Here’s a list of all the herbs and spices that I use for my spice blends and rubs with declaration of certification and origin, including specifications of smell, taste and use. I also sell these spices and herbs upon request. All spices and herbs are certified organic. Spices provide flavor, aroma, color and texture. There are the five basic tatstes of sweet, sour, salty, bitter and savory. Each spice and herb has specific chemical compounds that create these sensual qualities. The identifiable sensory characteristics are: cooling, warm, spicy, fruity, earthy, floral, woody, herbaceous, nutty, piney, pungeant and sulfury. Usually spices don’t just have one single flavor profile. Thyme for example adds floral, herbaceous, bitter and piney notes, while cumin adds hearty, earthy and warm notes. ALLSPICE ‘pimenta dioica’ Allspice also called Jamaican pepper. Flavor resembles of a combination of nutmeg or mace, juniper, cinnamon and cloves with a peppery note. Certification: Organic Origin: Guatemala Basic Taste: Warm Smell: cloves, nutmeg & cinnamon Taste: pleasantly fragrant aroma, combination of nutmeg or mace, cinnamon and cloves with a hint of pepper Uses: pickling spice, sausages, braised meats, poached fish, cooked fruits, puddings, relishes, gingerbread ANCHO CHILI ‘capsicum annuum’ Ancho Chili are mild chilies with lots of flesh what gives them a good body for salsas. Certification: Organic Origin: United States Basic Taste: Heat Smell: plummy, smoky Taste: mild chili, sweet & chocolatey, slightly reminiscent of raisin Uses: flavoring for soup & stews, rubs & marinades ANISE ‘pimpinella anisum’ Anise is one of the oldest spices known. It is also called sweet cumin and aniseed. Certification: Organic Origin: China Basic Taste: Sweet Smell: licoricy Taste: slightly sweet, mildly fruity and distinctly licorice flavor Uses: flavoring for alcohol (ouzo, pastis), cookies, pastries, bread, vegetable dishes, seafood, soup & stews ANNATO ‘brixa orrellana’ Annato seeds are cultivated for their orange-red pigment used in foods, drugs and cosmetic. Certification: Organic Origin: India Basic Taste: Sweet Smell: floral, peppermint scent Taste: earthy flavor, nutty, floral, slightly peppery with a hint of nutmeg Uses: spice blends, pilaf, cheese, color rather than flavor is annato’s main role in the kitchen ASAFOETIDA ‘blend’ Asafoetida is also called ‘foods of the gods’ or ‘devil’s dung’ due to the odor Certification: Organic Origin: India Basic Taste: Savory Smell: strong, pungeant, rotten garlic Taste: bitter and acrid, strong Uses: fish, salt fish, vegetables, pickles, chutneys & sauces, use small quantity BASIL ‘ocimum basilikum’ Basil also called sweet basil or genovese basil is one of the most important culinary herbs. Certification: Organic Origin: Egypt Basic Taste: Sweet Smell: sweet, perfumy aroma Taste: aromatic and flavorful herb, depending on species the leaves taste strong, pungent and sweet Uses: tomato dishes, pesto, egg dishes, salads, marinades, fish and compound butters BAY LEAF ‘laurus nobilis’ While bay leafs are safe furor humans, they are toxic for bugsand pests. Certification: Organic Origin: Turkey Basic Taste: Bitter Smell: herbal, slghtly floral Taste: sharpo & bitter taste, similar to thyme & oregano Uses: braised meats, stocks, soup & stews, sauces CARDAMOM ‘elettaria cardamomum’ Cardamom is first used by Egyptians and then by the ancient Greeks. Cardamom is widely used in Indian cuisine. Certification: Organic Origin: Guatemala Basic Taste: Warm Smell: sweet, perfumy aroma Taste: warm & mellow, intense bouquet of floral & camphor notes, spicy & sweet Uses: pickling, cakes, pastries, curries, pilaf, meat dishes, spiced wine CARAWAY ‘carum carvi’ The caraway seed taste is mostly nutty, but is also sharp in caraway seed flavor. Certification: Organic Origin: Egypt Basic Taste: Sweet Smell: slightly minty or peppery Taste: sharp, stimulating & pungeant aroma, anise-tasting, warm and