Greenish-brown, Smells- Pleasant, licorish-like, similar to fennel, Anise is distinguished by its strong licorice-like flavor and aroma. The seeds are characterized by minty, piney, and fruity flavor notes. Anise's flavor also resembles that of Fennel but is somewhat sweeter. Anise is used whole or crushed in cookies, cakes, breads, cheese, pickles, stews, fish, and shellfish. Roasting enhances the flavor.

The fruit consists of two united carpels, called a cremocarp, and has a strong aromatic taste and a powerful odour Anise seed is also used in some curries and seafood dishes, and is used as a breath sweetener and digestive aid.

It is dried green mango powder, and taste like green mangoes. This is made from sun-dried mangoes, and it's used as a souring agent or to tenderize meats. Indian or Middle Eastern grocery stores carry it.

Dull green, Aromatic, pungent, Bay Leaves often described as tea-like, are characterized by a green, woody and astringent flavor. They have a pleasant, slightly minty menthol aroma Used in soups, stews, stocks, pickles, marinades, tomato dishes, and meats.

Ajowan looks like wild parsley (similar to caraway, celery and cumin seeds), The sensoric quality of ajowan is similar to thyme, but stronger and less subtle, Ajowan is particularly popular in recipes like savory pastries, snacks and breads.

Black Mustard (Brassica nigra) is a round hard seed, varying in colour from dark brown to black, smaller and much more pungent than the white. The black seed is also pounded with other spices in the preparation of curry powders and pastes.

Free from blemishes, Bold green pods, Aromatic and sweet, Cardamom has a grapefruit - like, floral, soapy flavor containing some green/woody notes. It has a menthol undertone and is similar to Ginger. Cardamom is used in Danish pastries, Saudi Arabian, North African, Asian, and Indian cooking and in spice blends such as garam masala, curry powder, and berbere.

Free from blemishes, hard brownish - black seeds, Aromatic and sweet, Cardamom has a grapefruit - like, floral, soapy flavor containing some green/woody notes. It has a menthol undertone and is similar to Ginger. Cardamom is used in Danish pastries, Saudi Arabian, North African, Asian, and Indian cooking and in spice blends such as garam masala, curry powder, and berbere.

Strongly aromatic, sweet, warm, but slightly bitter and mucilaginous. In Chinese cookery, cassia is an essential ingredient and used in the famous five spice powder.

Greenish-brown, The flavor and aroma of Celery Seed is generally described as being similar to Fennel and Anise. The flavor notes are characteristically hay-like and grassy. Used in pickling, vegetables, salad dressings, breads, soups, and tomato items. Celery seed is used in celery salt, bouquet garni, pickling and curry spice blends, and the ethnic cuisines of Germany, Italy, Russia, and the Orient.

Greenish-brown, smells- Celery-like, Chervil has a sweet, aromatic flavor similar to Anise and Parsley. Used in poultry, seafood, vegetables, vinegar, and soups.

Red chilly powder, adds to different cusine to make the taste more hot, spicy. It is used to add flavor, heat, and color to sauces and moles.

Uniform, light brown, Mildly sweet and spicy. Coriander has a distinctively citrusy and musty aroma. Its flavor is described as being minty, sweet and citrus-like. Coriander is used in lentils, beans, onions, potatoes, hotdogs, chili, sausages, stews, and pastries.

Yellowish-brown, Aromatic, pungent, Cumin is characterized by a strong musty/earthy flavor which also contains some green/grassy notes. Cumin is a critical ingredient of chili powder, and is found in achiote blends, adobos, garam masala, curry powder, and baharat.

This fragrant herb looks like a small shiny bay leaf with a strong fragrance. Choose fresh bright green leaves when possible or frozen leaves.

Light to dark brown, Pleasantly aromatic and biting, Caraway seeds have a pleasantly sweet but slightly biting flavor and an aromatic, spicy aroma. Caraway Seed is known for its flavor in rye bread, and it is used to flavor cakes, biscuits, cheese, carrot, and potato dishes.

Reddish, brown, Sweet and pungent, Cinnamon is characteristically woody, musty and earthy in flavor and aroma. It is warming to taste. The finer the grind, the more quickly the Cinnamon is perceived by the taste buds, Cinnamon in the ground form is used in baked dishes, with fruits, and in confections.

