Herbs & Spices

Discovered in Jamaica dried unripe fruit

Common name for the culinary herb Ocimum basilicum of the family Lamiaceae (mints)can be identified by its square, hair

Found in mexico and spain spice that has licorice-like taste mainly used in chinese dishes

The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying

Used to give a distinctive flavor to rye bread, cabbage, soups, pickles, teas, liqueurs and other things

Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Sichuan cuisine), or in a thin, vinegar-based sauce.

Smallest piece of edible onions Chives grow best in full sun in a fairly rich, moist soil native to asia & eastern europe

Native to India and Bhutan, they are recognized by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. pairs well with pistachios, curries, breads and pastries

Comes from a tree from south asia used in both sweet and savoury foods. Cinnamon has been shown to have positive effects on diabetes, cancer, high blood pressure

Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world. Cloves are harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, and Sri Lanka. used in spicy and sweet dishes

Coriander is native to southern Europe and North Africa to southwestern Asia. Coriander is used in Indian curries, gin, American cigarettes, and sausages

native from the east Mediterranean to India meat, curries, mexican dishes

Indian dishes used in vegetables and meats from asia

Dill is a perennial herb Dill is native to southern Russia, western Africa and the Mediterranean region. used in dips, soups, seafood, casseroles, european. looks like a leaf.

It smells like celery, grown in france & india, been used as a medicine, tastes similar to table celery, warm, slightly bitter, aromatic flavor, used to add celery flavor to food when the crunch of celery is not desired