slightly bitter Uses: rye bread, cabbage, sauerkraut, sausages, rich meat such as duck, goose & pork CAYENNE ‘capsicum annuum’ Cayenne pepper is a spicy pepper and may also be a blend of ground red chili peppers. Certification: Organic Origin: India Basic Taste: Heat Smell: sweet & slightly smoky Taste: pungeant aroma, spicy with sweet & smoky notes Uses: soups, sauces, seafood, egg dishes, meat dishes, stews, hot sauces, curries CHILI ‘capsicum annuum’ Chili pepper is some kind of chilies that vary in form, color, taste and heat level. Certification: Organic Origin: India Basic Taste: Heat Smell: sweet & mild to spicy Taste: pungeant aroma, spicy with sweet & smoky notes Uses: soups, sauces, seafood, egg dishes, meat dishes, stews, hot sauces, curries CHIPOTLE CHILI ‘capsicum annuum’ Chipotle Chiliis a smoked & dreid chili pepper of medium heat. Certification: Organic Origin: United States Basic Taste: Heat Smell: fruity & slightly smoky Taste: smoky & sweet notes with medium heat Uses: soups, sauces, seafood, egg dishes, meat dishes, stews, hot sauces, salsas, curries CILANTRO LEAF ‘coriandrum sativum’ Cilantro is also known as Coriander and Chinese parsley. Certification: Organic Origin: Egypt Basic Taste: Savory Smell: fresh, citrusy & floral Taste: fresh, citrusy & soapy tatse, floral Uses: curry pastes, salsa & relish, soup, eggs dressings, stews CINNAMON ‘cinnamomum burmanii’ Cinnamon is a spice obtained from the inner bark of several tree species and is used as an aromatic condiment and flavoring additive. Certification: Organic Origin: Indonesia Basic Taste: Sweet Smell: like cloves, warm Taste: sweet & woody flavor, slight citrusy note Uses: stews, curries, dessert & cookies, lamb dishes CLOVE ‘syzygium aromaticum’ Cloves are the aromatic flower buds of a tree. Cloves are used as a spice or flavoring. Certification: Organic Origin: Sri Lanka Basic Taste: Warm Smell: warm with hints of citrus Taste: sweet, bitter & peppery Uses: meat rubs & marinades, curries, mulled wine, pies, baking CCORIANDER ‘coriandrum sativum’ Coriander is also known as dhania or cilantro. All parts of the plant are edible but mostly the fresh leaves and seeds are used. Certification: Organic Origin: Egypt Basic Taste: Warm Smell: sweet & woody Taste: sweet, woody & spicy fragrance with warm flavor Uses: pickling spice, sausage, stocks, curry, salsa & dressing CUMIN ‘cuminum cyminum’ Cumin is the dried seed of an herb. It is a powerful spice, providing great flavor. Certification: Organic Origin: Egypt/India Basic Taste: Savory Smell: warm, slightly nutty Taste: pungeant, earthy, warm, nutty, slightly bitter, smoky & earthy Uses: spice mixes, pickles, relishes, stews, fish, rice dishes, curries DILL WEED ‘anethum graveolens’ Dill in the kitchen is prized both for its seeds and leaves, and each has its own distinctive taste. Certification: Organic Origin: Egypt Basic Taste: Savory Smell: sweet, herbaceous freshness Taste: warm, pungent, slightly sour, sweet, herbaceous Uses: pickling spice, salads, sauces, soups & stews, bread, seafood FENNEL SEED ‘foeniculum vulgare var. dulce’ Fennel is used as an herb, spice and vegetable. Fennel belongs to the carrot family. Certification: Organic Origin: Egypt Basic Taste: Sweet Smell: licoricy, anis-like Taste: unique licorice-centric flavor, sweet, warm & fragrant Uses: pork, salami, bread, fish, sauerkraut, salad, pickling spice FENUGREEK ‘trigonella foenum graecum’ Fenugreek is native to southern Europe and the Meditaerranean region and is cultivated ind Europe, Asia, India and Africa. Certification: Organic Origin: India Basic Taste: Savory/Bitter Smell: sweet, caramelized onion-like Taste: pungent, burnt sugar, maple-syrup-like, tangy & slightlybitter Uses: pickle-spice, curry-blends, bread GALANGAL ‘alpinia galanga’ Ther are two main types of galangal, lesser, native to China and greater, native to India.as. Certification: Organic Origin: India Basic Taste: Heat Smell: mild