Bright, uniform, reddish-brown, Pungent and aromatic, The flavor of Cloves are strong, pungent, sweet--almost hot. They are one of the most penetrating of all spices and their bitter, astringent flavor flavor leaves a numbing sensation in the mouth. hey are used in garam masala, biryanis, pickles, meats, salad dressings, and desserts.

The herb Garcinia cambogia, a diminutive purple fruit native to India. The dried rind of cambodge is used as a condiment of flavouring curries. It is used along with salt in the curing of fish.

Weed - Medium to dark, fresh green Seed - Light brown, Weed - Fresh and green Seed - Aromatic and warming, Dill Weed is more subtle and fresh in flavor than the seeds. It is characterized by sweet, green/grassy, tea-like and rye notes. It is used in pickles, meats, seafood, cheeses, breads etc.

Yellowish to greenish brown, Anise-like, slight licorice flavor, Fennel is generally described as having a sweet aromatic flavor and aroma that is similar to Anise (licorice-like) but less intense. It has a slight menthol undertone with musty/green flavor notes. Fennel is used in curry blends, Chinese five spice, mirepoix, and herbes de Provence.

By itself, it has a somewhat bitter taste. Fenugreek is one of the spices frequently used in the preparation of curry powders and pastes Fenugreek is frequently used in the production of flavoring for artificial syrups.

Garlic is most often used as a seasoning or a condiment, and is believed to have some medicinal value It has long, narrow, flat, obscurely keeled leaves, a deciduous spathe, and a globose umbel of whitish flowers, among which are small bulbils. The bulb has membranous scales, in the axils of which are 10 or 12 cloves, or smaller bulbs.

Ground - light bone to tan Crystallized - amber, Pungent and aromatic, The flavor of Ginger is characterized by its unique combination of lemon/citrus, soapy and musty/earthy flavor notes. It is warming to taste, Ginger is used in Indian curries, and Chinese, Japanese, and European spice blends.

The ginger like rootstock is built from cylindrical sub units whose pale-reddish surface is characteristically cross-striped by reddish-brown, small rings. The interior has about the same color as the skin and is hard and woody in texture. Used fresh or dried, an exotic flavor with distinct aroma and taste is experienced.

Today it makes a popular condiment and are usually grated and mixed with vinegar to make a sauce or relish for meats and sea food. The lively pungency of the root is caused by its volatile oil, which resembles mustard oil.

Aromatic and slightly bitter., It can, however, be used for robust, rustic dishes like potato or bean soup, and it goes well with fat meat; others suggest it to spice up calf and chicken.

With an agreeable flavor and sweet, acidic taste Kokam is an Indian spice specialty for culinary and medical purposes. Among the major uses of kokam are, garnish for curries and in the preparation of cooling syrups.

Deep, brick orange, smells- Nutmeg-like, The flavor and aroma of Mace, which is similar to Nutmeg, is strongly aromatic, spicy and warming to taste. It is characterized by citrus and terpeney flavor notes. Mace is used in soups, cream sauces, lamb, chicken, potted meats, cheeses, stuffing, sausages, puddings, ketchup, baked goods, and donuts.

Light gray-green, smells- Minty, aromatic and slightly bitter, Marjoram is pleasantly aromatic and has a distictively minty-sweet flavor with slightly bitter undertones. Marjoram may be used in sausages, lamb, beef, pork, chicken, fish, tomato dishes, stuffings, breads, salad dressings, and chowders.

It can help regulate irregular heartbeat, cholesterol and blood sugar levels because of its magnesium content.

Light to dark green, Fresh, strong, cool, Mint has an aromatic, strong, sweet flavor with a cool aftertaste. Use in teas, beverages, jellies, syrups, ice creams, confections, and lamb dishes.

Light brown, Strongly aromatic, citrus, piney, Piney, terpeney and citrus-like aromatics combine with sweet and bitter tastes to provide Nutmeg with its distinctive flavor, Commonly used in sweet foods and enhances savory foods.

Light to dark green, Strongly aromatic; slightly bitter, Oregano is generally described as possessing a strongly aromatic, camphoraceous aroma and a slightly bitter, pungent flavor. This pungent flavor is composed of earthy/musty, green, hay and minty notes. The spice imparts a slightly astringent mouthfeel. It is used in pizza, spaghetti sauces, and other tomato-based sauces.

Bright Red, Fragrantly Sweet, Most paprika is mild and slightly sweet in flavor with a pleasantly fragrant aroma. Paprika is used in seasoning blends for barbeque, snack foods, goulash, chili.

