Often included in seasoning blends for poultry and stuffing and paired with tomatoes. Tradition tells that it was in the straw bed of the Virgin Mary and the Christ child. A gland of the human body that is important for immunity takes its name from it.
This spice that comes in pods is called 'The Queen of Spices' in India.
The Arawaks of Caribbean used this to draw out toxins from people wounded by poison arrows and the name of this herb is thought to be derived from that practice.
This spice comes in 2 varieties and follows 'spear' and 'pepper.'
Often confused with oregano, this herb is sometime called 'wild oregano.'
Comes from a flowering plant in the crocus family and it the world's most expensive spice. It is costly because more than 225,000 stigmas must be hand picked to produce one pound.
The leaf of this young plant is cilantro and it is probably one of the first herbs to be used by mankind, perhaps going back as far back as 5000 BC.
This leaf comes from the laurel tree and a staple in kitchens throughout the world; the leaves also flavor classic French dishes such as bouillabaise and bouillon.
Comes in black, white and green ___corn varieties.
The major source of this spice, said to be the second most expensive after saffron, is Madagascar.
This spice is the ground outer covering of the nutmeg seed.
Best known in the west as the 'pickle herb.'
Its licoricelike flavor is popular in candies and it is used in liqueurs, the best known of which is ouzo from Greece.
Usually found on top of breads, these are non-narcotic, lest the name scare you.
The name of the fennel herb comes from the Greek word for this 'long distance running' word because a famous battle of 490 BC against the Persians was fought on a field of fennel.
The name of this wise sounding herb comes from the Latin word 'salia' meaning 'to save.'
Used in Jamaican jerk cooking, its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg. Name sounds like its a mix of everything.
The spice that gives pizza its characteristic flavor.
The main flavor in Hungarian cooking, including dishes like Goulash.
It's a key herb in Mediterranean cooking and was called 'the king of herbs' by the Greeks; key ingredient of pesto sauce.
Used in place of saffron to provide color and flavor. Popularly used in Indian curries.
Belongs to the mint family. Romans used this as an herb and seasoning even before they used pepper. Synonym for 'tasty.'
A common flavoring for many kinds of rye bread; sounds the same as the name of the narrator of The Great Gatsby.
Gave its name to a famous phrase in the The Thousand and One Nights, which refers to the seeds' ability to pop at the slightest touch when ripe. Open...
This is a combination of herbs that forms a mainstay of Mediterranean cuisine and contains fresh parsley, chives, tarragon and chervil.
This 'tipsy' spice is also known as black sugar & sweetroot.
The name of this spice comes from the Sanskrit word 'sinabera' meaning 'shaped like a horn' because of its resemblance to an antler. In the 19th century it was popular to keep a shaker of this on the counter in English pubs so the patrons could shake some into their drinks. This practice was the origin of a non-alcoholic ale.
Long a symbol of rememberance, the name of this herb comes from a Latin word for 'sea dew.'
The distinctive feature of this spice is that it comes from the bark of various laurel trees; ground variety is perhaps the most common baking spice; Sri Lanka is the principal source of this spice.
Most widely used culinary herb in the United States. Not sage, rosemary or thyme.
This herb is best known as the ingredient of Bearnaise sauce; name comes from the Greek for 'dragon' and it sounds like it too.
The condiment mustard is best associated with this French city.
The name comes from the French word meaning nail, not surprisingly, they look like nails.