peppery Taste: pungent spicy-sweet aroma, gingerish Uses: curries, stews, curry-pastes, liquers GARLIC ‘allium sativum’ Garlic is a species in the onion genus. It’s close relatives include the onion, shallot, leek and chive. Certification: Organic Origin: United States Basic Taste: Savory Smell: garlicky Taste: strong flavor, pungent with slight sulfurus notes, widely used Uses: spice blends, fish, meat, vegetables, soups,& stews, curries GINGER ‘zingiber officinale’ The root of ginger is used as a spice. It is part of the same family as turmeric, cardamom and galangal. Certification: Organic Origin: China Basic Taste: Heat Smell: warm with hints of citrus Taste: spicy, zesty and biting, sweet & warm, slightly woody Uses: seafood, beef, pork, poultry, vegetables, curries, cookies & baking goods, tea JUNIPER ‘juniperos communis’ Juniper is best known for the distictive flavoring, it gives to gin and other spirits and cordials Certification: Organic Origin: Albania/Croatia Basic Taste: Savory Smell: cedar, pine, gin Taste: pleasant, bitter-sweet, like gin, reminiscent of rosemary Uses: game dishes, marinades, sauerkraut, gin LONG PEPPER ‘zingiber officinale’ Indian long pepper is used for gastrointestinal problems, lung problems, arthritis, problems during menstruation, and many other conditions Certification: Organic Origin: China Basic Taste: Heat Smell: warm with hints of citrus Taste: spicy, zesty and biting, sweet & warm, slightly woody Uses: seafood, beef, pork, poultry, vegetables, curries, cookies & baking goods, tea MACE ‘myristrica fragrans’ Nutmeg is a unique spice as it produces two distinct spices, nutmeg and mace. Certification: Organic Origin: Indonesia Basic Taste: Warm Smell: spicy note like nutmeg Taste: citrusy and light floral notes Uses: game dishes, marinades, gin, curries MARJORAM ‘origanum majorana’ Marjoram has a more delicate flvor and is a gentler herb than oregano, which is a wild variety of marjoram. Certification: Organic Origin: Egypt Basic Taste: Bitter Smell: dry grass Taste: sweet pine & citrus-like, milder than oregano, fresh & sharp, slight bitterness Uses: beef, veal, lamb, sausage, pates, poultry, stews, soups, vegetables, salads, sauce MUSTARD SEED ‘sinapis alba’ In medieval Europe, mustard was the one spice ordinary people could afford to flavor their bland diet. Certification: Organic Origin: India Basic Taste: Heat Smell: mild & earthy Taste: slightly bitter, spicy & aromatic, nutty flavor Uses: pickling spice, stews, curries, sauce, salsa NIGELLA ‘nigella sativa’ Nigella sativa has wide therapeutic properties such as antitussive, anticancer, anti-inflammatory, anti-anxiety, antimicrobial, and antioxidant effects. Certification: Organic Origin: Egypt Basic Taste: Bitter Smell: hint of savory Taste: onion-like, herbaceous with a slight bitterness Uses: salad, vegetables, pilaf NUTMEG ‘myristica fragrans’ Nutmeg is a unique spice as it produces two distinct spices, nutmeg and mace. Certification: Organic Origin: India Basic Taste: Warm Smell: spicy note Taste: rich, fresh, warm, aromatic Uses: cream sauces, pies, soups & stews, chicken, veal, vegetables, potatos ONION ‘allium cepa’ Onions are cultivated and used all around the world. Its close relatives are garlic, shallots, leek and chive. Certification: Organic Origin: China Basic Taste: Warm Smell: oniony Taste: astringent, spicy, sweet when cooked Uses: stews, stir-fries, soups, salads, bread, pickled, spice blends, rubs OREGANO ‘origanum onites’ Oregano is a wild variety of marjoram. Oregano is a favourite herb in Italy and Greece. Certification: Organic Origin: Turkey Basic Taste: Bitter Smell: piney & peppery Taste: bold flavours, sweet pine and citrus-like, stronger than marjoram, slightly bitter Uses: soups, sauces, stews, salads, marinades, beef, pork, spice blends PAPRIKA ‘capsicum annuum’ Paprika is a spice made from dried, ground bell peppers. For different tastes chili and cayenne can be added. Certification: