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Overview of common spices

This part of the Food-InfoNet site gives information on a series of common spices, used in different parts of the world. For each spice the name, origin, use, sensoric quality and chemical composition is given.

Most of the material is taken from http://www-ang.kfunigraz.ac.at/~katzer/engl/spice_welcome.html with permission of the author. His site gives also further information (in English and German) on uses and recipes of spices, as well as more images.

More information will be added on other spices in due course.

• Ajwain
• Allspice
• Anise
• Annatto
• Asafoetida
• Basil
• Black Cardamom
• Bear's Garlic
• Caraway
• Cardamom
• Celery
• Chaste tree
• Chervil
• Cicely
• Cinnamon
• Cloves
• Cubeb pepper
• Cumin
• Dill
• Epazote
• Fennel
• Fenugreek
• Fingergrass
• Fingerroot
• Galanga
• Gale
• Garlic
• Ginger
• Horseradish
• Hyssop
• Juniper
• Laurel
• Long coriander
• Marjoram
• Mexican pepperleaf
• Mexican tarragon
• Mint
• Mugwort
• Myrtle
• Negro Pepper
• Oregano
• Paprika
• Safflower
• Saffron
• Tasmanian pepper
• Turmeric
• Vietnamese coriander