Bright to moderately dark green, uniform, Clean- "green" vegetable-aroma, It is used in egg dishes, soups, stews, stocks, and with other herbs to bring out their flavor.

Uniform and nut-like, Hot, biting, Black Pepper has a sharp, penetrating aroma and a characteristic woody, piney flavor. It is hot and biting to taste. Black Pepper adds flavor to almost every food of every nation in the world.

Orange-red to deep red, smell- Tobacco, hay-like, hot/pungent, Red Pepper is noted for its hot, sharp pungency. The heat is both a throat and a mouth heat. Its musty flavor combines with floral, spicy and hay-like notes to give Red Pepper its characteristic flavor profile. Red Pepper is used in seasoned salt, chili powder, jerk, mole negro, and berbere seasoning blends.

Bits of pomegranate pulp remain on the seeds as they dry, so they're a bit sticky and serve as a souring agent in Indian cuisine. The seeds also come ground. Pomegranate seeds have, today, culinary importance as a spice only in Northern India, where they are dried and used as flavouring. For this purpose, seeds of wild pomegranates are collected that are too sour to be eaten fresh. This spice features a subtle, sweet-sour and at the same time tart flavor which is most popular.

Poppy is the dried, kidney-shaped seed of the annual Papaver somniferum. The seeds are very small in size, slate blue in color and are nut-like in flavor. Poppy Seed is used topically on breads and rolls, and added to vegetables and salad dressings.

Grayish-green, smells- Sweet and fresh, Rosemary has a distinctive pine-woody aroma with camphoraceous undertones and a fresh, bittersweet flavor. Rosemary is found in bouquet garni, herbes de Provence, and seasoning blends for lamb and Mediterranean cuisines.

Rich yellow, smells- Strong perfume and bitter honey-like taste, Saffron has a strong perfume and a bitter, honey-like taste. The taste is pleasantly spicy and bitter and the odor is tenacious. Saffron is mainly used as a colorant and flavoring for cheeses, pastry, rice, and seafood dishes. Saffron is used in spice blends for paella, curry, kheer, and bouillabaisse.

Silvery gray in color, smells- Strongly aromatic, Sage is highly aromatic and is characterized by a medicinal, piney-woody flavor. It is used to season sausages, poultry, and fish.

Brownish-green, smells-Aromatic, slightly sharp, As its name suggests, Savory has an aromatic, piquant flavor and a fragrant aroma. It is characterized by minty, green and medicinal notes. It is warming to taste. Savory blends well with other herbs.

Pearly white, smells- Nut-like, Sesame is generally described as having a mild, nut-like flavor which intensifies when toasted. It is characterized by nutty, oily, green and bitter flavor notes. Sesame Seeds are used to add texture and flavor to a variety of breads, rolls.

Like anise, but stronger: Warm, sweet, aromatic. An overview on spices similar to anise is given under cicely. The subtle aroma of five spice powder is particularly effective in steamed foods.

Sweet flag leaves have a lemony scent. The roots have a sweet fragrance, and they were once used to flavor candy.

Sour and tart, The sour and fruity taste of tamarind merges well with the heat of chiles and gives many dishes their hot and sour character.

Green in color, smells- Licorice-like, Tarragon has an aromatic, licorice-like flavor and aroma. It is characteristically minty, earthy, and green. Tarragon blends well with other spices. It is used sauces, especially Bernaise sauce and tarragon vinegar.

Grayish-green, smells- Warming and pungent, Thyme is characterized by minty- green, hay-like, and musty flavor notes. Thyme is used in stuffings, meats, stews, fish, and game.

Bright yellow, smells- Earthy, pungent, Turmeric has a characteristic musky, earthy aroma and a pungent, slightly bitter flavor. Turmeric is a powerful coloring agent. Used to color and flavor prepared mustard, pickles, relish, chutneys, and rice dishes as well as butter and cheese.

Dark brown, Delicate, sweet, rich flavor; spicy, highly aromatic; persistent exceptional fragrance. Pure Vanilla extract is characterized by its delicate, fruity sweet, spicy flavor and aroma. Resinous, woody, pruney, floral/perfumery, and rummy notes are also commonly associated with Vanilla. It is used principally for ice cream, soft drinks, eggnogs, chocolate confectionery, candy, tobacco, baked goods.