Spice; comes from ground hot red peppers
Herb; mint family, licorice-like flavor; tender, green, leafy
Spice; seeds of the tall, hardy plant of the parsley family; has a mild, anise-like flavor
Herb; evergreen shrub with needlelike leaves; strong flavor
Spice; tangy flavor. Used whole, ground, or prepared as a condiment sauce
Herb; feathery green leaves; used to make pickles
Herb; from the coriander plant; bright green leaves with long stem
Spice; dried, ripened fruit of the parsley family; gives Chili is distinctive flavor
A combination of fresh herbs and vegetables tied in a bundle with butchers twine. It is dropped into the stock pot and allowed to simmer then removed before the dish is served.
Herb; fragrant green leaves with lots of points; often paired with chocolate, lamb, or fruit
Ingredients that enhance flavor without changing the natural flavor of food
Herb; shrub of the mint family; sharp spicy flavor
Herb; slightly bitter; used primarily in Italian cooking
Flavorings that blend with the natural flavor of foods
The leaves and stems of pants that are used as flavor builders
Spice; the kernel of the fruit of the nutmeg tree. Sweet, warm, spicy flavor
Spice; Derived from dried, ripe, red sweet peppers. Can be semi-hot or hot.
Herb; from the evergreen bay laurel tree