Organic Origin: Spain Basic Taste: Heat Smell: sweet like bell pepper Taste: sweet and mild to bitter and spicy Uses: egg dishes, meat and poultry stews, game, rabbit, fish, shellfish, soups PARSLEY ‘petroselinum crispum’ Parsley is in the carrot family and shares a leaf shape similar to celery, cilantro, parsnip, and other common herbs and vegetables Certification: Organic Origin: Egypt Basic Taste: Heat Smell: sweet like bell pepper Taste: sweet and mild to bitter and spicy Uses: egg dishes, meat and poultry stews, game, rabbit, fish, shellfish, soups PEPPER ‘piper nigrum’ Black pepper is the unripe fruit of the vine, white, green and pink corns are different stages of maturity. Certification: Organic Origin: India/Sri Lanka Basic Taste: Heat Smell: fruity, spicy Taste: warm and woody smell, fresh, pungent aromatic Uses: spice blends, stews, meat, sauces, soups, salads ROSEMARY ‘rosmarinus officinalis’ Rosemary is a lovely aromatic herb, with its needle like leaves and light blue flowers. Certification: Organic Origin: Morocco Basic Taste: Heat Smell: pinery, herbaceous Taste: lemon-pine, woodsy and peppery, strong and pungent flavour Uses: spice blends, sauces, stews, meat, lamb, poultry, beef, vegetables, marinades SAGE ‘salvia officinalis’ Sage is a very aromatic herb with blue or lilac flowers that appear at the end of spring. Certification: Organic Origin: Egypt Basic Taste: Savory Smell: piney Taste: savoury, slightly peppery & bitter Uses: stuffing, meat, poultry, stews, fatty meats, saltimbocca, tomato-based sauces SAVORY ‘satureja hortensis/montana’ Summer savory is the best known of the savoury genus and more often used than winter savoury. Certification: Organic Origin: United States Basic Taste: Savory Smell: thyme-like Taste: peppery with a hint of oregano & bitterness Uses: green beans, sarmale, cabbage rolls, pork, beef, chicken, soups, stews, egg dishes STAR ANISE ‘illicium verum’ Star Anise is one of the oldest spices known. It is also called sweet cumin and aniseed. Certification: Organic Origin: China Basic Taste: Sweet Smell: black licoricy Taste: slightly sweet, mildly fruity and distinctly licorice flavor Uses: pork, beef, pickles, cookies, pastries, bread, vegetable dishes, seafood, soup & stews SUMAC ‘rhus coriaria’ Sumac have a rich red color and a citrus-like fragrance. They can be used as a substitute for lemon juice. Certification: Organic Origin: Turkey Basic Taste: Sour Smell: sharp & sour Taste: tart & floral, pleasantly sour and astringent, without being sharp Uses: fish, chicken, beef, lamb, salads, kebab, lentils, yoghurt TARRAGON ‘artemisia dracunculus’ French and Russian tarragon are the varieties used in the kitchen. Russian tarragon is slightly more bitter. Certification: Organic Origin: France/Turkey Basic Taste: Savory Smell: floral, grassy Taste: pungent, unique, sweet and bitter Uses: chicken, fish, egg dishes, salads, dressings, bearnaise sauce, vinegar, pickles THYME ‘thymus vulgaris’ Thyme is thought to have antibacterial, insecticidal and possibly antifungal properties. Certification: Organic Origin: Egypt Basic Taste: Savory Smell: grassy & tannic Taste: deep savoury flavour, earthy, little sweet, slightly minty taste Uses: meat, stews, soups, chowders, stocks, sauces, bread, fruit dessert, baked vegetables, salad dressing TOMATO ‘solanum lycopersicum’ Sun-dried tomatoes are ripe tomatoes that loose most of their water content by drying in the sun. Certification: Organic Origin: United States Basic Taste: Sweet Smell: sweet & tangy Taste: sweet, tart, tangy, balanced Uses: sauces, as a vegetable, salad, stews, drinks, pickles TURMERIC ‘solanum lycopersicum’ Sun-dried tomatoes are ripe tomatoes that loose most of their water content by drying in the sun. Certification: Organic Origin: India Basic Taste: Bitter Smell: bright & bitter Taste: slightly sweet & bitter with floral notes Uses: curry powders, beans, lentils, mustard blends, sauces. pickles