Herbs Spice

Thyme (Thymus vulgaris), a member of the expansive mint family, is a widely cultivated herb associated with Mediterranean and European cuisine. It is indigenous to the Mediterranean but is also

Tarragon, or Artemisia dracunculus, is a perennial herb in the lettuce family and is related to wormwood. Native to northern Europe, Siberia, Russia, and parts of Asia, tarragon went from

Paprika, or Capiscum annuum, is the ground fruit of a Capiscum family pepper plant often referred to as pimento (the same pimento found at the center of an olive). Originally

Mint, a plant which is part of the Mentha genus and a close relative of basil and rosemary, belongs to a large family of herbs with hundreds of varieties. For

Garlic, or Allium sativum, is a perennial plant in the Alliaceae (or lily) family and is closely related to the onion. It has been regarded as an invaluable kitchen and

Cumin, also known as cumin seed or cummin, is the dried, tiny seed of the Cuminum cyminum (a member of the carrot family), and is related to parsley. Native to

Basil, part of the Ocimum genus, is an aromatic herb in the mint family. Native to warm climates like Africa and India, basils are a large group of herbs in

Chili powder, made from the roasted and/or dried fruit of dozens of species in the Capsicum grouping, is a potent dust useful to many world cuisines. While chilies are native

Parsley (Petroselinum crispum), a member of the carrot family and relative of dill and fennel, is easily one of the most important herbs in European cooking. It was once synonymous

Nutmeg, or Myristica fragrans, is an evergreen tree in the Myristicaceae family. The tree actually produces two spices used in the culinary world: mace and nutmeg, nutmeg being the seed