalby, A. (2000). Dangerous tastes: the story of spices. University of California Press. ; Citation: Hill, 2004 Hill, T. (2004). The contemporary encyclopedia of herbs and spices: Seasonings for the global kitchen. J. Wiley. )

Illustration of Vanilla planifolia from Köhler’s Medizinal-Pflanzen ( Citation: 1887 Köhler, H. (1887). Köhler’s Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte: Atlas zur Pharmacopoea germanica, austriaca, belgica, danica, helvetica, hungarica, rossica, suecica, Neerlandica, British pharmacopoeia, zum Codex medicamentarius, sowie zur Pharmacopoeia of the United States of America. Franz Eugen Köhler. Retrieved from https://www.biodiversitylibrary.org/bibliography/623 ) II 114.

Distribution

Native and introduced habitats of Vanilla planifolia³

Native areas:       Mexico Gulf, Mexico Southwest, Mexico Southeast, Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panamá, Colombia, Brazil Northeast, Brazil Southeast, Brazil North

Introduced areas: Gulf of Guinea Is., Zaïre, Chagos Archipelago, Comoros, Mauritius, Madagascar, Réunion, Seychelles, Bangladesh, Jawa, Lesser Sunda Is., Malaya, New Guinea, Niue, New Caledonia, Tonga, Cook Is., Marquesas, Society Is., Tuamotu, Caroline Is., Marianas, Florida, Cayman Is., Dominican Republic, Jamaica, Leeward Is., Puerto Rico, Trinidad-Tobago, Windward Is., French Guiana, Guyana, Suriname, Venezuela, Ecuador, Peru, Brazil West-Central, Paraguay

Bibliography